Please contact me through email: [email protected]
If you have questions regarding a specific recipe, please use the email above, or leave a comment on the post itself. I read all comments, and although I may take a couple of days to respond (I allocate certain times of the week to review and respond to comments) I will come back to you.
I’m also on Facebook, Twitter, Instagram and Pinterest.
Work with me:
Please contact me via email: [email protected] if you would like to enquire about collaborating with me.
Ways that we could work together include:
- Advertising on Kitchen Sanctuary
- Sponsored posts/reviews/giveaways (including social media)
- Recipe development using your product
- Food Styling and Photography
leah says
Would love to receive emails from your site.
Thanks.
Chris Corbishley says
Hi Leah,
I have added you to our mailing list. You should receive an email asking you to confirm your subscription. you will need to accept that befor you start receiving email newsletters from us.
Thanks for subscribing 🙂
Chris & Nicky
Gary says
Nicky your recipes are the best ever ,keep up the fantastic work ,hope you and your family have an ace xmas and new year.
Jon Knox says
I went straight to your delicious looking pages and dicovered a dish called “Liverpolitan.” But no sooner had I asked to see the dish and sample its recipes, than your pages tell me there’s “no such thing”…???
What a disappointment.
Edna Oneal says
That’s a great post. Thanks for sharing your recipes.
Sandy says
I would very much like to have your recipes emailed to me every day.
Shruti says
Nicky I baked the chocolate brownie with white Ganache n it was a super duper hit for me. I have become a fan of yours n would try more recipes. Today I m using same recipe for brownie with white chocolate n chocolate ganache. Thank u. God bless ?
Nicky Corbishley says
Thank you Shruti, I’m so glad you like the recipes 🙂
Barbarella says
Nicky,
It was awesome! It was not too salty and we loved the ‘kick!. I added mushrooms and miniature carrots to the onions and it gave the sauce a nice depth. My only regret is that I should have cooked the meat another hour to make it more tender. It smelled so good, after 3.5 -4 hours and it smelled so good, we couldn’t wait! Thank you so much for sharing your fabulous dish!
Nicky Corbishley says
Thanks for letting me know how it turned out, and glad you enjoyed it Barbarella 🙂
Barbarella says
Wow! You are on the ball! I just put the brisket in the oven. I will check it every hour to see what’s up.
One concern is that 3 beef bouillon cubes may have been too much. I hope it is not too salty.
Also, I substituted the water for red wine plus a little more.:))) Hope it’s as good as it looks. I’m not a gourmet cook like you :((( I think it may be midnight there …oy vey!
Nicky Corbishley says
Red wine sounds awesome 🙂 Hope you enjoyed it (and the stock wasn’t too salty for you).
Barbarella says
Nicky, I’m making your ‘Caramelized Pulled Beef Brisket in a Rich Spicy Sauce’ today. I converted your ingredients from kg to lb etc for american cooking but I don’t know how to convert from 1.7lbs (which is .75kg) to 2.89 ib? or 1.3 kg? Could you please advise asap, as I am making it today. My beef brisket is not rolled and can I slice it instead of pulling it? Thanks!
Nicky Corbishley says
Hi Barbarella, sorry if you’ve already started cooking – I’ve been out all day.
for a 1.3kg of beef, I’d still keep all of the other ingredients, the same, but would cook for an extra 30-40 minutes. You may need to top up the liquid a little during cooking too. It should be fine to slice, and it shouldn’t matter too much if the brisket isn’t rolled, although I’d make sure it’s not totally submerged in liquid during cooking (so you get those nice darker bits on top). Hope I got to you in time!!