Recipe: Mango & Coconut Raw Tarts

It seems that those dark days are coming to an end soon. It’s getting brighter earlier in the day and flowers are sprouting everywhere, which makes it inevitable to feel excited for the coming spring. Are you already dreaming of picnics at the park or in the garden (if you are lucky to have one)? I am! Gabriela Rojas Pérez of Keeping it Delicious shares a great spring time recipe with us….

Mango & Coconut raw tarts recipe

These Mango & Coconut Raw Tarts are a great dessert option, the combination of mango and coconut is just divine. To me, it’s like these flavours are meant to be together. Plus, the mango adds such a natural sweetness, that you won’t even notice they are refined sugar free. Mangos are also high in fibre which helps with digestion and vitamin C, good for our immune system.

The other main ingredient in this recipe is coconut, in the form of coconut yogurt and coconut flour. Coconut yogurt is a great plant-based alternative to dairy yogurts and cream and while coconut yogurt is higher in fat than regular yogurts, the fat is different because it is made up of medium chain fatty acids. Coconut is also a good source of wholefood fat, which is very beneficial for infants and children as they require more healthy fat for their growing bodies.

The tarts base is made of coconut flour, oats and Medjool dates. Which is great because oats and dates are both good sources of fibre, which help us “police” our sugar levels.

Enjoy these fresh and naturally sweet tarts!

Mango and coconut raw tarts recipe


Makes 10 tarts

For the base

  • ¾ cup coconut flour

  • 1 cup oat flour

  • 1 cup Medjool dates (about 11 dates)

  • 2 tbsp coconut oil

For the filling

  • 1 mango (about 350g)

  • 250ml coconut yogurt

  • 2 tbsp coconut sugar

  • 1 tbsp of Agar Agar

  • ¼ tsp turmeric powder (optional, it helps to enhance the colour, without affecting the flavour

Recipe: Mango and coconut raw tarts
Mango and coconut raw tarts - RECIPE


  • Soak the dates in hot water for 10 mins.

  • Prepare a muffin tray with silicone cupcake cases.

  • In a food processor, place all the ingredients for the base and pulse until you get a mixture that sticks together.

  • Fill the cupcake cases with about 1½ tbsp of the base mixture and using your hands, press it evenly around the cupcake cases.

  • Once you finish putting the mixture in the cupcake cases, place the tray in the fridge.

  • Chop the mango and place all the ingredients for the filling into a blender. Blend until smooth.

  • Place over a low heat in a small saucepan and heat the mango and coconut filling. Stir and heat up until you start to see small bubbles, then remove the saucepan from the heat and let it cool for 5-8 mins.

  • Retrieve the tray from the fridge and fill the tarts with the coconut and mango cream.  Then return the tray to the fridge and let the finished tarts set for a minimum of 2 hours.

Add some edible flowers for added prettiness and enjoy!

Photography by: Nuraan Ackers

Mango and Coconut tarts RECIPE

Green Risotto with Herby Purée

A fresh and nourishing dish, filled with green goodness. Karolina Wiercigroch shares the recipe for her Green Risotto - perfect for preparing your body to fight winter bugs. 

RECIPE: Green Risotto with Herby Puree

Serves 4


  • 400g arborio rice
  • 1 litre vegetable stock
  • 150g green peas
  • juice and zest of 1 lemon
  • 1 shallot, diced
  • 2 celery sticks, diced
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper, to taste
  • a handful of pea shoots, to serve

Herby Purée: 

  • 100g spinach
  • 25g basil
  • 25g parsley
  • 25g coriander
  • 2 garlic cloves


1. Place all the ingredients of the purée in a food processor. Add 2-3 tbsp of hot water and whizz to a paste.

2. Bring the stock to boil and keep warm. Heat 1 tbsp of olive oil in a large skillet. Add celery and shallot, cook for about 5 minutes, until translucent.

3. Add arborio rice, stir well and cook for 1 minute. Add 2 ladlefuls of the hot stock. Reduce to a simmer, stirring occasionally, adding more stock once the rest has been absorbed.

4. Once the rice is almost cooked, stir through the purée and peas. Cook for another 3 minutes, stirring regularly. Remove from heat, stir in lemon juice and zest.

