14 December 2018


Arket Copper Hulter | Arket Pastel Pink Wool Jumper | Uniqlo Cream Fitted Trousers | &OtherStories Earrings & Silver Ring | Zara Sunglasses


Chocolate Flapjacks
 
Oat Base:
90g oats & granola
30g desiccated coconut
125g smooth peanut butter
85g golden syrup
Pinch of salt
 
Chocolate Topping:
70g chopped, pitted dates
60g cocoa
30g coconut oil
100g coconut cream
 
Preheat the oven to 150C. Mix the oats, granola, desiccated coconut and salt in a bowl. In a saucepan, melt the golden syrup and peanut butter then add the dry ingredients and stir until evenly coated. Place in a greased baking dish and bake for 20mins before removing and allowing to cool.
Place all of the chocolate topping ingredients in a food processor and blend until smooth (it will help if your dates are well chopped beforehand). Smooth onto the flapjack base and place in fridge to cool for 2 hours.
Slice into eight portions. 

24 November 2018


Picking Sloes

19 November 2018


Zara Black Polo Neck Jumper & Brown Bag | Thrifted Levis | &OtherStories Berry Suede Boots | Matt & Nat Berry Wallet


An autumnal lunch spread.
Deli olives, garlic and sun-dried tomatoes, anchovies, roasted red peppers, bread with hummus and fiery ginger beer.

12 November 2018


Artichoke & New Potato Salad.

8 new potatoes, chopped into quarters
1tsp dried herbs
organic butter or oil
2 medium sized artichokes
1 glove garlic, diced
bunch of spinach, enough for two
1tbsp pine nuts
Salt

Everything was bought package free and the vegetables were all grown locally and in season, except the artichokes which I brought back with me from Barcelona, although they are currently in season in the UK too.
Put the new potatoes on a baking tray covered with a little oil and the herbs, place in the oven at 180C for 25 minutes. During this time, pre-boil some salted water in a saucepan, chop the tops and tails off the artichokes, remove the tough outer leaves and cut into quarters; squeeze a little lemon juice onto them and leave for a minute before placing in the water. Boil for 1-2 minutes until tender and drain. Heat a frying pan, add the garlic and a little oil then after a minute add the artichokes, fry until they have golden and then add your pine nuts and spinach, fry for a further 20 seconds and transfer to a plate. Add the new potatoes on top and season well.

Serves 2