These babies are so light, so fluffy and so good they will have you howling for more Awooooooo!

6 tbls pumpkin puree
1 1/2 cup of spelt flour
1 cup milk
2 tbls maple syrup
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 tbls melted butter
maple syrup to serve

Whizz the pumpkin flash to a puree consistency making sure you don’t add any pips in.  In one bowl mix the flour, spices, salt and baking powder.  I another bowl whisk together milk, pumpkin, butter, egg, and maple syrup.

Fold the mixture into the dry ingredients.  Grease a flat pan over a medium heat and pour about 1/4 cups of batter to make each pancake.  Cook about 2-3 minutes on each side and serve with maple syrup:))))

I don’t know about you but in the winter I need even more energy.  I literally need someone to kick me out of my bed!  I kind of want to eat more, do less and drink more!  So I find that rather than getting into some internal struggle called ‘guilt’… feed into it (within reason).  So I came up with this recipe, theses mini mouthfuls that satisfy a sweet craving and a great little energy boost, the kids love it too.

So when your bodies craving warmth and a sweet fix…pop one of these in your mouth and put a hat on!

100g walnuts
100g pistachio
100g almonds
100g hazelnuts
100g cashews nuts
50g sunflower seeds
50g melon seeds
25g of grated coconut

Place all the nuts minus the coconut into a blender and blitz to a coarse consistency.  Depending on your blender you may need to split the nut mixture in half.

Get a large frying pan and place it on a high heat, add the nuts that have been blitzed and roast.  If the temperature seems to hot bring the heat to medium.  Roast for a few minutes ensuring the nuts do not burn then take of the heat and add the honey.  Mix well ensuring an even coverage.

Get a flat dish and using either a wooden spoon or flat palate knife smooth the mixture down.  You are looking for  flat compressed even coverage and the depth should be between 1.5-2cm.

Leave to cool and set for at least 1hour.  Once cooled get a sharp knife and score lines across and down making square like bite sizes.  Or you could get creative and make diamonds…whatever floats your boat these nutty bites are oh so good!


Omg a serious flavor explosion with no added oil, this totally hits the spot on the weekend with an ice cold beer! Lamb is a great source of iron and this is finger licking good!

Ready in 1 hour 10 min
Serves 5-6
12 lamb cutlets
250g yogurt
½ a lemon juiced
tsp garam masala
½ tsp turmeric
1 heaped tsp salt
½ lemon, juiced
1 ½ inches of ginger
4-5 garlic cloves, peeled
3-4 chilies, depending on your level for heat!

To the yogurt add the garam masala, turmeric, salt and squeeze 1/2 a lemon. In a food processor add the ginger, garlic and chilli’s and whizz, add this to the yogurt mixture.

Mix in about 12 lamb chops and marinate for 4hrs or overnight. Before cooking bring the meat to room tempreture to avoid chewy lamb. Place the lamb on a flat on baking tray and place in a pre-heated oven at 200c for 10min then lower to 150c for further 50 min. Add a healthy sprinkle of coriander and enjoy x

Okay so this is not your weekday cooking…rather a labour of love.  Its when cooking takes on a whole other level of artistry. I find its a way of zoning out of everything and to be completely immersed in the art of cooking, very therapeutic!

So after returning from my Italian adventures I was left with that lingering poetic beauty of all things Italian.  The turquoise water, the most lemony lemons and and the sheer unadulterated, unashamed love of food.

Once back I was keen to get a little bit of Italy in my kitchen.  I had this vision of doing something with Pasta.  How could I keep it authentic but get a little more goodness in?  So I tried several versions but this version of adding in Buckwheat turned out ‘molto bene’.

I don’t have a pasta maker, but with a little muscle and a lot of love I was shouting out ‘mama mia’ whilst shrugging my shoulders and throwing my hands up in the air!

Buckwheat Pasta
Serves 4-6
3 cups of all-purpose flour
1 cup of buckwheat flour
4 large eggs
1 tablespoon of water
1/2 teaspoon of salt

Combine all of the ingredients in a stand mixer or I used a food processor.  The mix should come together, if the mixture is too dry then add another tablespoon of water.  The mixture should not be sticky.
Transfer the dough to a lightly floured surface and knead it with your hands until it starts to feel smooth. Allow the dough to rest for 20 – 30 minutes before rolling it out or processing through a pasta machine. When I did this by hand my second batch came out much better as I rolled it thinner.  If you keep dusting with flour you can get the pasta pretty thin. For pappardelle, slice the dough using a pizza slicer into about 1cm thick strips.
Add the pasta to boiling water for about 2-5 minutes to cook, the dough can be frozen.



