Fat
Dough

Jump To Recipe Jump To Video I have to share this delightful twist on a classic dessert, inspired by a dear friend of mine. She made a traditional tiramisu and asked for my honest feedback. As I savored each bite, the idea of incorporating Milo into the recipe just popped into my head. Creamy Milo tiramisu layered with biscuits and finished with a classic Marie biscuit topping. The result is a Milo Tiramisu that blends the creamy richness of mascarpone with the nostalgic, malty goodness of Milo, creating a dessert that's both familiar and excitingly new. What makes this Milo Tiramisu truly special is its simplicity. You don’t need fancy equipment or advanced cooking skills to create this treat. The combination of freshly brewed Milo, coffee liqueur, and Marie cookies provides a unique base, while the mascarpone filling, enriched with Milo and fresh orange zest, adds a refreshing twist. A perfectly dusted Milo tiramisu with biscuit garnish for a nostalgic touch. Each layer comes together effortlessly, making the process enjoyable and stress-free. I encourage you to give this a try, especially if you’re a fan of experimenting with flavors or if you just love Milo. The dessert is perfect for any occasion, whether you're hosting a dinner party or simply treating yourself. Digging into layers of Milo cream and biscuits for the ultimate treat. The overnight chilling allows the flavors to meld beautifully, and the presentation with a dusting of Milo and a Marie cookie garnish makes it a visually appealing and deliciously indulgent treat. Enjoy the process, and most importantly, savor every bite of this delightful Milo Tiramisu! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Demerara Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Milo Preferably Australia Made, 45g + More For Presentation Fresh Orange Zest, 1 Orange Tiramisu: Milo Freshly Brewed , For Dipping Coffee Liqueur, 2 TBSP Marie Cookies, For Stacking & Presentation Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, whisk egg whites and salt with a hand or stand mixer until stiff peaks form. In another large mixing bowl, whip mascarpone, milo and orange zest until light and fluffy. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Keep chilled until ready to use or you can transfer into a piping bag. Prepare the tiramisu. In a shallow bowl, add freshly brewed milo and coffee liqueur. *You can check out how to make a proper cup of milo here .* Mix until well combined. Dip one marie cookie into the milo mixture and flip only once. I'm just using drinking glasses to serve my milo tiramisu; my glasses are big enough to fit the marie cookies. Break them in halves if needed. Pipe or spoon the mascarpone mixture onto the cookies. Repeat the steps and stack to the brim. Chill in the fridge overnight. The next day, the tiramisu should shrink a bit. Spoon some milo over the tiramisu. Slide 1 marie cookie into the tiramisu. Serve immediately. This is... Mama Mia... Thought I'd died and gone to heaven... Recipe Video:

Jump To Recipe Jump To Video Savory, hearty, and surprisingly good—especially for canned corned beef. I’ll be honest—I never liked canned corned beef. It always seemed a bit too salty, too mushy, too… something. But then I watched Luke from Outdoor Boys make his version of corned beef hash. One of my eggs cracked and I don't care... The way he crisped it up in a cast iron skillet with eggs cooked right in, scooping everything onto a slice of bread out in the wilderness—it made me rethink everything. So I gave it a shot, and yeah, I get it now. It’s really, really good. A yummilicious mess... Corned beef hash has been around since the early 1800s, originally created as a way to use up leftover meat and potatoes. During wartime and food shortages, the canned version became a pantry staple—cheap, filling, and shelf-stable. Over time, it became a breakfast classic in diners and home kitchens, often served with eggs, toast, and ketchup. This version skips the potatoes and focuses on the pure simplicity of onion, garlic, olive oil, and eggs, allowing the corned beef to shine. I layered mine between slices of toasted sourdough, and honestly, it's one of the most satisfying