5. Season with salt and pepper.

6. Serve with pea shoots.

RECIPE: Green Risotto with Herby Puree

See more of Karolina's recipes on her blog Dine and Dash

91 Magazine: Green Risotto and Herby Puree recipe

Simple summer outdoor dining

What a hot, dry summer we've had so far in the UK! While many of us have found it overwhelming, there's no denying one of the joys of the warm weather is eating al fresco in the evening, as the light fades and the heat subsides. Writer and maker Claire Holland, who recently launched her lifestyle blog Paper Thin Moon, shares some simple styling ideas as well as four delicious dishes to serve for a relaxed summer meal.

outdoor summer dining styling and recipes

I often sit in the garden at this time of year and ask myself, what would it be like sitting here on this patch of grass under the apple tree during the winter months.  The truth is, I can’t imagine it.  We live through such long periods of the year when it’s too cold to sit and relax outside that it’s easy to forget how glorious the summer months can be. Walking barefoot on grass, reading beneath the shade of a tree, and the warm glow of the early evening sun on your skin all very quickly become distant memories once winter comes around. If I ever need to remind myself to live in the moment, it’s during the summer months that I find it easiest. It’s the perfect time for slowing down, being with friends and family, celebrating togetherness and good food, and taking in as much sunshine as possible before the autumn leaves begin to fall.

outdoor summer dining styling and recipes

In deepest summer, I try and eat every meal outdoors. When there’s time - usually at the weekends when the days are more lazy and carefree - I like to take the dining table out into the garden and style up our outdoor space for a relaxed summer soiree, creating an atmosphere that’s cosy and a little bit magical. The trick when dining outside in the evening is to keep the colours of your linens and accessories light and bright.  That way, once the sun starts to set you can see what you’re doing more easily as any available light bounces off them. The dusty pink table cloth here is from H&M, and I picked up the faded grey napkins from Closet & Botts. The pale blue side plates are recent buys from the John Lewis “Jaipur” range. The white ones did have a pattern on them when first bought, but over the years it’s been completely faded by the dishwasher, leaving them plain and boring.  I achieved the 'splatter' look by flicking multi-surface gold paint on to them with an old toothbrush.

summer outdoor dining styling and recipes

Soft lighting is what makes a dinner table and, of course, lighting is key when eating outdoors at night. Inside, I always err on the dark side when lighting a room, but it’s disconcerting not to be able to see what you’re eating once the light starts to fade, or the faces of the people sitting opposite you. As soon as the sun starts to set, we switch on the overhead festoon bulbs (ours are the extendable version from Cox & Cox), and light the candles on the table to create a soft, warm glow. Once the moon is high in the sky, the solar lanterns (Ikea finds) hanging from the tree start to come on one by one, adding ambient light and a magical feel.

summer outdoor dining styling and recipes

Flowers are non-negotiable on any dining table as far as I’m concerned. The searing heat and lack of rain has left my garden parched and overgrown. The delphiniums, lupins and foxgloves were over weeks ago, but the climbing roses are starting to bloom for the second time this year, and I added some of those to my arrangements. I also utilised the flowering dill, mint blossom and the small blooms of late flowering purple hydrangeas from my garden, supplementing them with florist-bought waxflower, stocks and alliums, and grasses picked from the hedgerows. 

summer outdoor dining styling and recipes

Naturally, it’s not my favourite time to be in the kitchen but it’s always a joy to celebrate the season with dishes that are perfect for summer dining.  Fresh fig and goats cheese salad, slow roasted tomato and asparagus tart, soft peppers stuffed with fennel, and a chicory and fennel salad served with a zingy anchovy and lemon dressing were the simple dishes on the menu. During this long, hot summer of ours, I’m all about keeping the food fresh and light. Serve with a loaf of rye sourdough, and plenty of chilled Sancerre, and you’ve got a table fit for a feast. 

