We are in full Christmas mode at the moment and I have to admit, I love it. My weeks are filled with endless catch ups with friends over dinner or brunch,  binging on Netflix and to top it off, everything in sight has been mulled. YES.

Now, as much as I live for going out to eat (and spending money that I don't have), I also love pretending to be a real adult by hosting my own cute dinners with the girls. As millennials, I’ve found that we’ve moved away from the more traditional, formal dinner parties that our parents may have had with three distinct courses, origami napkins and way too much cutlery to know what to do with. It’s now all about that shared communal experience with mismatched plates, big platters and where eating with your hands is encouraged. All the host needs to do is put things in the middle of the table and everyone is free to dig in. Those are the types of dinner parties that I really enjoy. That casual yet warm and inviting atmosphere is simply the best.

With so much to do around this time of year, minimizing the number of hours I spend slaving away in the kitchen is an absolute must. Anything that can help me cut down prep time and just generally be more efficient is so welcome. And that's where my trusty food processor comes in. I’d thought about getting one of these for the longest time and it took me ages to decide whether I really needed to add yet another piece of equipment to my kitchen cupboards. But after a couple spins on my Cuisinart Easy Prep Pro, I honestly don't know how I managed without one! Whether it's slicing, grating or blending, this bit of equipment has been such a great addition to my kitchen and I'll never look back!

I've got a few recipes below which I've put together with the help of my food processor. They're all perfect sharing recipes with a middle eastern vibe which come together to create that casual dinner party spread, allowing guests to mix and match and put their own plates together.  


We'll start with our base  - the flatbreads. This will probably the quickest you'll ever make. Unlike my other flatbread recipe, this one contains no yeast and uses baking powder instead meaning there's no time needed to let it rise and kneading is at an absolute minimum. Just throw everything into your food processor, pulse a few times and you're very nearly done. 


The roasted garlic and sage hummus is an absolute winner and you can use this as a dip or spread. Hummus is super easy to make and even easier to customise to your tastes. You can swap the sage for other fresh herbs like rosemary, and play around with the garlic and tahini until you're happy with it.


Homemade falafel when done properly brings me so much joy!  Crispy on the outside with a beautifully spiced fluffy interior, it's a thing of dreams. I've found that using dried chickpeas gives a much better result than tinned but it does require you to soak them overnight. If time isn't an issue then I'd definitely recommend going for the dried variety and they also work out a bit cheaper too! I've given these a little festive twist by adding in some ground cinnamon, ginger and allspice but feel free to leave this out of you're after something more traditional.


Everything else I've put on these flatbreads is completely up to you and what you have available. Just stick it all into some small bowls or plates and place in the middle of table along with the bread and falafels. I had some leftover roasted squash and pickled red onions that I piled on as well as some chunks of halloumi that I quickly grilled. A dollop of yoghurt and a sprinkle of Nigella Seeds and I had the perfect meal to tuck into


R O A S T E D   G A R L I C   A N D   S A G E   H U M M U S


1 Medium Garlic Bulb
1/4 tsp Flaked Sea Salt
1/4 tsp Black Pepper
2 tbsp Olive Oil
400g Tinned Chickpeas
Handful Fresh Sage
80g Tahini
3 tbsp Lemon Juice
80ml Cold Water


Preheat Oven to Gas Mark 6/200C. Chop the head off of a medium bulb of garlic to expose the tops of the garlic cloves. Drizzle with olive oil, sprinkle with sea salt, wrap in tin foil and roast in the oven for 30 -40 mins until the cloves have softened and are a golden color. Once baked, squeeze the cloves out and set aside

Place the chickpeas in the bowl of your food processor with salt and black pepper. Pulse for 30-40 seconds until you have a stiff paste. Add in the fresh sage, roasted garlic cloves, tahini, lemon juice, 1 tbsp olive oil and water and process on low for another 40 seconds until you have a smooth paste. Taste and season with salt if needed.

