I’m so thrilled to be here this week… when I say here, I mean here, with you, not here in a literal alive sense, although obviously I’m thrilled about that too. I can’t explain why because I have done spectacularly little but I’m feeling really quite good today, at least 75% better than I did three days ago, and it’s such a relief, so I’m sort of skipping into your inbox.

Bearing in mind the lack of actual content, I can’t be sure where this weekend missive might end up, actually, I never really know until I start typing but let’s hope I can impart some wisdom for you to pore over.

Right now, I’m sat straddling the patio doorstep* and it’s pretending to rain, I mean, about 25 spots in total on the patio. I’m not sure if this has been the case across the country, but generally, I have found the weather very confusing all week. They, those in the know, have been telling me that it will pour every day and up to now, there has been not so much as a drop. I’m not too sad about it but I do not like unknowns and I especially don’t like being duped. This week I have been duped. When someone tells me to expect rain, I prepare with a raincoat and wellies when leaving the house. When the rain doesn’t happen and instead it ends up sunny and very muggy, I inevitably end up melting in a self-induced sauna which is quite unpleasant. It also means that my plans to do house stuff (like bake) are shelved because it’s important to make the most of every last drop of sunshine at this time of year, isn’t it? So outdoors has been the location of choice.
* I recommend this set up btw, it’s exceptionally grounding.

Nevertheless, I’ve made great strides with my new book. You may remember, I caught the ‘Slow Horses’ bug last year, watching 5 series back-to-back over a couple of weeks? I have since watched it through another couple of times, at least. Well, I decided to jump into the books and am similarly engrossed. I will say that I think I’d be a little confused without having watched the TV adaptation already, but I love Mick Herron’s style of writing, and they are exceptionally clever/compelling storylines. I’d urge you to give them a go.

Oh, and you must meet Betty, she’s a Labradoodle Cockapoo cross with the happiest, sweetest temperament. We looked after her for friends on Wednesday and it was just the best. If you need cheering up, dogs have a lot of the answers, I think. It’s the unconditional love (communicated in the most part via their tails) their desire to please and have fun, the air sniffs and their penchant for cheddar. They’re just very special and Betty is up there with the best. Together, she and Olive look like mum and daughter, don’t you think? Too cute.

In unrelated news, I don’t know how much you do this already, but can I remind you to fry some tomatoes until softened and jammy and load them onto toast with a side of fluffy scrambled-ish eggs, maybe some avocado too? It’s such an addictive combo, I could eat it every day.

Now, before we get down to business, let’s touch on the baking side of things, because I imagine that's the main reason most of you are here… well, I’m ashamed to admit that I have turned my oven on a sum total of twice this week. Once for a loaf of bread and once for an apple & almond version of last week’s plum cake (recipe below, btw, please go and feast your eyes on that!!) both were splendid, but I’m not proud of the bake drought. I still have plans for great things - I’m very keen to try an apple upside down cake - what do you think? - but need to rediscover the baking bug… let’s hope next week yields a little more sweet joy!

Right, I have a bunch of good bits to tell you about so let’s waste no more time

GOOD BITS

• Barely stewed (still with plenty of bite) apples cooked with lemon zest and a sprinkling of Demerara sugar, served warm with a dollop of crème fraîche or thick Greek Yogurt, it’s a delectable combo, trust me!

• This sky… I think I need to paint it, don’t you?

  

• A cornucopia of juicy fruit from my favourite fruit and veg shop down the road. Local freshness, sold with a smile, a hug and a heap of warmth hits different, doesn’t it? The honey is also exceptional and I’m in a honey phase so I’m very happy about that.

• I made a bold choice to ditch my Fitbit this week, and it’s the best decision I’ve made in a long time. This isn’t a case against Fitbit specifically, but fitness watches in general, it was also a very personal decision. I started to realise that it was no longer good for me to have access to that much data - actually, I question how good it is for any of us but that is by the by - and on Tuesday, removed the piece of plastic I have been a slave to for too many years. I must say it’s a mighty relief PLUS I’m thoroughly enjoying wearing an actual watch, one with a face, and hands, remember them? And learning to tell the time again. I’d really recommend it!