Roasted red peppers stuffed with fennel and tomato

RECIPES (all serve 4) 

Roasted red peppers stuffed with fennel and tomato


  • 4 red peppers
  • 2 fennel bulbs
  • 6 tablespoons of olive oil
  • 400g tin of whole plum tomatoes
  • A teaspoon of coriander seeds
  • Half a teaspoon of fennel seeds
  • Sea salt and freshly ground pepper

Method: Pre-heat the oven to Gas Mark 4, 180C. Cut the tops off the fennel and cut the bulbs into quarters and then into eights, being careful to try and keep the layers together as much as possible.  Blanch for five minutes in a pan of boiling water. Set aside to cool. Slice the peppers in half with a sharp knife, cutting through the green ends and leaving them intact (you wont be eating them but it looks nice). Remove the seeds then lay the peppers on a baking tray. Drain the plum tomatoes and divide them equally between the peppers. Toast the seeds for a few minutes in a frying pan over a low heat to help release the flavours, then crush them in a pestle and mortar. Arrange the segments of fennel in the pepper and sprinkle fennel and coriander seed powder over the top and then drizzle with the oil. Season and bake on the middle shelf of the oven for one hour.

Fig, Prosciutto, and Spinach Salad with Chèvre and Preserved Lemon Vinaigrette

Fig, prosciutto, and spinach salad with chèvre and preserved lemon vinaigrette

Ingredients for the salad: 

  • Pack of baby spinach leaves
  • 70g flaked almonds, toasted
  • 450g fresh figs, quartered
  • 115g fresh cherries
  • 115g blueberries
  • 115g chèvre (hard goats cheese). I used the delicious St Helen’s Farm hard goats cheese.
  • 55g prosciutto, thinly sliced

Ingredients for the dressing: 

  • 1 tablespoon chopped preserved lemon peel
  • 1 tablespoon of extra virgin olive oil
  •  1 1/4  teaspoons of honey
  • 1/2 teaspoon balsamic vinegar
  • 1/4 sea salt

Method: For the preserved lemon vinaigrette, whisk together the lemon rind, oil, vinegar, honey and salt until completely combined. Toss the salad ingredients together in a large bowl. Drizzle with the vinaigrette and toss gently to coat. Serve immediately. {This recipe is from the book “First We Eat” by Eva Cosmos Flores, published by Abrams} 

Roasted tomato and asparagus tart

Roasted tomato and asparagus tart

Ingredients for the pastry:

  • 225g plain flour
  • 100g chilled butter, diced
  • A couple of tablespoons of water
  • A pinch of salt

Ingredients for the filling:

  • 400g cherry tomatoes
  • 400g asparagus
  • A few spring onions or one leek, sliced
  • 3 whole eggs and 1 egg yolk
  • 2 tablespoons of double cream
  • The zest of half a lemon
  • 1 teaspoon dijon mustard
  • 50g parmesan

Method: Pre-heat the oven to gas mark 1/2, 120C. Sift the flour into a large bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs. Add the salt, and water if necessary and mix to a firm dough, firstly with a butter knife and then with your hands. Knead the dough on a floured surface. Put in the fridge to chill while you make the filling.

Cut the cherry tomatoes in half and arrange on a baking tray. Season and drizzle with olive oil. Bake them in the oven for approximately 50 minutes. Break the hard ends off the asparagus then blanch it in boiling water for 3 or 4 minutes. Plunge the asparagus into a bowl of chilled water, then lift it out and set to one side. In a large bowl, whisk together the eggs, egg yolk, cream, lemon juice and rind, parmesan and dijon mustard. Season to taste. Take the pastry from the fridge and roll out on a floured surface. Place the pastry in a 25cm tart case, leaving an overhang of approximately 5cm round the edge. Use remnants of the pastry rolled into a small ball to gently pad the rolled out pastry into the corners of the tin. In a separate oven (or once the tomatoes are ready, take them out and turn up the heat) blind bake the pastry case for 20 minutes at gas mark 3, 170C. 

While the pastry is cooking, fry the leeks or spring onions in a tablespoon of olive oil for around five minutes. Add some sprigs of thyme and fry for another five minutes and then take off the heat. Remove the baking beans from the pastry case and bake for another 10-15 minutes. Trim the edges of the pastry case. Put the onions/leeks on the bottom of the pastry case and then arrange the asparagus spears on top. Add the egg and cream mixture carefully and then scatter the tomatoes on top of the mixture (they may sink a little). Bake for another 20 minutes, watching it so that it doesn’t overcook around the edges. Check the tart is ready by poking a wooden or metal skewer into the middle. If the skewer comes out clean, the tart filling is set.

