Edible flowers are my thing (and will come as no surprise for any ardent followers!).

From fragrant lilacs to indulgent fried courgette flowers, peppery nasturtium to classic lavender - I love them all, and felt so inspired, I decided to create a cake recipe that not only celebrated the beauty of blooms as a garnish, but also integrated them into the whole bake.

This recipe really couldn't be easier, with the delicious and fail safe combination of sweet pineapple, salty bacon and a zesty mustard dressing, all served with fresh seasonal veggies - it’s the perfect summer treat!

Fragrant wild garlic pasta with a creamy goat’s cheese filling, all served with a nutty butter sauce.

 Unbelievably time consuming? Perhaps… Worth it? 100%

Delicious solo or served as a side to steamed salmon, this low fat / big flavour dish uses one of my fave ingredients - the aubergine.

Summer is almost here, and this super fresh and zingy recipe is ideal to impress with minimal effort, so you can kick back and enjoy the sunshine.

To celebrate my last day in the beautiful coastal town of Lo De Marcos, I made a carambola and goats’ cheese salad, using fruit picked directly from a tree that I’d been eyeing up for weeks in the main square.

It’s a super easy recipe (consisting mainly of peeling, slicing, and chopping!), but what it lacks in complexity it wallops in flavour, bringing together some of the wonderful Mexican ingredients that I have tasted so far.

For any-and-all Turkish Delight fans out there, this in the dessert for you - delicious creamy cheesecakes with a buttery biscuit base. They're super easy to rustle up in mini form, or as one large sharing centre piece for a special occasion.

This vegan salad screams sunshine, so it’s perfect for early summer, with sour and sweet peaches, crispy polenta, fresh greens and a creamy herb pesto using wild garlic from spring time. It's delicious, easy to assemble and perfect for eating al fresco.

I’ve been on a bit of a health kick recently, and this delicious, fresh salad is super simple. With a Thai inspired dressing, and zingy, crunchy greens, it’s become a weekly staple that can be adapted to your tastes.

I’ve been on a bit of a health kick recently, and this delicious, fresh salad is super simple. With a Thai inspired dressing, and zingy, crunchy greens, it’s become a weekly staple that can be adapted to your tastes.

Squid has to be one of my favourite ingredients in all forms, and having recently found an establishment in Brighton that does a particularly scrumptious spiced version, I thought I would have a go for myself (at a fraction of the price!).

For anyone that loves a rarebit, I have the perfect dish for you, with fruity hot sauce, sweet crab, and rich mature cheddar cheese.

Stuffed courgette flowers have always featured heavily at my events, as they're such a gorgeous taste of summer. For the filling I usually follow the same format - soft cheese such as flavoursome goats' cheese or a more mild ricotta, combined with nuts, herbs, dried fruit, allium and citrus. 

Taking advantage of new season strawbs this week, which, when perfectly ripe, go so well with the more savoury flavours of black pepper, balsamic, and fresh basil.

So, rather than trying each individually, I’ve thrown caution to the wind, and combined all four ingredients in to this dainty looking, but powerful tasting, dessert.

Vegan brownies are just as, if not more, delicious than a dairy-based offering, especially with the addition of cherries and walnuts, for a sticky and nutty crunch. Delicious and rich, one of these will take you to a very happy place, and they're super easy to make!