Filo Fruit

A little filo parcel filled with summer fruits and flavours

V / Vegan / DF

Persimmon or Sharon fruit as I know them are unique little fruits. The flavour is somewhere around a peach, and for me the texture is between a pear and melon. They are delicious! Simply take the woody leaves off, peel and enjoy. In this recipe I’ve used filo pastry. It keeps these parcels light and totally vegan too.


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A Kenwood Chef in my kitchen

A wonderful piece of vintage kitchenalia

My Dolly mixer is a firm feature of my kitchen. She has stood the test of time in engineering, design and performance. Dolly was also the first gift my husband bought me (I’m sure the feminist in me should have been outraged – at least it wasn’t a hoover) but as a professional cook and baker it was the perfect present.
Not only did she come with the original kenlyte cream bowl, she also had a host of other accessories, one particularly rare and a few that are still in their original packaging.

Kenwood Chef -10

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Orange & Tomato Salad

Vegan // V // GF //DF // Syn Free // Raw

This light salad is pure sunshine on a plate. Bursting with colour and fresh flavours. It combines sweet citrus oranges and savoury lightly picked onions and juicy tomatoes.


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We all know breakfast is the bomb, but this one literally is the bomb!

V // DF

Now i’m usually more of a ‘drop scones, not bombs’ girl (blog to follow) however on occasion sometimes as in this case it really is the bomb!

This dish was inspired by a bacon wrapped number I had seen on YouTube by a West Hollywood Eatery called Estrella.  You can watch the video here. I made it for my husbands birthday breakfast and he loved it. I having recently given up most meats I wanted a vegetarian alternative that still packed that ‘what’s inside here?’ excitement and obviously was a delight to eat.


I’d like to introduce you to the Breakfast Bomb. Here were removing the bacon and replacing it with a lovely soft tortilla wrap and an addition of sautéed spinach. To finish the dish the little bombs sits on a pepper ring filled with guacamole and a final flourish of garlic aioli. I’m really pleased with how this turned out. I hope you love it too!

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They’re hotdogs, but not as you know them!

Vegan // V // DF

Summers coming and that means its nearly BBQ time! This recipe is vegan and uses the humble carrot as the star of the show. First by poaching them in delicious spiced liqueur, then by finishing them directly onto the BBQ to give that authentic smokey charcoal flavour. Then topped with your favourite sauces and pickles for a true hotdog experience.


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Cacao Nib and Honey Biscotti

V // DF


hese twice cooked crunchy treats are super low fat yet super tasty. The possibilities are endless when it comes to flavour combinations, but I find keeping it simple works best.
I’ve also been racking my brain on how I can use a kilo of cacao nibs and huzzah! I might have nailed it, although i’m going to need a considerable amount of biscotti to use them up… well i guess I can live with that.


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This wonderful dish is filling and full of summer flavours. 

Syn Free

In this dish I’ve combined the fresh flavours of classic pesto, with a store cupboard classic and nutritious grilled salmon. Delicious!
I’ve have made a lovely little video for you to follow. Which I hope will show you how easy these recipes are. 
This is also a nice time to drop in that I now have a YouTube channel……. Bake Love. So expect to see many more videos to come. Make sure you go and subscribe to keep up to date with all my recipes. 

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Parmesan Breadcrumbed Avocado Chips


This recipe merges the boundaries of naughty and nice. Avocado is great for you, chips taste amazing… put those things together… avocado chips! Hell yes!!! This could easily be made vegan by omitting the egg, cheese and using a plant based mayonnaise. A totally delicious treat, but much better for you then popping down the chippy tonight.


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Potato Rosti Poached Egg Stacks

V // DF // GF // Syn Free

I love potatoes! sweet, mashed, crushed, baked, boiled, grated- yep grated… A potato rosti is a real delight! This one is enhanced with basil, chilli, tomatoes and crowned with soft poached eggs. Great for breakfast or brunch, actually they’d be great for dinner too, or a snack… I’ll just have them all the time thanks!


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A pulse and been filled savoury scotch egg delight

V // DF // Free Range

Delicious with any form of chutney These make a great vegetarian lunch or snack and are perfect to take on picnics.
Packed full of herb flavour, plus a little kick of chilli this is one of my favourite new recipes I’ve cooked up. Plus you can make them even healthier by baking instead of frying. 


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Nikon D700, 50mm lens

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