Chicory & fennel salad with lemon & anchovy dressing

Chicory & fennel salad with lemon & anchovy dressing


  • 1 bulb of fennel (remove the tops and set aside)
  • 2 heads of red chicory
  • 2 anchovy fillets
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of red wine vinegar
  • The juice and zest of half a lemon
  • 2 cloves of crushed garlic
  • Sea salt and freshly ground pepper

Method: Whizz up the oil, vinegar, garlic, lemon and anchovy fillets in a blender. Thinly slice the fennel and chicory and arrange in a bowl. Drizzle the dressing over the salad and decorate with frilly fronds from the fennel tops.

summer outdoor dining styling and recipes

Styling: Claire Holland / Photography: Charlie Bibby:

Follow on Instagram: @paperthinmoon

summer recipes and styling for a summer party

RECIPES: 3 Summer break-time ideas

For once, the UK has been enjoying a decent spell of warm weather, but of course, many of us are still working hard, keeping on top of those to-do lists and deadlines. It's so important to take a break though, so Sally Meier and Catherine Frawley have come up with three lovely snacks to treat yourself to either in the garden or in a park near your office. (2 out of 3 of these can be packed up and brought with you to work!) 

Lagoas Jug by Da Terra , £45,  Elkins  /  Set of Two In-Out Stoneware Mugs in peat , £58,    Stoneware Biscuit Plate in peat , £10,    Stoneware Creamer Jug in peat , £24, all  Rowen & Wren  /    Other items , stylist and photographers own

Lagoas Jug by Da Terra, £45, Elkins / Set of Two In-Out Stoneware Mugs in peat, £58, Stoneware Biscuit Plate in peat, £10, Stoneware Creamer Jug in peat, £24, all Rowen & WrenOther items, stylist and photographers own

Lemon & Pistachio Biscuits {perfect mid-morning break-time}

Makes 30 biscuits approx.


  • 100g unsalted butter, room temperature and cut into cubes
  • 75g caster sugar
  • 200g plain flour, extra for rolling
  • Zest of 1 large unwaxed lemon
  • 50g pistachios, finely chopped, keep 2 tbsp back to sprinkle on top
  • 1 egg yolk
  • 2-3 tbsp milk (if needed)


  1. Line a baking sheet with parchment paper and pre-heat the oven to 180C
  2. In an upright mixer, cream together the butter and sugar, then add all the other ingredients (remember to keep back some of the pistachios)
  3. This may mix into fine breadcrumbs so to create the dough, add a tablespoon of milk at a time and this will combine the breadcrumbs to form a lovely biscuit dough.
  4. Flour your surface, roll the dough to ½ cm and cut out your biscuits. Place on the baking tray, sprinkle with the remaining pistachios and bake for 12-15 minutes.
  5. Allow to cool before transferring to a rack to cool completely.

NOTE: These will keep in an airtight container for up to a week.

Lenny Recycled Glass Jug , £32,    Lenny Recycled Glass Tumbler, Set of Four , £28, both  Rowen & Wren  /    Plate , stylists own

Lenny Recycled Glass Jug, £32, Lenny Recycled Glass Tumbler, Set of Four, £28, both Rowen & WrenPlate, stylists own

Sugar Free, Strawberry Milkshake Lollies & fresh lemonade {a refreshing afternoon treat}

LOLLIES: You will need lolly sticks and lolly moulds. Makes enough for 10 moulds.


  • 400g strawberries, hulled, keep a few back and cut into 10 slices
  • 600g Greek yoghurt (we used full fat)
  • 2 tbsp honey


  1. Blitz the strawberries in a food processor until smooth
  2. Add a tablespoon of blitzed strawberries to the bottom of each lolly mould.
  3. Add the yoghurt to the remaining strawberries and blitz until combined, it should turn a lovely pink colour.
  4. Fill your moulds, add a strawberry slice to each, insert your sticks (or however your moulds work)
  5. Freeze for at least 3 hours.

TIP: To loosen from the mould run briefly under hot water.