• You MUST watch the Novak Djokovic documentary on Prime, well, when I say must, I mean, you should if you like sport, or tennis or just because I say so. I was never Novak’s biggest supporter whilst he was at his peak; I didn’t love his antics on and off the court and I preferred his rivals. But, a). I think he’s mellowed a lot, b). his talent is unquestionable, and c). I love passion, and he has it in spades, so now I’m firmly on side. Similar documentaries have been produced for Nadal and Federer, and neither are as good as this one, IMO. You get a real insight into his upbringing, the challenges he faced as a child, his character on and off the court and what it takes to be a professional tennis player. 5*’s from me!

• …did you also catch some of the US Open mixed doubles… including the Serena and Alcaraz matches? They were iconic. As were some of the exhibition matches including Federrer, Roddick, McEnroe and Agassi. I’m sure there will be highlights available to view somewhere if you are interested- it’s feel-good sport!

• If you’re anti-winter and by default dread autumn, have a read of this article… it may soften the blow.

• If, like me, you have spotted a bounty of elderberries lurking on trees nearby, and are unsure what to do with them, this article by Sally Gurteen has you covered. Go flex your green (or purple) fingers.

• And finally, Rest In Peace Dolly. What an icon, a Queen, a blooming wonderful human being; I made a note of some of her best, wisest quotes… take note friends!

  “The way I see it, if you want the rainbow, you gotta put up with the rain!”
  “I always just thought if you see somebody without a smile, give’em yours!”
  “I’m not going to limit myself just because people won’t accept the fact that I can do something else.”
  “If you don’t like the road you’re walking, start paving another one.”
  “Don’t get so busy making a living that you forget to make a life.”
  “Storms make trees take deeper roots.”
  ~ Dolly Parton ~

OK, my sweets, that’s us done.

Love and hugs as always friends, thank you for always being here with me!

Steph X X X

p.s You may be interested to learn that it has now rained proper (it’s also thundered and lightening-ed) and I would imagine will now do so forever more… sighhhhh.

Plum, Coriander, Coconut & Almond Cake

This is one of those nothing but everything cakes. By that I mean, it looks a bit like nothing but tastes like everything, and I must say, I’m really into this casual vibe at the moment.

In my mind this is a perfect late summer afternoon cake, one to enjoy with a cup of tea in the garden, (unless it’s raining in which case, you may prefer to be inside with a nice view of outside whilst you tuck in, instead!).

The cake itself is unfussy; its basis is a creamed sponge with the addition of both ground almonds and desiccated coconut which together imbue a wonderful nutty, sweet flavour and the textural qualities of frangipane. I incorporate some orange zest for a little citrus kick and ground coriander which I’m new to using in cake but think works remarkably well here, the flavour is subtle but a welcome addition. The batter is super thick which feels all kinds of wrong, but trust the process; it prevents the fruit from sinking and the hefty portion of nuts keeps everything moist.

Plums are in their prime at the moment - I’m actually 70% plum as we speak, this year’s bounty seems to be especially good, don’t you think? So, it only seemed right to acknowledge and showcase their beauty in this case (you can use apple instead if you prefer - I include notes for this version at the bottom of the recipe). The plums are sliced into thin wedges and arrange neatly on top of the batter, a final flurry of flaked almonds gilds the lily.

I know she looks like a simple Sally but don’t let that unassuming aura make you think she’s not special… I think this cake will significantly improve your wellbeing! Happy Baking!