sandwiches I’ve had in a while. You don’t need much to make this work—just one skillet, a can of corned beef, and a bit of patience. If you're like me and never gave canned corned beef a chance, this is the recipe that might just change your mind. Ingredients: (Serve 4) High Quality Olive Oil, 2 TBSP + More For Toasting Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Canned Corned beef, 340g Eggs, 2 or More Sourdough Bread, 8 Slices Ketchup, For Serving (Optional) Equipment: Cast Iron Skillet / Pan Directions: Make the hash. Heat olive oil in a skillet over medium heat. Add minced onions, salt, and pepper. Sauté until lightly golden. Add garlic and cook until fragrant. Stir in canned corned beef. Sauté until it browns slightly. If it starts sticking, deglaze with a splash of water. Lower the heat. Taste and adjust seasoning. Add the eggs. Use a spoon to make 2 or more craters in the hash. Crack each egg into a glass, then gently pour into the craters. Cover the pan and cook until eggs are set. Remove from heat. Toast and serve. In another skillet, toast sourdough slices with a bit of olive oil until golden. Scoop the corned beef hash (with egg) onto the toast. Add ketchup if desired. Serve hot and enjoy. Simple yet yummilicious.... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video A warm bowl of oats, sweet raisins, melted butter—and a cinnamon-sugar hug on the side. I’d love to call this porridge, but since this one’s inspired by Luke from Outdoor Boys, we’re calling it oatmeal. Luke made a batch of simple oats—just water, raisins, brown sugar, and butter—and served it with a cinnamon sugar tortilla he toasted in a pan. That combo? Genius. I loved it so much I recreated it with my own twist: instead of store-bought tortillas, I used my homemade flatbread dough, which I always keep frozen in small portions. Toast it up like a quesadilla, sprinkle on the cinnamon sugar, and you’ve got something really comforting. I’ve got a few non-negotiables when it comes to oats. Use rolled oats, not the quick-cook stuff. Always go with a 3:1 water-to-oats ratio. And skip the milk—trust me, it burns easily and muddies the flavor. Water keeps it clean and lets the oats shine. This version is soft, rich, and just sweet enough. The melted butter pulls everything together, and the chewy raisins give little bursts of warmth and nostalgia. Oatmeal (or porridge) has been a staple for centuries, from Scottish kitchens to American campfires. It was cheap, filling, and easy to dress up with whatever you had. This one sticks close to its roots, with a humble bowl of oats and a sweet, cinnamon flatbread on the side. It’s not flashy, but it’s the kind of breakfast that makes you sit down, take a breath, and just enjoy. Give it a shot—you might end up freezing flatbread dough too. Ingredients: (Serve 1) Oatmeal: Rolled Oats, 50g Water, 150g Sea Salt, Pinch Raisins, A Handful Brown Sugar, 1 TBSP Adjust To Preference Melted Butter, 2 TBSP Flatbread: Easy Flatbread Homemade , 1 Dough Ball Or Tortilla Homemade Brown Sugar, 1 TBSP Cinnamon Powder, 1 TSP Equipment: Sauce Pot Griddle Directions: Please visit my " Flatbread with Honey Butter " page for the easy flatbread recipe, or, " How To Make Tortilla " page for the tortilla recipe. Cook the oatmeal. In a pot over medium-low heat, add rolled oats and water. Stir often while it cooks. If it gets too thick before the oats are soft, splash in more water. Once tender, stir in a pinch of salt, a handful of raisins, brown sugar, and melted butter. Mix well. Taste and adjust the sweetness. Make the cinnamon flatbread. Roll out your homemade flatbread dough (or use a tortilla). Mix brown sugar with cinnamon in a small bowl. Grease a pan or griddle lightly. Toast one side of the flatbread, sprinkle cinnamon sugar on half, then fold over like a quesadilla. Grill until both sides are golden and the sugar is melty. Serve. Scoop oatmeal into a bowl. Serve warm with the cinnamon-sugar flatbread on the side. Enjoy while it's hot! That cinnamon sugar filling adds more flavors... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Thick, comforting, and sweet-spiced from scratch—no store-bought roux required. Luke from Outdoor Boys made a version of Japanese curry once, and I remember spotting what looked like a store-bought kare roux block tossed into the pot. Nothing wrong with that—it’s quick, familiar, and works in a pinch. But I wanted to try making the whole thing from scratch. No curry cubes. No instant mix. Just layers of flavor built slowly with real ingredients. The key? A trick I learned from a Japanese friend: grated apples and Madras masala. Yes! Madras curry powder, not just any curry powder. It makes all the difference. Japanese curry (kare raisu) is one of Japan’s most popular home-cooked comfort meals. But what many people don’t realize is that it’s a result of culinary globalization: introduced to Japan by the British during the Meiji era, who themselves adapted it from Indian cuisine during colonization. Over time, the Japanese made it their own—sweeter, thicker, milder. Most families use pre-made blocks for convenience, but homemade versions bring a whole new level of depth and heart to the dish. This one uses kombu for umami, slow-cooked beef chuck, caramelized onions, and a buttery flour-based roux infused with spices. The grated apple melts right into the curry, adding sweetness and balance to the bold, earthy masala. Served over warm rice and topped with fresh coriander, this kare is cozy, rich, and everything you want in a bowl. Give it a go—once you’ve made kare from scratch, it’s hard to go back. Ingredients: (Serve 8) Beef: Kombu, 4g Water, 650g Beef Chuck, 500g Sea Salt, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Black Pepper, Pinch Mushroom Powder, Pinch Kare: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 2 Sea Salt, Pinch Black Pepper, Pinch Carrot Grated, 1 Potatoes Wedged, 3 Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Apples Peeled Grated, 2 Madras Masala Homemade , 1.5 TBSP Tomato Ketchup, 1.5 TBSP Worcestershire Sauce, 1 TBSP Unsalted Butter, 40g Unbleached All Purpose Flour, 40g Coriander Coarsely Chopped, For Garnishing Cooked Rice, For Serving Equipment: Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Directions: Please visit my " How To Make Madras Masala " page for the recipe. Prep and cook the beef Soak kombu in water. Season and sear beef in a skillet until brown on all sides. Transfer to a slow or pressure cooker. Deglaze the skillet and add that liquid to the cooker. Pour in the kombu water and season with pepper and mushroom powder. Cover and cook until the beef is tender. Start the kare base In a separate pot, sauté onions in oil until caramelized. Add carrots and potatoes; cook until slightly softened. Stir in garlic and ginger until fragrant. Add the apple and spices Grate apples fresh to avoid oxidation, then add to the pot. Mix in madras masala, ketchup, Worcestershire sauce, and butter. Stir well, then sprinkle in flour and combine. Combine and simmer Add the cooked beef and broth mixture (remove kombu). Simmer everything together until potatoes are fork-tender. Taste and adjust seasoning with more masala, salt, or pepper if needed. Finish and serve Garnish with fresh coriander. Serve hot over cooked rice. Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Sweet mango, creamy coconut, and bold spices—made from scratch with a little wilderness spirit. I remember watching Luke from Outdoor Boys cook what looked like a curry over a campfire, possibly using reindeer meat and some kind of premade mango curry paste. It was rustic, simple, and looked ridiculously comforting. That episode stuck with me. So I thought—why not make a version from scratch? And somewhere along the way, I stumbled upon something amazing: turns out, mango chicken curry is a real Indian dish in regions like Kerala, where it’s called Mambazha Kozhi Kari. What I made isn’t traditional, but it pays respect to those roots—with a flavor combo that hits all the right spots. Instead of shortcuts, I toasted and ground whole spices, made my own spice paste, and slowly simmered the curry in coconut cream, chicken stock, and diced ripe mangoes. It’s sweet, spicy, and creamy all at once. The final touch? A classic South Indian tempering of mustard seeds, curry leaves, fenugreek, and hing, drizzled on top and steeped into the curry