Sunday, 6 August 2017

Frozen Watermelon lollies

Freezing fruit is something I love to do over the summer months; favourites of mine include bananas (peel then freeze), grapes and watermelon. When the temperature soars (we're still waiting for that to happen here in UK...!), there's nothing better than cooling down with an ice-cold lolly. These frozen watermelon lollies are guilt-free and a great way of boosting your fruit intake and re-hydrating. They are just the thing for hot and bothered children too!

With a small knife, simply make a small slice into the edge of each watermelon wedge, to create a groove in which to insert a lolly stick. Place your watermelon lollies on a tray lined with greaseproof paper, and freeze for between 2-4 hours. Enjoy!

Photo by Hannah Hughes, Props by Lauren Miller, Food styling by me.

Saturday, 15 July 2017

Griddled corn with lime, chilli and coriander butter

Photograph by Hannah Hughes, Props by Lauren Miller, Recipe and Food Styling by Georgie Hodgson (that's me!).

This moreish griddled corn is a great vegetarian option for a summer barbeque, and with sweetcorn coming into season very soon (usually around August to September time), it's the perfect time to be eating it. Make the butter as spicy as you like by adjusting the amount of chilli to suit your tastes.

Serves 4


4 fresh corn on the cobs, stripped of their husks and washed
1 red chilli, deseeded and finely chopped
handful of chopped coriander, plus extra for garnish
zest of 1 lime
150g butter, softened to room temperature


1. Mix the chopped red chilli, coriander (reserving a small amount for garnish), lime zest and butter together in a bowl with some salt and pepper and place to one side.

2. Par-boil the corn until just tender (about 5-7 minutes) in a large saucepan of salted water. Remove from the pan and finish it off by placing on a hot barbeque grill or a griddle pan for 5-10 minutes, turning regularly until it is nicely charred.

3. Remove the charred corn from the heat and place onto a serving platter. Spread the lime, chilli and coriander butter over the top of each corn (or let people do this themselves if you prefer). Finish with more fresh coriander and lime wedges for squeezing.

Saturday, 8 July 2017

Panfried Mackerel with pickled rhubarb

Photography by Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.

Here the tartness of rhubarb together with the oiliness of mackerel is a match made in heaven. This is a good recipe for a midweek supper; mackerel cooks in minutes, and if you have a jar of pickled rhubarb in your fridge ready to go, then there's really very little prep to do. Just serve with some new potatoes or rice, and a bit of salad.

Top tip: You can add other veg into the pickle too; I threw in some sliced radishes in the photograph below, as I had some that needed using up. Pickling is a great way of making use of leftover bits and bobs like that- generally any veg which you can eat raw works for pickling.

Pickled Rhubarb

Sterlized jars
250ml apple cider vinegar
250ml water
150g caster sugar
500g raw rhubarb, washed and cut into 2cm pieces (choose the pinkest you can find for a good colour)
Small piece of ginger, peeled and sliced
Couple of cloves, peppercorns, bay leaves for flavour

1. Add the chopped rhubarb to the sterilized jars. Pop in a couple of peppercorns, cloves and bay leaves.

2. Place the apple cider vinegar and water in a small saucepan and add the sugar. Heat until just simmering, stirring it to dissolve the sugar, then pour over the rhubarb into the jars.

3. Close the lids and leave to cool, before refrigerating. They will be ready to eat after 2 days, and will keep for around a month.

Panfried Mackerel

Mackerel fillets
Salt and Pepper
Oil for frying (I use rapeseed)

1. Add a glug of oil to a large frying pan, and place on a medium to high heat.

2. Pat the mackerel fillets dry with some kitchen towel- this will help them to crisp up. Season with salt and pepper.

3. When the oil is hot, add the mackerel skin side down. Press down on each fillet firmly with a fish slice, until you feel the fish is no longer trying to curl up. Cook for 1-2 minutes, then flip and cook for a further 30 second to 1 minute depending on the thickness of the fillet. Remove the fish to a plate lined with kitchen towel to remove excess oil, then serve.

Photography Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.

Tuesday, 13 June 2017

A Tribute to Borough Market

Ever since I moved to London some 8 years ago and first stepped foot in Borough Market, I've referred to it as my favourite place in the city. I take every friend or relative who visits me there, whether they like it or not, and they never leave disappointed. It's the ultimate food lovers paradise, a booming and bustling hub of activity, with an incomparable energy. Visiting is a feast for the senses, with great towering wheels of parmesan piled up high, gleaming bottles of fragrant oil lining the stall shelves, and bountiful baskets of fresh seasonal produce beckoning you to buy. The traders are experts in their fields, and many of them have become my friends over the years. I can honestly say that it is a real community, and in this day and age that is something to be cherished.

With the wonderful news that Borough Market will be re-opening it's gates this Wednesday 14th June after the horror and sadness it has endured of late, I wanted to pay tribute to this special place in my own little way, by sharing some of my favourite shots that I've taken in my years of pottering around Borough Market. Some of these are taken on my DSLR camera, and some are just happy moments I've captured on my phone.

I hope that lots of you will join me in the coming weeks in visiting the Market, and filling up your shopping bags to show support to the Traders. Borough Market really is the most unique and wonderful treasure. It holds a huge place in my heart, and nothing will ever change that.



