Kavey Eats
the belly rules the mind
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Latest posts
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Black and Blue Toastie | Black Pudding, Red Onion Marmalade and Blue Cheese Toastie
The combination of rich and meaty Clonakilty black pudding, creamy blue cheese and red onion marmalade makes for a very fine toastie and one that always proves popular with customers at Sinéad Sheehy & Ann Ní Chíobháin’s food truck and subsequent popups. Read our review of…
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Carne Louca de Casca de Banana | Pulled Banana Peels Sandwich
Perhaps, like me, you’ve seen mention of recipes that use banana peels as a plant-based substitute for meat in pulled pork and pulled beef recipes? This recipe from Samba by Giselle Makinde uses the peels in place of beef in the popular Brazilian dish carne louca (braised beef…
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White Bean Crème Brulée
Crème Brulée is one of my favourite desserts, as it is for many. This clever White Bean Crème Brulée from Ali Honour’s Beans cookbook uses cooked white beans to add protein and fibre, creating something that’s delicious but more nutritious than the classic version. Read our…
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Blasta Books 2026 | Beans, Samba, Toasties and Dinner
Have you come across Blasta Books? Launched in 2022 by Kristen Jensen as an imprint of Irish Publisher Nine Bean Rows (which she established in Dublin in 2021), Blasta Books aim to be “to cookbooks what street food is to restaurants: a fun, accessible way to eat exciting food“.…
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Cheat’s Focaccia Using Ready-Made Pizza Dough
Focaccia is not a particularly complicated or onerous recipe to make, but this cheat version is even easier, and it came about when we found ourselves with leftover balls of ready-made pizza dough after a recent home-made pizza party for family. Whilst we often make the dough…
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Tomates Farçies | Meat-Stuffed Tomatoes
These Tomates Farçies (stuffed tomatoes) from Henry Harris’ The Racine Effect (Amazon UK | Bookshop.org) are an absolute delight – hollowed out tomatoes stuffed with a filling of minced veal and sausage meat mixed with herbs, lemon zest, chilli, garlic, breadcrumbs and crème…
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Tarte Vaudoise à la Crème | Swiss Cream Tart
Tarte Vaudoise is a very indulgent cream tart from the Vaud canton (region) of Switzerland, which shares a border with France. A simple but very rich cream filling pairs with a wonderfully crumbly short pastry base – it’s one of those dishes that is somehow way more than the sum…
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Bavette et Sauce Saint-Marcellin | Flank Steak in Saint-Marcellin Cheese Sauce
Bavette et Sauce Saint-Marcellin (flank steak in Saint-Marcellin cheese sauce) is a classic French bistro menu item, and we’ve spent many a holiday in France enjoying this very dish, often from simple prix fixe menus in small, family-run neighbourhood restaurants. This recipe is…
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The Racine Effect: Classic French Recipes by Henry Harris
I adored Henry Harris’ Racine, a classic French restaurant located in in Knightsbridge, and went several times in the years before it closed (in 2015). You can read about three of those visits here (le grande bouffe) and here (racing to Racine). Sadly, I had moved away from…
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Kazoku Takahiro Bread Knife
We have been using the same bread knife for well over 30 years. It was part of a set we bought shortly after we got married (back in 1994) and moved into our first house a few weeks afterwards. In the years since then we’ve replaced many of our other knives with new ones…
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The Art and Craft of Japanese Cooking by Nancy Singleton Hachisu (+ Giveaway)
If you are interested in getting to know some of Japan’s remarkable regional chefs and artisan producers, The Art and Craft of Japanese Cooking by Nancy Singleton Hachisu (Amazon UK | Bookshop.org) is the perfect combination of insightful essays and explanations supported by…
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Kavey Eats’ Favourite Eats in Malta
We’ve been to Malta twice in the last couple of years, most recently for a glorious week in spring – perfect weather (dry and warm but not too hot), beautiful cities and historic attractions that were busy but not packed, glorious scenery with plenty of colourful flowers in…