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🎨 Recipe Developer, Tastemaker
🍴 Everything in Moderation
⚖️ Balanced, Never Boring
📍 Devon | About realfoodie

Welcome to realfoodie.

The realfoodie blog is a foodie inspiration website hoping to tempt your taste buds one forkful at a time through award-winning home cooking from Devon Life Home Cook of the Year Winner Emy Mordue 🍽

About Emy

I’m Emy, a content creator by day and a keen foodie by night. Along with help from my partner Matt Sanders, we founded realfoodie in 2016 after I won the Devon Life Home Cook of the Year co

mpetition. Winning the competition elevated my cooking confidence, it’s one thing to have your friends and family say your cooking is great… but when Michelin star chefs not only eat your food, but say it tastes good… well what can I say, it was an amazing experience! Through realfoodie, my aim is to inspire you to produce delicious food at home using everyday ingredients. There will be the occasional foodie find and tips on how to elevate the everyday dinner to the ultimate dinner party dish. The recipes that influence me and meals I create are inspired by the things I like to eat and the ingredients that are in our cupboard that week. I’m a real savoury cook at heart and I love to experiment with different flavours and ingredients as I go along – this is real food cooked at home in my own kitchen, and yes i use butter…sometimes even cream! About Matt

Matt handles all things technical, the realfoodie website is currently being developed by him. He’s also the baker in our home, so some of the more constrained recipes will be borrowed from him (think pizza dough, focaccia…). Plus he has the role of first-taster, providing that all import constructive criticism to support the development of my recipes!

“Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it's how you combine them that sets you apart”
– Wolfgang Puck

05/09/2026

Little tip ~ slap some chimichurri on your fried egg 🤤

Happy weekend foodies!

rf x

01/09/2026

Chicken & Mushroom Penne, Creamy Marsala Wine Sauce 👌

My love for quick pasta sauces continues with this indulgently delicious little number. I’ve used a pack of chicken sausages and shiitake mushrooms in this one but you could swap those out for whatever you’ve got.

Sauce recipe below for two portions (get your pasta on to boil then make this)

1 pack chicken sausages, skins removed
200g shiitake mushrooms, quartered
1 large garlic clove, grated
50ml Marsala wine
5tbsp double cream
100ml pasta cooking water
1/2 chicken stock melt (or similar)
2tbsp freshly grated parmesan cheese
Sea salt, to taste
Black pepper, to taste
Fresh parsley as you like

> smash up and hard sear the chicken sausages in a little cooking oil, once starting to colour add the mushrooms. Once everything is browning well, add the garlic.

> continue to cook for another minute or so then add all other ingredients in turn. Simmer to thicken for 5mins or so. Stir in cooked pasta, taste, adjust as needed and serve!

28/08/2026

Creamy Edamame, Lemon & Broccoli Linguine with Pangrattato 👌

Loooove edamame in pasta! This one’s ready in as long as it takes to cook some pasta! Get that on first, then make the topping and sauce.

RECIPE (serves 2)

TOPPING:
5tbsp breadcrumbs
1tbsp extra virgin olive oil
1/2tsp umami seasoning, or similar
Zest from 1/2 lemon
1tsp chilli flakes (optional)

> Fry the above for 5mins, stirring until golden brown. Set aside to top the pasta.

SAUCE:
1 large shallot, diced
1 large garlic clove, grated
100g edamame (I use frozen and just chuck them in)
5tbsp double cream
1tbsp umami seasoning, or similar (veggie stock melt or powder)
50ml-100ml pasta cooking water
Zest from 1/2 lemon
Juice from 1/4 lemon
Fresh parmesan, grated, to taste
Sea salt & pepper, to taste

> Pop your pasta on to boil. Fry the shallot & garlic for 2-3mins then add the edamame, cream & umami seasoning.

> Mix in the pasta cooking water & remaining ingredients, season to taste. adjust as needed, using the pasta water to loosen etc. Cook out for 2-3mins then sir in cooked & drained pasta. Serve with the crispy topping.

26/08/2026

Chicken & Courgette Meatballs with Tomato-y White Beans 😋

I built this meal around some tomatoes mother gave me from her garden this afternoon, along with a load of homegrown basil. It’s full of fresh flavour and packed with protein too 💪

For the meatballs:
1 courgette, grated
1 pack of chicken sausages
Seasoning of choice, I used Italian herbs and lemon zest
1/2 tsp sea salt
1/2 tsp white pepper
5-8tbsp breadcrumbs
2tbsp mixed seeds

> squeeze as much liquid from the grated courgettes before combining with all other ingredients. With slightly damp hands, form small-ish meatballs ~ 16 batch made about 16.

