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Recipe: meadowsweet and cherry ice cream

I’ve just found a new ingredient that is currently rivaling my affections for elderflower – Meadowsweet (also known as mead wort)! Also a native wildflower and herb, it’s a part of the Rosaceae (rose) family and grows in damp meadows. Which means it’s everywhere in the marshes at the moment.

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Recipe for Eggs Florentine on crumpets with ‘new’ hollandaise

  You will need: 2 free range organic eggs 1 tbsp white wine vinegar 2 crumpets 1 tbsp unsalted butter 200g spinach leaves, washed FOR THE NEW HOLLANDAISE: 4 tbsp full fat natural yoghurt 1 tbsp tahini Pinch of sea salt 2 tsps lemon juice 1 tbsp extra virgin olive oil TO GARNISH: The green…

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Chicken courgetti ‘ramen’ with soy-marinated dippy egg

After the calorific onslaught of Christmas (I like gravy on my gravy), I always try to make a few healthy, lighter choices when I can in January. To kick-start this I’ll try and cook up a batch of really good chicken stock that I can dip into for fast, warming and nutritious low-cal soups as-and-when.

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No-cook blackberry and chocolate cheesecake recipe

Happy New Year! Here’s a delightful cheesecake recipe for you to say thanks for all your wonderful support in 2014, and to look forward to a tasty 2015 together. It’s almost time to dust-down your favourite healthy recipes and get cracking on that January help-me-feel-better-about-scoffing-twenty-seven-mince-and-drinking-everyday regime, but for one final foray into indulgence before you start to be all ‘New year, New you’, here’s a simple and sumptuous cheesecake recipe.

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Recipe: Turkish eggs with sumac and preserved lemon yoghurt

One of the biggest things I love about the weekend is having the chance to cook a proper breakfast or brunch for me and my boyfriend. This is one of my go-to weekend brunch dishes. It’s such a lovely, satisfying way to start the weekend, especially if you’ve been guilty of overindulging on the Friday night and are in need of something filling and restorative to sort out those fluctuating blood sugar levels.

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Recipe: winter squash, buttermilk and spice bundt cakes with boozy brandy squash icing

To me, the abundance of pumpkins and squashes are one of the best things about this time of year. I never really cooked with them until I went to Vancouver and discovered them growing in every garden and trailing down every front porch from ‘fall’ onwards. It was my lovely friend Renee who first showed me how to carve out pumpkins and roast their seeds to a make a spicy, savoury snack.

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A Lot On Her Plate Supper… in Paradise

A few weeks ago I had the great pleasure of inviting some of my finest food-loving friends to a little supper at Paradise By Way of Kensal Green in West London. The idea was to introduce my cooking and some of the recipes from the forthcoming book (named after this blog) to my peers, in…

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Food styling for Guardian Cook

If you’re a follower of this blog, my Twitter or Instagram, you may have noticed that the old Cathcart/Birkett dream team was recently reunited for a shoot for the Guardian’s Cook supplement, which comes out each weekend as part of the Saturday Guardian, sharing some wonderful recipe ideas and relevant, original food content. You can…