Lavender // Milk chocolate shortbread


Yesterday, on my way to the greengrocers, I found a little communal garden down a little backstreet that I’ve never taken before. Well, that’s not strictly true; last time I went down there it was winter, and me being me, there were no pretty flowers to turn my head. The garden in August however, is a totally different story. It’s covered in beautiful flowers, fruits and herbs, all smelling amazing and buzzing with bumble bees.


So I went about collecting. I didn’t want to take too much, so I was mindful about what I already had at home, but ticked off a few things I would have bought at the greengrocers. The herbs smelled absolutely amazing…after going round deciding what I wanted my hands smelled like a mixture of mint, lemon balm and rosemary, but remembering I had lots feta in the fridge to use up, I went for rosemary, and made some delicious baked feta with homemade focaccia when I got home. Honestly, nothing is more inspiring for me than seeing ingredients fresh in the ground and then taking them straight home to cook, even if it’s just a small part of the dish.


Something else I couldn’t resist was the lavender. The smell of lavender always reminds me of my mum. Whenever I buy her a bath oil or body lotion it’s almost always with that scent. Each time I smell it it reminds me of being in the garden with her when we were little, she would always pinch the buds and let us smell her hands, or when she’d call up the stairs for me to bring her some socks and I’d find a little bag of dried lavender in her sock drawer. Cute.


I’ve never really cooked with lavender as a main ingredient, as, like many, I’m not massive on floral flavours in food. But this changed for me when I became obsessed with the lavender meringues by the Meringue Girls. Not only were they the prettiest (dappled purple kisses that looked like the sky) but the lavender was really subtle and worked so well with the marshmallowy meringue texture.
So I decided to see if I could make it work in shortbread. Ideally, If I’d have had time, I would have put the lavender in caster sugar and given it a little whizz in a food processor, or even left a few sprigs in a jar of sugar for a few days to make lavender sugar. But I didn’t have time for that, and as I mentioned before I wanted the flavour to be subtle rather than over powering. IMG_0781

Makes 10 shortbreads


200g plain flour
50g caster sugar
125g unsalted butter, softened
2 tbsp fresh lavender buds, gently washed and dried
100g milk chocolate
1 tsp Demerara sugar mixed with 1 tsp caster sugar, for sprinkling

Preheat the oven to 170 degrees C.
Start by creaming together the butter and lavender buds, releasing the flavour of the lavender, and set aside.
Combine the flour and caster sugar, then add in the butter and use your fingertips to rub in. Tip it out onto a lightly floured surface and bring together into a ball, being careful not to knead too much. Place the ball onto a piece of baking parchment and roll out to about 1cm thickness. Now, you can either use a cutter to make your biscuits or shape into one large shortbread. If you decide to do this, make sure you make lines on the dough so you can cut it easier later. Prick your shortbreads using a fork, sprinkle with half your demerara caster mix and place in the oven for about 20-25 minutes or until lightly golden. Remove from the oven and sprinkle over the rest of your sugar mix.
To melt your chocolate, place it in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until completely melted. Remove from the heat and leave to cool for 5 minutes, then drizzle over the biscuits once they’re cool. You can sprinkle a couple of extra lavender buds over if you like. Enjoy!



Coconut & buckwheat waffles // Coyo // Cherries // White peaches

I finally bought myself a waffle maker and I am so excited about it!
I’ve been meaning to jump on the waffle bandwagon for a while and I’m really enjoying experimenting with sweet and savoury recipes. These coconut waffles make such a good brunch- so light and fluffy, and the use of coconut milk makes them extra creamy. They’re not too heavy either thanks to the buckwheat flour, and perfect with a seasonal fruit salad.
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These would also make a great dessert, with vanilla ice cream and bananas, or even just a dollop of cream with some lemon or lime curd. They’re quite floppy straight out of the waffle maker so let them crisp up a little before you enjoy them!
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Makes 3-4 waffles


50g desiccated coconut
25g plain flour
50g buckwheat flour
30g sugar
1 tsp baking powder
1/4 tsp salt
1 egg, separated
1/4 tsp vanilla
180ml coconut milk
20g unsalted butter, melted

To top (optional)

White peaches
Cherries, halved and de stoned
Coyo/vanilla yoghurt/Greek yoghurt
A drizzle of honey
Sprinkling of desiccated coconut

Preheat your waffle maker.