50 g pine nuts
50 g grated parmesan
large handful of basiL
150ml olive oil
1 garlic clove
Juice of 1 lime

Gently toast pine nuts in a frying pan on a low heat until golden.  Add to a food processor with all the other ingredients and wiz until smooth.  Stir in the pesto to the cooked pasta, finish with a sprinkle of parmesan and cracked black pepper.


Cakes I believe are for pleasure, but how amazing is it when you can still get a little goodness in.  This cake has that comforting factor, not too sweet but sweet enough.  There is something so satisfying about caramelised pears, its like pears were meant to be caramelised!   Simple to make and gets in one of your five a day.  I have used buckwheat which is great for baking and a great source of protein…now thats what I call a ‘win win’. x


For the Pears
3 conference pears
25g butter
2 cardamon pods
2 tblsp of maple syrup


For the cake

150g butter, softened
2 large eggs
80g buckwheat flour, sifted
75g finely ground almonds
Pinch of ground cinnamon
½ tsp baking powder
125g maple syrup

Pre- heat the oven to 170 c

Start with the pears…peel, quarter and core.  You can use either a pestle and mortar or a coffee grinder to grind into powder.  To a frying pan add your butter, careful not to burn and keep on a low to medium heat.  Add the ground cardamon and maple syrup.  Once the mixture start to bubble gently add the pears flat side down.  Cook for 5-7 minutes until the pears have a golden look to them.  Take off the heat and leave to one side to make the batter.

In a separate mixing bowl cream the butter with with electric whisk until cream and fluffy.  Add 2 tblsp flour and beat In the eggs one at a time.  Continue to whisk until you have a light fluffy mixture.  Fold in the remaining flour, baking powder, almonds and maple syrup.

Scrape the mixture into a loose bottomed cake tin.  Carefully place the pears in a circle with the pointy part of the pear pointing inwards.  Add the remaining juices from the pears over the cake and bake in the oven for 40-50 minutes.  Do the cake test and inset a skewer or sharp knife in the middle and it should come out clean when it is properly cooked.

Place on a cooling rack and serve with whipped cream or crème fraiche xxx



Love ‘one pot cooking…no mess, no stress and tastes great! There are times when pottering around  your kitchen with a glass of vino and your favourite  play list is just what you need and there are times you want minimum fuss and maximum pleasure!

For the times you don’t want to potter around in the kitchen.  This one is ready in 20min :)))



Cooking time 20min

Serves 3-4

1 cup of quinoa to two cups water

400g cod (4 medium fillets)

1 inch of ginger grated

1 heaped tsp of salt

½ tin of plum tomatoes

1-2 green chilies (finely chopped, to taste)

½ tsp garam masala

½ a lemon

large handful of spinach


Add a cup of quinoa to a saucepan and double the amount of cold water.  Add the salt, garam masala, chilies and finely grated ginger and bring to the boil then simmer on a low heat with the lid on.  The quinoa should take about 15-20 minutes to cook.  If you have frozen cod fillets then add after 5 minutes, if you have fresh cod fillets add half way through.  When adding the cod, the tomatoes and spinach can be added.  You will know its ready when the water has evaporated and the fish nice and flaky.  Add to a bowl with a good squeeze of lemon…so satisfyingly good!




It was a wet and grey Sunday and I wanted some sunshine in my roast… So I  jazzed up my roast chicken with Autumn veggies with a burst of mediterrananean sunshine and a double helping of Miles Davies.

Once cooked, a sprinkling of pomegranate seeds…brightened up this rainy evening. Better still Jai said its ‘the best chicken I’ve ever eaten’!

Prep time 20min
Cook time 1 hour 45 minutes
Serves 4-5
2kg whole chicken
1kg of sweet potatoes, scrubbed and roughly cut
250g parsnips, peeled and quartered long ways
200g carrots, scrubbed and quartered long ways
200g mixed olives (I use jarred, its cheaper!)
½ a pommegrante, seeded
fresh rosemary sprigs and thyme, handful
2 lemons, unwaxed
1 bulb of garlic, broken into cloves with skin on
olive oil
maple syrup (optional)
salt and pepper

Preheat oven to 190c. Rub the chicken with olive oil a generous amount of salt, freshly ground pepper and half of the rosemary. Avoid cooking the chicken when you have just taken it out the fridge as this will result in a chewy texture. I like to take out the chicken season, put it to one side and prep the veggies.