like a warm spiced hug. You can definitely use deer or other meats, but I stuck with chicken thighs for that juicy, forgiving texture. If you’ve never made a curry from scratch before, don’t worry—it’s easier than it looks once you get going. Everything simmers in one pot, and you can adjust the consistency and spice level to your liking. It’s rich, bold, a little sweet from the mango, and just so satisfying. Serve it with warm rice and don’t skip the tempering—it makes all the difference. Ingredients: (Serve 4) Chicken: Dried Chilies, 2 Coriander Seeds, 1 TBSP Cumin Seeds, 1 TSP Cinnamon Stick, 1 Green Cardamom, 3 Cloves, 3 Chicken Thigh Boneless Skinless, 3 or 600g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Turmeric, 1/2 TSP Greek Yogurt, 1/2 Cup Spice Paste: Red Onion Wedged, 1 Ginger, 2" Garlic Crushed, 3 Cloves Green Chilies Deseeded, 2 Curry: Coconut Oil, 2 TBSP Chicken Stock Homemade , 2 Cups Sea Salt, Pinch White Pepper, Pinch Curry Leaves, 2 Sprigs Coconut Cream, 200g Chili Powder, 1/2 TSP Turmeric, 1/2 TSP Mango Peeled Pitted Coarsely Diced, About 450g Garam Masala Homemade , 1 TBSP Jaggery, Pinch Hing | Asafoetida, Pinch Temper: Coconut Oil, 2 TBSP Mustard Seeds, 1 TSP Fenugreek Seeds, Pinch Curry Leaves, 1 Sprig Coriander Coarsely Chopped, For Garnishing Cooked Rice, For Serving Equipment: Heavy Pot Cast Iron Skillet / Pan Spice Grinder Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Marinate the chicken Toast dried chilies and whole spices. Grind into powder. Mix chicken with spices, yogurt, turmeric, and other seasonings. Cover and marinate for at least 4 hours or overnight. Make the spice paste Blend onion, ginger, garlic, and green chili with a splash of water until smooth. Start the curry In a pot, sear the marinated chicken in coconut oil until lightly charred. Set aside. Clean the marinade bowl with coconut cream, keep that for later. Deglaze the skillet with a splash of chicken stock. Sauté the spice paste with curry leaves in the same pot. Add coconut cream and stock. Stir in mango, chili powder, turmeric, and reserved coconut cream marinade mixture. Simmer and season Dice the chicken and add it back to the pot, including all its juices. Simmer until fully cooked, and reduce if needed for a thicker curry. Finish with garam masala, jaggery, hing, and more seasonings to taste. Temper and finish In a small pan, heat oil with mustard seeds, fenugreek, and curry leaves. Once the seeds pop, pour the hot tempering over the curry. Cover and steep for 15 minutes. Garnish with chopped coriander and serve with rice. Nourishing... Recipe Video:

Jump To Recipe Jump To Video Hearty. Cheesy. Smoky. The kind of beans Luke would nod at and say, “These are good beans.” We often think of baked beans as a British staple—on toast, in a full English breakfast, straight from a can of Heinz. But baked beans actually have much older roots, going all the way back to the Indigenous tribes of North America. The key is to undercook the bacon... They were the original slow bean masters—cooking native beans low and slow with maple syrup and bear fat in earthen pots. When European settlers arrived, especially the Puritans in New England, they adapted the method using molasses and salt pork. That ooey gooey goodnesss... That simple, hearty dish became a Saturday tradition in early American homes—so much so that Boston earned the nickname Beantown. Later, the British put their spin on it during the Industrial era, and the sweet tomato-based tinned version we know today was born. This version is my tribute to that whole journey—with a shortcut, of course. I used canned cannellini beans because, well, sometimes we just want good food fast. No shame in that. These are good beans... The flavor still goes deep thanks to a mix of molasses, brown sugar, garlic, onions, Worcestershire, and smoky bacon. It’s rich, sticky, sweet, and savory—everything a good bean dish should be. You can make your own flatbread... And instead of plain toast, I paired it with grilled flatbread stuffed with gooey Gouda. It’s kind of like a rustic quesadilla, perfect for scooping up those saucy beans. Or do it the shortcut way... If you’re feeling lazy (been there), broiled