Mostly Lovin’: Good Intentions,,

Skincare Cocktail

Have you ever noticed how easy it is to do the wrong thing? I don’t mean pulling the wings off flies but rather failing to looking after oneself even though you know better.
For example, I currently have a fridge full of plumpcious fruit and vegetables, cupboards brimming with nuts and protein rich delights and yet somehow I find myself inexplicably drawn towards the remnants of the Christmas “naughty draw” where all manner of chocolaty temptations reside.
The funny thing is, I’ve never been a particularly big fan of chocolate, I can generally take it or leave it. It’s the salty indulgences which tend to hold my attention. Perhaps this question goes much deeper than whether or not we choose a wholesome or unhealthy snack but I often wonder why it is so much easier to do the wrong thing despite knowing better. Is it perhaps an unconscious desire to rebel against the constant and dare I say somewhat tiresome images of Instagrammers savouring “smashed” avocado on toast, Chia pudding and the like?

This New Years I made a quiet decision to do better if I know better. I have to admit, it hasn’t always been easy (or successful) but you know what practice makes… x


Ossau Iraty & Fourme D’ambert Cheese Plate

Le Weekend: Simple French Cookery by Edna Beilenson

I love a vintage cook book! I picked up this little gem in a second hand bookstore for the bargain price of £1! Written by Edna Beilenson with illustrations by Ruth McCrea it’s a great addition to any cook’s library.

First published in 1958 by Peter Pauper Press the book opens with a wonderful verse entitled “French Cookery is French Witchery” detailing how one will cast a spell upon all who dine in your company should this book employed.
My favourite recipe has to be Turtle Soup which was considered something of a delicacy but now appears to have disappeared from modern day menus…can’t think why. Grab your copy from and I promise you won’t be sorry. Biosus

Dinner in Minerve

Le Relais Chantovent’s Beef Tataki

Cassoulet in Castelnaudary

Note the crust!


Breakfast in Béziers

Mostly Lovin’: My Protein Wrap Pizza

So, for reasons unknown I seem to crave pizza on a fortnightly basis, tres bizarre je sais so I have endeavored to create a version which is less carbohydrate rich and I think this little version ticks all the right boxes.

For the base I use a Newburn Bakehouse protein wrap. I like to make my own sauce loosely based on a classic Puttanesca recipe. I then load with prawns, parma ham and basically what ever low fat treats I can lay my hands upon. To really up the protein hit add fresh spinach and crack an egg on top. Bon apetito!

Simple Summer Salad

A very simple tomato and olive salad here comprised largely of end of week leftovers. I suspect it is crying out for some feta or halloumi drizzled with lemon juice but alas…needs must. x

Le Weekend: Nina Food

I am absolutely loving this book by Chef and high-end caterer Antonia Parker! As you may know, I have a strong connection to the South of France so was instantly drawn to this book. I am happy to report that I have not been disappointed. The recipes are refreshingly simple yet classically French in provenance.

Those requiring a little more hands on instruction should head to Nina’s YouTube channel for wonderful recipes filmed in equally beautiful locations.

Homemade Soda Bread

Flax-Seed Soda Bread

Every now and then I wake with an overpowering desire for warm, buttered bread. Most of the time I can take or leave bread but on these rare occasions I like to knock up a batch of my hearty soda bread. When I say my soda bread I do of course mean Gordon Ramsay’s recipe for a no kneed bread.
I like to make a few minor adjustments to the recipe by adding a hefty table spoon of flax-seed to the mix and supplementing the wholemeal flour for organic Splet flour. Enjoy!

To make you will need:

350 grams plain flour, plus extra for dusting
150 grams wholemeal flour or Spelt Flour
1½ teaspoons bicarbonate of soda
1 teaspoon table salt
1 teaspoon caster sugar or Stevia
450 ml buttermilk (if you can’t find butter milk just squeeze a lemon into 450 ml of milk and leave to stand before adding)