  • 6 lemons 
  • 150g golden caster sugar 
  • Mint leaves 


  1. Cut the lemons in half. Leave half a lemon aside for later and squeeze out all the juice from rest. Pour into a jug and add the sugar.  
  2. Pour 2 mugs of boiled water into the jug and stir until all the sugar has dissolved.  
  3. Add 600ml of cold water and mix together. Put it in the fridge and leave to cool.
  4. Slice the leftover lemon and add to jug with a few mint leaves and lots of ice.
Rippled Wine Glass by Bloomingville , £10.50,  Stoneware Speckled Dinner Plate by Madame Stoltz ,  £14, both  Elkins  /  Other items , stylists and photographers own

Rippled Wine Glass by Bloomingville, £10.50, Stoneware Speckled Dinner Plate by Madame Stoltz,  £14, both Elkins / Other items, stylists and photographers own

G&T and melon salad {end of the day wind down snack}


  • Galia melon or similar
  • 1 lime
  • 2 mint leaves 


  1. Chop the melon into large bite size pieces.
  2. Cut the lime in half and squeeze the juice over melon.
  3. Chop the mint leaves finely and scatter over melon.
  4. Pour yourself a large gin and tonic and add a slice of lime. 
  5. Relax! 

Photography: Catherine Frawley / Styling: Sally Meier


RECIPE: Rose & Pomegranate Cream Pots

For a simple yet delicate and pretty summertime dessert, try out this recipe from Catherine Frawley. A sweet, creamy indulgence to serve after a filling BBQ for example.

RECIPE: Rose & Pomegranate Cream Pots
RECIPE: Rose & Pomegranate Cream Pots


Makes: 6-8 ramekins

  • 450ml of single or double cream
  • 50g caster sugar
  • 4 egg yolks
  • ½ tsp. rose water
  • 3-4 drops of pink food colouring
  • Seeds from one pomegranate
  • Icing sugar to dust
RECIPE: Rose & Pomegranate Cream Pots


  1. Pre-heat the oven to 140 degrees (fan).
  2. Grease the ramekins and place in a large deep baking tray.
  3. In a large saucepan heat the cream, constantly stirring for about five minutes but do not allow it to boil.
  4. Add the rose water and set aside.
  5. Whisk the egg yolks and sugar in a glass bowl. When combined, start adding the warm cream a little at a time and continue to whisk until it’s all been added and the mixture is smooth.
  6. Pass the mixture through a sieve then add the food colouring.
  7. Boil the kettle.
  8. Scatter the bottom of each ramekin with pomegranate seeds, pour over the crème and then fill the baking tray with the boiled water until it reaches half way on the ramekin.
  9. Place in the oven for about 40 minutes, or until they wiggle just a little when moved.
  10. Remove from the baking tray, allow to cool a little, then place in the fridge to set for 2-24 hours. Sprinkle with pomegranate seeds and icing. Serve.
RECIPE: Rose & Pomegranate Cream Pots

Recipe, styling and photography by Catherine Frawley

RECIPE: Rose and Pomegranate cream pots

Recipe: Fennel, Blackberries and Orange Salad

Fresh, tangy and super easy to make, this salad is perfect for a light lunch in the sun. Food photographer Karolina Wiercigroch shares this dish with us and suggests serving either on its own with crunchy rustic bread or as a side with grilled fish.

Fennel, Blackberry and Orange salad

Serves 2


  • 1 fennel bulb
  • 1 large orange
  • 100 g rocket
  • 150 g blackberries


  • 1 tbsp olive oil
  • juice of ½ orange
  • ½ tsp coarsely ground black pepper
  • a pinch of pink Himalayan salt
Fennel, Blackberry and Orange salad


In a bowl, whisk all the ingredients of the dressing together. Trim the base of the fennel and thinly slice the bulb.

Peel and thinly slice the orange. Cut blackberries in halves.

Scatter rocket leaves, orange, blackberries and fennel on a large plate or platter.

Drizzle the dressing over salad.

Fennel, Blackberries and Orange Salad

Check out more of Karolina's gorgeous recipe on her blog Dine and Dash

Fennel, Blackberries & Orange salad - 91 Magazine

Recipe: Honey roasted pears

When January hits we all resolve to eat more fruit and vegetables right?! Well, there's no reason not to if you can find the right recipes to make the produce taste simply delicious! Photographer Tara and food stylist Megan have shared with us a recipe that is not only a quick and easy crowd-pleasing pudding, but whose leftovers marry well with a coffee for breakfast.

Honey roasted pears recipe

Serves 6-8


  • 4 pears, halved lengthways (I use Williams or Bosc)
  • 2 tbsp honey, plus extra for plating
  • 30g unsalted butter, cut into cubes
  • 50g blanched hazelnuts, roughly chopped
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp demerera sugar
  • 2 tsp water
  • 300g Greek yoghurt


Preheat the oven to 200C/180C fan. Place the pear halves on a non-stick baking tray. Top with the honey and place a cube of butter onto each pear half.

