Welcome to Recipe Crumbs

I’m Jacqui. I am the writer behind two Recipe websites: Recipes Made Easy for easy everyday recipes and Only Crumbs Remain for lots of baking fun and all things sweet.

I’m the daughter of an award-winning master baker and a  cookery writer with over 30 years of experience in publishing. A qualified home economist, cookbook author and food stylist.

I will be sharing links to all my new recipe posts published on the blogs, plus old favourites, hints and tips and foodie news when relevant.

Even if you love to cook it does not mean you always have the time or inclination to spend loads of time in the kitchen. Honestly, who does? I like to share great everyday recipes and you will find plenty here. But this is it is also a place to come to for inspiration when you have a little more time on your hands and want to do a bit of home baking or cooking just for the fun of it.

Either way nothing too fancy. Just easy home-cooked dishes, made from scratch with the minimum effort and at reasonable cost.

• Plenty of easy  everyday meals packed with flavour

• Home baking

• Old favourites that stand the test of time

• Tips and advice

• No "cheffie" beautiful masterpieces (fine if you have a team of helpers to clear up after you but not here, especially not now the boys have moved out)

• No complicated techniques to master

• No packet mixes

• No ultra trendy recipes

I like simple cooking using the best fresh, seasonal produce and letting the quality of the ingredients speak for themselves.

Although my home cooking is pretty cosmopolitan, the first criteria is that it has to be easy, avoiding overly complicated recipes like the plague.  Good home cooking need not be hard work.

Why subscribe?

You will get my Recipe Crumbs newsletter (usually weekly )and will never miss a new recipe on Only Crumbs Remain and Recipes Made Easy. As well as be inspired by seasonal recipes, meal ideas and lots of great bakes. With hints tips and foodie news thrown in for good measure.

The Recipe Crumbs main newsletter is free and always will be.

Should you wish to upgrade to a paid subscription and help cover the cost involved to keep all these recipes coming, you will have my extreme gratitude (and to begin with not much else as it takes time to build an archive and community ) so most if not all will be free but over time you will also:

• Have full access to the archive of all the posts and newsletters.

• Exclusive recipes or first look.

• Can join the conversation join in Q & As and post comments.

• Vote for recipes they would like to see on my websites or as exclusive recipes in your inbox.