Combine the coconut, flours, baking powder, sugar and salt in a medium bowl and stir to combine.
Separately whisk the egg whites and vanilla, then whisk in the coconut milk. Gradually whisk in the butter.
Pour the egg mix into the flour and whisk in until it’s combined.
In a clean bowl, whisk the egg white until it holds stiff peaks. Gently fold the egg whites into to batter, using a rubber spatula if possible and making sure everything is combined.
Oil your waffle maker, using a piece of kitchen roll and a flavourless oil like rapeseed oil.
Place a tablespoon at a time in the centre of your waffle maker and use a palette knife to gently spread the batter outwards. Press the lid down evenly. My waffle maker lights up when the waffle is cooked but I usually give it a little longer to make sure it’s evenly browned. Leave to crisp up, then top with your yoghurt, cherries and peaches, and drizzle with honey. Sprinkle over a little more desiccated coconut for that extra hit if you like!

Cashew nut chocolate milk


I’m not vegan, but I HATE milk. While I’m not necessarily looking for a milk replacement, I do love the idea of nut milks- mainly because they are filling, make a great snack and are also really tasty. I also like the idea of them being all natural. You can buy them off the shelf, but the prices (hello £4.50 for 250ml of this stuff) and the fact that they do need to be sweetened, meaning you can never be sure what’s in them, makes it all the more tempting to try making it yourself. You can also try this with other nuts, but cashews produce the creamiest of all nut milks. Plus it’s a great source of protein.

I put mine in to soak in the morning and then they’re ready to be blended when I’m home. It’s also great without chocolate, in smoothies or shakes as a milk replacement. If you’ve got a good blender you don’t need to strain it, but a nut bag is a good investment if not, I bought mine from Amazon (and then you don’t have to say nut bag to a sales assistant).


120g cashew nuts
500ml water to soak
500ml water to blend
1 tbsp unsweetened cocoa powder
1 tsp honey/agave syrup

Place your cashew nuts into water to soak, minimum 4hours, but overnight if possible.
When you’re ready, drain the cashews and then rinse until the water runs clear.
Place in your blender and add the rest of the water, and blend until smooth. Add in your cocoa powder and honey/agave syrup, then blend until it’s well combined. Strain through a piece of muslin or nut bag and enjoy!

Cherries // goats cheese // thyme on toast

Summer brings us an abundance of stone fruits, each variety as sweet and juicy as the last, and all versatile enough to lend themselves to both sweet and savoury dishes. Cherries are a particular favourite, and twinned with goats cheese, thyme and honey, make a perfect light summers’ brunch.
Serves 2
250g cherries
-1 lemon, juice and zest
-2 sprigs thyme
-30g caster sugar
-3tbsp water
-100g spreadable goats cheese
-2 slices sourdough
-honey for drizzling
Preheat the grill.
Halve the cherries and remove the stones. Put them into a saucepan along with the lemon juice, water and the leaves of one of the thyme sprigs. Place on a low heat and leave to soften and for the juice to become syrupy.
Toast the sourdough and spread with the goats cheese. Place under the hot grill until golden and bubbly.
Place the hot toast onto your serving plates, then spoon over the cherries and syrup. Sprinkle over the rest of your thyme, add the lemon zest and finish with a drizzle of honey.

How to: Cure your own bacon

This is something I’ve wanted to try since the River Cottage Rising Star competition. I chose to cook a summer fricassee of peas, broad beans and pancetta as part of my dish, and having been super prepared for the competition, I cooked the dish for anyone I could for about two weeks before hand. I was literally sick of it by the time I cooked it for Hugh Fearnley-Whittingstall and co on the night of the competition. But as I was cooking on the night, I couldn’t believe how different it tasted to when I had made it at home. I was used to shop bought lardons, and when I tried the home cured pancetta I’d been provided with, I just about died. It was beautiful. So thick and fatty, yet really soft and not chewy at all. Since then, I’ve been inspired by the meat fridge almost every time I’ve been down to River Cottage.
Various River Cottage-y people are always floating about for a foodie chat (which is one of the best things about doing an apprenticeship with River Cottage, in my opinion) and on one occasion I got chatting to the main meat man himself, Steve Lamb. After a tour of the meat fridge, Steve talked me through home curing bacon, and explained how the supermarket stuff varies. He promised me it would be the best bacon I’ve ever eaten, and, well, as a normal person and therefore massive fan of bacon, I couldn’t help but try it myself.

