My Debut Cookbook 'Comfy' Is Out Now. ORDER HERE!

The Guy Behind The Bacon

I’m Chris, videographer, photographer, recipe developer and creator of Don’t Go Bacon My Heart. Otherwise known as ‘The Guy Behind The Bacon’. Hi 🙂

Chris Collins, food blogger at Don't Go Bacon My Heart stood behind a kitchen counter with stove behind him in a white jumper

Don’t Go Bacon My Heart is a blog totally dedicated to comfort food.

It breaks my heart (excuse the pun) when I hear people say that cooking is boring or stressful, because I truly believe it doesn’t have to be. I’m a firm believer that food can be fun and bring endless amounts of joy and comfort. As such, I made it my mission to spread the love by creating hearty, comforting, flavour-loaded and approachable recipes that you’ll make time and time again.

A little about me…

I grew up in Weston-Super-Mare, a town in the South-West of England. I left for university at 18 to study psychology at Cardiff Uni, but if I’m honest, I had little intention of being a psychologist from the get-go. I was just absolutely dying to go to experience university life!

During uni, I spent a couple of Summers abroad working in the USA at Summer camps for kids with mental and physical special needs. It was incredibly demanding work, but it offered me a huge amount of life experience and left me with some of my most cherished memories.

From there, and after graduating from uni with a degree I still didn’t want to use, I prolonged reality a little longer and travelled Australia for a couple of years where I worked at Melbourne Zoo! Fast forward to now, I live in Edinburgh and work full-time on Don’t Go Bacon My Heart (see, I knew I never needed that degree! 🤣)

photo of chris collins holding giant tortoise at Melbourne zoo

So how did you end up here?

I don’t want to start with the cliche ‘I’ve always loved food’, but it really is true.

I was brought up on comfort food such as Cottage Pie and Lasagne and also loved cooking as a child. I had my very own kids cookbook which I’d use to make homemade pizzas and Victoria sponge cake. I studied D&T Food at school and spent many evenings after school creating various different pasta sauce combinations for dinner!

Strangely enough, I never saw food as a career. The idea of working in a kitchen made me sweat just thinking about it, and since I had no formal training my options were somewhat limited.

In 2015 it all changed for me. I had just graduated from university and was saving money to go to Australia. It’s funny, I guess you can pin everything down to a photo I uploaded to Instagram. It was just a photo of my incredibly average dinner that evening. I have it buried away on my private account still, but since you’re here, I’ll show you the photo in question 😆

old picture of a dinner posted on Instragram

With 16 likes, at that moment I felt like a Michelin star chef destined to be a world-famous food blogger! But in all seriousness, that’s all it took. A little nudge from some friends gave me a tiny bit of confidence and I took it and ran with it. I kept posting my dinners and little by little, more and more people started to take notice.

From there, I made a separate Instagram dedicated to food. Mainly just to stop annoying my friends and family with my food photos. But also because I became obsessed with trying to create the most delicious and creative dinners I could. After that, I decided to create a blog so I could start writing up the recipes alongside the dinners I was posting.

Every minute of every day I spent thinking about my next recipe. Even as I travelled Australia I kept the blog going, uploading recipes where and when I could. Be it in a campervan in the outback or in an Airbnb kitchen, you’d find me working on the blog.

When I got back from Australia (with a degree I didn’t want to use and a prolonged crisis of not knowing what I was doing with my future) I knew if I was going to make something of the blog it had to be now. As such, I moved back in with my Dad, set up a very make-shift studio in his garage and spent hours upon hours desperately trying to turn the blog into a business. And, well, here we are! 😄

In reality though I’m still uploading my dinners, still creating various different pasta sauce combinations and still beyond obsessed with all things food 🤣

photo of Chris Collins eating brunch in orange t-shirt outside in Paris

What are you serving up on the blog?

I like to call the food I make ‘happy food’. You know, the food you really wanna eat. From Creamy Garlic Mushroom Chicken and Cottage Pie Baked Potatoes to Tomato Butter Pasta and Chicken Caesar Pasta Salad, you name it, I’ll cook it. Hey, that’s a fun game!

You’ll find recipes that are often carby, always comforting but never trendy recipes that fall flat. I was brought up on hearty comfort food recipes that hit the spot every single time, and that’s exactly the kind of food I share!

