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There’s something truly special about the taste of British food that instantly takes you back to cosy kitchens and lively family gatherings. For many in the expat community, those familiar flavours of traditional recipes and homemade preserves offer a comforting reminder of home, no matter where life has taken you. Join us as we share heartfelt stories and classic comfort food ideas that bring a little piece of Britain right to your table. 🍞🇬🇧🥧 The Heart of British Culinary Tradition Nothing beats the warmth of traditional British recipes that have been passed down through generations. From the buttery goodness of a homemade pie to the rich depths of a classic chutney, each dish speaks a language of comfort and familiarity. These recipes are more than just food; they are cherished memories of home. Ready to bring these flavours to your kitchen? There’s more to explore as we dive into personal stories and family favourites. A Personal Touch: Stories and Recipes Every recipe comes with a tale, a moment in time captured through personal anecdotes and shared experiences. I try to infuse each creation with a memory of my Bristol/Yorkshire roots, offering a taste of home to those far from it. These stories transform simple meals into heartfelt connections. Ever wonder what stories your food could tell? Join our Facebook community and create your own culinary memories. Be part of a welcoming group that celebrates the flavours of home. Whether it’s exchanging recipes or sharing memories, we’re all about creating a warm, inviting space. Gather around our virtual table, and let’s keep the tradition alive. P.S. Don’t miss out on the latest recipes and stories and with friends who crave a taste of home! Join HERE And if you're feeling like a nice cuppa and some cake, here's my Lemon Drizzle with lemons taken straight from my tree. 
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 The Sharma Bingly: Home of the Most Amazing Curries in Yorkshire
If you're in Yorkshire and craving authentic, flavour-packed curries, The Sharma in Bingley is an absolute must-visit. Known for its rich, aromatic dishes that bring the true essence of Indian cuisine to life, The Sharma has earned a reputation for offering some of the most mouth-watering curries in the region. From the tender, slow-cooked meats to the perfectly spiced vegetable dishes, every bite is a testament to the skill and passion that goes into their cooking. Whether you're a fan of classic favourites or looking to try something a bit more adventurous, The Sharma never fails to deliver a satisfying and unforgettable experience. However, if, like us, you are nowhere near the UK, fear not! Recreating those unforgettable curry flavours is still possible with a bit of creativity and the right ingredients. This recipe will help you bring the warmth of The Sharma’s signature curry to your own kitchen, no matter where you are. From finding substitutes for hard-to-find UK ingredients to bringing those deep, rich flavours to life, I’ve got everything you need to recreate your favourite curry night, even if you're on the other side of the world. Ingredients: For the marinade: 500g chicken breast or thigh, cut into bite-sized pieces ½ cup plain yogurt 1 tablespoon ginger-garlic paste ½ teaspoon ground turmeric ½ teaspoon red chili powder ½ teaspoon salt 1 teaspoon garam masala For the curry: 2 tablespoons ghee or vegetable oil 1 cinnamon stick 3 green cardamom pods, lightly crushed 1 large onion, finely chopped 2 tablespoons ground almonds 1 tablespoon desiccated coconut 1 teaspoon sugar (adjust to taste) 200ml base curry sauce (see note below) 50g block coconut or 2 tablespoons coconut cream 70ml double cream ½ teaspoon rosewater (optional) ½ teaspoon garam masala Salt, to taste Method: 1. Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, salt, and garam masala. Cover and refrigerate for at least 1 hour, preferably overnight. 2. Heat ghee or oil in a pan over medium heat. 3. Add the cinnamon stick and cardamom pods; sauté for about 30 seconds until fragrant. 4. Add the finely chopped onion and cook until golden brown. 5. Stir in the ground almonds, desiccated coconut, and sugar; cook for another minute. 6. Add the marinated chicken to the pan, cooking until it changes color and is partially cooked through. 7. Pour in the base curry sauce, stirring well and simmer for about 10-15 minutes until the chicken is fully cooked and tender. 