About

Avid home cook & food developer. Trained as a chef in British & French cuisines. Influences abound – especially keen on herbs & spices.

Tried and Tested – I know I am! It’s not that I have a problem with recipes that have been tried and tested in test kitchen set-ups for solely that purpose. How come, then, do they suppose the recipe is going to turn out exactly like theirs. Especially when we don’t have access to neither their precious test kitchen nor the same suppliers. Hrmmph.


126 comments

  1. “It’s about getting the most out of individual ingredients that, as a whole will give you a wonderfully balanced and delicious meal”. I 100% agree with you!! I love your thought!! impressed!

    • Hi. No, I’ve never received an award before. And, like you, I get very few comments (to be honest I’m not great at leaving them – far prefer to respond). Not quite sure what these awards are for, though. Will have to check them out. Thank you!

    • Can’t quite believe this page at the moment. Have to pinch myself that I’m actually on the right track. Like I said on your wonderful post, really appreciate this. Thanks, again, Villy!

  2. I’m so glad you came to my site b/c then I came to your site and I say that because I love your site! The pix are awesome and most of the recipes are ones that I think: I want to make that. Count me in for the long haul!

    • Hardly ever bother to use Flickr these days – far prefer WP. Having said that, your delicious recipe really jumped out of the group it was in. Hmm…good enough reason to use Flickr a bit more often! Thanks for your lovely comment.

  3. I just wanted to know that I really enjoy your blog, recipes and photography. I have nominated you for the Liebster award, (even though I’m not sure how many followers you have.) Just know you are appreciated!

    *** The Liebster, which means ‘favorite’ in German, is a way to recognize your favorite blogs that have fewer than 200 followers. What a great and supportive way to get the word out about up and coming blogs!
    When you receive the Liebster award, you are supposed to do the following:
    Choose five up and coming blogs to give the Liebster award to. Blogs must have less than 200 followers.
    Show your thanks to the blogger who gave you the award by linking back to them.
    Post the award on your blog.
    List the bloggers you gave the award to with links to their sites. Leave a comment on their blogs to let them know they’ve received the award.
    Share five random facts about yourself.

    • Thank you so much!
      There’s a bit of a coincidence here as I was awarded The Liebster several weeks ago, and haven’t managed to nominate 5 others as yet. I’d thought of you as one of them! Hmm, will have to choose someone else!
      And, thanks for your really nice comment.

  4. Great blog Johnny! Thanks for stopping by mine! I did reply to your question on my post but forgot to mention that you can also add beef toungue (if you find it) to make the most traditional italian broth. I don’t use it myself, but I remember my grandma doing it.
    I love your recipes and your pictures are AWESOME!
    Ciao!
    Giulia

  5. Thank you for such a nice comment. And thanks for the info re meat to use. I don’t think I would go with tongue, though. Not keen on its flavour! In fact, I don’t like minestrone (something I had to make in first year) as even oxtail is too strong a flavour for me.
    Ciao!

  6. Pingback: gratitude, long overdue « humble feast

  7. Boy, Oh boy… It just dawned on me that you are in the UK:) LOL :) I have only been to Yorkshire & Leeds in England … but I have to tell you the food was awesome:) It was very fresh:) and delicious… often times in the States we have produce that is fresh.. but delicious not so much so:) Anyway… You have a great blog:) I love your photos & food ideas:) Cook on, Chef!!!

    • Yes, at times we are fortunate here. Even vegetables in season can taste amazing. I’m lucky that I live in what is known as The Garden of England. In other words, the county of Kent. Local fruit and veg are so good, sometimes.
      Thanks for the kind words. Loving your blog, also.

  8. Thanks so much for your lovely comments on my food photos on Flickr. I wandered over to your profile which is how I found your blog, and I’m so pleased! My cooking philosophy is the same as yours, ie: “getting the most out of individual ingredients that, as a whole will give you a wonderfully balanced and delicious meal”. I just LOve food – everything about it! So I’m looking forward to discovering more of your delish recipes (I browsed through a few in detail and had a look at the tantalizing images in a few others!). Thanks again for taking the time to stop by and comment on my food photos – so very much appreciated

    ~ marie, the EpicureanPiranha

    http://www.EpicureanPiranha.com

    • Likewise, as in appreciated. So few people seem to have the time these days for proper comments. Even Flickr has changed since I joined about 3 years ago.
      Thank you for having a look at my blog. It’s always changing, like the seasons.

