Christmas often feels like a parade of the usual—turkey, ham, roast potatoes. But sometimes, I crave something a little different, a dish that surprises without fuss. This stuffed eggplant hits …
Hi there! I’m Mark Renshaw, and this all started as a quiet tribute to my grandmother, Val, whose kitchen was the heart of our family long before I ever knew what “good food” meant.
Her cooking was simple, but never ordinary. Every dish had its own rhythm, the way she hummed as she stirred gravy, the handwritten notes she scribbled on her recipe cards that somehow said more about life than cooking.
