Life’s a Journey not a Destination

As Aerosmith beautifully sings this quote, is one of my favourites.

So is food, it’s not a matter of learning how to combine two or more ingredients together, develop a recipe, cook it, eat it and you’re done. I like to think of it as an on-going journey that takes self-belief, creativity and food passion into a world of challenges and personal growth.

So how can we make this journey an enjoyable one? Last week we talked about being confident in the kitchen is key for success.

But how is this confidence built?

Jas please tell us what the kitchen is all about first of all?

“The kitchen is about food preparation and service, whether in the professional kitchen or at home. I always do my best to explain this by comparing it to a simple electricity circuit. It needs three main components to come alive; Life, Earth and Neutral. If one of them is not connected, then we won’t have light. Same happens with the kitchen, if food is missing then you can’t cook. If preparation isn’t done, then you can’t eat and if neither food or preparation is done, you can’t service! Sounds simple, right? I will explain in more detail each of these main components in the blogs to follow.

Now confidence, throughout my tough journey in the kitchen so many lessons were learnt and so many moments were cherished and that’s why I’m here today. Confidence is built through spending time in the kitchen and do things over and over again. Never giving up and believing in your own masterpiece even when giving up is the only choice!”

Job done! Apron on, hands washed, full-on motivation and ready to chop-chop!!

Have a lovely day folks 🙂



Confidence in the Kitchen

One major thing that puts people off from being more active in the kitchen, is confidence.

Jas shares this little feedback which I’m sure lots of us can relate to:

“I have been working in the kitchen for the past 18 years now and as much as many mistakes were done, big lessons were learnt throughout the whole process. One lesson has stood out and I now believe that confidence in the kitchen is key.

In the past I passed through moments where I’m sitting on the sofa watching some cooking programs or watching food pictures and I will be astonished in what other chefs and cooks can do whilst my self-belief and confidence will start to go down, but then I return to the kitchen for work and everything will be ok, I feel home again.

So my advice to you, whether you’re looking to be a professional chef or just an amateur, will be to not let these moments fool you and play games with your mind.  Whilst you are in the kitchen you will do more than what you will see.

I will share some step by step tricks of the kitchen in the blogs to follow.” 

Thanks for that Jas, we look forward to know more and be more confident when putting our aprons on and start preparing that yummy dish..



Roast Chicken with Boulangère Potatoes and Vegetables



  • Whole Chicken
  • 500g Potatoes
  • 3 Carrots
  • 2 Sausages (we used Maltese sausage but you can choose your preference)
  • 2 white Onions
  • 4 Garlic cloves
  • Fresh Rosemary & Thyme
  • 2 tbsp Fennel seeds
  • 4 Bay leaves
  • 2 Chicken stock cubes
  • Salt & Pepper


  • Small pot
  • Large bowl
  • Large roasting dish
  • Large spoon
  • Large knife
  • Chopping board


  1. Pre-heat oven on mark 5.
  2. Prepare a small pot with water on medium heat, when this boils up add the chicken stock cubes.
  3. Start peeling potatoes, onions and garlic. Slice potatoes and onions about 1cm thick, leave the garlic as whole. Place all in a large bowl. Add fennel seeds, salt and pepper to the bowl. Use your hands to give it a good mix.

  4. Prepare a large roasting dish to place potato mix. Add the carrots on top, bay leaves, rosemary, thyme and place the sausages by either side of the dish.
  5. Pour the stock all over, place the whole chicken on top of the veggies and put straight into oven. Leave it to cook for 45mins to 1hr.

Important note:

BASTING – To get a nice tender cooked chicken with a golden crusty skin, make sure you baste it. This is done every 12-15mins throughout cooking time by pouring chicken juices over all of the meat in the dish so it can keep moist. Watch how to do this in the video at 09:50.

When BBC celebrity chef, James Martin, met Rob & Jas

James Martin

It was a great day out when we decided to visit the annual royal horse racing at Ascot Racecourse, London back in 2014. The day got even better when we managed to steal some of James Martin’s time to introduce our vlog and blog idea of home cooked food. He really liked the concept and promised that he will be promoting it whenever it comes live. We shared some common interests and with great enthusiasm here we are now, two years later and is proving to be a very exciting project. We are still improving and finding better ways to deliver this concept along the way and for this we thank you for all of your fantastic support!

Let us keep cooking, give you more ideas and teach you some tricks of the trade by subscribing to our YouTube channel.

See you soon!