There really is something about the simplicity of home curing, and also the old school element. It’s probably one of the most rewarding cooking processes I’ve ever done too: you tend to this beautiful piece of meat for ten days, checking it’s progress, making sure everything is ok…in short, I really cared about the bacon. And I promise you, it’s worth it. I was so sad when my first self-cured bacon sandwich ended. But that was also mixed with pride. I was really proud of myself for actually giving this a go, and I really think you should too.
Oh, and if you do, make it special! I bought a really lovely loaf of sourdough from Harts Bakery in Bristol for the occasion.

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A big thanks to Steve Lamb for his help on this subject and also words of advice in his book “Curing and Smoking”, River Cottage Handbook No.13. Also to Ruby and White Butchers on Whiteladies Road, Bristol, for this delicious piece of Pork Belly. I’m sure I’ll be back for much, much more!

For the Cure, You’ll need:

Equal weights of fine salt to Demerara sugar (I used 500g of each)
About 6 crushed bay leaves
20 bruised juniper berries
25g freshly ground black peppercorns
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To start with, make sure you tell your butcher what your doing. They’ll give you lots of advice and make sure you’ve got a correctly prepared piece of meat before you start curing. The folks at Ruby and White did this perfectly for me. They de-boned my pork belly and cut it to the size I needed.
Next, you’ll need a plastic container, like the one in the picture above. Use a smaller one if you like, I bought a large one as I thought I’d probably be curing larger bits in the future!
To make your cure, just mix your ingredients in a separate bowl- preferably a round bottomed one so that you can make sure everything is incorporated.

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Place a handful of cure at the bottom of your tub, then place the pork belly, rind side down, on top. Sprinkle the cure over the meat and pat it down, making sure all the sides and ends are evenly coated. Place into the fridge and leave for 24 hours. Keep your cure in an airtight container in the meantime.

The next day, remove the meat from the cure and discard the liquid that has formed. This is all of the moisture coming out of the meat. Give the tub a rinse out and dry it thoroughly. Put a fresh handful of cure in the tub and repeat the curing process, again making sure the meat is evenly covered, and pop it back in the fridge. Repeat this for five days.

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After the fifth day, rinse the meat under cold water, and then clean with a cloth soaked in malt vinegar and pat dry.

Place back into the clean container and leave in the fridge for 5 days. You don’t need to do anything in this time.

The meat can also be hung and left outside at this point, and Steve goes into lots more detail about this process in his book.
After that, the meat can be sliced, cooked and eaten. Enjoy!

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Roasted white chocolate // espresso baked donuts

As a geek, obviously the first question is whether to spell it “doughnuts” or “donuts”. After much consideration, I’m going with donuts, because as these lovelies are baked and not bread based or fried, there’s no dough to speak of.
Now that’s over we can get onto the roasted chocolate! If you’ve never tried this before, you really, really should! Roasting the white chocolate takes away the artificial sweetness that so many of us dislike about it. It caramelises and gets a delicious deep flavour – a little malt, a little caramac, and still sweet but with a deeper, less sugary taste. It’ll need your care and attention for just over an hour, but it’s so worth it. It keeps really well too, just prepare it on a non stick mat, let it set and peel off into a jar.
The way to do it is very slowly, at a very low temperature. But please be aware that this means it gets really, really hot after about 40-50 minutes (as I experienced and burnt my fingers). Every ten minutes you need to use either a rubber spatula or palette knife to scrape up the chocolate and get rid of any lumps, then spread it back out again as thinly as possible.

Start by chopping up the chocolate if it’s in a bar. Please note, you need to use chocolate that is ABOVE 30% cocoa butter content, it will not work below that! I used Hotel Chocolat’s house white, which is 32%. Spread it onto a non stick rubber mat (which makes it easier to peel off later) or just a regular rimmed baking sheet is fine.


Put into a preheated oven at 120 degrees. Set a timer for every ten minutes for about an hour and a half. Use a palette knife or rubber spatula to move the chocolate around and get rid of any lumps each time the timer goes off to promote caramelisation. For the first twenty minutes you won’t notice much difference. Then after thirty you’ll see a slight change in colour…IMG_0816

And then after an hour and a half…..IMG_0820

Roasted deliciousness!
You’ll need to rely on your eye here. Every chocolate varies, so you might need to take it out before, or leave it a little longer. If it looks done and you like the taste of it (make sure it’s cooled before you try!) then take it out and let it cool.