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In June, I told you that, having reached a brick wall both mentally and physically, I was on serious self-care mission, and I don’t say that lightly. Since the age of 16 and probably before that, I’ve been on a hamster wheel, charged with adrenaline, anxiety, abject FEAR. I’ve spent most of my life literally running for my life, desperately reaching for a finish line; a purpose, an identity, to fit in. It’s a destructive mindset, one that makes you feel ever smaller until suddenly you realise you’ve lost yourself completely. That’s where I was at.

I’m now about 2 months deep into fixing things, which, counterintuitively involves very little active fixing and more concentrated rest and I’m doing well. But this week has been harder, everything had been feeling quite a bit better and then all of a sudden, it wasn’t anymore; my sleep has gone a bit haywire, I’ve been more anxious, the anxiety interferes with the sleep, and it all gets quite messy.

I actually ended up crying to the owner of the fruit and veg shop on the way into town on Wednesday, he asked what I did (for a living). This is the worst question anyone can ask me because I feel like I do nothing and am no-one*, so I sort of said that and then I cried and he hugged me and gave me a free clementine or satsuma or tangerine, I don’t know which, and it made me feel 10 billion times better about life and myself which reminded me how important it is to talk to people in real life sometimes.
*Yes, I know I write to you each week and develop recipes; I put my heart and soul into it, and it’s the best thing ever in so many ways, but it doesn’t feel like ‘enough’, you know?

There is no real conclusion to this story other than a gentle reminder that big things aren’t always easy, they certainly aren’t perfect and there doesn’t always need to be an answer or a reason for the bumps in the road. Instead, it’s about accepting that turbulence is all part of the journey.

I also read this quote - athletics fans may recognise it from iconic high jumper Gianmarco Tamberi:

… and I think it’s a pretty wise mantra to approach each day with, don’t you.

In other news, OMG, is Autumn here already? It seems to have appeared overnight, don’t you think? The weather lady just said ‘fresh’ 16 times during the news, and the trees are shedding their leaves, and the leaves are golden and ruby, and the nights are darker earlier, and it’s rained quite a bit (I know we desperately needed it but, that’s enough now surely?). The air has changed too, and everything has more of an amber glow. I’m just not ready for it yet, even after the century-long summer we’ve just had.

I am, however, leaning into the fruits of the moment, plums, apples, the last of the stone fruits and berries. I actually ate 3.5 of the most splendid cherries ever this week, they were so plump and juicy, and they made my fingers look like they’d been marinating in red wine. Incredible. I also made a chicken soup, and more tomato sauce and Thai curry which all feels very end of summer-ish.

Baking wise, there has been bread aplenty, another Swiss Roll and a spectacularly agreeable plum, almond and coconut cake that I made on a whim. It dramatically exceeded expectation, like, actually one of the best things I’ve eaten this year, it’s rough around the edges but the flavour is elegant, nuanced, sophisticated, and it’s comfort on a plate - especially good still warm - for you to try next week, maybe?

I also have a glut of apples to put to work - they are from neighbour Geoff again, I know, he’s a GOD. I want to use some in a cake (upside down?) but also, I quite fancy trying out an apple and custard tart situation, we’ll see!

On today’s menu, I’m sharing my recipe for this really good bubbly bread, neither focaccia nor ciabatta or Schiacciata, but a mash up of all 3, actually very addictive. AND, FOR FREE, my tips (and a recipe, below) on a ‘build your own’ Swiss roll, because I think it’s essential that we all have a reliable Swiss roll recipe in our back pockets; a slice of swirly sweet magic makes any day feel immeasurably better, I believe.

Before I share this week’s good bits, a quick thought for the week: go check in with your people. Send a message to your best friend, your sister, your mum, give your partner a hug, shout goodnight to the neighbour over the fence at 10pm because you know she lives alone (I did actually do this)… some days a little note or gesture can provide more comfort than you would ever imagine; it says ‘I think about you, I see you, I love you, I’m here’… and that’s all we ever really need, isn’t it?

