Hover over the “ALL RECIPES” tab and it will offer you a menu of types of food – meat, fish, veggie etc.  Hover over any one of those, and it will give you a list of recipes for that particular food type – all my chicken recipes, say, or all my cheese recipes.

Another way to find a recipe if you have a particular ingredient you want to cook with is to use the search box.

Don’t be surprised if recipes come up which seem to be for a different ingredient – for example, if you’ve searched “pork”, your results will include some recipes for tuna or chicken.  This is because many recipes work just as well with an alternative main ingredient – the end result is different, but the method is very similar.  Be assured, these links are not mistakes!

A note on quantities 

Good recipes travel well deliberately offers a simple, inexact, form of cooking.  People who are travelling or on holiday mostly don’t (often can’t!) indulge in exact weighing, even if it is what they would do at home.  So a glug of this or a dash of that is generally near enough, and if it is a bit different from last time – well they might like it better the new way, and if they don’t you’ll know to adjust next time.  When better to experiment than when appetites are whetted by the great outdoors?  If precise amounts really matter I’ll say so.

But novice cooks, or people with a certain kind of mind, like precise instructions.  So for each recipe (except the very simplest) you will find a quick outline of what the dish involves in the way of ingredients and preparation, followed by a more detailed explanation which does give quantities and the method in quite a bit of detail. But remember – a quantity that suits a party of who have spent the day sun bathing is going to look pretty paltry if served up to people who have just hiked up and down Ben Nevis.  Appetites vary, so use your judgement according to how much meat / fish etc you would normally buy to keep your diners well fed, but not over-fed.

And on improvisation too

Good recipes travel well is all about improvisation too:  if you don’t have or can’t get one of the ingredients, another often works well and I frequently suggest ways to ring the changes. If you don’t have it already, you’ll quickly develop the confidence to add your own personal stamp to recipes.

Happy quick and easy cooking and – bon appétit!

Anna