About Sunday
I started this space because I wanted to capture that particular feeling you get on a lazy Sunday morning. You know the one — when there's nowhere you need to be, nothing urgent on your list, and you can actually take your time making breakfast.
That unhurried feeling is what I try to bring to every recipe here. Whether it's a four-hour lamb braise or a fifteen-minute midnight pasta, the spirit is the same: cook with ease, enjoy the process, and savour what you make.
Life moves fast enough. Sunday is about slowing down.
The Philosophy
I believe in cooking that feels generous and gentle. Food that brings people together without making anyone stressed in the process. Here's what guides everything I share:
Take Your Time
The best flavours come from patience. Whether it's a slow braise or simply letting your ingredients come to room temperature, rushing never makes things better.
Keep It Simple
Good cooking doesn't need to be complicated. A handful of quality ingredients, treated with respect, will always win out over fussy techniques.
Cook With Warmth
Food tastes better when it's made with care. Not perfection — just honest, warm-hearted cooking that makes people feel looked after.
Enjoy the Ritual
Chopping vegetables, stirring a pot, the smell of garlic sizzling in oil — these moments are part of the pleasure. Don't rush through them.
My Approach to Recipes
Every recipe here is written like I'm telling it to a friend over coffee. I try to give you the why behind each step, not just the what. I want you to understand what you're doing so you can adapt and make it your own.
You'll notice I don't measure parsley down to the last leaf or stress about exact timings. Cooking should feel intuitive, not like following a chemistry experiment. Trust your senses, taste as you go, and adjust to your liking.
Most importantly, I want you to enjoy yourself. If a recipe feels like work rather than pleasure, something's gone wrong. Sunday is about making cooking feel like the lovely, generous, life-giving thing it should be.