  9. Re-reading your “about” page and once again I giggle and chuckle reading about the little grunter! Love your blog but it always makes me HUNGRY!

  10. I really like your blog so I decided to nominate you for the Blog of the year 2012 award :) Whether you would like to join in or not is entirely up to you, but I just wanted to let you know I really enjoy reading your posts!

    • Couldn’t help but notice that Samantha had awarded you yesterday. Yes, you are one of the few that I follow that I see with all 6 stars. There are several others, so it might be nice to award them. Thanks, Fae! Truly don’t feel that I deserve them.

  11. I am an impatient cook, I have been told I cook good but I cook fast, I worked as a server watching French Chef’s (mostly assholes) cook, so I learned from them. My rule is if I can make it myself, I would rather eat my own cooking, if I can’t I eat out. Case in point Eggs Benedict ~ Hollindaise sauce (way to much trouble) and I cant poach an egg. lol

    • I’m the opposite in that I just let individual ingredients do their thing. Whilst I get on with other stuff. The only exception is with risotto where I have to stay with the pan. That means the fridge gets cleaned!
      Poached egg: large deep saucepan with lots of water. Bring to almost boiling point, reduce heat, swirl water once, carefully crack egg into water and when it rises it’s perfectly cooked. Works for me every time. No salt and definitely no vinegar used!

  12. Hi, Johnny! I finally got around to accepting the versatile blogger award nomination you gave me a while back. I gave your blog a shout out over at crafty cook nook. Thanks for thinking of me. :)

  13. Question: what do I call you? Johnny or Johnnysenough or Johnnysenough Hepburn? I keep wanting to name you in commenting but then realize that I’m not sure how to address you …

    • Thank you so much! I’ve just had a cursory look at your blog (will look in more depth another time), and already I’m impressed with your incredible looking fish dishes. I don’t have the chance of buy a lot of fresh fish here. The irony is I’m less than 5 minutes walk from the sea!

  14. Greetings from a far away land,
    I really love the quality of your photographs; they are both simplistic yet elegant and sophisticated and complement your recipes well. Great work and beautiful blog; I sincerely wish you all the best on your life’s journey.
    God bless

    • -Thank you so much, Fae. Quite the honour.
      -I’m sort of making notes on accepting more awards right now, but I’m fast running out of ideas. So, it may take a little while to get them sorted. Bear with me!

  15. Hi, JEH, just wanted to drop a quick line to let you know that I just love, love, love your blog! I discovered it through Anne’s (Unihomemaker) and so glad to have stumbled upon it! Love the pics — so gloriously moody and gorgeous — and the recipes are unique and intriguing, and I really appreciate your sense of humor =) Anyhow, look forward to your posts and all the very best! xo, Christina

  16. Pingback: Imported Italian Tuna & Bean Salad Gluten Free Recipe AND The Super Sweet Blogger Award | The Perky Poppy Seed

    • - Thank you! I wouldn’t have necessarily thought of cosy as a way of describing my photos. Yet, I am working within a very confined space! As for the trad style, that’s more of a Winter look.
      - Thanks for the comment!

  17. Glad to have found you through Fae. I share your belief that it isn’t about the quickest way of cooking — although I must confess that there are crazy nights when it is. :) Your photos featured on the blog are lovely.

    • I’m so glad you stumbled in and stayed for a while! And thank you for your lovely comment.
      - Hope you don’t think I’m a pedant but if you’ve clicked the ‘Follow’ within the grey bar at top that always goes in as no email, for me anyway. I always have to click on Reader, Edit blogs I follow and change the setting. Far easier to click on Follow within post itself as those send email auto. Just thought I’d let you know :)

  18. Just stumbled upon your blog and love your recipes – hearty, comforting and undoubtedly from a British cook, but from lighter, surprising and more refreshing angles. Can’t wait to try some :)

  19. Pingback: The Great Guacamole | Papaya Pieces

  20. Love your pictures! What beautiful light you manage to capture! And your recipes are so creative! Thank you for finding my blog because this way I could discover yours :)

    • Thank you! What a charming comment.
      - I have fooddaydreaming to thank as I read their post on accepting The Liebster Award. As I’m already following several of their nominations I really wanted to have a nosy at yours and the others I haven’t heard of before. Great selection, I might add!


Love your comments and feedback!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s