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12/08/2026

🍳đŸŒč Rise & Dine | Episode 3 — Smoked Salmon with Rose Eggs Brunch Platter

This is my kind of brunch — colourful, comforting and substantial enough to actually keep me satisfied.

At around 700 calories with roughly 50g of protein, it has smoked salmon and eggs, creamy avocado, potatoes and plenty of different textures on one plate.

It kept me comfortably full until the evening too, so I’d say this brunch definitely understood the assignment. đŸ˜‚â€ïž

Light breakfast or full brunch — which one are you choosing?

10/08/2026

🍝 What’s Cooking, Joey? | Episode 3

Surprise
 Joey chose pasta again! 😂

It’s homemade whole-spelt tagliatelle with creamy rosĂ© sauce and crispy turkey breast. I’m secretly loving all these pasta requests because every batch gets me a little closer to making fresh pasta completely by feel.

The best part? He cleaned his plate and later told me:

“Mummy, this is the best pasta you’ve ever made.” đŸ„č❀

I think that means Episode 3 passed the Joey test! 😂🍝

05/08/2026

đŸ‡”đŸ‡­đŸ‡ŹđŸ‡§ Filipino-ish | Episode 4 – Pininyahang Manok Pot Pie

One of the things I love most about cooking is discovering how comfort food can connect different cultures.

This episode was inspired by two dishes that remind people of home—our Filipino Pininyahang Manok and Britain’s beloved Chicken Pot Pie. At first, it sounded like an unusual combination (my son definitely thought so! 😂), but after one bite, he came back asking if he could have all the pineapples. I think that was the best compliment I could have received.

For me, Filipino-ish is about celebrating my Filipino roots while embracing the country I now call home. It’s about showing that food doesn’t have to choose between cultures—it can honour both.

🍍 If you could give one Filipino dish a British twist, what would you choose? I’d love to hear your ideas!

03/08/2026

đŸ«đŸ„ The Sweet Spot | Episode 3

One of my favourite things about cooking lately has been discovering just how much inspiration can come from seasonal ingredients.

After a morning of blackberry picking, I wanted to create something simple that really let the fruit shine. I used ready-made puff pastry to keep things easy, strained the blackberry seeds so Joey would enjoy every bite, and paired the berries with cream cheese for a dessert that was sweet, tangy and wonderfully flaky.

For me, this recipe is a reminder that homemade cooking isn’t about perfection. It’s about making the most of what’s around you, trying something new, and creating memories along the way.

đŸ« If you had a basket of freshly picked blackberries, what would you bake? I’d love some new ideas!

01/08/2026

đŸ„— Everything Salad | Episode 3

I’ve always been someone who reaches for hearty, comforting meals, so creating this salad reminded me that healthy food doesn’t have to feel like a compromise.

I nearly dressed this with my usual vinaigrette, but a pot of high-protein yogurt sitting in the fridge inspired me to try something different. The result was creamy, fresh, crunchy and surprisingly satisfying—proof that some of the best recipes come from experimenting with ingredients you already have at home.

One thing I love about cooking is that every recipe teaches me something new. This one reminded me that stepping outside your usual routine can lead to a new favourite.

đŸ„— Do you prefer a light, refreshing salad in summer, or are you like me and usually reach for something a little more comforting?

30/07/2026

đŸŽđŸ« Thirst Things First | Episode 3 – Foraged Apple & Elderberry Refresher

I’ve always loved discovering food stories, and recently I realised that some of the best ingredients can be found much closer to home than we think.

This drink started with apples growing in our communal garden, where so much fruit had fallen to the ground that it was simply being left to waste. After giving everything a thorough wash, I paired fresh apple juice with homemade elderberry cordial and coconut water to make a refreshing summer drink.

While researching, I also learned about the UK’s traditional “Four Fs” of foraging—fruit, flowers, fungi and foliage—and it made me appreciate just how much edible produce grows around us if we know where to look and forage responsibly.

As someone who grew up in the Philippines surrounded by tropical fruit, discovering what’s growing here in the UK has become such a rewarding experience.

This is just the beginning, and I’d love to keep exploring more seasonal fruits and berries that often go unnoticed.

🍎 What local fruit or edible plants would you recommend I discover next? đŸŒżđŸ«

28/07/2026

There’s something comforting about discovering that two cultures, thousands of miles apart, share the same love language—gathering around the table.

Growing up in a Filipino family and now living in the UK, I’ve realised that food has a beautiful way of making anywhere feel like home.

This Chicken Inasal Sunday Roast is my way of celebrating both. The flavours of Bacolod meet one of Britain’s most cherished traditions, creating something familiar, yet completely new.

It’s these little moments of blending cultures that inspired me to start Filipino-ish. ❀

What British dish would you love to see me Filipino-ish next? đŸ‡”đŸ‡­đŸ‡ŹđŸ‡§

20/07/2026

🌅 Rise & Dine | Season 2

Today’s episode is a little extra special.

It’s Joey’s birthday today, and this recipe actually started because of one simple request. A few weeks ago, he told me he was craving garlic cheese naan, so while I was waiting to pick him up on his last day of school, I decided to surprise him by making it from scratch. Since I was already in the kitchen, I couldn’t resist pairing it with a hearty shakshouka and a za’atar cheese naan that I’d been wanting to recreate for ages.

I love meals like this because they’re comforting, colourful and nourishing all at once. The rich tomato and pepper sauce, the eggs, and warm homemade naan make it the kind of brunch that keeps you full and satisfied while giving you plenty of vegetables and protein to start the day.

Sometimes the best recipes aren’t planned—they’re inspired by the people we love most. ❀

Happy Birthday, Joey. Thank you for always inspiring me to try something new in the kitchen. đŸ„č

If you could wake up to any homemade brunch tomorrow morning, what would it be? 🍳🍞

15/07/2026

🍝 What’s Cooking, Joey? | Episode 2 – Homemade Spelt Fettuccine Bolognese

It’s amazing how food can bring back so many memories.

When I was pregnant with Joey, I couldn’t stop craving bolognese. Fast forward to today, and somehow it’s become his favourite meal too. ❀

This was my first time making fresh pasta with spelt flour, an ancient grain with a lovely nutty flavour. I still have a lot to learn, but I really enjoyed the process
 although I think Joey has finally convinced me that it’s time to invest in a pasta machine! 😂

I usually add red wine to my bolognese, but since this one was made for Joey, I left it out and used a Parmigiano Reggiano rind that I’d been saving instead. It slowly melted into the sauce and added so much richness and depth of flavour—it was honestly one of my favourite little kitchen discoveries.

Sometimes, the simplest family meals become the ones we treasure the most. ❀

What’s one dish that instantly takes you back to a special memory? 🍝👇

13/07/2026

🍆 Dip & Tell | Episode 3 – Baba Ganoush

Food has a wonderful way of bringing back memories.

Every time I make baba ganoush, I’m reminded of my years living in Dubai and how much I enjoyed sitting around a table filled with mezze, sharing good food and even better conversations.

One thing I love about cooking is that a single ingredient can become several completely different dishes. This baba ganoush started with leftover roasted eggplant from another recipe, proving that a little creativity in the kitchen can also help reduce food waste.

I hope you enjoy this episode as much as I enjoyed making it. 💚

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