I’ve paired the chocolate with espresso baked donuts because the caramel flavour of the chocolate works really well with coffee. I’m currently obsessed with baked donuts – they come out looking just like Homer Simpson’s favourites and you don’t have to worry about the smell of frying and disposing of oil.

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Makes about 8 donuts:

For the roasted white chocolate:
200g white chocolate (above 30% cocoa solids)

For the espresso donuts:
130g plain flour
30g cocoa powder
1/2 tsp bicarbonate of soda
1 tbsp instant coffee
1/4 tsp salt
120ml buttermilk (or whole milk with 1 tsp lemon juice stirred in)
100g brown sugar
1 egg
60ml vegetable oil
1 tsp vanilla extract
Hand full of cocoa nibs to decorate (optional)

Start by making the roasted white chocolate. Preheat the oven to 120 degrees C. Chop up the chocolate if it’s in a bar. Spread it onto a non stick rubber mat or a rimmed baking sheet. Set a timer for every ten minutes for about an hour and a half. Use a palette knife or rubber spatula to move the chocolate around and get rid of any lumps each time the timer goes off to promote caramelisation. Once you think it’s done, take it out and leave it to cool slightly, but keep moving it around so it doesn’t set.
Meanwhile, make your donuts. As soon as the chocolate is out, turn your oven up to 170 degrees C. Grease your donut pan- the best way to do this is to melt a little butter and use a pastry brush to apply. Set aside.
Combine the flour, cocoa powder, salt and bicarb in a large bowl.
In a smaller bowl, whisk together the coffee, buttermilk, sugar, egg, oil and vanilla. Slowly pour into the flour mix, whisking until there are no lumps.
Scrape into a large piping bag and pipe into the donut tin, about 3/4 full. Bake for 11-13 minutes, then leave to cool slightly before popping out of the tin.
To coat, simply dip the donuts into the melted roasted chocolate (if it’s set slightly just put it back into the oven for a few minutes), tin side down, and allow the excess to drip off. Sprinkle with cocoa nibs and enjoy!



The Great Comic Releif Bake Off // Chocolate Orange Shortbread S’mores

So this is a pretty exciting (if a little crazy) post for me!

Last September, my good friend Meg put me in touch with presenter Jameela Jamil, who had just been asked to partake in The Great British Comic Relief Bake Off. Having just competed in the River Cottage Rising Star competition Meg knew I’d be able to give her a little bit of advice on how to stay calm in a high pressured cooking environment, and it was my pleasure to accept!

When Jam came to me she had never baked before, so we looked at the brief and put our heads together to create something based on her favourite childhood memories of baking. We had some disasters and some successes, and I can’t wait to see how she did on the full programme! What we ended up creating was actually really delicious so I wanted to share the recipe with you. I’ve changed it slightly from the one Jam uses on the programme, mainly because she needed to create 24 individual portions and I wanted to scale it down a little bit for you guys. Plus I like big fat cookies the size of my face.
I was lucky enough to get to go and visit her for an afternoon on set which was so much fun. I remember thinking how amazing Mary Berry’s bouffant was in real life. Unfortunately I couldn’t take any pictures behind the scenes, but I can tell you, I felt the tension. It was great to see all the celebrities trying to get into the competitive spirt and I was so impressed with some of the bakes they came up with.

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For 8 orange  chocolate chip s’more sandwiches (what a mouthful) you will need:

For the shortbread:

275g unsalted butter
165g caster sugar
540g plain flour
100g dark chocolate chips
zest of 1 large orange

Line 2x flat baking trays with baking parchment. Place butter and orange zest in kitchen aid and beat until soft. Add butter and beat until light and fluffy for about 2 mins. Add the flour & choc chips and bring together with your hands. If it doesn’t stick, add a little water. Generously flour the surface top, and rolling pin. Tip out dough, pushing together, then roll out to 1cm thickness. Cut large circles, about 10cm’s across, re rolling until you’ve used all the dough. Use a palette knife to transfer the shapes to the lined baking sheet. Prick each shape with a fork. Place in the fridge for 15 minutes. Preheat the oven to 180 degrees and bake for 12 minutes, or until golden brown.