Bake in the oven for 25-30 minutes, or until tender. Half way through, baste the pears with the tray syrup and cover with foil for the last half of the roast.

Honey roasted pears recipe

Meanwhile, toast the chopped hazelnuts for a few minutes in a dry pan, on medium heat until golden. Add the cinnamon, nutmeg, sugar and water. Shake the pan well as it bubbles and remove from the heat after about 30 seconds. Tip the spiced nuts onto a board to let cool.

Serve the pears with a dollop of yoghurt, spiced hazelnuts and a drizzle of extra for good measure.

Honey roasted pears

Recipe and styling: Megan Davies / @megandaviesfood

Photography: Tara Liondaris / @taraliondaris

RECIPE: Honey Roasted Pears

Recipe: Festive macarons

Let's face it, everyone loves a foodie gift at Christmas don't they?! And even better if it is a homemade foodie gift! Lucy Jane Saunders shares her recipe for simple macarons which incorporates cinnamon for added festive spice. Package them up prettily for a delicious stocking filler, or serve them on a sharing platter where everyone can choose a flavour, accompanied with caramelised nuts and flaked chocolate.

Nutella and peanut butter macarons

Makes 25 macarons

For the shells:
90g of ground almonds
1 heaped tsp of cinnamon
100g of icing sugar
2 egg whites
55g of caster sugar

For the filling:
150g of butter
75g of icing sugar
2 tbsp of Nutella chocolate spread
2 tbsp of peanut butter
2 tsp of almond essence

Nutella and peanut butter macarons


1. Preheat the oven to 140/C

2. Sieve the icing sugar, cinnamon and ground almonds into a bowl. Mix together.

3. In a clean bowl, put the egg whites and beat with a whisk. Slowly combine in the caster sugar and continue to whisk until the mixture forms firm peaks which are very thick and glossy.

4. Fold into the egg white mixture the dried ingredients using a figure of 8 motion. This will release some air from the mixture and will also ensure all the dried ingredients are combined thoroughly.

5. Using a piping bag with a 1 cm slit in the end, pipe the mixture onto a baking tray lined with greaseproof paper. Less is more at this stage so you should only pipe circles of roughly 4 cm across and 2 cm thick. Leave about 4cm between each shell.

6. Tap the tray gently after to let the macaron mixture settle. Leave on the side for 15 minutes so the mixture dries out on the outside and forms a glossy look.   

7. Bake in the preheated oven for seven minutes in the middle shelf. Then let the steam out of the oven and bake for approx. 7-8 minutes longer.   

8. Place on a wire rack until they are cool enough to remove from the greaseproof paper. While they are cooling, prepare the filling.

Nutella, peanut butter and almond macarons

9. In a large bowl cream the butter and icing sugar together. Separate equal amounts into three different bowls for your three different fillings. If you wish to just have one filling alter the amount of extra ingredient to create a large batch of 1 filling.

10. In one bowl add the Nutella spread and cream together. In another, add the peanut butter and cream together. In the final bowl, add the almond essence and mix thoroughly. Using a teaspoon, fill your shells with a thin layering of filling.   

TOP TIP: Serve with some caramelised peanuts, almonds and flaked chocolate. Dust lightly with icing sugar to give a truly luxurious Christmas feel. Enjoy!

Simply macaron recipe

Recipe: Sweet Potato Boats with All the Toppings

Summer is fast feeling like a distant memory and we are definitely in autumn mode. One of the best things about this time of year is comfort food, so today Georgia Gold and Mirjam Schmidlin tell us how to whip up these super easy sweet potato boats perfect for a cosy evening in. This dish is gluten free, vegetarian and free of refined sugar - bonus! 

