I'm Callum Harrison, welcome to my recipe pageI'm a home cook from ManchesterHere is a range of dishes that you can easily cook for yourself or the people around you that you's all will love.Thanks for checking out my page and hope to see you back here soon
I'm Callum Harrison, welcome to my recipe pageI'm a home cook from ManchesterHere is a range of dishes that you can easily cook for yourself or the people around you that you's all will love.Thanks for checking out my page and hope to see you back here soon
As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!
As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!
Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.
Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.
Passionate self-taught home cook, recipe developer, failed MasterChef UK 2017 contestant and Beat The Chef 2021 judge. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.“Food is like a time machine. With one bite you can be instantly transported back in time to a feeling, a memory, an image, a person or a place and time in your life”.
Passionate self-taught home cook, recipe developer, failed MasterChef UK 2017 contestant and Beat The Chef 2021 judge. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.“Food is like a time machine. With one bite you can be instantly transported back in time to a feeling, a memory, an image, a person or a place and time in your life”.
I am absolutely not a chef they work too many hard and unsociable hours but what I am is a passionate home cook that loves to create recipes from around the world to enjoy at home with friends and family. Proud Northumbrian and lucky to live in a County with so much incredible produce from field to sea on my doorstep.
I am absolutely not a chef they work too many hard and unsociable hours but what I am is a passionate home cook that loves to create recipes from around the world to enjoy at home with friends and family. Proud Northumbrian and lucky to live in a County with so much incredible produce from field to sea on my doorstep.
I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!
I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!
Passionate homecook, food enthusiast and recipe creator, based in London. Creating healthy, delicious dishes, outrageously indulgent treats and everything in between!
Passionate homecook, food enthusiast and recipe creator, based in London. Creating healthy, delicious dishes, outrageously indulgent treats and everything in between!
Born in Paris, France in 1985, Chef Romain Avril discovered his passion for cooking at the early age of thirteen. By seventeen, he was working at a 1 Michelin Star restaurant in Brittany (France). He obtained his Bachelor Degree in French and Chinese gastronomy in his native land of France, while concurrently working at 1 and 2 Star Michelin restaurants as well as Relais et Chateaux venues.  At 21, Avril moved to London and began cooking at The Greenhouse in Mayfair, London. It was at this 2 Michelin Star restaurant that Avril had the opportunity to try his culinary hand at feeding important UK politicians, as well as well known celebrities.  It was in England that Avril began moving away from his classic French training and towards fusion and molecular gastronomy. In 2010, Avril decided to move to Canada; a country he had briefly visited when a teenager, and vowed to come back to. He started as a Sous Chef at Colborne Lane Restaurant in Toronto, then moved on to open Origin North Restaurant and Bar as the Chef De Cuisine. Finally, he achieved Executive Chef at the renowned La Société Bistro.He then took on the big project of opening Lavelle restaurant as well as Goldie Bar. His latest project was opening Neruda, in the Beaches area of Toronto. Chef Avril is the Canadian ambassador for Monogram. He had also represented brands such as Google, Nespresso, Club house, Goose Island, Circle K, Club House, Ace Bakery, South Paw Era and Zwilling, to name a few.He has appeared on TV segments and shows on numerous occasions, including the Food Network channel. He has been featured in multiple food, lifestyle, home and fashion magazines.In 2017 Chef Romain created his own company “Romain Avril Inc” and is currently working on opening his first restaurant. Avril is soon to be launching his vegan cookbook. He also is active on his YouTube channel and his podcast. 
Born in Paris, France in 1985, Chef Romain Avril discovered his passion for cooking at the early age of thirteen. By seventeen, he was working at a 1 Michelin Star restaurant in Brittany (France). He obtained his Bachelor Degree in French and Chinese gastronomy in his native land of France, while concurrently working at 1 and 2 Star Michelin restaurants as well as Relais et Chateaux venues.  At 21, Avril moved to London and began cooking at The Greenhouse in Mayfair, London. It was at this 2 Michelin Star restaurant that Avril had the opportunity to try his culinary hand at feeding important UK politicians, as well as well known celebrities.  It was in England that Avril began moving away from his classic French training and towards fusion and molecular gastronomy. In 2010, Avril decided to move to Canada; a country he had briefly visited when a teenager, and vowed to come back to. He started as a Sous Chef at Colborne Lane Restaurant in Toronto, then moved on to open Origin North Restaurant and Bar as the Chef De Cuisine. Finally, he achieved Executive Chef at the renowned La Société Bistro.He then took on the big project of opening Lavelle restaurant as well as Goldie Bar. His latest project was opening Neruda, in the Beaches area of Toronto. Chef Avril is the Canadian ambassador for Monogram. He had also represented brands such as Google, Nespresso, Club house, Goose Island, Circle K, Club House, Ace Bakery, South Paw Era and Zwilling, to name a few.He has appeared on TV segments and shows on numerous occasions, including the Food Network channel. He has been featured in multiple food, lifestyle, home and fashion magazines.In 2017 Chef Romain created his own company “Romain Avril Inc” and is currently working on opening his first restaurant. Avril is soon to be launching his vegan cookbook. He also is active on his YouTube channel and his podcast. 
I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines.  My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London.  I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes.  I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow.  I really hope I can inspire people to try be creative and step out of their comfort zone.
I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines.  My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London.  I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes.  I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow.  I really hope I can inspire people to try be creative and step out of their comfort zone.
A passionate foodie who loves to get creative in the kitchen. Taking the much loved classics and adding my own little twist! Expect to come across a range of recipes inspired from around the world!
A passionate foodie who loves to get creative in the kitchen. Taking the much loved classics and adding my own little twist! Expect to come across a range of recipes inspired from around the world!
Passionate home cook with a love of big flavours and vibrant plates! Homely rustic food all created in my little kitchen here in London – normally with a sneaky glass of wine! Easy recipes and naughty cooks, with a sprinkling of healthy dishes for good measure!  
Passionate home cook with a love of big flavours and vibrant plates! Homely rustic food all created in my little kitchen here in London – normally with a sneaky glass of wine! Easy recipes and naughty cooks, with a sprinkling of healthy dishes for good measure!  
I guess this started back in 2015 when I could officially add the “Papa” onto my title, but the love for cooking and food in general has always been there.  The fridge is still the first thing I visit when I go see my rents and now I guess the tables are turning on me!The following recipes are the results of a lot of experimentation, many MANY failures and last minute calls for takeout.  You’ll find something in here for everyone, even the fussiest eating kids.Golden rules are; Don’t be afraid to experiment and adapt what you see here.  There will be times you mess up, but that’s okay! Just get rid of it quick don’t post it online lol… and let me know how you get on. You can find me on the insta @papamikeskitchen    
I guess this started back in 2015 when I could officially add the “Papa” onto my title, but the love for cooking and food in general has always been there.  The fridge is still the first thing I visit when I go see my rents and now I guess the tables are turning on me!The following recipes are the results of a lot of experimentation, many MANY failures and last minute calls for takeout.  You’ll find something in here for everyone, even the fussiest eating kids.Golden rules are; Don’t be afraid to experiment and adapt what you see here.  There will be times you mess up, but that’s okay! Just get rid of it quick don’t post it online lol… and let me know how you get on. You can find me on the insta @papamikeskitchen