Leave to cool for 5 mins before transferring to a wire rack to cool completely.

For the marshmallow filling:

180g granulated sugar
170g liquid glucose
60ml water (2 1/2 tbsp)
pinch very fine salt
2 large egg whites
1 1/2 tsp vanilla bean paste

Combine the sugar, liquid glucose, salt and water in a small, heavy bottomed saucepan, and place in sugar thermometer. Place over a high heat, stirring (a silicone spatula is best for this), until sugar has dissolved. Keep an eye on it, but meanwhile place the egg whites into the very clean kitchen aid bowl with the whisk attachment. Beat until soft peaks are formed. Turn the mixer off. The idea is to have the egg whites ready just before the sugar syrup. Once the syrup has reached 240F on the sugar thermometer, remove from the heat. Turn the whisk back on, and add two tablespoons of the sugar syrup to the egg whites (if you add too much at once the syrup will scramble the eggs). Gradually add the syrup (you can tip it straight from the pan if you like. It’s really hot so be careful). Try and get it directly onto the egg rather than the bowl as it dries really fast. Continue to beat for about 5 mins after it’s all added, until it has a really stiff constancy.

Fit the piping bag with the star nozzle, but don’t snip off the end. Pull the bag inside out and fill with the marshmallow. Place in the fridge until needed.

To assemble:

Once your biscuits are totally cool, select your bases (save the super good ones for the lids). On the underside of the biscuit, pipe stars, lines or big blobs of marshmallow, whatever you prefer, in the middle. Use a blow torch to brown the marshmallow, particularly concentrating on the sides so that they keep their shape. Gently place the lids on each biscuit, trying not to push down too much.

Smoosh into your face. YUM.



Ceviche! I’m so excited about this post because I’ve wanted to make ceviche for ages. I’ve never tried it before but as a lover of sushi I was sure it would be something I’d enjoy, and it really is such great way to make the most of a good piece of fish.
Ceviche is essentially fish cured in citrus juices. The curing time really depends on how you like it – I marinated mine overnight (mainly because I knew I’d have little time in the morning) and it was extremely tender and sweet. A few recipes I have read have even suggested curing for only 20 or so minutes, but if I was to make it again I think I’d go for around the 3-4 hour mark. It depends on how much time you have- this can be a quick snack or an all day recipe!

This is also a perfect new year recipe. You may think I’m crazy suggesting something so traditionally associated with summer in January but it’s really kind to your waistline, is carb free, gluten free and really low on sugars. Plus the chilli will give you the warmth you need.


I had mine for brunch and served it with alioli and toasted tortillas. I didn’t have time to make the alioli myself, but if I did, I would have used >this< recipe, and I’ve blogged about how to make the really easy tortilla chips >here<.
Although at first glance this does sound like something which would be difficult to make, it really is so easy. As I’ve mentioned I’ve been wanting to make it for a while so when I started researching it I was surprised as to how simple it is. I really do urge you to try it, especially if you like sushi or smoked salmon, because it’s also a really impressive dish but with minimal effort. It would make a great and quick dinner party starter or special evening meal. IMG_0352 IMG_0357 IMG_0365 IMG_0368 IMG_0370

I must also apologise for the amount of photos but I really couldn’t get enough of the colours!


Recipe adapted from Tim Hayward’s brilliant book Food DIY

To serve two, you will need:

1 fillet per person white fish (I used sea bass, but try sea bream, cod or pollack)
juice of 2-3 limes
1 small red chilli
Handful of plum tomatoes
1/2 red onion
1 spring onion
Handful of torn parsley
3 little radishes (optional)

Start by squeezing your limes. If you have particularly small ones pop them in the microwave for 20secs first to get the juices going. You can also roll them on the work top with the palm of your hand. Place the juice into a bowl & deseed and finely chop your chilli. Add it to your lime juice.
Next, cut your fish – you can either dice into small pieces or slice into wafer thin pieces (which look really nice on the plate), but it’s important to use a really sharp knife for both so you get nice clean lines. I found it easier to do this with the skin on. Season your pieces of fish with salt and pepper and place into the bowl of lime and chilli. Cling film this and place in the fridge. See above for marinating times.
When the fish is cooked to your liking, dice your tomatoes, thinly slice your red onion and spring onion, and slice your radishes into thin little discs. Place them all in bowl and toss with the parsley.
Drain most of the lime juice from your fish and add it to your salad. Toss to combine and you’re ready to go!