GOOD BITS

• The Blood Orange Lemonaid lemonade. It’s the best lemonade I’ve ever tried, for sure. I think it’s only sold in independents but if you clock one when you’re out, you must try - so refreshing.

• Hackney gelato - I finally bit the bullet, went for the Amarena Cherry Cheesecake, unsurprisingly, it was phenomenal.

• I’ve come to the conclusion that I need a pair of dungarees and from some limited research am very into the look of Dickies. Would, however, welcome any recommendations from dungaree specialists!

• BAKE OFF LOADING!!!! Eek, are we excited?

• New bed sheets…Piglet In Bed sent me some of the most GORGEOUS bits from their collection. Obviously, I feel like I don’t deserve them, but also, that I’m the luckiest girl in the World; they’re so pretty and soft and they have given my tired looking bedroom a winning facelift. HAPPINESS! TY PIB!

• Chocolate milk - it’s what the athletes swear by, so we do as they say… I’m particularly fond of this Tom Parker creamery Choco milk but you can also make it yourself: 200ml whole milk, 5g cocoa or cacao powder and 8-10g sugar, blitz in Nutribullet, and serve. It does separate a bit if left… but a quick stir sorts it out! YUM!

Love and hugs as always,

Steph X X X

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Build your own Swiss Roll

I hope I have made this as straightforward as possible to follow, it is simply a genoise sponge filled with your favourite jam/curd and something creamy rolled into a neat spiral. To be served in slices with a cup of tea… light, delicate, perfection.

Happy Baking!

Ingredients

3 large eggs
75g Caster sugar (you could use up to half soft brown sugar here for a warmer flavour)
55g Plain flour
25g Cornflour
Pinch salt
35g Light olive oil

To fill

~100-125g Jam/lemon curd
200g double cream (or switch half the cream for mascarpone/crème fraîche

Caster sugar for dusting

Method

For the sponge, preheat the oven to 180C/160C fan. Lightly grease and line just the base of a 35x25cm Swiss roll tin with a rectangle of baking paper.

On a high speed, whisk the eggs and sugar in the bowl of a stand mixer for around 5-7 minutes, after this time the mixture should be voluminous, shiny, much thicker, paler and leave a trail when the whisk is lifted - ribbon stage. Lower the mixer speed to medium and continue to whisk for 3 minutes. Finally, drop the mixer to a low speed and continue to whisk for 5 minutes – this ensures a more stable egg foam for the cake.

Meanwhile, sift the plain flour, cornflour, and salt into a bowl, and whisk with a balloon whisk to combine. Measure your oil into a separate medium sized bowl and set aside.

Carefully transfer your ‘ribbon stage’ whipped egg/sugar mixture to a larger bowl – it’s easier to mix this way. Add the sifted dry ingredients in 2-3 stages, folding in very gently with a slicing motion - (I do a capital D shape - slicing through the middle and around the edge, I also slightly rotate the bowl with each fold to ensure I’m mixing all the ingredients evenly).

Finally, add 2-3 tablespoons (~35g) of your egg batter to your oil and vigorously whisk with a balloon whisk to combine – don’t worry about over-mixing this. Once homogenous – it should become quite thick like mayonnaise after some vigorous mixing - add back to the main batter and gently fold together – be careful not to overdo it here as the mixture can deflate once the fat is added. Transfer the batter to the prepared tin and very gently level with a palette knife taking care not to knock out too much air. Then lift the tin off the work surface and drop from a 20cm height to dissipate any large bubbles remaining in the batter. Immediately transfer to the oven and bake for 10-12 minutes or until risen and golden.

Once baked, remove from the oven, and, once again, drop the tin from a 20cm height. Leave to cool in the tin for 5 minutes then run a knife around the outside of the cake pressing up against the sides of the tin to release it. Carefully upturn onto a clean tea towel and peel away the baking paper. Use the tea towel to ‘train’ the sponge into a tight spiral, then set aside on a wire rack (still coiled up in the tea towel) to cool completely.