With all recipes, I provide a quick step-by-step video and step-by-step photos. I also include detailed notes to help you get the best result possible. I test each recipe numerous times and never upload anything I haven’t personally tried, tested and loved myself!

Check out my recipes by Category and by Ingredient. There’s also a search bar at the top right of every page if you’re after something specific.

How can I get in touch?

You can find me on social media – Facebook | Instagram | Pinterest  | Twitter. Got a burning question? Checkout out my Contact page and drop me a message. Also, be sure to check out my FAQ Page!

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread

Press

Okay, time for some trumpet blowing 🤣🎺

Alongside winning in the culinary category at the UK Blog Awards in 2019, I’ve also been featured in the Vuelio Top 10 Food Blogs in both 2021 and 2022. I’ve had the opportunity to work with brands such as Iceland & Sainsbury’s and have also increased my profile state-side with features on Buzzfeed, Parade Magazine, RightThisMinute and Good Morning America.

culinary winner uk blog awards

brands don't go bacon my heart has worked with

Publications don't go bacon my heart has been featured in

Towards the end of 2019, I ended up stepping out from behind the blog and actually found myself on a TV show.

I’ve always said I’d never in a million years go on TV, but when the offer going on Netflix’s brand new show Crazy Delicious to serve food to Heston Blumenthal on a completely edible set was put in front of me, I couldn’t resist!

photo of crazy delicious judges and host

photo of chris, a contest from tv show Crazy Delicious

Right, that’s all from me for now! I hope you stick around to find your new favourite meal and thanks so much for stopping by and making it this far!

See you again soon 🙂

Chris xx

(Love a sandwich? Check out my sandwich blog – Something About Sandwiches.)

Leave a Reply

103 Comments

  • Reply
    Bobber
    April 15, 2024 at 9:27 pm

    thank you Chris, very cool

  • Reply
    Marios Andreou
    February 1, 2024 at 7:12 am

    I would like to buy your book. How can i buy?
    i am from cyprus.
    Thanks

  • Reply
    Mark Worrall
    October 2, 2023 at 10:38 pm

    At long last! A proper cook book. Not one that’s telling you to use some latest fad of Bolivian farmed iguana milk or one that says you can only have 2 calories per serving! It’s ‘proper food’ (pardon the cliche) but it’s things my nippers would enjoy.

    Thankyou!

    • Reply
      Chris Collins
      October 3, 2023 at 12:17 pm

      Bolivian farmed iguana milk hahaha. That did make me chuckle! Thanks for the commment, Mark! All the best. C.

  • Reply
    Jim Meehan
    October 2, 2023 at 7:38 am

    Nice one on the site Chris
    Found it when checking for correct flour to make flatbreads We love making them I’ll mix and my wife fries We use either 00 or plain white usually and go with the yoghurt and sea salt (we save the saxa for icy path or to ward the snails away from the climbing hydrangea – they keep well away!)
    All the best from Jim in Liverpool

    • Reply
      Chris Collins
      October 3, 2023 at 12:15 pm

      Thanks for stopping by, Jim! I imagine the sea salt works perfectly with the flatbreads! C.

  • Reply
    Judy
    August 31, 2023 at 3:36 pm

    Young man, I just found you on Pinterest! I will find you and follow you on FB! It’s exciting to be a foodie and follow your dream. Also, I love the name of your cookbook and will check it out too. Judy from Georgia, USA.

    • Reply
      Chris Collins
      September 1, 2023 at 10:30 am

      Thanks so much, Judy! Hoping the book will be available in the US soon. Greetings from the UK! C.

  • Reply
    Ivone Pereira
    August 20, 2023 at 10:57 am

    The recipes are wonderful. Thank you for the Portuguese piri-piri my heritage.,living in Glasgow.
    And very nice to meet the person behind the videos,amazing biography.
    I hope it continues. Good luck . you are doing an exceptional job xx

    • Reply
      Chris Collins
      August 20, 2023 at 11:18 am

      Thank you so much for the kind words, Ivone! I’m in Edinburgh, so we’re essentially neighbours haha! Take care. C.

  • Reply
    Benita Rodrigues
    July 19, 2023 at 3:41 pm

    Hi Chris…
    Since trying out your recipes, I have literally erased all my repetitive meal recipes am and re-learning how to cook.
    Its so satisfying when a meal is raved about all through dinner..:)
    Just checking whether you have a Roast lamb recipe I can try out.
    Thanks again for sharing your knowledge.Regards Benita

    • Reply
      Chris Collins
      July 19, 2023 at 4:21 pm

      Thank you so much for the lovely comment, Benita! I actually don’t have a roast lamb recipe, but I’ll definitely stick it on the ‘to-cook’ list! C.

