Pink Peppercorn Brownies

I love how these attractive little pink peppercorns give the ‘brownie’ a mature interesting savoury element, that kinda sings laaaaaaa when united with the dark chocolate and hazelnuts.

If at all possible, please source your eggs from a small independent seller, who clearly cares and looks after their hens. 


  • 170g Dark chocolate (I used Lindt 90%)
  • 120g Vegan Butter 
  • 3 Eggs (from happy chicks!)
  • 3 tsp of pink peppercorns crushed
  • 100g toasted hazelnuts, chopped (skins removed)
  • pinch of salt 


  1. Preheat oven to 180c and line a baking tin (8×8 inch is what I used) with parchment paper.
  2. Melt the chocolate and butter together in a double boiler and stir until smooth and glossy 
  3. In a separate bowl whisk the eggs, sugar and salt (preferably with an electric whisk) until light, fluffy and doubled in volume.
  4. Carefully stir the chocolate mix into the eggs and once combined gently fold in the hazelnuts. Pour into the prepared tin and sprinkle with the pink peppercorns. 
  5. Bake in the oven for 20 – 25 mins. Leave to cool in the tin before serving.

 – Enjoy –

Baked Spiced Apples with Date Sauce

“Blankets of fog hug the frosty morning.  My hands are buried deep into my coat pockets and inhales of cold crisp air rejuvenate my lungs.

I observe beautiful Devon, as she turns into her magical fairy-tale land, full of wisdom. She whispers her secrets, to those who choose to listen.”


After a busy summer, I’m back in my kitchen baking.  The house is filled with the smell of baked apples, spices and sweet things.  It’s been over a year since I posted a recipe and today I actually managed to take some photos and find the time to share it.

My antiquated iPhone and my photography education [lack of], have not done this beautiful pudding justice.  Do look past the dodgy photos and I promise you, there is a scrumptious dessert to be had.







  • 6 Apples
  • 4oz Dried Figs, chopped
  • 7oz Walnuts, chopped
  • Half a teaspoon of cinnamon
  • 3oz Vegan Butter (or for home-made, follow this link Vegan Butter in a hurry)
  • 2 Tbsp Maple Syrup
  • 4oz Dates (soaked in warm water for 10 minutes)


  1. Preheat oven to 200 C. Cut the tops off the apples (reserve if you wish) and scoop out the core, without cutting through to the bottom.
  2. In a bowl, mix the figs, walnuts and cinnamon with the butter. Then add the maple syrup. Stuff the mixture into the apples and put the reserved apple tops back on.
  3. Place the apples on a baking a tray and bake for 10-12 minutes, until they start to soften and the filling has melted.
  4. Meanwhile, place the soaked dates into a blender and blend until you get a sauce like consistency. Add a pinch of salt.
  5. Remove the apples from the oven and leave to stand for a few minutes. When ready, serve with the date sauce.


Dandelion Vegan Honey

If you love your lawn chances are you hate dandelions… nevertheless I’m pretty sure this  Dandelion Vegan Honey recipe could perhaps convert you?!

This is a wonderful activity to do with children.  Give them a basket and ask them to fill it right to the top with dandelion heads.  I suggest picking from a field that is not likely to have been sprayed with pesticides or used by dog walkers.

I have seen other recipes for Dandelion Honey that say to pick out the dandelion petals and discard all the green parts otherwise it will leave a bitter taste, I however don’t do this and just pinch the stalk with my finger nails which takes out most of the stem. This is faster, works well and won’t leave it tasting bitter.








  • 150g Dandelion heads
  • Half an unwaxed organic lemon, cut into slices
  • One vanilla pod cut down the middle
  • 1 Litre of water
  • 250g Organic unrefined Sugar


  1. Discard the stem and stalk of the flower (see above)
  2. Place the dandelion heads in a saucepan along with the water, lemon slices and vanilla pod.
  3. Bring to a boil then reduce the heat and simmer for 30 minutes. Remove the pan from the heat, cover with a lid and let sit over night.
  4. Over a bowl or jug, strain the liquid through a cheesecloth and discard the dandelion heads.
  5. Place the liquid back into the saucepan and bring it to a gentle boil.
  6. Gradually add sugar, stirring until dissolved.
  7. Lower the heat and let it simmer uncovered until it reaches the desired syrupy thickness and drips slowly off a spoon. This will take approximately 2 hours.
  8. Pour into a warm sterilised jar and leave to cool.



Raw Lemon and Blueberry Cheesecake

It’s rare to have good consistent weather here in the UK and although normally I have no problem spending time in the kitchen I do find it particularly difficult on sunny days.

The beauty about this attractive Lemon and Blueberry Cheesecake is that you can freeze it. I suggest making a couple of them in advance, as it keeps well in the freezer and that way after a long days escapade soaking up some of the sun’s rays all you have to do is open the fridge door and wellah, dessert is done.

Bursting with fresh fruity citrus flavours, a charming soft body and crunchy biscuit like base – served in the garden with family or friends… a perfect end to a lovely summer’s day.








  • 4oz chopped dates
  • 4oz whole almonds, chopped
  • 4oz quinoa
  • pinch of salt

Lemon Layer:

  •  2 cups of soaked cashews
  • Juice of two lemons
  • 3 tablespoons of honey or maple syrup
  • zest of one lemon

Blueberry Layer:

  • 8oz of frozen organic blueberries, plus a handful of blueberries to garnish.
  • 1/4 of the lemon cheesecake mixture
  • 3 tablespoons of honey or maple syrup



To make the crust: process the dates, almonds, salt and quinoa in a high speed blender until it resembles a crumb base.  You may need to add a little water (but don’t over do it) until the mixture becomes sticky.  Press into the bottom of a spring form pan and put in the freezer.

To make the lemon layer: blend the cashews and honey/maple syrup in a blender until you get a smooth cheesecake consistency.  Reserve 1/4 of this mixture for the blueberry topping. Place the rest back into the blender and add the lemon juice, blend until combined then mix in the lemon zest. Pour onto your crust and place back into the freezer.

To make the blueberry layer: blend the blueberries with the reserved cheesecake mixture in your food processor until creamy.  If desired add a handful of whole blueberries and combine by hand. Spread this over your cheesecake  base and keep in the freezer overnight or for at least a couple of hours. I suggest waiting a day before serving,  as it will deepen the flavours of the fruit.  When ready to serve leave to thaw for about 20 minutes.


– Enjoy –