In 1997 a scandal broke out, unlike any other. River Café Cook Book by Rose Gray and Ruth Rogers was newly published. In it there was a recipe for a cake I’ve never made or eaten or been served: dark, flour-less and baked until set in a bain marie. In fact I didn’t know what a bain marie was until writing this post (it’s a type of heated water bath).  It turns out that for most people this recipe didn’t work. Amateur chefs and professional chefs tried and all of them ended up with a fresh brown liquid.

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I have always been slightly obsessed with breakfast and this tahini porridge with honey and sesame brûlée is my actual dreams come true. Breakfast is almost always my favourite meal of the day. No matter how much I love sleep I will always wake up early enough to eat breakfast before rushing out of the door. On weekends I can indulge in this love and try something new and exciting.

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I wanted to call this post ‘I Used a Recipe Book!’ because I can’t remember the last time I used one. I think I own them all and I look through them quite regularly but use one to actually cook with? Don’t talk crazy! Then I opened up Livia’s Kitchen and saw a very simple, and very easy recipe for carrot and oat energy balls and decided to make them.

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Last week I won a competition thanks to the amazing Jen who tagged me in an Instagram competition. The prize? A three day juice cleanse from CPress. I have had CPress’ juices and always thought of them as being delicious but had never done a juice cleanse before (from any company). So I was really looking forward to trying this and seeing what would happen.

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elizabeth-3

I can’t tell you all how excited I am to kick of my new series of conversations, London ETC, with the one and only Elizabeth Kerr! I met Elizabeth earlier this year at a FitMiBody event where she had provided some delicious post-workout snacks. After that we kept in touch with each other and last week I went to her first Supper Club! With London ETC she talks about the bits of London she loves, her favourite training spaces, and her passion for good quality, sustainable food.

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