These wee seed bars deliver a lot of oomph and nourishment per slice. They’re almost a meal in a cake and humongously rich and spicy. What’s more they’re quick and easy to make - no cooking is involved. You just need a nutri-bullet or a blender of sorts, capable of mashing some of the seeds down into a glorious creamy wodge. Read more

I love browsing food recipes in bookshops, particularly recipes for sinful sweet treats. They can usually be adapted to a minimal sugar, low carbohydrate version with a little scheming. When I stumbled across the notion of a sandwich cake that combined orange and mixed spice, my heart was won.  

And what better champion to help replace the original recipe’s white flour and bring some texture and earthy sweetness to the venture, than the humble parsnip? Read more

Yay!  Summer is here!  Time for ice-cream!

......or is it? Read more

If you’re looking for full throttle cake sumptuousness, you can't really beat a Victoria Sandwich, can you?

And this cake wins hands down. Read more

I’m imagining that parsnips probably aren’t the first ingredient you’d reach for whenever the urge takes you to make a cake. Nor even the third, fourth or fifth. But let me invite you to consider the possibility.

This raspberry sponge is so delicious, so delightfully light, so sinfully moist and more-ish – and its due, in great part, to the addition of the humble parsnip. Read more