Once ready to fill, whip the cream(s) to a soft/medium peak - don’t over whisk here as it will become impossible to spread.

Unfurl the sponge and spread over enough jam/curd to cover. Next spoon on the cream and carefully level with a spatula. Roll the sponge back up tightly, then carefully transfer to a board. Cover tightly with clingfilm and refrigerate for an hour. When ready to serve, neaten the ends if you wish by trimming off a sliver at each end (eat these), then dust with caster sugar (optional) before serving. ENOY!

Bubbly Bread

I know I’ve been yapping on about this for weeks, and I’ve hesitated a bit over sharing the recipe because I’m never quite sure how excited people are about a plain Jane bread recipe, but I’ve decided to stay true to myself and share what I love (plain Jane)… in the hope that you may love it too!

So, in case you hadn’t heard already (I’ve mentioned it once or twice already, haven’t I?), this bread is a bit of a mash up of all the best bubbly breads in the world - focaccia, ciabatta and Schiacciata. The reason I like this rendition is that it has a perfect ratio of crisp crust to airy, soft interior, it also has some chew to it which I LOVE and it’s full of flavour owing to an overnight proof.

I mix the dough in my stand mixer in two stages, first without salt, then after a short rest, with the salt and a little of the remaining water. I then dump the still slightly shaggy dough into a bowl and perform a couple of coil folds by which time the dough has gained significant strength and is much smoother. It has an overnight proof and is casually folded/shaped the following morning before its second proof. It spreads and looks a bit ugly but that’s just as we like it. Prior to baking, the dough is dusted with flour or drizzled with oil (you choose which route to take), before being dimpled all over. It goes into a hot steamy oven and bakes until golden and crisp.

It’s perfect as is, dipped in oil, spread with butter or loaded with your fave sandwich filling. Burrata, roasted veg, basil and a good drizzle of oil is the pinnacle IMO.

I love this so much and I really hope you do too!

Happy Baking!

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First and foremost, did you catch the eclipse? Did you go all Blue Peter and make a pinhole camera out of your Shredded Wheat box? Did you accidentally glance towards the sun and convince yourself you had burnt retinas? Did you speculate at length that it wasn’t as dark as you imagined it would be? If so, ME TOO! I must admit, I was pretty aloof about the whole thing beforehand because I don’t love hype and the BBC were really hyping… but then when our pinhole worked and I saw that everyone else was joining in and squealing as much as we were, I was slightly fanatical, I even yelled over the fence and invited neighbour Geoff over so he could take a peek into our Shredded Wheat box too.

Aside from the fact that it was an absolute marvel to witness, what struck me most was how unifying it felt; all the other problematic and trivial life stuff went out the window for a minute and we (all of us) were reminded of just how tiny we are and, conversely, just how massive and spectacular this all is.

I mean, us, a dot on this thing called Earth. A spinning ball amongst a bunch of other spinning balls, hurtling through an unimaginably vast expanse of space, precariously held together by the sort of physics that makes your brain melt if you stop to think about it. And yet here we are, looking up at the same sun and moon, momentarily united by the sheer wonder of it all. Quite remarkable.

Speaking of melting, how are we all doing after heatwave no. 64 of this jaw-dropping endless summer? I must say, I’ve been firmly in my happy place; when the sun shines, my insides shine which makes everything feel fuzzy and zen! I know it’s all very not good from a climate perspective and that worries me intensely, but I must say I’ve been a very contented bean over the past few weeks, and I attribute a portion of that to the glorious weather.