Q U I C K    F L A T B R E A D S


350g Plain Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
2  tsp Nigella Seeds
300g Natural Yoghurt


Add all the ingredients into your food processor and pulse for about 10- 15 seconds until the dough comes together.

Turn it out onto a well floured surface and knead briefly until the dough until smooth. 

Divide the dough into 10 equal sized balls and roll out each one with a rolling pin. Heat a large griddle or frying pan and cook each flatbread for one to two minutes on each side until they start to brown.

Serve straight away or keep them warm in a preheated oven.

F E S T I V E   S P I C E D   F A L A F E L S

300g Dried Chickpeas
2 Tbsp Fresh Parsely, finely chopped
1 Medium Onion, chopped
3 Garlic Cloves
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
Pinch Allspice
1 1/2 tbsp Plain Flour
1/2 tsp Baking Powder
Sunflower or Vegetable oil for frying


Start the evening before by soaking your dried chickpeas in cold water. There should be enough water to full cover the chickpeas. Skip this step if you're using tinned chickpeas.

Drain the chickpeas and place them in the bowl of the food processor along with the onion, parsely, and garlic. Pulse for 30-40 seconds until the mixture is finely chopped and beginning to hold together but not mushy. 

Transfer to a large bowl and add in the remaining ingredients. Stir by hand to get everything fully incorporated. Cover and leave in the fridge for 1 -2 hours.

Form the falafel into balls or patties making them as big or small as you'd like. Heat the oil in a large skillet and fry the falafel in batches for about 2 mins on each side until they're a deep brown colour. Larger ball of falafel will take longer so make sure your oil isn't too hot or they'll burn before they cook.

Drain them on a kitchen towel before serving warm.  



* Thanks so much to Cuisinart for gifting me with an Easy Prep Pro. All opinions are honest and remain my own






Hey guys! I feel like I’ve not shown much love to the blog lately. Anyone else find that life is always extra hectic in the run up to Christmas?! I do however post much more regularly over on my Instagram so head over there to keep up to date!

This month, I had the pleasure of working on some bakes inspired by the brand new film, Paddington 2. I have to admit, I'm much more of a thriller and crime lover when it comes to movies but after seeing an advanced screening of Paddington, I was pleasantly surprised! It was such a warming film with plenty of laughs and sweet treats thrown in. 

I'm guessing that the first thing that springs to mind when you think of this lovable bear is his penchant for marmalade sandwiches. Wonderfully tangy, sticky and perfect on hot toast, marmalade is somewhat of an acquired taste. As with most things, homemade tastes far superior to the shop bought kind. Seville Oranges which are needed for a traditional marmalade are only in season for a few weeks in winter so if you can;t get a hold them , simply use some standard oranges for a lighter, sweeter marmalade.


Not content with just having marmalade with my breakfast, I've also thrown some into a cozy winter Bread and Butter Pudding. Paddington Bear would definitely be proud of this one. Crisp on top, soft and custardy underneath with chunks of tangy marmalade running through it, this is real comfort food. Be sure to use stale bread for this - or else you'll be left with an unpleasantly soggy mess!


Paddington Bear is also known for his all round sweet tooth, so I also came up with a quick and easy traybake for you to have a go at. Traybakes really take out all the fuss and faff of layering, filling and decorating. They're definitely my go to when I need something for lots of people but in record time. I went for a white chocolate mud cake traybake, which is a bit of a mouthful but oh so delicious. It's a bit more dense and creamy than a standard vicky sponge but still incredibly moist and is one of those cakes that improves after the first day. So it's great for making in advance *yay!*

As this cake is quite sweet, I've just topped it with some vanilla whipped cream. Don't decorate until you're ready to serve and remember to store any leftovers in fridge due to the fresh cream. But do also feel free to go all out and decorate with any buttercream of your choice.  


Last but not least, I put together a bit of a showstopper cake to celebrate the 100th Birthday of Paddington Bears very special Aunt Lucy. This mammoth cake was topped with all of Paddington's favourite things including marmalade sandwiches, lots of sweet treats and his beloved suitcase.


