My wholehearted table

11/06/2026

A gluten-free ginger biscuit with the usual suspects of golden syrup and sugar but with a GF flour. Turned out pretty good 😊

10/06/2026

When you see a double rainbow as you’re on your way home 🌈

01/06/2026

11/05/2026

Sticky toffee pudding/cake with lashings of extra sticky sauce and cream. A treat for a cool evening after a walk . Dates in the sponge are a great addition for sweetness.

Thanks to for the recipe - it works beautifully.

10/05/2026

An old favourite: gluten free orange and almond cake. Just boiled oranges, eggs, ground almonds and sugar.


❤️

02/05/2026

So much abundant green around at the moment - thanks rainy spring! - and while wild garlic is still around, it was time to use ALL the greens in a bright risotto!

23/04/2026

A few days cooking at Wonderful Escapes. Cool weather turning warmer as spring continues to emerge.

Using as much local and seasonal produce as possible including homegrown pak choi, local cheeses and herbs plus wild garlic. Lunches of hearty soups and tempting quiches; dinners with Moroccan tagines and flavoursome ragus. More recipes developed - more to follow!

23/04/2026

A Middle-Eastern flavour to the last day brunch - some shakshuka, marinated feta and some salads with a herby yoghurt sauce.

As the weather turned from cool to warm in the Brecon Beacons, we moved from a warming ragu one evening and laksa fur lunch to salads and a warm egg dish (shakshuka).

21/04/2026

Day 2: a spinach, feta and olive quiche with a Greek salad and some herby bulgar wheat.

The spinach quiche was packed full of spinach (surprise surprise!) in a feta, crème fraiche and egg base. Definitely one to repeat!

20/04/2026

Day 1 of a retreat and just making extra granola for tomorrow’s breakfast.

I always use oats and desiccated coconut for natural sweetness and then a combination of seeds, dried fruit and nuts. Cinnamon and ginger add a hint of spice and coconut oil and maple syrup add a crispy texture.