I started this blog in a very different place. It was before I had a husband, babies, a book, multiple things competing for my attention let alone those competing for the attention of the people who read my posts. Instagram had only just been invented and the majority of my internet consumption was through the laptop on which I’m writing this rather than a mobile device. Eight years ago I read my favourite blogs religiously, and whether it’s increasing competition for my time and attention or simply me obediently following the market trend, I find myself scrolling those tiny tiles on Instagram instead, reading recipes posted in comments or stories and getting insights into my favourite foodies through fleeting images rather than words. It’s all about instant gratification and although the majority of Insta-recipes are unlikely to be carefully measured, triple tested, even spell-checked (a tedious pet peeve, but seriously, some big trusted names I’m looking at you) they are immediate and appealing and exactly what we – me included – all seem to want in 2019. Continue reading
I’m hoping a suitably refreshing ice cream recipe in this scorching weather will make up for radio silence the last few weeks. We’ve just got back from two weeks in Italy split between three locations – a dear friend’s wedding, my parents’ house up in the Tuscan mountains and down by the sea in Senigallia, a sweet little town in Le Marche we’ve been visiting since I was seven. Nino stayed up well past his bedtime on multiple occasions, got to play properly in the sea and sand for the very first time, dined in a Michelin starred restaurant and ate mussels, clams, whole prawns (sucking the ‘prawn brains!’ from their heads with unabashed glee), wild boar and rabbit for the first time. We ate equally well, soaked up plenty of sunshine and indulged in the gift that is grandparental babysitting including an – unheard of – day of lunching and lounging by ourselves. All in all, it was bliss.
With one bowl, seven simple, store-cupboard ingredients and ten minutes in the oven, these easy thumbprint cookies are the perfect recipe to have up your sleeve for a sunny day. The kind of day when you’ve eaten your fill of ice cream, don’t want to spend too long in the kitchen but fancy a little something sweet to finish off a meal or snack on. The speed with which these thumbprint cookies can be produced, combined with wholesome ingredients and a lack of raw egg mean they’re also perfect for baking with toddlers, where time is of the essence, as is licking the bowl and spoon. Continue reading
Butter, sugar, oats. These are the things that flapjack perfection is made of. Could you ever create a healthier, ‘sugar free’ version to match this deliciousness? Well yes, if you use dates. Because sweet, sticky, sumptuous, natural Medjool dates are 80% pure sugar. They call them nature’s candy for a reason.