You can find the recipes for the marmalade and bread & butter pudding here in the Padddington 2 Cookbook. 

W H I T E  C H O C O L A T E   M U D  C A K E   T R A Y   B A K E



250g White Chocolate
200g Butter
240ml Milk
170g Caster Sugar
2 tsp Vanilla
2 Eggs
250g Plain Flour
1 tbsp Baking Powder
¼ tsp Salt

To decorate

400ml Double Cream
1 tsp Vanilla Bean Paste or Extract


Preheat oven to 160C/Gas Mark 3. Grease and line an 8inch or 9inch square pan.

Add the chocolate, butter, milk and sugar in a bowl set over a pan of simmering water. When the butter and chocolate have melted, remove from the heat and allow to cool for 10-15 minutes.

Whisk in the vanilla and eggs to the chocolate mixture.

In a separate bowl, whisk together the flour, baking powder and salt. Add the chocolate mixture to the flour in 3 stages to avoid lumps. Stir until the mixture is completely smooth.

Pour into the prepared tin and bake for 50-55 minutes until a toothpick inserted comes out clean. (If you are using a more shallow rectangular tin, baking time will be shorter. Check regularly after 35 minutes.)

Once fully baked allow to cool completely before decorating with whipped double cream and sprinkles.




If you follow me over on Instagram or Twitter, then you’ve probably seen some pictures floating around recently of me in Ghana! I was so fortunate to have the opportunity to travel there back in June with Compassion UK, an international child development charity who work with over 100,000 children across the world connected with British sponsors.

My time there was spent visiting many of Compassions' projects with a particular focus on food and nutrition, exploring the important role that this plays in the lives of sponsored children. From sourcing ingredients at markets to learning some new Ghanaian recipes with local mums, I had a beautiful week filled with great food and great community. 


A massive highlight of the trip was meeting a talented group of teenage bakers. Every Friday afternoon, they’d come in and begin the mammoth task of baking bread for over 200 children who attend the project. I was blown away by their work ethic; they took so much pride in their responsibilities and it was such a joy seeing young people so passionate about baking. 


It was all this bread as well as the big, bold Ghanaian flavours that inspired some of the recipes I created for Come To The Table, a free eBook put together by Compassion filled with stunning recipes from across the world. 

I've given you a sneak peak by sharing one of the recipes below and you can download the rest here! This Chilli and Red Pepper is a favourite of mine, especially as winter draws near. Perfect with a big bowl of soup, it has such a warming flavour and welcome heat from the chillies and ginger.




Roasted Red Pepper Paste
1 Large Red Pepper
2-3 Red Chillies
3 Cloves Garlic
Small chunk fresh Ginger

500g Bread Flour
7g Instant Yeast
1 ½ tsp Salt
280ml Water, tepid


To make the paste, cut the pepper in half scooping out the seeds. Place it cut side down in a roasting tin and cook for 20-25 minutes until the skins are wrinkled and slightly charred.

Transfer the pepper to a bowl and cover with cling film for 20 minutes to let it steam. This will make it easier to peel off the skins.

Peel the skins off and transfer them to a food processor with the garlic, chillies and ginger. Pulse until you have a thick and chunky paste.

Make the dough by adding the flour, salt and yeast into a bowl. Make a well in the centre and add in the water and red pepper paste.

Use your fingers or a wooden spoon to mix and form a shaggy dough. If the dough looks dry, add a splash more water.  Turn the dough out onto a lightly floured worktop and knead for 8-10 minutes until soft and smooth.

Place the dough in an oiled bowl, cover, and leave to rise until doubled in size.

Tip the dough onto the worktop, knock the air out and shape into a tight ball. Place onto a lined baking tray and cover with a tea towel. Leave to rise for another hour.

Preheat the oven to Gas Mark 8/230C. Once the dough has risen, bake for 25 minutes before reducing the temperature to Gas Mark 6/200C and baking for 15 minutes. Once baked, the bottom of the bread should sound hollow when you tap it.