I spent the Easter weekend with my parents at our house in France. It was lovely for many reasons (mainly involving sunshine, wine and not having to go to work).  Contrary to what many people imagine, most of the restaurants around us are absolutely terrible, serving overly-fussy and complicated food at hugely inflated prices. Given the quality of the local produce, it seems such a waste.

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I started off this post writing:

It’s always at about this time of year that I start to become a little (or a lot) impatient. At the first sign of spring, I’m desperate for full-on summer. 

And then I went to look at what I’ve posted before and realised that I’d written almost exactly the same thing, pretty much word for word, at the start of May last year. Clearly, I’ve not got any better at not wishing my life away.

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Clearly, you’d be hard pushed to find a recipe on this site that doesn’t contain sugar. You’d also have to be living under a rock not to have read any number of blog posts or newspaper articles about the evils of sugar. The World Health Organisation has recently halved its recommended intake for adults to 25g a day. That’s really not a lot. I put my favourite cookies through a basic nutrition calculator and they apparently have 9g of sugar per cookie. Which is fine if you eat just one or two.

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Although it’s been a while (a month!) since I last posted a recipe here, there’s been no shortage of cooking and baking recently.  It seems like every week brings with it a new cookbook release. Often on a Friday night, I can be found with a glass of wine in hand, pouring over the contents of my latest Amazon delivery and trying to decide what to make first.

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I was going to start this post by saying that I’m not a very good gardener.  But, really, I have no idea about what kind of gardener that I am because I’ve never had a garden of my own before.  For all I know, I might be an excellent gardener – we have, after all, kept a couple of house plants alive for the last two years – although my sneaking suspicion is that I will never be anything more than enthusiastically average.

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