Prep the veg as described and layer on a large baking tray that will fit the chicken in too. Add the olives rest of the rosemary, half of the thyme to the veg and a generous glug of olive oil and seasons with salt and pepper (I some times like to drizzle the tiniest bit of maple syrup on my veg (brings out the sweetness and is heavenly!)

At this point you probably wont be able to see the bottom of the baking tray. Add the chicken in the middle on the top of the veggies. Scatter over half the garlic, putting the other half in the cavity along with the rest of the thyme. Prick the lemon all over using a sharp knife and pop in the microwave for about 30 seconds. OMG this will just ooze out that gorgeous lemony flavor. Place the lemon inside the cavity. Juice half a lemon and drizzle over the top

Pop in the oven at 200c and cook for about 1 hour and 30min. With chicken always check that the juices run clear and there is no pinkness. Leave to rest for 10 minutes and enjoy this feast with family and friends.

I kind of fell into this recipe rather than taking time to create it.
To be fair there isn’t much cooking going on, rather assembling ingredients together. So it was my Tuesday morning session with Patricia. Patricia is smiley super fit Brazilian yoga teacher, who runs a fusion class…something between yoga and insanity. As I stagger out I feel like need to feed my muscles, asap!

This recipe is great for post work out… quick, high in protein and seriously satisfying, if you are just cooking for yourself half the ingredients and you can keep half in the fridge for later or the next day.

Ready in 15min
Serves 3-4
200g couscous
200ml boiling water
½ tsp ground cumin
240g tuna (two small tins)
240g chickpeas (1 tin)
¼ tsp mustard (I like English)
½ lemon, squeezed
2 tomatoes, quartered
coriander, handful
salt and pepper to taste

Place the couscous in a shallow dish then pour over the boiling water. Cover the dish with cling film, and allow the couscous to swell up and all the water should be absorbed. Leave for about 5 minutes and then fork through to separate the grains

Add the cumin to the couscous, a good glug of olive oil, tuna, chickpeas, ¼ tsp of mustard, squeeze in ½ lemon. Give a good stir and add salt and pepper to taste. Finish with quartered tomatoes and roughly chopped coriander…Bon apetite!

I love making this up when I have those early morning ‘breakfast meetings’ where contrary to the name there is no breakfast there. 

Worry not, help is at hand with this sunshine in a glass.  I like to use a cute jar/style mug and a straw that reminds me of the fairground…it makes me smile!

Oats are a wholegrain powerhouse, a slow digesting carbohydrate that’s great for your muscles and energy levels.

*Warning this glass of goodness my cause you to kick some ass in the boardroom!


INGREDIENTS (serves 2-3)
½ banana
2 heaped tblsp oats
4-5 dates
1 pear (peeled and chopped)
Top up with milk of choice


Chop up banana add oats, deseeded dates and pear to your juicer.  Add a tsp raw cacao powder and top up with milk and wiz up.

These pancakes ooze the feel good factor, especially good for when the weather or any other external factors dampen your mood… cook a batch of these babies and shine! Buckwheat is a high quality protein containing 8 essential amino acids, helps fight disease and great for your cardiovascular system… making you awesome in more ways than one!

225g buckwheat
1/4 tsp baking powder
1/4 tsp cinnamon pinch of salt
275ml milk 1 egg
½ a table spn of coconut oil
175g of blueberries
4-5 srawberries
2 pears maple syrup for serving

For the batter
Add 225g buckwheat 1/4 tsp baking powder, 1/4 tsp cinnamon and a pinch of salt in a bowl. Measure 275ml milk and whisk in one medium sz egg. Add the milk gradually to the flour mixture, whisking in until you have a smooth batter consistency which is loose enough to pour.
For the compote
Add ½ a table spn of coconut oil to a medium sz pan on a medium-low heat. Add 175g of blueberries, strawberries (quartered), peel and slice 2 pears and cook for 4-5 minutes. Taking care that it just simmers (can burn quite quickly).
Grease your flat pan with a bit of oil, I like to put a bit on a folded up kitchen roll then grease the pan. Pour the mixture in the middle of the pan and swirl slowly to achieve a round and consistent shape. These pancakes have the consistency and look of American pancakes and I find smaller 5 inch width work best. Layer up the pancakes with maple syrup and the compote between each layer and enjoy.