Oh, and I must tell you, you know I went to visit my sister and nephew last weekend? Guys, I had the BEST time! I don’t always cope well with change and socialising exhausts me even when it’s family and friends, but this was magical. My nephew, Callie, is the happiest most gorgeous little boy I’ve ever met, I adore him and I know I’m biased but he really is so special. We went to the Branskome Dene beach on Friday, and we could have been anywhere. The sea was warm and crystal-clear, the beach was relatively deserted, Olive splashed in the waves for the first time and my heart burst at how happy she was. In the afternoon we played with Callie’s new Toy: Tractor John (hard recommend for anyone looking for a gift to buy a 2-3-year-old btw!) and we cuddled and picked blackberries and stroked horses and counted like so: 1,2,9 (a new and improved counting method, I believe). It was just the best and I feel like I’m being an arse for gloating about it, but I came home feeling very happy and very lucky! Good stuff.

As you can imagine, baking has been on the back burner a bit, however, I do think I’ve nailed my bubbly bread which you may be able to try next week, it’s epic sandwich material. And on Tuesday I really fancied an old school plain-as-you-like Swiss roll, so I made that (filled with blackcurrant jam and whipped mascarpone) and ate a slice… or two. It transported me right back to being 5 again, when Grandma Joan and I would tuck into thick slices of her raspberry jam version with a cup of tea (or milk for me) as an afternoon pick-me-up, such happy memories. I feel like you’ve had your fair share of Swiss roll recipes from me, but you may have to try this one too because you can never have too many, right? I’d also recommend you give Emily’s a go (I think she’s due to share her recipe in her newsletter today) - she’s taken Swiss rolls, to new highs, incorporating wholemeal flour into the sponge and I’ve no doubt it’ll be exquisite.

Finally, on the menu this week is my new favourite doodle cake: a Blackberry Muscovado and Whipped Bay Ganache Cake. It’s simple yet elegant, it tastes incredibly sophisticated but isn’t too faffy… it’s quite a masterpiece if I do say so myself so you may want to dig into that below, I think you might like it.

Right, that’s the big stuff covered for this week, I have a heap of little good bits to share though so let’s get on with that hey?

GOOD BITS

• Kylie’s wine, in particular the Signature Rosé. I’m no connoisseur, in fact, I suspect my wine palette is particularly unrefined, but I think this is especially quaffable with a meal.

• Burrata, needs no introduction but God it’s great. I had it on toast with tomatoes and balsam glaze in an adorable cafe, called Eté in Westbourne and it blew my socks off.

• Gloucester services and everything it sells notably the peaches and nectarines - some of the best I’ve ever tasted, why can’t the supermarkets produce this quality? And Freda’s peanut butter - I ate a large proportion of this straight out of the jar on the way home from our Dorset trip. Oh, also they had these Enamel camping style mugs that were beautiful - it took some serious restraint not to buy one… or three, I’ve tried to find a link to them and failed epically but I took a photo of a mini one that you can see below - basically, if you’re on the M5, you must stop at Gloucester services, OK?

• Great food. Fajitas and bolognese and roast chicken salads and green goddess dressing.

• Shampoo - my scalp was having a flakyyyyy moment, so I tried mums’ OGX argon oil shampoo (& conditioner) and a) the flake is gone and b) my hair hasn’t looked this shiny in forever, I keep stroking it.

• The Europeans (athletics) Jakob Ingebrigtsen in the 5000m was phenomenal, as was the commentary from Steve Cram and Paula Radcliffe- even if you don’t love athletics, please find the race on iPlayer, and watch it through, its brilliant!

• F1 back next week… JOY.

• My gorjus friend bought me Julius Robert’s book, and I couldn’t not be more excited to cook/bake from it. I already knew it was brilliant, but I saw Stanley (Tucci) raving about it on his social media recently which made me think I really MUST buy it. Anyway, I mentioned it to Harriet and the next thing I knew, it was on my doorstep. I’m the luckiest person, aren’t I?

Ok friends that’s us caught up. I do hope you’re all doing ok.