  • Reply
    Pamela Schoonover
    July 17, 2023 at 1:52 am

    Hi my name is Pam and I love grilled cheese…
    I had a grilled cheese while on vacation to Lasen Volcanic National Park area. It was on brioche bread, Swiss, brie and blackberry jam. It was yummy..
    So, my question is, what type of Brie cheese do you use for the one you have listed with; cranberry sauce, brie, bacon and chilli pepper flakes?
    I have used the Creamy brie and it is ok, but, yes there is a but. Since it is Creamy it cooks differently..
    So which brie do you use…
    Thank you so much, I reay appreciate your help.
    Pam

    • Reply
      Chris Collins
      July 18, 2023 at 9:52 am

      Hey Pamela! I do use a creamy brie because it melts so beautifully. If you were looking for the brie to be more firm I’d just fry it for a slightly shorter time. C.

  • Reply
    Judy Smart
    July 5, 2023 at 10:54 pm

    Morning Chris, I made your Mousakka last night, wow, my husband and friends said it was the best mousakka they had ever had. I have to say it was dam delicious. Thank you!

    • Reply
      Chris Collins
      July 7, 2023 at 3:43 pm

      So lovely to hear, Judy!! C.

  • Reply
    Christine Newman
    June 11, 2023 at 6:55 pm

    Looking up how to cook sweet potato chips, mine are always a disaster, I found your recipe. What can I say but wow, best ever I’ve made and best ever eaten. Endorsed by my family. Thank you.

    • Reply
      Chris Collins
      June 12, 2023 at 11:18 am

      So great to hear, Christine! Thanks for the family endorsement! C.

  • Reply
    Barbara - Ellen Trewick
    May 25, 2023 at 12:52 am

    Hi Chris
    I accidently deleted your recipe for skinless sausages..could you please send it to me again??

  • Reply
    Mary
    May 7, 2023 at 10:05 pm

    How much is ur cookbook coming I Oct 2023.
    I just saw the salmon with cream sauce.
    Haven’t seen ur recipes before.
    Thank you.

  • Reply
    Mads
    February 25, 2023 at 12:35 am

    Wow just came across your blog site. All I can say is amazing my kind of food love some of the English touches, the same as some that I have living in the uk years ago. I am a bit of a tec pesent so I don’t want too loose your site.

    • Reply
      Chris Collins
      February 26, 2023 at 10:48 am

      So happy you’ve found me, Mads! Hope you get to enjoy some of the recipes 🙂 C.

      • Reply
        Barbara - Ellen Trewick
        May 25, 2023 at 12:56 am

        These recipes are 100% fantastic..Loving making this food…I’m not the best of cooks so you have inspired me no end!! Keep the recipes coming Chris..

        • Reply
          Chris Collins
          May 25, 2023 at 9:43 am

          Thanks Barbara!! 🙂 C.

  • Reply
    Sandra Strangis
    February 16, 2023 at 4:59 pm

    Hello I just stumbled on you . Congratulations first of all . I don’t think cooking is boring either although I’m not the best cook . I love to try different recipes. And I’m looking forward to trying slot of yours . Sandra

    • Reply
      Chris Collins
      February 17, 2023 at 11:17 am

      Hey Sandra! Thanks so much for stopping by. I hope you get to try some of the recipes 🙂 C.

  • Reply
    Chef Dennis
    February 15, 2023 at 9:29 pm

    In our house “Bacon and Butter” our their own food group. I enjoy browsing your recipes. I’m a retired Chef of 40+ years and have my own YouTube channel. I’m looking forward to trying some of your recipes. I like the bagel quiche recipe.

    • Reply
      Chris Collins
      February 17, 2023 at 11:14 am

      Thanks for stopping by Dennis! I hope you get to try the bagel 🙂 C.

  • Reply
    Gillian Cumpstone
    February 10, 2023 at 5:16 pm

    I absolutely love your recipes and the way you present them makes it so much easier . Thanks so much for the delicious ideas

    • Reply
      Chris Collins
      February 11, 2023 at 10:33 am

      Thanks so much, Gillian! So happy you love the recipes 🙂 C.