Toffee Crab Apples


Happy new year!

It’s definitely been a while since I’ve blogged. And so much has changed! I’ve moved cities (and kitchens) and am now based in Bristol. I’ve started a new job as a pastry chef and am still visiting River Cottage once a month for training, which I’m loving.
Working as a chef is hard. It’s busy and intense, but so, so much fun. It’s so exciting getting to know the kitchen and is a completely different working system to anything I’ve ever experienced before. But that also means I’m busy busy busy! So hence the lack of blogging. Now Christmas is over and work has calmed down a bit, hopefully I’ll be back to giving you a post a week.

It’s been lovely having a new city to explore, although I’ve not have time to see much of it yet. I have, however, managed to go on a serious greengrocer/coffee shop tour, and being down at River Cottage has really made me think about seasonal, local produce. After exploring Clifton last Saturday with my sous chef Danny, we discovered a beautiful little greengrocers with a huge selection of fruit and veg. We were particularly taken with these stunning crab apples and decided to buy them and have a little experiment. The colour was just so beautiful we really didn’t want to do too much to them, so decided to make toffee apples, and I ended up taking them into work to use as decoration for a beautiful apple and pecan cake with maple glaze. They looked so pretty and brought that lovely pop of colour to an otherwise quite beige cake. The caramel sets flat as well so it means they sit really well as a decoration. Check out my instagram (@kloelladeville) to see the cake- or would you like me to blog the recipe? Let me know int eh comments!

Since I’ve moved to Bristol I’ve been experimenting lots more with my photography. My flat has massive windows and after assisting on the second Meringue Girls cookbook with David Loftus over January (I know!!!!!) I’ve been totally inspired. Just watching David work was so interesting and I learned lots about shooting with natural light so I’ve turned my flat into a mini studio. I’ve just been photographing most of the meals I eat, and it’s really nice to have the practice.

Anyway, enough of my rambling and onto the recipe- but a word of warning first: the caramel is really dangerous. It is hot. Don’t touch it. Also, if it sticks to your pan, fill it with boiling water and stick it back on to boil, and it will get rid of it nicely. 
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Toffee Crab Apples

Makes about 15 apples
You will need:

4 tbsp caster sugar
3 tbsp water

First, prepare your crab apples. Cut from the ling twig, leaving a long stalk on each. This will make them easier to dip. Gently wash the apples, and wipe with a piece of kitchen paper to get rid of any excess dirt. LEave to dry completely – the caramel won’t stick if they’re at all wet.
Put the sugar into a saucepan in a flat layer, and add the water. Leave and do not stir or touch it on a medium heat. Leave it to bubble and turn into caramel. After about 4 minutes it will have turned to the colour of a copper penny and almost smell burnt. Take it off the heat.
Lay out a piece of baking paper, then CAREFULLY hold the tip of the stalk and dunk the apple into the caramel. Swirl around so it’s all covered, then lay onto the sheet of baking paper to set. Repeat till you’re done!

Spiced pumpkin yoghurt

I’m currently at home with tonsillitis, and when I saw this on Instagram from Georgiepuddingnpie I knew it was the perfect recipe to get me back to full health. It’s full of soft spices and warming, sweet maple syrup, and great for when you can only eat soft stuff. A delicious autumnal recipe to make the most of all of the delicious pumpkins for sale at the moment, which get a bit overlooked as actual food stuffs in the UK in my opinion. She kindly gave the recipe and it was so tasty, I thought I’d share it with you guys too.


You will need:

1/4 small pumpkin
1/2 tsp cinnamon
1/2 tsp mixed spice
1/4 tsp nutmeg
1 tbsp groundnut/peanut oil
About 2 tbsp maple syrup
1 small pot Total Greek yoghurt or vanilla yoghurt
To serve: Autumnal fruit such as plums, frozen blackberries, toasted almonds

Preheat the oven to 180degrees C.
Peel and chop the pumpkin into chunks and place onto a baking tray. Sprinkle over the spices and bake for about 12 minutes, then remove and drizzle with the maple syrup and return to the oven for 10 minutes. Remove from the oven and place into a bowl. Use a stick blender to whizz into a smooth puree. Add a little more maple syrup if you like, then stir into the yoghurt and serve with your fruit.