Recipe on Design Sponge

Frozen Berry Viennetta 07

Frozen Berry Viennetta for Designsponge, shot by Lara Messer

Was thrilled to have had one of my favourite recipes featured on Design Sponge last week.

I wish I could take credit for the genius that is the Viennetta, but this glorious frozen swirled ice cream with its delicate layers of crisp chocolate was born two years before I even came into this world, and now enjoys a quasi cult status among us 80s kids. I’d like to say it’s a guilty pleasure of mine, but in reality I’ve never felt an ounce of guilt when tucking into a slice of this groundbreaking invention. My homemade homage to this deep-freeze delicacy is studded with berries for extra impact and is even more of a showstopper for your summer table when accompanied by an extra tumble of the fruit upon serving.

Find the recipe here, with stunning photos by Lara Messer.

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Chuck-it-all-in granola

So many granola recipes are strict with numbers – 20g of this, 35g of the other – but one of the joys of granola is that pretty much anything goes on the dried fruit, seeds and nut front. It’s that chance to shove all the odds and ends in the oven and wait for those toasty aromas to waft through the kitchen.

I have had a crazy few months of back-to-back book shoots and following a much-needed pantry clear-out, I uncovered an insane quantity of nut packets with approximately 15 nuts in each of them which I shoved in one jar to save for granola or spiced nuts.

Granola is fairly pricy to make, but it’s even more expensive to buy, so it is one of those items really worth making yourself, especially if you are on a clear-out cupboard mission.

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saffron dip

Saffron and chickpea spread

A couple of years ago I had the ‘arduous’ task of travelling around a handful of French regions researching Rachel Khoo’s My Little French Kitchen. Among the highlights of our epic gastronomic tour was an extended stay in Provence, where we later returned in the spring to shoot the recipes in a beautiful villa in the Luberon, just outside Cucuron.

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spiced calfs liver and onions

Turkish Spiced Liver and Onions

When my boyfriend lived in Stoke Newington, we instigated  ‘Turkish Tuesday’, which was essentially an excuse to try out a different restaurant along the Stoke Newington High Street to Dalston Kingsland stretch once a week and pretend it was a tradition. The Turkish restaurants in East London and Green Lanes offer some of the best value food in London, costing little more than about £15 a head for a full on feast (I’d recommend sharing a main and ordering just 3 mezze to start – portions are generous to say the least).

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