8. Add the block coconut or coconut cream, allowing it to melt into the sauce. 9. Stir in the double cream and rosewater (if using). 10. Sprinkle with garam masala and adjust salt and sugar to taste. Serve: Garnish with fresh coriander leaves. Serve hot with basmati rice or naan bread. Note: The base curry sauce is a fundamental component in British Indian restaurant-style curries. It’s a lightly spiced, smooth onion and tomato sauce that forms the foundation of many dishes. Preparing it in advance and freezing portions can be convenient for future use. Feel free to adjust the sweetness, creaminess, and spice levels to match your preference and to bring back the flavours you remember from Sharma’s Chicken Korma. BIR Base Curry Sauce Makes: Enough for several curries Cooking Time: 35–50 minutes Ingredients 3 tbsp vegetable oil or ghee 4 large onions, sliced 4 garlic cloves, chopped 1-inch piece ginger, grated 1 large carrot, chopped (optional, for a touch of natural sweetness) 1 red bell pepper, chopped (optional) 1 tbsp tomato purée 1 tsp turmeric 1 tsp cumin 1 tsp coriander powder ½ tsp paprika (optional, for mild smoky warmth) 1 tsp salt 750 ml water (add more if needed) Method Heat the oil or ghee in a large pan over medium heat. Add the sliced onions and cook gently, stirring occasionally, until soft and translucent. Do not let them brown. Add the garlic and ginger. Stir in turmeric, cumin, coriander, and paprika. Cook for about 2 minutes, stirring constantly, until fragrant. Add the tomato purée, carrot, and bell pepper. Pour in the water, stir well, and bring to a gentle simmer. Reduce heat and cook slowly for 45 minutes, stirring every 10–15 minutes to prevent sticking, until all vegetables are very tender. Blend the sauce until completely smooth using a blender or stick blender. How to Use Use approximately 200 ml of curry base per serving, replacing fresh onions and tomatoes, for a velvety, restaurant-style texture and faster cooking. Store in the fridge for up to 5 days, or freeze in portion-sized containers for easy meals whenever the craving strikes. I grew up in Britain, where Sunday dinners filled the house with the smell of roast beef, golden spuds and a proper gravy bubbling on the stove. My dad delivered fruit and veg on his lorry, my mum could stretch a pound of mince into a feast, and Nan’s sideboard was always home to a tin of peaches for unexpected guests. Food wasn’t fancy. It was comforting, shared, and a quiet promise that we’d always belong somewhere.
Years later, I found myself thousands of miles away in Australia. Sunshine instead of drizzle. Beach barbecues instead of pub roasts. But something was missing. It wasn’t just a pork pie or a proper jar of mint sauce; it was home. It was the sound of a kettle boiling, the hum of family around the table, and the smell of something familiar baking in the oven. So I started to recreate it. Little by little, I built my own corner of Britain here in Perth, from spiced chutneys and pickled onions to Christmas puddings and roasties crisped just right. What began as a homesick craving evolved into a way to connect with other expats who shared similar feelings of homesickness. Pork Pies & The Perfect Pickle isn’t just a collection of recipes. It’s a love letter to that shared ache for the familiar, and the joy of finding it again in a warm kitchen, even on the other side of the world. It’s for those who’ve crossed oceans, but still crave the taste of home. You can leave home, but home never leaves you.  Dear You,
I see you. Standing in the middle of a supermarket in Australia or wherever you have moved too, staring at the “British section” shelf with its lone packet of Rich Tea biscuits and a jar of pickle that costs more than your weekly shop. I see the ache that rises when you want a pork pie, or a proper cup of tea, or the smell of Christmas back home when the air outside is thirty-five degrees. You miss the small things, the burnt toast, the bacon butties, the sprouts on Christmas Day even though you never liked them. You miss the rituals that made ordinary days feel like home. And that’s why I do what I do. Every recipe, every jar, every word I write is for you. To remind you that you’re not silly for missing these things. To show you that home isn’t gone, it just looks different now. It can be here in a spoonful of chutney, in a candle that smells like Boxing Day, in a plate of roast potatoes cooked in the middle of an Australian summer. This isn’t just about food. It’s about