Lynne and I started a different approach to food in July 2021, and this page has grown (slowly)  out of that journey.

Our ethos is simple: we try to eat as little processed food as possible. What we’ve come to realise is that good, whole food is anything but bland — it’s full of flavour, texture and satisfaction when you let the ingredients speak for themselves.

We tend to cook with less sauce, choosing instead to build flavour using herbs, spices, salt and pepper. Where oil is needed, we use fat-free spray oils (2026* I am looking into changing this) , keeping things lighter without losing taste.

The biggest surprise for us has been how often we’re now disappointed when eating out (which isn’t that often). Many meals just don’t live up to what can be made at home with a few good ingredients and a bit of care. Good, tasty food really doesn’t have to be complicated — if I (David)  can prepare it, anyone can.

This diary began on 11 October 2022, after a conversation with my son, Ian, who was asking what we ate day to day and looking for ideas for himself. Since then, I’ve become a bit more adventurous in the kitchen, and this page is where I’ll share what we cook — not as a rulebook, but as inspiration.

Everything here is real food, real portions, and real life. Some recipes are planned, others are made up as we go along. Measurements aren’t always exact, and that’s part of the fun. If it tastes good and makes us feel good, it belongs here.

I’ll keep adding to this diary as I go — especially when I remember to take photos.