  • Reply
    Nancy Thompson
    January 28, 2023 at 8:44 pm

    Your recipes are absolutely wonderful! I’m in Texas and your food is to DIE FOR DELICIOUS. THANKS for sharingm

    • Reply
      Chris Collins
      January 29, 2023 at 10:50 am

      Thanks so much, Nancy! I’m dying to get to Texas one day!! C.

  • Reply
    Carey Bowe
    January 23, 2023 at 9:49 pm

    I would like to get your Potatoes filled with hamburger recipe. Thank-you. From TikTok.

  • Reply
    Donna
    January 11, 2023 at 3:09 pm

    Hi Chris, I was looking for inspiration on Instagram and stumbled across your page! Since then I have been steadily working my way through your recipes. I must say that my family’s favourite so far is the garlic butter chicken. That’s now a regular in our house! Thank you for re-ignighting my love of cooking!

    • Reply
      Chris Collins
      January 13, 2023 at 10:32 am

      Donna, so great to hear the recipes are going down well! Thanks so much for stopping by and leaving a comment 🙂 C.

  • Reply
    Maggie Rose
    January 11, 2023 at 10:47 am

    I just found you now on Facebook Reels. The onion Pork Chop recipe really looks delicious. I’m going to try it, but adding mushrooms to the mix. It sounds like a perfect gravy for any kind of meat. I also think it could be amazing on mashed potatoes. I’ll let you know how it turns out

    • Reply
      Chris Collins
      January 13, 2023 at 10:32 am

      Hope it goes down well, Maggie! 🙂 C.

  • Reply
    Callie Aleshire
    January 9, 2023 at 12:20 am

    Hi, Chris! I got an InstantPot for Christmas and want to use it for your Dr. Pepper Pulled Pork recipe. Have you ever tried making that pulled pork in an InstantPot? If so, was it successful? Any recommendations when making pulled pork in an InstantPot?

    • Reply
      Chris Collins
      January 9, 2023 at 5:23 am

      Hey Callie! I’ve actually never made pulled pork in an InstantPot before so unfortunately can’t offer any guidance on this. Apologies!

  • Reply
    Bianca
    December 3, 2022 at 6:46 am

    I found you on Pinterest and started following you there. I would like to receive your weekly roundup !

  • Reply
    Annette
    November 28, 2022 at 2:51 pm

    Got given a soup maker without the recipe booklet, I came across your page I’ll be making loads of soups and meals as soon as I get the ingredients. Cant wait you make it look so easy

    • Reply
      Chris Collins
      November 29, 2022 at 4:51 pm

      That’s awesome to hear, Annette! Hope the recipes go down well 🙂 C.

  • Reply
    Michaela Trojan
    November 7, 2022 at 7:20 pm

    Hi Chris,
    ich schau gerade Crazy Delicious auf Netflix und bin begeistert von dem Cheesecake mit Tomaten und Wassermelone. Wo kann ich das Rezept finden?
    Viele Grüße aus Deutschland,
    Michaela

  • Reply
    Paula
    October 16, 2022 at 5:17 pm

    Hi Chris, thank you for your amazing and somewhat way off recipes, there are some things I wouldn’t have thought of putting together, but then again I’m not an adventurous person in the kitchen, well not until I found your page, thank you once again, Paula

    • Reply
      Chris Collins
      October 16, 2022 at 6:41 pm

      Paula, this is so lovely to hear! Thanks so much for following along. Glad the recipes are going down well! C.

  • Reply
    Cheryl
    October 13, 2022 at 8:12 pm

    Your recipes look amazing. Ill start making them today. Yum. Thank you.

    • Reply
      Chris Collins
      October 14, 2022 at 10:50 am

      Thanks, Cheryl! Hope the recipes go down well 🙂

  • Reply
    Cara b narah
    October 7, 2022 at 2:55 pm

    Hi 🙂

    I love the website name. In response to this, you couldn’t bake my heart, even if you fried!

    • Reply
      Jim
      October 2, 2023 at 7:40 am

      Hilarious

  • Reply
    Pascale
    July 8, 2022 at 7:13 pm

    Hey Chris, so glad I found you, I was cruising on Instagram and your creamy roasted red pepper pasta recipe caught my eye. I had to printed and I also printed your Crispy Greek Feta fries as well as the garlic cream sauce.
    Have not had the chance to make anything ut I can’t wait !
    Thank you so much and keep up the good work !!