Sweet potato with topping recipe

 INGREDIENTS (serves 2)

  • 1 large sweet potato, halved
  • 6 slices hard goats cheese
  • 1 bag of rocket
  • 2 tbsp fresh pesto
  • 2 tbsp thyme beetroot dip (see below)
  • drizzle of olive oil
  • salt and pepper

For the beetroot dip:

  • 350g beetroot, cooked
  • 100g soft goats cheese
  • 150g almonds, roasted
  • 3 tbsp thyme, remove leaves from sprig
  • 1/2 tsp chilli flakes
  • a good pinch of salt and pepper
Sweet potato with toppings recipe


1. Preheat the oven to 200˚C.

2. Slice the sweet potato in half and place it on a pre-lined baking tray. Pop in the oven and cook for around 60 minutes until golden on top and cooked through. 

3. In the meantime, make the beetroot dip. Combine all of the ingredients into a high speed blender and mix on high until smooth. Season to taste adding extra chilli, salt or pepper. Set aside.

4. Once the sweet potato halves are golden and buttery soft on the inside, place three slices of  goats cheese on top. Put the tray back in the oven and bake for a further 15 minutes. 

5. Finally, place one half onto a plate and dollop a good amount of pesto on top, followed by the beetroot dip. Generously sprinkle over some rocket and a drizzle of good quality olive oil. Season with salt and pepper and repeat with the remaining sweet potato. 

25.04.2017Food Shoot2575.jpg

Recipe development:  Mirjam Schmidlin / Photography: Georgia Gold

RECIPE: Sweet potato boats with all the toppings

Recipe: Grape, Lemon & Thyme Cake

If you have a social gathering or school fete coming up or just fancy treating the family to some cake, then this fresh, summery recipe from food stylist and photographer Louise Gorrod is perfect for a balmy evening with a glass of homemade cordial or something with a bit of fizz....


220g butter
220g caster sugar
220g plain flour
4 eggs
zest and juice of 1 lemon
few sprigs of fresh thyme
20 red seedless grapes
125ml greek yoghurt with honey
pinch salt


Preheat the oven to 180 C.

In a bowl, cream together the butter and sugar until soft and fluffy, then add the eggs one at a time, making sure each one is properly combined, before adding the next. Next add the lemon juice and zest and pick the leaves off two sprigs of thyme and add that too.

Sift in the flour and salt and fold in, then add the yoghurt. Roll the grapes in flour and fold them throughout the cake batter (this helps stop them from sinking).

Pour into a greased and floured 23cm ring tin and bake for about 45 minutes. Allow the cake to cool, remove from the tin and dust with a little icing sugar. Fill the centre ring with grapes and thyme sprigs should you so wish.

Photography: Louise Gorrod

Recipe: Mango & Banana Smoothie Popsicles with Edible Flowers

As always, we've had mixed summer weather so far here in the UK, but thankfully we've enjoyed a few sun filled days, which have definitely called for a refreshing treat to help cool off with. Today, Catherine Frawley shares a simple recipe for making your own popsicles, that will be a hit with kids and adults alike...

While I do love a bowl of ice cream, ice lollies have always been my thing. I grew up with Fabs, Funny Feet and K9 lollies (does anyone remember those?), but lets face it, who doesn’t need a few less calories from time to time?! So I've come up with a recipe for a 'Smoothie on a Stick' or 'Popsicle' for short. The flavour is far more subtle than a sugar laced lolly, but it’s smooth and creamy and I love the tropical flavour of Mango & Banana, mixed with coconut milk, yoghurt and honey for sweetness. I added some Maca Powder for extra vitamins and minerals (I usually add this to my drinkable smoothies) and the edible flowers are just to make these extra pretty!

You will need: (quantities makes 10)

  • lolly moulds & sticks
  • 2 ripe juicy mangoes
  • 2 banana
  • 200ml coconut milk
  • 100ml greek yoghurt
  • 6 tbsp honey
  • 1 tbsp Maca Powder (optional)
  • 2-3 edible flower per popsicle (optional - but we used violas)
Mango Popsicles_01_800.jpg


Chop your banana and mango and add all the ingredients to a blender and mix until smooth.

If you are adding the flowers, add one to the bottom of each mould, then pour in the mixture half way add another flower or two then fill the mould to the top.

Place in the freezer for an hour then remove and push in your sticks. Allow to freeze for at least 4-6 hours before serving.

To remove from the moulds fill the sink with hot water and dip them for 5-10 seconds, they should then slide out really easily.