Tuesday, 18 April 2017

Purple & White Sprouting Broccoli with Toasted Almonds

This is so straightforward, I can barely even call it a recipe. There's just no need to mess with such a gloriously fresh and seasonal ingredient, so I say keep it simple and let the wonderful flavour of the sprouting broccoli shine through. Rather excitingly, I found white sprouting broccoli on sale at Borough Market, though I imagine that it won't have hit the supermarkets just yet, so if you can't find white, just use the more widely available purple variety.

Photography by Casey Lazonick, Prop styling by Cynthia Blackett, Food styling and recipe by myself. 


1 bunch purple sprouting broccoli
1 bunch white sprouting broccoli
150g flaked almonds, toasted till golden brown in a dry frying pan
juice of half a lemon
olive oil
salt & pepper

1. Fill a large lidded saucepan with water and bring to the boil. Add a good pinch of salt. Slice any especially large broccoli florets in half length ways so they are all roughly the same size. Plunge the broccoli into the boiling water and cook for 2-3 mins, until it is slightly softened but still very aldente, and hasn't lost all of it's purple colour (the purple colour fades to dark green rapidly when cooked, but visually it's nice to retain some of that purple if you can, so don't over cook).

2. Drain the broccoli and add to a a big bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper, and give it a toss around, coating the broccoli thoroughly.

3. This can be served warm or cold. When you are ready to serve, just scatter the toasted almonds over the top and voila!

Wednesday, 12 April 2017

MaltEaster Bunny Brownies

I adore the MaltEaster bunnies that pop up in the shops at Easter, so of course I decided to bake them into a brownie! This is less of a recipe, and more of an idea which can be adjusted to your favourite brownie recipe if you like. I used a really basic and quick brownie mix here, but feel free to use any brownie recipe as your base. Just push the little chocolate bunnies into the tray about 10 minutes before the end of baking! It's hardly gourmet, but it is great with a cuppa!

(Makes around 20 brownies)


400g caster sugar
225g melted buter
60g cocoa powder
1 teaspoon vanilla extract
4 eggs
225g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large bag of regular Maltesers
3 bags of mini MaltEaster bunnies

1. Preheat oven to 180C.
2. Mix all the ingredients thoroughly in the order listed, apart from the regular Maltesers and MaltEaster bunnies.
3. Add 2/3s of the bag of Maltesers to the mix and gently fold through.
4. Pour the mix into a greased lined baking tray (it should fill a 23x33cm rectangular tray) and smooth out with a spatula. Bake for around 20 mins.
5. Remove from the oven, and push the rest of the Maltesers and MaltEaster bunnies into the brownie crust gently, being careful not to burn yourself.
6. Return to the oven and bake for another 5-10 mins, until just cooked. If you find the top is going too brown, cover with tin foil and continue to bake.

Monday, 10 April 2017

Easter Egg Florentines with Cacao Nibs (A Borough Market Comission)

In this recipe I’ve given my favourite teatime treat, Florentines, a fun Easter twist. These make lovely gifts, presented in a little nest-like Easter basket or box. They are also great fun for kids to help decorate and are perfect to take to any school Easter fair.

You will need a small egg-shaped cookie cutter, which you can buy from many cookware shops or off the internet. A couple of fine nozzle piping bags are also handy for the chocolate decoration.

50g butter
50g demerara sugar
50g golden syrup
50g plain flour
25g glacé cherries, chopped
25g candied peel, finely chopped
25g almonds, finely chopped
25g pistachios, finely chopped
25g cacao nibs

To decorate:
200g dark chocolate drops (70% cocoa solids)
200g white chocolate drops

  1. Preheat the oven to 180C and line a baking tray with parchment paper.

  1. Heat the butter, sugar and golden syrup in a pan gently, until the butter has melted. Remove the pan from the heat and stir in the flour, chopped fruit and nuts and the cacao nibs until combined.

  1. Place heaped teaspoons of the mixture onto the lined baking tray. It’s best to do this in small batches of around 5 Florentines at a time, as when they come out of the oven you need to act fast to cut them with your egg-shaped cutter while the mixture is still hot and soft.

  1. Bake for 8-10 minutes, until golden brown. Remove from the oven and use your cutter to press firmly onto the biscuits to create Easter egg shapes. A sharp knife is useful to help you trim away the edges and a small plate popped on top of your cutter will allow you to press down firmly without hurting your hands.    

  1. Transfer to a wire rack to cool. Repeat the process until you’ve used all your mixture up.

  1. Once cooled, you can think about the decoration. Melt your chocolate in the microwave or in a bowl over a saucepan of simmering water. Once melted, decorate as you please. Use a piping bag to create the dots and lines, or alternatively just spread your chocolate on or drizzle it over the biscuits.

Top Tip:

Chocolatier Louise Anderson from Rabot 1745 in Borough Market gave me a great tip on how to temper dark chocolate without a thermometer. Melt two thirds of your pack of chocolate drops in a bowl over a saucepan of simmering water (make sure you don’t get any water in with the chocolate as this will make it go grainy). Do not stir. When you can see that it has nearly melted, then you can stir gently until smooth and entirely melted. Remove your bowl of chocolate from the heat, place on a dish cloth to absorb any water on the bottom of the bowl and add the remaining third of your pack of chocolate drops. Stir in gently until completely melted. To test, dab a little chocolate to your bottom lip - it should be slightly cooler than your body temperature.