What?

Like every web developer attempts at some point in their life, I'm building a CMS to manage my (and other's) sites. This site is currently acting as a testing playground for runningstart.io.

Short snappy heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed et leo tincidunt.

Button text

Image heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed et leo tincidunt.

Image heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed et leo tincidunt.

Our venue

10 Downing Street, London, UK

  • Aubergine, feta, parsley garlic oil and pine nuts

    Burnt smoky auberginesFeta cheeseparsley and garlic oilPine nuts After peeling the burnt smoky aubergines, cut in half lenghways and lay the two halves side-by-side, spatchcock style. Toast the pine nuts in a dry frying pan for a couple of minutes until ...

  • Cubed salty roast potatoes

    PotatoesOlive oilSea saltYour choice of flavourings It's hard to get this one wrong. Cut the potatoes up into small cubes and dump in a baking tray. Add olive oil, enough to coat each cube and sprinkle with quite a bit ...

  • Poached eggs and tomatoes with parsley garlic oil on toast

    Fresh eggsCrusty breadParsley and garlic oilCherry tomatoesSalad leaves (peppery ones like rocket and watercress work well) Put a few cherry tomatoes in a hot oven with a little olive oil, vinegar and salt until they're soft and the juices are ...

  • Parsley and garlic oil

    This sauce keeps well in the fridge and just gets better with time. Try making it the day before. With time, the garlic mellows a little and the parsley adds a gorgeous green tint. Bunch of fresh flat-leaf parsley2 cloves ...

  • Basic tomato sauce

    2 tins of chopped tomatoes1 red onionA couple of cloves of garlicBalsamic vinigarOlive oilHerbes de ProvenceSalt and pepper Tinned tomatoes remind me of the 'vegetable' accompaniment I used to receive at school lunch time. They were horrid, but only because ...

  • Burnt smoky aubergines

    Aubergines have to be picked at the right time and still be relatively fresh by the time they're used. You can spot an over-ripe aubergine from its loss of lustre, tough, wrinkled appearence and the large amount of visibly matured ...