Recipe and photography by Catherine Frawley

Recipe: Asparagus & Courgette Salad with a Water Cress Dressing

With spring in full swing, we've already managed a few BBQs this year, and with the summer months stretching ahead, we can't wait to enjoy more alfresco dining (providing the Great British weather doesn't let us down!). 91 contributor Catherine Frawley has created a fresh and healthy salad, perfect for summer lunches or with your barbecued meat or fish... we can't wait to give this a try! 

Asparagus & Courgette Salad with a Water Cress Dressing

This is a lovely seasonal dish with substance, the watercress dressing gives a warm peppery twist serve for lunch or dinner or both.

Ingredients - For the Salad

  • 200g Asparagus, trimmed and cut into pieces
  • 1 Courgette, sliced into ribbons
  • ½ an avocado, sliced
  • 2 spring onions, sliced
  • 100g cous cous
  • 2 tbsp. pine nuts
  • 2 handfuls baby spinach
  • Salt & Pepper

Ingredients - For the Dressing

  • 50g watercress (more to garnish)
  • 1 tsp. of honey
  • 8 tbsp. extra virgin olive oil
  • Squeeze of lemon juice



Start by cooking the cous cous according to your packet instructions. Whilst that is on the go heat a pan and toast the pine nuts, once golden remove and set aside. Add a little oil to the pan and brown the asparagus, once done set aside. In the same pan, add a little more oil if needed and brown the courgettes. Again once done, set aside.

In a blender add all the ingredients for the dressing and blitz until smooth, you may need to add a little more oil if the mixture needs to be looser. This will make double the amount of dressing you need for this recipe but the remainder can be stored in a jar in the fridge for about a week.

Add 2 tbsp. of dressing to your cooked cous cous, season with salt and pepper, stir through and transfer to your serving platter. In a mixing bowl add the asparagus, courgette, avocado, onions, and baby spinach, season and stir through 2-3 tbsp of dressing. Add this to the top of the cous cous, sprinkle with the pine nuts and some watercress garnish. Serve immediately.

Recipe and photography by Catherine Frawley

Recipe: Chocolate Cake with Lilac Cream

Spring blooms are sprouting up all around us, and it is glorious! As well as our gardens and pathways, we are filling vases indoors with daffodils, tulips and anemones, so why not transfer our floral passion to the kitchen?! Today we are delving into the 91 archives and sharing this recipe from issue 8 (March 2014) for a delicious chocolate cake with lilac cream, contributed by Emilie Ekborg

For this cake you will need three layers. The ingredients list below makes one layer.

  • 100g butter
  • 210g granulated sugar
  • 2 eggs
  • 1 tsp vanilla sugar
  • 150g all-purpose flour
  • 3 tbsp cocoa powder
  • A pinch of salt
  • 50g dark chocolate (70% or more)

To make the cake: 

First melt the butter then in a large bowl, whisk together the eggs and sugar. In a separate bowl combine the vanilla sugar, flour, cocoa powder and salt. Add the melted butter to the egg and sugar batter followed by the dry ingredients and mix well until smooth. Melt the chocolate in a bowl over boiling water. Make sure no steam gets to the chocolate, otherwise it will become grainy. Once completely melted, add the chocolate to the batter and mix.

Transfer the mixture to a loose base tin and bake in the middle of the oven at 175°C for 20 minutes. The cake should be quite sticky but not runny, so test it with a skewer to see if it’s ready. When baked, leave the cake in its tin and place on a rack to cool.

To make the lilac cream:

  • 1 litre cream
  • 255g lilac sugar
  • lilac petals (approx 5-6 stems) for decoration

Whip the cream and then sieve in the lilac sugar (making your own lilac sugar is easy - just put sugar and lilac petals together in a jar and leave for at least a week before then removing the petals). Then simply fold the lilac sugar into the cream without stirring too much.

Assembling the cake:

Make sure the three layers have completely cooled, otherwise the cream will melt. Put the first layer on a cake stand or plate and, using a spatula, spread over with a fairly thick layer of lilac cream. Place a second cake on top of this and spread with cream also. Then repeat the process with the third so that you end up with a layer of cream on top of the assembled cake. Finally, sprinkle lilac petals on top and put it the cake in the fridge for about 10-20 minutes before serving.

For more of Emilie's floral recipes, pop over to our previous digital editions which are free to read, these appeared in Issue 8

And if you haven't bagged yourself a print copy of our current issue, then do be quick, we are down to under 10 copies left! Order yours here.