    • Reply
      Chris Collins
      July 9, 2022 at 2:38 am

      Thanks so much for popping by and leaving a comment – hope the recipes go down well! 🙂 C.

  • Reply
    Qandeel Khan
    May 5, 2022 at 8:05 pm

    Hello Chris! I religiously follow your blog here and absolutely love your recipes! They’re a hit in my family!
    One thing I’d like to ask is can you please re add the scale one could use to increase the number of servings?
    I have a large family and that scale would give me the ingredients needed for the right number of people. You had it before but I don’t see this feature on your page anymore.
    Many thanks!

    • Reply
      Chris Collins
      May 5, 2022 at 9:05 pm

      Hey Quandeel! Thanks so much for following along and great to hear the recipes are going down well! It should be fixed now. Sorry about that and thanks for spotting it!! Chris.

  • Reply
    Lynne
    March 15, 2022 at 3:54 pm

    Hi Chris just heard from a friend in Kentucky who mentioned your site, Spam fritters due there asap. He is going to use Coleman’s I must admit I was surprised you don’t seem to use I in your recipes. Garlic mushrooms with paprika with spam fritters..yum.
    Great site easy to follow recipes!

    • Reply
      Chris Collins
      March 15, 2022 at 6:34 pm

      Hey Lynne! You’re right, I don’t use Coleman’s enough, as I do love it! Thanks for dropping by and glad to hear you’re enjoying the site 🙂 C.

  • Reply
    Anne Wheeler
    February 24, 2022 at 3:42 pm

    Love these recipe ideas!

    • Reply
      Chris Collins
      February 26, 2022 at 11:58 am

      Thanks, Anne! 🙂

  • Reply
    Diane D'Souza
    February 11, 2022 at 2:29 pm

    Recipes look amazing and simple… looking forward to trying to learn to cook some of these…
    My question is what should I have in my store room cupboard to get started…

    • Reply
      Chris Collins
      February 12, 2022 at 2:25 pm

      I’d just dive right into the recipes! You’ll soon naturally start building up store cupboard essentials like herbs, spices, sauces etc 🙂

  • Reply
    Joy
    January 17, 2022 at 4:41 pm

    Hi Chris.
    Am really looking forward to trying out your recipes!
    Am just part-cooking your Outrageously Delicious Greek Moussaka to eat for dinner tomorrow. My mouth is watering already!
    Great instructions – thanks a million for making them so clear
    All the very best!

    • Reply
      Chris Collins
      January 18, 2022 at 7:12 pm

      Joy, hope the Moussaka went down well! Thanks so much for popping by and leaving a comment 🙂 C.

  • Reply
    Norma Howard
    October 11, 2020 at 11:15 pm

    Hi Chris,
    I was just diagnosed as prediabetic. Is it OK to substitute an artificial sweetener like Stevia in your recipes? My husband loves to cook & bake. We are trying to adapt recipes. Do you have suggestions of the best ways to substitute either for the sugar or use other
    ingredients to take the place of sugar? I’m new to this site so I don’t know how I will receive your response.
    Thanks,
    Norma Howard
    howardneh@comcast.net

    • Reply
      Chris Collins
      October 12, 2020 at 11:16 am

      Hi Norma! Happy to hear you’ve found the blog, hope you enjoy the recipes! I couldn’t offer advice on sugar replacements unfortunately, it’s not something I have any experience i’m afriad. Sorry!!

      • Reply
        Jason Teng
        May 4, 2021 at 10:52 pm

        Hi, I’ve also been diagnosed as pre-diabetic and any artificial sweetener or natural sweetener substitute can be used, but you’ll need to experiment to see what’s right for you. I’m mostly using monkfruit with erythritol as me sugar substitute as it measures and tastes closest to sugar than anything else I’ve tried. Stevia leaves a strange aftertaste and gives me headaches while it gives my wife migraines. Sucralose is not much better. Good luck in your search.

    • Reply
      Tony Kneecaps
      October 7, 2021 at 3:39 pm

      Hi Norma,
      Just found this site so just read your question – I hope my advice is still relevant to you.

      I am diabetic and use Sucralose based sweetener in place of sugar, which 95% of the time is in my numerous daily cups of tea. The remaining 5% for cooking and baking. The advantage of Sucralose is that it is temperature-stabilised, so it can withstand the heat of an oven, etc. Other sugar substitutes, such as Aspartame and Stevia, don’t have this property and so are deemed less suitable. One thing you cannot use a sugar alternative for is where a recipe requires a property of sugar other than its sweetness – caramel, for instance.

      I honestly cannot tell the difference between any non-sugar sweetener and the real thing, though many people claim they can. BTW, if you’re from the UK I recommend getting which every sweetener you decide to use from Aldi or Lidl; Their own-brand versions are many times cheaper than the rob-dog branded versions, such as Canderel.

      Hope this helps.

  • Reply
    Val Berlin-Douglass
    September 22, 2020 at 4:09 am

    Hi Chris…
    I want to attempt your Bacon Turnover… It looks incredible!!!

    I was wondering how done the bacon in the middle of the pastry gets ? If my family likes “crispy” bacon, would you recommend cooking the bacon a bit before baking?

    • Reply
      Chris Collins
      September 22, 2020 at 10:13 am

      Hey Val! It depends on the thickness of the bacon. Here I use streaky bacon which is fairly thin, so as you can see by the photos it gets nice and crispy. Definitely feel free to part-cook the bacon before if you want! 🙂

  • Reply
    Esta
    May 3, 2020 at 5:09 pm

    Hi Chris. I stumbled across your Coronation Chicken Curry. It might not be totally authentic but it is delicious. I was really impressed. I’m going to have a look through your recipes and hope to find some more fabulous dishes.

    • Reply
      Chris Collins
      May 3, 2020 at 7:12 pm

      That’s awesome to hear! Glad it went down well! So happy to have you here, enjoy the next recipe and do let me know how you get on 🙂 Chris.

  • Reply
    equbazghi
    August 3, 2019 at 3:31 pm

    I absolutely love how you make the cooking, ingredients, process well organized. It is as if, I don’t even need to read, I could just scroll down and cook just from the picture. I love how you post the pictures in a way that shows the process. Very creative.

    Wonderful job, please keep this site up.

    Also, please make a twitter account only for your new recipes. It would help a lot to follow what you are cooking everyday.

    • Reply
      Chris Collins
      August 4, 2019 at 9:31 pm

      Thanks so much for the feedback! Glad you’re enjoying the layout of the site 🙂

  • Reply
    Rosilda de S. Gandarillas
    May 28, 2019 at 6:15 pm

    Aqui do Brasil… A primeira receita que vi sua foi o pão de alho assado.. Como aqui temos o hábito de fazer pão de alho como um dos acompanhamento do churrasco, resolvi fazê-lo pq aprecio muito fazer torradinhas com sabores. Fiz e ficou maravilhoso! Virei sua fã!!

    • Reply
      Chris
      May 29, 2019 at 9:00 pm

      Hey Rosilda, just had to do a bit of Google translating, sounds like you loved the Roasted Garlic Bread which is awesome! Thanks for stopping by and letting me know how you got on 🙂

  • Reply
    Carol Duckworth
    May 14, 2019 at 4:05 am

    I found you on Pinterest and was very pleasantly surprised to see your photo! Glad to see blokes giving it a go in this crazy internet world! Usually find the overseas sites confusing and hard to follow, measurements are different and don’t get me started on all the weird products other countries use. But you mate are on point, so easy to follow, and yes we have the same measurements and ingredients Down Under (Australia) . Looking forward to following you, just bought our first electric deep fryer so cant wait to try the wedges and popcorn chicken (so over KFC and their lack of quality these days!) … my partner thanks you, my family thanks you, my waistline is in 2 minds 🙂 … all the best Chris (omg just scrolled and saw the honey roasted carrots – shut the oven door!) take care xx

    • Reply
      Chris
      May 14, 2019 at 6:00 pm

      Hey Carol! Thanks so much for your lovely comment 🙂 I spent a couple of years in Australia, what a lucky duck you are to be from there!! My waistline is ALWAYS in 2 minds Thanks for stopping by hope you love the recipes as much as I enjoy making them! X

  • Reply
    Valentina
    March 30, 2019 at 9:28 pm

    Hey Chris, I’ve been on your site many times, but am catching on some of the podcasts I try to keep up with, and just heard your interview with Elaine Benoit. So much fun! Love your food and your style and loved hearing your story. Keep up all of the fantastic work! 🙂

    • Reply
      Chris
      April 1, 2019 at 11:13 am

      Hey Valentina! Thanks so much for dropping by, that podcast was so much fun!! Just checked out your blog, it’s so beautiful! Keep up the awesome work your end to 🙂 Catch you soon!