Sending much love and hugs as always,

Steph X X X

Blackberry muscovado and whipped bay ganache cake

This was the cake I showed you a couple of weeks back. It’s also the one I gave to Ann, my delightful neighbour; she and her son told me it was perfect, so it only felt right that you got to try some too. It was born from my imagination… a doodle cake of sorts where I just let my hands and mind work together without much planning or prior thought. It was entirely mindful, a little rough are the edges, just as doodles are, but possibly one of the most refined and magical things I’ve ever made.

Each of the elements that make up this cake have appeared across my newsletters in some guise before so it’s not entirely novel and yet this is an example of how you can take a base recipe and adapt it, pair it with something different and entirely change the look, taste and texture of a bake.

I won’t go into great deal because it’s all quite self-explanatory but here’s a quick run-down on how it goes… the sponge is an olive oil chiffon (originally based on Kassie Mendieta’s infamous olive oil sponge) I use Muscovado sugar here and tweak the quantities to suit the tin size. Between the slices of cloud-like sponge, we have a not too sweet blackberry jam, it doesn’t set too firm which means the juiciness can ooze into the sponge a little. This is paired with a whipped white chocolate ganache that’s delicately flavoured with one of my favourite herbs, bay. This really is the pivotal element of this cake. The whole thing is dressed in a whipped cream situation; I incorporate a portion of crème fraîche for a little tang although you can switch this for mascarpone if you want a bit more stability to your whipped cream. It’s casually topped with berries, nuts and herbs for a minimalist look. The cake is eaten from cold which makes it almost feel refreshing and it’s as light as air owing to the fluffy cake and all the whippy fillings.

I beg you to try it and see what you think. Ovens on pals, happy baking!

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Just a quick note from me because I’ve been away this week. I hope you’re all doing well and that you are using August for what it’s meant for - rest and recharge!!!

I’m coming to you today with a super simple classic that I’ve fiddled with a teeny bit to make it my own. The main point of this bake is to highlight: the greatness of a traditional creamed sponge, the importance of practice, and that bringing it to life is an excellent exercise in mindfulness! I also shared a pic of it on my insta stories and people went a bit mad for it so it only seemed right to share my not-so-secret secrets over here. I do hope you love it as much as I do.

Ok pals that’s all of this week, apologies again for my absence, take care and speak to you properly next weekend!

Much love and hugs,

Steph x x x

p.s. OOO also, can we take a minute to bow to my airy bread? I had to show her off to you again because doesn’t she look majestic?… the problem is, I’m STRUGGGLINGG with the dough - it’s such a sticky MONSTER and quite overstimulating, if I’m honest - I'm going to keep trying to tame the beast so that I can share it with you because we all love a bubbly bread, don’t we?

Muscovado vanilla sponge, blackcurrant jam and crème fraîche Chantilly

I’m quite worried that you’ll think I’m a complete fraud for sharing this recipe because it’s simple and tried and tested and potentially lacks originality. But for a few reasons, I believe this cake is an essential bake to have in your repertoire and to (hopefully) return to time and time again.

Firstly, it’s simply delicious, and on this point, also endlessly adaptable - switch up the sugars, opt for a different jam (rhubarb, plum, apricot, yes please), and alter your ‘creamy addition’ to suit what you have around; Greek yoghurt and mascarpone both work beautifully in place of crème fraîche.

Secondly, it’s the perfect recipe to hone your skills or even a great place to start if you are a beginner. You know how dancers and piano players practice and practice and practice and over time, they learn, understand more, adapt, get better? Well, why not with baking? And the best recipes to practice with are those that are simple, that unquestionably work, and that are underpinned by some science because, at the end of the day, that’s what’s going on here, right?

If that’s not enough, it’s also the ultimate mindful bake because it requires some thought and precision, it uses your hands and for a short while silences any other chatter floating around in your brain.

So, what are we talking about here? Well, the sponge is as simple as it gets, exactly how my great grandma, and my grandma, and probably yours too, used to make it. Butter creamed with sugars (in this case, a proportion of which is Muscovado sugar for wonderful caramel vibes and extra tenderness), and a little vanilla until light and fluffy. Eggs gradually added to the creamed butter mixture until emulsified and finally, flour and milk gently folded through in stages until just combined.

