BEETROOT, CHOCOLATE AND ROSE CAKE

This bake combines an earthy beetroot & olive oil puree, sweet floral rose, and delicious dark chocolate. The result: an incredibly moist cake with the lightest crumb, finished with a decadent ganache

RHUBARB AND CAMELINA TARTLETS

The arrival of vibrant-pink forced rhubarb in February always lifts my spirits. Here, I've used it to top these raw oat and British camelina seed tartlets filled generously with sweet-woodruff infused cream. Yum!

SEABUCKTHORN AND HONEY CAKE

Sharp seabuckthorn juice from a little orange berry that grows on our coastlines, is balanced by sweet floral honey in this bake. It's a recipe I created a while ago for the Sustainable Restaurant Association's One Planet Plate campaign and well worth making

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WILTSHIRE & BEYOND

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