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

This no-knead overnight bread is so simple and easy to make. It's essentially a cheat's sourdough. Whilst it doesn't have anywhere near the same intensity of flavour as a sourdough loaf, the long slow overnight fermentation gives it a beautifully rich flavour. Personally I love using a malted wholemeal flour as it adds amazing depth of flavour and gives the crust really great texture and bite. I usually start making the dough between 4- 6pm on a Friday / Saturday evening and then bake it anytime from 10am the next morning, giving 16-18 hours for the rise. 

Makes 1 loaf

You will need:

250g strong white bread flour

200g wholemeal brown flour

200ml lukewarm water

1 tsp dried yeast

1.5 tsp salt

Begin by adding the flour, yeast and salt into a large mixing bowl. Pour in the water and stir until combined. Cover the bowl with cling film and leave in a warm place for 12 - 18  hours to rise. 

An hour before baking, preheat the oven to 220 degrees and place the casserole dish / dutch oven with the lid on in for a minimum of 40 minutes to preheat. 

Once the surface of the dough mixture is dotted with air bubbles, pour the dough onto a floured piece of baking parchment and gently shape the dough into a circle. Remove the casserole dish from the oven, remove the lid and then gently place the parchment in, covering again with the lid. Place back in the oven and bake for 30 minutes before removing the lid and baking for a further 10 - 15 minutes until lovely and golden. 

Remove from the oven and leave to cool for at least 15 minutes. Serve and enjoy!