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.

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.

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.