> spray them with oil and brown them in a nonstick pan before transferring to a sheet pan and oven cooking for 10-12mins (209c/gas 6). Alternatively, just do them in the air fryer, similar time and temp.

For the beans:
10-15 small tomatoes, quartered
Splash water ( using the same pan you brown the meatballs in, add the tomatoes, water, and garlic ~ simmer until the tomatoes start to soften. Add the beans, their liquid and seasonings.

> continue to simmer for another 3 to 5 minutes before folding through the basil and lemon. Taste and adjust as needed.

> to finish I like to serve the meatballs straight on top of the beans with more fresh basil, a few extra seeds and a good drizzle of extra-virgin olive oil.

rf x

25/08/2026

Juicy Bavette Steak & Chimichurri 🔥

Seared hard and fast before resting well, this cut of steak is quickly becoming one of my faves (alongside ribeye of course). Both this and the chimi are from Pipers & Co ~ extras from content day at my new employer.

Miso butter roast potatoes, charred tenderstem broccoli and flame-cooked corn (using the gas hob) tossed through pea shoots and leaves.

I mean just LOOK at it 🤤

rf x

22/08/2026

Slow Cooked Pulled Pork Tacos 🔥

I had a hunk of pork shoulder cooking away in the slow cooker whilst I was out ~ pulled it, made a slaw and flamed some wraps when I got in.

Roasted miso butter potatoes on the side and pot juices dip. Just a little weekend cooking inspo for a hands-off, easy dinner 💪

21/08/2026

Roasted Tomato & Shallot Fusillioni with Whipped Ricotta Sauce 🫶

I prepped too many tomatoes for supper club so last night I roasted them off with shallots and oregano before stirred them through whipped ricotta.

This sauce essentially makes itself as the roasted tomato juices melt into the ricotta (which was simply whipped until smooth with lemon, olive oil and seasonings) ~ the hot pasta and splashes of cooking water help emulsify.

I finished with lots of freshly grated parmesan cheese, Greek basil and a very nice seeded pangrattato, also overs from supper club.

A lovely, hands-off dinner that’s absolutely delightful!

rf x

20/08/2026

3 Courses, 20 Covers and One Amazing Night of Food 👩🏼‍🍳

Highlights from this week’s supper club; I am so proud of what was achieved, the support, the people, the food… I’m still riding on the high 🫶

What was on my menu?

TO START

Slow-rise focaccia, summer tomatoes, whipped ricotta and popped capers.

TO FEAST

Slow-cooked beef brisket or slow-cooked aubergine (veggie), with black cardamom & pomegranate braising jus, creamy parmesan polenta, chimichurri and seeded pangrattato.

TO SHARE

Crispy potatoes with miso butter & fresh herbs and charred tenderstem broccoli with garlic & lemon.

TO FINISH

Dark chocolate mousse with extra virgin olive oil & flaky sea salt, plus a halva cookie with pistachio and chocolate chunks.

~~~

I will definitely be hosting another supper club soon so keep your eyes peeled (this one SOLD OUT!) but in the meantime the next guest cooking at Pixy's is MealsByAdam with a very swishy menu for September. Go check it out (menu and booking link in their bio).

rf x

13/08/2026

Basil Cream Courgette Pasta with Chicken Sausage Bites ☀️

Looove me a quick pasta dish! This is another “ready in as long as it takes to cook the pasta” recipe ~ easy to do and tastes super seasonally delicious.

I used a really nice fusillioni from Vilgain UK; it’s 250g so ideal for x2 portions. Get that onto boil whilst you make the sauce:

1 pack chicken sausages (I had some of the new red pepper & feta ones from HECK!), cut into bitesized pieces.
1 large courgette, sliced fine on the mandolin
1 garlic clove, grated
100ml pasta cooking water
1tsp chicken stock powder (or similar)
5tbsp double cream
80g fresh basil, ripped / chopped fine
5tbsp freshly grated parmesan (plus more to taste/top at the end)
Juice from half a lemon
1/4tsp white pepper
Sea salt, to taste

> fry the sausages pieces in a little oil until browning (5mins or so), then add the courgette and garlic. Cook out for another couple mins.

> add the pasta cooking water, stock power and cream. Bring to a low simmer to combine before adding all other ingredients. Add more water to loosen as needed and tweak the seasonings to taste.

> check the sausages are fully cooked through and serve with more parmesan as you like.

rf x

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