I used to bake for pleasure, every other weekend or so for gifts and special occasions. Then I was whisked away into the transformative world of Television. Writing lots of books, cooking and baking multiple times a day and coming up with new recipes with every breath. Even though it was my passion, I began to lose a little love for it and baked less and less for pleasure. They say that it  is an occupational hazard when you make your passion your work. Happy to say I am getting back to re-addressing the balance. I work (mainly stateside) judging…

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I don’t seem to have the time to bake anymore. But I have a rare weekend off. So I baked these using a little chestnut flour which enhances the sweetness and gives a subtle earthy flavour. It’s time to get your bake on! 280g self-Raising flour 70g chestnut flour 2 sprigs of rosemary, 1 finely chopped Pinch of salt 85g butter, hard and cut into cubes (unsalted preferably but salted is okay) 170ml of skimmed milk 2 figs finely sliced 1 egg lightly beaten (1tbsp of maple syrup is optional if you have a very sweet tooth) Preheat the oven…

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Did you know the fruit and basil go super well? So it is not just to make the presentation look fancier 🙂 Those of you who follow me on social media may have noticed I have taken a liking to playing with my fruit as above before eating it. As a pastry chef, I have always been a stickler for presentation. If you are really stuck for a last minute dessert and you want a variation from a regular fruit bowl, how about placing these on your best plates served with a dollop of creme fraiche or whipped double cream?…

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I am following a flexitarian diet. Like a vegetarian/vegan but a little meat and fish. I don’t eat so much meat anyway so the transition should Be straightforward for me. There’s so many smoothie bowls on the internet that I thought something savoury was in order. This is a super simple soup. You don’t have to do all the flowers on it if you don’t fancy it, but it’s lots of fun! Oil 1 red onion, finely chopped 2 cloves of garlic, finely chopped 2 tsp turmeric powder 1 x 225g spinach (washed) 1 x 200g bag of Cavolo Nero…

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  5 big tbsp of greek yogurt ( I used 0%) you can use almond milk if you fancy 1 scoop of vanilla protein powder 1 tsp of a good vanilla extract of the seeds of 1 vanilla pod zest of 1 lemon 180ml pack of cream cheese, full, lower or lower fat 1 bowl of frozen berries 1 handful of basil leaves   Put the yogurt, vanilla protein powder, vanilla extract, lemon zest, cream cheese into a bowl and mix together well until smooth. Spoon the mixture into the mould. You can use a cupcake tray if you do…

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