sourdough works too. As I sat there devouring it, I swear I could hear Luke from Outdoor Boys in my head saying, “These are good beans.” I hope you’ll give it a try—and maybe say the same thing when you do. Ingredients: (Serve 4) Baked Beans: Water, 180g Tomato Paste, 40g Molasses, 20g Brown Sugar, 20g Worcestershire Sauce, 1 TBSP English Mustard, 1/2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, About 120g Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Canned Cannellini Beans Drained, 240g Apple Cider Vinegar, 1 TBSP To Serve: Easy Flatbread Homemade , 1 Recipe Or Sourdough Bread Slices Gouda, For Shredding Equipment: Cast Iron Skillet / Pan Griddle Oven Directions: Please visit my " Flatbread with Honey Butter " page for the easy flatbread recipe. Make the bean sauce. In a bowl, mix water, tomato paste, molasses, brown sugar, Worcestershire sauce, and mustard. Stir until sugar dissolves. Cook the bacon and veggies. In a skillet over medium heat, lightly oil and add the bacon. Cook halfway (don’t brown). Remove and set aside. In the same pan, sauté onions with salt and pepper until soft and lightly golden. Add a splash of water to deglaze. Add garlic and cook until fragrant. Simmer the beans. Pour in the tomato-molasses mixture and stir well. Add drained cannellini beans and chopped bacon (with its juices). Bring to a simmer, stir in the apple cider vinegar, and adjust seasoning to taste. Set aside and keep warm. Make the cheesy bread (Option A). Roll out flatbread dough. Grease a griddle and cook one side over low heat. Shred Gouda onto one half, fold over like a quesadilla. Grill until both sides are lightly charred and the cheese is melted. Shortcut version (Option B). Drizzle olive oil on sourdough slices and place on a tray. Flip, top with beans and shredded Gouda. Broil until the cheese is melted and the bread is toasted. Plate with a sprinkle of parsley and enjoy warm. Either way... They are insanely yummilicious... Recipe Video:

Jump To Recipe Jump To Video Simple, hearty, and full of soul—Southern comfort meets cast iron cooking. Biscuits and gravy have their roots deep in the American South, originally made as a filling, affordable breakfast for working-class folks. Flaky biscuits soaked in a rich sausage gravy—it’s comfort food that’s stood the test of time. It doesn't have to be perfect... Watching Luke from Outdoor Boys make his version around a campfire brought all that old-school warmth back, so I had to give it a go—with a little help from Kenji Lopez-Alt’s foolproof biscuit method. You can get his recipe here . I kept things simple: heavy cream biscuits (no butter, no fuss), and a one-pan sausage gravy built layer by layer—from sautéed onions and garlic to browned sausage and slow-added cream. As the biscuits will be drenched in the gravy anyway... I didn’t add all the cream at once—because gravy thickens fast, especially off-heat, and I wanted it to stay pourable when serving. The final dish? Soft, crispy-edged biscuits drenched in rich, peppery gravy. Pure magic. If you’ve never made biscuits and gravy from scratch before, don’t worry—it’s more forgiving than it sounds. Just mix, bake, simmer, and pour. Comfort food at its best... Whether you’re out in the woods or just hungry at home, this one’s for the soul. Give it a try—you won’t regret it. Ingredients: (Serve 3) Biscuits: Unbleached All Purpose Flour, 150g Baking Powder, 5g Sea Salt, 3g Heavy Whipping Cream, 140g Gravy: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Sausages, About 120g Heavy Whipping Cream, 240g Parsley Finely Chopped, A Handful Equipment: Oven Cast Iron Skillet / Pan Directions: Make the biscuits. Preheat oven to 220°C (425°F). In a bowl, mix flour, baking powder, and salt. Add cream and stir just until a dough forms—don’t overmix. Shape dough into a rectangle (roughly 9" x 3") and cut into 3 squares. Place on a lined tray and brush the tops with cream. Bake for 15 minutes, until golden and crispy at the bottom. Make the gravy. Heat oil in a skillet over medium heat. Add onion, salt, and pepper. Sauté until translucent. Add garlic and cook until fragrant. Remove sausage casings and add sausage to the pan, breaking into chunks. Cook until lightly browned. Pour in half the cream. Stir to deglaze and combine well. If biscuits aren’t done, remove the pan from the heat. Finish and serve. Once biscuits are ready, return the pan to the heat. Add the remaining cream and cook until thick and creamy. Taste and adjust seasoning. Place biscuits on plates, pour gravy over, and sprinkle with chopped parsley. Serve immediately. 1 serving is never enough... Recipe Video:

Jump To Recipe Jump To Video With a Gordon Ramsay twist and a drizzle of childhood comfort. This sandwich is inspired by one of my favorite Outdoor Boys moments—Luke frying up sausage, eggs, and slapping them between two slices of bread out in the woods. There’s just something about the way he cooks that feels real and comforting. Crispy fried egg with runny yolk on sourdough toast, finished with a dash of hot sauce and black pepper — simple, bold, and satisfying My yolk cracked and I don't care... And if you’ve seen him drizzle ketchup on his sandwich at the end, you’ll know exactly what I mean. So, I decided to make my own version—with a few extra touches. I added bacon for a little kick and honey butter for that sweet, salty oomph. The egg? That’s my little nod to Gordon Ramsay—cooked low and slow in butter, seasoned just right, with a swirl of sriracha and Worcestershire for a punch of flavor. Stacked with sausage, bacon, and a perfectly runny egg — this breakfast sandwich pulls no punches. Without ketchup... Every bite is rich, messy, warm, and satisfying—the kind of breakfast (or anytime) sandwich that just makes your day better. If you’ve got some sausages in the fridge and a couple slices of bread, you’re basically already there. This is one of those simple comfort meals that feels like something special. Toasty, buttery, savory, and just a little indulgent. Give it a try, and make it yours. The ultimate breakfast stack — golden sourdough, juicy sausages, crispy bacon, and a runny egg all in one glorious bite. Ingredients: (Serve 1) Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, 2 Slices Sausages Halved, 2 Unsalted Butter, 2 TBSP Egg, 1 Sea Salt, Pinch Chili Flakes, Pinch Sriracha, For Drizzling Worcestershire Sauce, For Drizzling Sourdough Bread, 2 Slices Honey Butter Homemade , For Spreading Ketchup, For Serving (Optional) Equipment: Non-Stick Skillet / Pan Directions: Please visit my " Flatbread with Honey Butter " page for the honey butter recipe. Cook the bacon and sausage. Lightly oil a non-stick skillet and place over medium heat. Add bacon and halved sausages (cut side down). Cook until both are browned and lightly crispy. Set them aside on a plate. Make the egg. In the same skillet, lower the heat and add butter. Once melted, crack in the egg. Season with salt and chili flakes. Drizzle sriracha and Worcestershire sauce on top. Continue cooking until the butter starts to brown and foam. Gently swirl the pan until the egg is cooked to your liking. Set aside with the bacon and sausage. Toast the bread. Place the sourdough slices (one side only) into the same pan to soak up the flavors. Toast until golden. Assemble the sandwich. Spread honey butter on the non-toasted side of each bread slice. Layer on the bacon, sausage, and egg. Drizzle ketchup if you like. Serve and enjoy while warm. Or with ketchup... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video A simple tribute to campfire cooking—warm bread, sweet butter, and all the comfort. This one's for the Outdoor Boys. I’ve watched Luke Nichols cook everything from mango chicken curry to biscuits and gravy out in the wild, and there’s something really grounding about his style. It’s not about perfection—it’s about presence, warmth, and feeding the soul. Honey butter in a jar — rich, golden, and ready to drizzle, spread, or melt into pure bliss. There ain't nothing like warm bread with honey butter... So I figured, why not pay tribute to that with a series of simple recipes inspired by that same spirit? There’s something incredibly peaceful about those scenes: the crackle of the fire, the smell of bread cooking in a pan, and Luke casually whipping up honey butter like it’s second nature. One moment that stuck with me? When he served warm bread with honey butter—sometimes with Spam, sometimes bacon. I thought... why not both?  