Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Lee Majhen-Todd

Quinoa Risotto, Wild Mushrooms and Chicken Thigh recipe by Chef Tony Rodd, Bio of author Heather Morris and book review of The Tattooist of Auschwitz for a June read for Foodie Book Club CIC. Watch Tony Rudd do a live demonstration, cooking his risotto and chatting about, well, about everything, including his experiences on MasterChef.