This Wheat and Rye Loaf is ridiculously quick and straightforward to make, and yields an incredibly rich and flavourful loaf. The rye and wholemeal flour give the loaf a delicious nutty flavour, with the treacle adding great richness and depth of flavour. This bread is perfect served warm with plenty of salted butter. 

Makes one loaf

You will need:

150g wholemeal flour

150g rye flour

100g strong white bread flour

400 - 425ml lukewarm water

1 tbsp treacle

2 tsp dried yeast

1 tsp salt

Begin by preheating the oven to 220 degrees / gas 7. Place the lukewarm water into a mixing jug with the treacle and mix well. Stir in the yeast and then leave to sit for 4-5 minutes until the yeast in nice and frothy. 

In the meantime, mix together all of the flours into a large mixing bowl with the salt. Make a well in the middle of the bowl and add in the yeast mixture, stirring with a fork until everything is well combined. Cover the bowl with a tea towel and leave to sit for 10 minutes. Whilst the mixture is resting, grease the loaf tin with a vegetable or seed oil (I usually use sunflower or rapeseed). 

Once 10 minutes is up, pour the mixture into the loaf tin and gently smooth the top with a spatula (the mixture should only fill about 3/4 of the tin. Cover with a tea towel again and leave for 20-30 minutes in a warm place until the mixture has risen to within 1/2 inch of the top of the loaf tin. Then, remove the tea towel and place the tin in the oven with a few teaspoons of cold water splashed into the oven. Bake for 20 minutes, then turn the oven temperature down to 180 degrees / gas 4 and bake for a further 45 minutes. Remove the loaf from the tin and put it back into the oven upside down for another 10 minutes to cook through. (You know its done when you tap the bottom of the loaf and it sounds hollow. 

Remove the bread from the oven and leave to cool for at least 10 minutes on a wired rack. Serve and enjoy!

Makes 6 muffins

You will need:

75g butter
75g light brown sugar / honey
100g spelt / kamut flour
50g oats
80ml oat milk
1 ripe banana, mashed
100g blueberries
1 egg
1 lemon, zested
1 tsp baking powder
1 tsp vanilla extract
2-3 drops almond extract
pinch of salt

Add a few tablespoons of the flour into a small bowl with the blueberries and coat well. Pour into the batter with the remaining flour, oats and baking powder.

Line a cupcake tin with cases and then distribute the batter evenly between the cases. Bake for 20 minutes until risen and golden. Leave to cool slightly then serve. 

This is a very simple but incredibly flavourful summer dessert. It's light, full of texture and beautifully sweet. The almonds add wonderful crunch and help to keep it light and moist. Also, you only need one bowl to make this, = less washing up... bingo! 

You will need:

75g butter

125g light brown sugar

100g ground almonds

125g plain flour

180ml milk

400g fresh strawberries, halved 

2 eggs

1 lemon, juiced and zested

1 tsp baking powder

1 tsp almond extract

1 tsp vanilla extract

pinch of salt

large handful of flaked almonds to top

icing sugar, to decorate 

Begin by preheating the oven to 180 degrees / gas 4. Brown the butter in a saucepan over a low heat for around 5 minutes, until it smells beautiful and aromatic. Pour into a large mixing bowl with the sugar, lemon juice and zest and salt. Mix together, then add in the milk, both extracts and eggs. Stir well.

Stir in the flour, almonds and baking powder until well mixed through. Gently fold in the strawberries until evenly dispersed throughout the mixture. Pour into a greased and lined cake tin and then top with the flaked almonds. 

Bake for 25-30 minutes until light and golden on top and a skewer comes out clean. Leave to cool on a wire rack then top with icing sugar. Enjoy! 

These guys are monster cookies...literally HUGE! I call these overnight cookies as you leave the mixture to chill overnight pre-baking, and this results in cookies with a seriously crisp exterior and gooey, slightly cakey interior (delicious!). This recipe yields 12 large cookies (think inch high and the width of your palm) or 24 small cookies, you decide. 

 Makes 12 large cookies

You will need:

400g plain flour

225g butter, softened

175g light brown sugar

75g caster sugar

2 eggs

300g milk chocolate, roughly chopped

1 tsp baking powder

1/2 tsp bicarbonate of soda
1/4 tsp nutmeg, freshly grated

1 1/2 tsp vanilla extract

1 tsp salt

Begin by mixing together the butter and sugars until well combined. Add in the eggs, vanilla and salt and mix through. Then, sieve in the flour, baking powder and bicarbonate, followed by the chocolate pieces. Bring the mixture together to form a dough then shape into 12 equal sized cookie balls, or 24 small. Place on a lined baking tray and chill in the fridge overnight (up to 12 hours). 

In the morning, preheat your oven to 200 degrees / gas 6. Split the dough between two or three lined baking trays and bake for 10-12 minutes until golden on the outside. Allow to cool for a few minutes then serve and enjoy!

Makes 12 - 16 squares

You will need:

250g oats

50g ground almonds

4 tbsp honey (roughly 80g)

100g light brown sugar

150g butter

1 tsp vanilla extract

1 pinch salt

25g dark chocolate, melted

Preheat the oven to 180 degrees. Begin by melting the butter, honey, light brown sugar and vanilla in a saucepan over a low heat, stirring well.

Add the oats, almonds and salt into a large mixing bowl. Pour the melted butter mixture over, and stir everything together until well combined.

Pour the mixture into a lined baking tin, and bake for 15 - 20 minutes until golden and aromatic. Remove from the oven and leave to cool for 5 minutes. Drizzle the melted chocolate over the top and leave to set. Slice into squares and enjoy!

Homemade coleslaw tastes a million times better than any of the stuff you can buy in the supermarket and is so simple and quick to make. This colourful coleslaw is my go-to recipe - the celeriac adds amazing flavour and really helps to cut through the richness from the mayonnaise. 

Serves 4-6

You will need:

2 large carrots

1/2 red cabbage

1/2 celeriac

4 tbsp mayonnaise

1 lemon, juiced

2 tsp dijon mustard

1/2 tsp salt

pepper