Jamie Oliver–inspired no-yeast flatbreads. Simple and fast Jamie Oliver's easy flatbread... So here’s my homage: a quick, no-yeast flatbread using Jamie Oliver’s method, served with a simple honey butter that melts right into the bread. The combo of sweet, salty, and buttery is just magical. No kneading required... Whether you go with Spam, bacon, or both, it hits all the right notes—crispy, soft, rich, and comforting. It’s the kind of food that makes you pause and just enjoy the moment. You don’t need a campfire or a forest. Just a skillet, a bit of pantry magic, and maybe a quiet morning. This recipe is beginner-friendly, forgiving, and pure joy on a plate. You can just go with warm fresh bread and honey butter... If you’ve ever craved that cozy Outdoor Boys vibe in your own kitchen, this is a great place to start. Ingredients: (Serve 4) Dough: Unbleached All Purpose Flour, 175g Baking Powder, 12g Sea Salt, Pinch Greek Yogurt, 175g Honey Butter: Pure Honey, 25g Unsalted Butter, 50g Sea Salt, Pinch Spam, To Serve (Optional) Bacon, To Serve (Optional) Equipment: Cast Iron Skillet / Griddle Sauce Pot Directions: Make the dough. Mix flour, baking powder, salt, and yogurt in a bowl until a dough forms. No kneading needed—just cover and let it rest for 30 minutes. Make the honey butter. In a small pot, combine honey and butter. Ratio 1:2. Add a pinch of salt and gently heat until melted and well mixed. Let it simmer for a few seconds, then pour into a clean jar. Shape and grill the bread. Divide the dough into 4 pieces. Roll or press each piece into a flat disc on a floured surface. Heat a cast iron skillet or griddle with a bit of butter. Grill each flatbread until golden and lightly charred on both sides. Serve. Spread with honey butter while warm. Add crispy bacon, grilled Spam—or both! Enjoy immediately. Or honey butter with Spam and bacon... Either way... They taste absolutely yummilicious... Recipe Video:

Jump To Recipe Jump To Video If you're looking to elevate your pizza game, the Fig & Prosciutto Elegance Grilled Pizza is a must-try. This recipe combines the creamy goodness of low-moisture mozzarella and the sharp, nutty flavor of Parmigiano Reggiano with the sweet and savory blend of fresh figs and prosciutto.  A touch of elegance, grilled pizza layered with figs, prosciutto, and arugula. It's a beautiful balance of flavors that transforms a simple pizza into a gourmet experience. What I love about this pizza is how the arugula adds a fresh, peppery bite, while the drizzle of extra virgin olive oil and reduced balsamic vinegar brings everything together with a touch of elegance. Sliced and ready to enjoy, this pizza balances sweet, savory, and peppery flavors. The grilling process adds a delightful char and crispiness to the crust, making each bite a perfect mix of textures. It’s not just a pizza; it’s a sophisticated dish that’s surprisingly easy to prepare. I encourage you to give this Fig & Prosciutto Elegance Grilled Pizza a try. It’s a wonderful way to enjoy the classic combination of cheese and cured meat with a seasonal twist. Whether you’re hosting a dinner party or just want to treat yourself to something special, this pizza is sure to impress. Enjoy the process of making it and, most importantly, savor every delicious bite! Ingredients: (Make 2 grilled pizzas) Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Figs Coarsely Wedged, 7 or 8 Prosciutto Coarsely Torn, 5 or More Arugula, A Handful Extra Virgin Olive Oil, For Drizzling Reduced Balsamic Vinegar, For Drizzling Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with some sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Grate some mozzarella and parmigiano over the pizza. Top with figs and prosciutto, spreading out evenly. Immediately cover the griddle to generate steam for the cheese to melt. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Sprinkle some arugula over the pizza. Drizzle some extra virgin olive oil and reduced balsamic vinegar over the pizza. Repeat the steps for the remaining pizza. Slice and serve immediately. The combination somehow works... Recipe Video: