About Terracotta

Absolutely! I love hearing about recipes from other home cooks. Send your recipe through the contact form above, including the ingredients, method, and a little story about why it is special to you. If it fits the Terracotta spirit, I will test it, photograph it, and publish it with full credit to you.

Most of them, yes. I write recipes with the assumption that you know how to chop an onion and boil water, but not much more. Each recipe includes time estimates, serving sizes, and clear step-by-step instructions. If something is genuinely tricky, I will warn you upfront.

Of course! Most recipes scale well. As a general rule, you can halve or double most recipes without any issues. Baking is the exception: precision matters there, so stick to the measurements and adjust the tin size instead if you need more or less.

I shop at the same places you do: supermarkets, local grocers, farmers' markets when I can. I deliberately avoid recipes that require speciality ingredients. If something is a bit unusual (like lemon myrtle), I will always suggest an accessible substitute.

I label recipes where I can (vegetarian, gluten-free, dairy-free), and many recipes include substitution notes. I am not a nutritionist, so always double-check ingredients if you have allergies. The nutrition information is approximate and should be used as a guide only.

I aim for one to two new recipes per week. Sometimes life gets in the way, and that is alright. Quality over quantity, always. Subscribe to the newsletter if you want to know the moment something new lands.

The recipes are shared for personal use. If you would like to republish, adapt, or use them commercially, please get in touch first. I am generally happy to work something out, but I do appreciate being asked.