I was fortunate enough to be on retreat recently, where my friend, the lovely Doreen Palmer was doing the cooking. Read more

As the last drops of Summer are squeezed out, I'm taking the opportunity to share this sexy little ice-cream recipe.  It's so tangy and exotic.  But equally I could imagine it being just as welcome as a cooling, palette-cleansing desert on a Winter's night, after a hot spicy meal. Read more

I’ve just made this little icey number.  I’ve ended up taking ice-cream matters into my own hands recently because I’ve yet to find anything available in the shops that’s low enough in sugars – even the “diabetic ice-cream” that the supermarkets sell. Read more

I came up with this seed bar as a healthier alternative to the date or agave sweetened bars that are more widely available. Read more

There’s a couple of interesting things about this gorgeous wee cake. Firstly, it’s made without flour of any kind. It’s basically a baked chocolate mousse with (the very same) chocolate mousse spread on the top. Secondly it tantalizingly teeters along a delicious line between cake and squidgy fudgey puddingy chocolate mess…… Oh, and one more thing …it’s very easy to make. Read more