  • Reply
    Kristina
    March 27, 2019 at 7:23 pm

    Just listened to podcast dishing with delicious and so here I am checking out your website. It’s awesome! I’m dairy free and damn it i want to eat cheese now 😀 I have a long way to go as a new blogger but it’s great to hear about other blogger’s journeys!

    • Reply
      Chris
      March 28, 2019 at 10:36 am

      Hey Kristina! Thanks so much for stopping by and saying hello! I just checked out your blog, it’s so beautiful! Keep chugging away, blogging can be so rewarding. Also, if this is you as a new blogger, then you’re already miles ahead of me when I started!! 🙂 Catch you soon. Chris x

  • Reply
    Judith
    January 27, 2019 at 7:00 am

    HI Chris,
    I came across your blog totally by chance after reading a small article in the Waitrose Weekend publication. I’ve been desperate to find some new, uncomplicated recipes after many disheartening failures (unfortunately I’m not a great cook) and yours seem to fit the bill perfectly. It also helps that you’re in the UK and everything is easy for me to understand!

    • Reply
      Chris
      January 27, 2019 at 11:39 am

      Hey Judith! It’s so fab to have you here! I try and keep the recipes as simple as possible, but please don’t hesitate to get in touch if you need any clarification. Let’s put an end to your disheartening streak! 🙂

  • Reply
    Mel
    January 11, 2019 at 11:40 am

    Looking forward to trying out some of these recipes ! Going to treat the family to the One Pot Roast on Sunday

    • Reply
      Chris
      January 11, 2019 at 11:50 am

      That’s so awesome to hear! Hope you all enjoy 🙂

  • Reply
    Margot
    January 6, 2019 at 2:40 pm

    Great website, your recipes are amazing!! My friends and I have made 4 so far, truly marvy! Shared your site on my fb page, got nothing but ❤!

    • Reply
      Chris
      January 6, 2019 at 4:01 pm

      Margot! Thank you for popping back and leaving some kind words, so glad you’re loving the recipes ❤️

  • Reply
    Carmen
    January 3, 2019 at 8:34 pm

    Ok, I’ve been here for two minutes, and I’m a fan!!
    Cool stuff, I’ll eat myself fat! Thanks a lot!
    Cheers!

    • Reply
      Chris
      January 4, 2019 at 11:07 am

      Hahah I love it! Thanks for dropping by and hope you love the recipes! 🙂

  • Reply
    Barbara A Hathorn
    December 30, 2018 at 10:44 pm

    Your food and recipes are approachable and MAKE me want to make them….off to the kitchen right now!

    • Reply
      Chris
      January 2, 2019 at 10:47 am

      That’s amazing to hear, Barbara! Hope you enjoy the recipes! 🙂

  • Reply
    Tanya
    October 3, 2018 at 11:21 am

    You the best, Chris!

    • Reply
      Chris
      October 3, 2018 at 11:40 am

      No Tanya, you the best.

  • Reply
    Jan
    September 8, 2018 at 4:04 pm

    Thanks for sharing your wonderful recipes! They all look awesome. I will share on my Facebook pages, that’s how I found you on someone’s Page.

    PS. You will be responsible for the 10# I gain eating your recipes…. lol

    • Reply
      Chris
      September 9, 2018 at 11:55 am

      Haha thank you so much! I do apologise in advance for the 10#

  • Reply
    Joyce
    September 3, 2018 at 4:49 pm

    I’m fed up and thank you for that!!!!❤️ Your food! Joyce

    • Reply
      Chris
      September 4, 2018 at 9:08 pm

      Ah that’s so awesome to hear! Thanks Joyce! ❤️

  • Reply
    janeasinner
    July 22, 2018 at 2:13 am

    You had me at Bacon.

    • Reply
      Chris
      July 22, 2018 at 10:57 am

      Haha, alllll about the bacon 😉

  • Reply
    Pat
    April 29, 2018 at 4:37 pm

    Creative and wonderful food!

    • Reply
      Chris
      April 29, 2018 at 4:42 pm

      Thank you for your kind words, Pat 🙂

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