Fregola Summer Salad
If this was just called pasta salad, I know I’d have lost most of you already. Meet fregola — a toasted semolina pasta from Sardinia that looks like oversized couscous and tastes like sunshine on a Mediterranean breeze.
5 Recipe Green Flags: What I Look for Before I Cook Anything
There’s something magical about a good recipe. It’s more than a list of ingredients and steps — it’s a spark. A good recipe can inspire dinner, bring people together, and open the door to cultures, techniques, and flavours we’ve never experienced before. As a food writer and home cook (just like you), I’ve spent a lot of time thinking about what makes a recipe worth coming back to. What makes it stick? And more importantly, what makes it work?
Inspiration is Everywhere
Let’s start with the fun part — inspiration. It strikes in the most unexpected places and that could be reading a restaurant’s menu or spotting something delicious on social media while scrolling in bed. Other times, it’s the simple act of staring at a half-used bag of spinach in the fridge and wondering, what can I do with this?
I find ideas bubbling up when I travel, sure, but also at my local market, or while chatting with friends over coffee. For me, a good recipe often starts as a craving or a memory and then hopefully it becomes something you want to share.
So what makes a recipe inspiring to me? It’s something that feels like an invitation. Whether it’s a new way to roast pumpkin, or an interesting spin on a classic, I want a recipe that makes me want to get into the kitchen. Something that stirs curiosity or comfort or, ideally, both.
Follower or Freestyler?
Here’s a question I get asked: Do you follow recipes to the letter? The short answer is — no, not always. Don’t worry, I see the irony as someone who writes and shares recipes but, like I often say, recipes are templates.
Some days, I stick closely to the directions especially when I’m trying out a new technique or baking where precision matters. Other days, I go rogue. I’ll swap out herbs for something I prefer or happen to have on hand or skip an ingredient if we just don’t enjoy its flavour. That’s the beauty of cooking: it can be a practice in precision or a creative free-for-all. There’s no one right way to approach it.
I think most of us are a mix of both. Followers when it’s something unfamiliar and freestylers when we’re confident in the basics. Both approaches are completely valid.
Not All Recipes Are Created Equal
We’ve all clicked on something that looks incredible in the photo, only to be overwhelmed when we see the ingredient list runs half a page or the method requires equipment we’ve never heard of. That’s when the red flags start waving.
For me, there are a few common stumbling blocks that make me scroll on by:
- Perceived complexity – If a recipe calls for 25 ingredients, three different pans, and takes over two hours, I’m probably out unless I’m looking for a weekend project.
- Lack of relatability – I want to recognise what I’m cooking. Familiar flavours with a twist are great, but if half the ingredients aren’t available at the local supermarket or I’ve never heard of them before, it feels less doable.
- No explanation – I want to know why I’m doing something. If a step involves whisking something to soft peaks or folding batter gently, a good recipe should give context.
- Degree of difficulty – Recipes that build on basic skills feel more doable than those that throw you in at the deep end. That said, learning new techniques is all part of the enjoyment of cooking in my books.
The Best Recipes Teach Us Something
A great recipe doesn’t just tell you what to do; it shows you how and why. It offers the chance to learn something new, whether it’s a technique (like laminating pasta dough for that gorgeous sheen and bite), a cultural insight (like why Persian rice is steamed with a crispy bottom called tahdig), or a twist on an ingredient you already know and love.
One of the most rewarding parts of cooking is feeling yourself getting more confident with each new dish. And when a recipe helps you do that it’s a keeper.
And Finally What Are My 5 Green Flags For a Good Recipe?
- It feels achievable not just for a professional but for a home cook.
- It’s made with ingredients I either mostly have or can easily find.
- It has a degree of flexibility based on how I eat (dietary needs, portion sizes or that day’s mood).
- It offers a little insight into a culture, a technique, or just the recipe writer’s personality.
- And most importantly? I want to eat it!
Because at the end of the day, a recipe is just a starting point. The real magic happens when you bring your own curiosity and stories to the table. What was the last recipe that inspired you?
More blogs
Nigella, Delia, and Grease-Stained Pages
I’m revisiting my own well-loved cookbooks — Nigella’s for pure comfort, and Delia Smith’s Complete Cookery Course for nostalgia. There’s also a small-batch recipe for Oatmeal Parkin, the kind of sticky ginger cake that makes rainy days something to look forward to. Put the kettle on, and let’s talk about…
Savoury Cheese Custard for all Seasons
If a sauce can be ‘quiet luxury’, this is definitely it. Kept low and slow on the hob, cream, egg yolks and cheese are coaxed together into a silky emulsion. Choose your cheese according to mood and frankly, this is my MO for most things. Spoon it over whatever vegetables…