belonging. About knowing that when you take a bite, or light a wick, or turn a page, you’re not alone in missing the things that mattered. So here’s to you, to us, to keeping home alive, not in the past, but right here, in the life you’re building now. With warmth (and extra pickle), Pork Pies & the Perfect Pickle Ah yes, the M&S Christmas food magazine has landed. Britain gets shimmering trifles, pigs in blankets by the battalion, and turkeys with a glaze so glossy you can see your face in them. And here we are in Australia, staring at our laptops like Dickensian orphans, noses pressed up against the glass of the internet, whispering, “Please sir, may I have some pudding?” I swear, if I had a dollar for every time I’ve sighed over an M&S yule log, I could probably charter a plane to fly one over. I’d even pay extra for the baggage allowance. Honestly, I’d trade my neighbour’s fairy lights, three rolls of wrapping paper, and possibly Carl’s camping chair just to get my hands on a box of those chocolate fir cone things. Instead, we make do. Our festive spreads are built on memory and improvisation: a pavlova pretending to be a Christmas pudding, stuffing balls cobbled together from sausages that “weren’t quite right”, and cranberry sauce that has travelled further than Father Christmas. But still, the ritual remains. We ex-pats dutifully flick through the pages, torture ourselves with visions of cocktail canapés, and tell ourselves that mango really does belong in December. So yes, the M&S magazine is out. Go on, pour yourself a glass of fizz, have a little cry over the prawn ring, and then get back to reality. Because this year, like every year, Christmas dinner is coming from our own kitchens, and honestly, it’ll taste all the sweeter for it. There’s something quietly satisfying about a fridge that hums with promise. A tray of sausage rolls ready to reheat, a jar of something pickled with love, or even a stack of muffins for weekday munchies. Whether you’re baking for comfort, prepping for chaos, or just trying to avoid that midweek "what’s for tea?" panic—this is your sign to get ahead. This week I’m nudging you (with love and maybe a rolling pin) to set aside an hour or two for a little food prep. Not a military operation, just a bit of British batch-cooking magic. Here’s a few gentle suggestions:
Lets start with comforting, prep-ahead dinners that carry folk through the week without fuss, two hearty recipes that reheat beautifully and are made for leftovers: Recipe 1: Cottage Pie with a Hidden Veg Twist (Warming, freezer-friendly, and perfect for batch cooking) Ingredients (serves 4–6): 500g beef mince 1 onion, finely chopped 2 carrots, grated 1 courgette, grated 2 tbsp tomato purée 1 tbsp Worcestershire sauce 400ml beef stock 1 tsp dried thyme Salt & pepper 800g potatoes, peeled and chopped 50g butter Splash of milk Quick Instructions: Sauté onion, add mince and brown. Stir in carrots, courgette, purée, Worcestershire sauce, stock, thyme and simmer for 25 mins. Boil spuds, mash with butter and milk. Layer meat in a dish, top with mash, fork the top, bake at 200°C (fan 180°C) for 25 mins. ********************************************************* Recipe 2: Cheesy Vegetable Pasta Bake (Family-friendly, no-fuss, and good for odds and ends in the fridge) Ingredients (serves 4) 250g dried pasta (penne or fusilli) 1 onion, finely chopped 2 cloves garlic, minced 1 red pepper, chopped 1 courgette or handful of mushrooms, sliced 400g tin chopped tomatoes 1 tsp dried oregano 1 tbsp tomato ketchup or paste 100g grated cheddar 2 tbsp cream cheese or a splash of cream (optional) Quick Instructions: Cook pasta. Sauté onion, garlic, and veg. Stir in tomatoes, oregano, and ketchup, simmer 10 mins. Mix with pasta and half the cheese. Tip into baking dish, top with remaining cheese, bake at 180°C (fan 160°C) for 20 mins until golden. Shopping List: Prep-ahead Dinners Fresh: 500g beef mince 1 onion (x2 total)2 carrots 1 courgette (x2 total if using in both meals) 1 red pepper Mushrooms (optional) 800g potatoes Garlic cloves Pantry/Cupboard: Tomato purée Worcestershire sauce Dried thyme Dried oregano Ketchup or tomato paste Tinned chopped tomatoes (400g) Dried pasta (250g) Fridge: Butter (for mash) Milk Grated cheddar (100g) Cream cheese or cream (optional) Show Me Yours! If you’ve batch-cooked this week—or even just got a cheeky cottage pie in the oven—tag me! I love seeing your makes and sharing them in stories. Let’s make batch-cooking British again. |