The baked sponge is ultra tender, rich, full of warming flavour and with the perfect balance of fluff meets bite, you know? It’s also formulated using a simple technique that means you can make it anywhere, any time with just a handful of ingredients, something to beat them together and a tin to bake them in. Useful! I’ve sandwiched mine together with blackcurrant conserve (shop bought here but you could absolutely make your own) and a light and whippy Chantilly cream that incorporates some crème fraîche for a little tang.

Ok so it’s not a showstopper; it’s a little rough around the edges and it won’t win prizes for originality… but what lies beneath the rustic exterior is the ultimate tender, sweet beauty, joy and comfort.

Right pals, enough yapping, go cake! Happy Baking!

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I’ve just arrived back from delivering cake to my glorious, delightful, wonderful (ONE HUNDRED-AND FOUR-YEAR-OLD) neighbour and she tells me the secret to longevity is as follows: eat an apple a day and don’t smoke, you heard it here first Ladies and Gentlemen, do as this icon says and live long.

How are we doing, anyway? Good, I hope!

School holidays are obviously not a thing in my world these days but there’s something in the air from mid-July to the end of August that feels distinctly holiday-ish, don’t you think?

Everywhere seems quieter, and calmer and slower and days and weekends merge. And even though I’m not officially on holiday, I behave like I am; more time horizontal, more time outside than in (I’m lying on the grass as we speak), garden meals are non-negotiable, as are garden drinks; it’s all shorts and bare feet, and freedom and absent mindedness. I like it a lot.

That said, it’s really not conducive to working, even writing this now has taken an inordinate amount of discipline. Not because I don’t want to pop by and say Hi, I actually really do because a) I love it and b) I have some fun titbits to share, but also, I feel like I’ve regressed to teenagehood, whereby one delays everything mildly onerous until the latest possible moment in the hope that it might miraculously happen of its own accord. HA!

I’m here now though, so let’s crack on before I get distracted. My main exciting news this week is that I’ve properly regained my baking spark which is actually excellent because it’s been sort of absent in the last month or so, maybe longer, which isn’t ideal when it’s your job, you know?

The first thing I need to update you on is the Christening cake! It happened, (thank goodness, I did doubt myself at one point, I pushed it right to the wire which is very un-Steph), and it looked ok and tasted fine which is always a relief (other people who ate it said it tasted more than ok & fine, but I think it makes me sound arrogant if I tell you that so, yeh, let’s just say it was fine and OK!). Obviously, I picked faults in it as I always do, but generally speaking, I was really proud of myself for doing it because I usually swerve these scary things, so yeah, go me!

And then early in the week I couldn’t decide what type of airy bread I wanted (honestly, the decisions I’m faced with each week are NASA levels of challenging), I flip-flopped between ciabatta and focaccia and Schiacciata and Pala Romana and the indecision drove me mad such that I ended up chucking a bunch of relevant ingredients into my mixer bowl without much logic or plan and hoped for the best. Naturally, this made things quite chaotic and sticky and everything I don’t love about bread dough but I persevered like the trooper I am and by some miracle it turned out sort of great which makes me want to share it with you because it would be a tremendous vehicle for all manner of juicy sandwich fillings and obviously it was great dipped into good oil and balsam - I did lots of this, yum.

Then on Wednesday and Thursday, I made a cake that was comprised of an ethereally light Muscovado and vanilla chiffon sponge, layered with a not too sweet blackberry jam, a whipped bay infused white chocolate ganache, and I topped and coated it in a little vanilla whipped cream to finish.
The process of bringing this cake to life reminded me of doodling (which I do an awful lot of, btw - something you may not know about me is that I’m actually an A* doodler), you know where you just put pen to paper and mindlessly let your hands tell the story? It started, I think, with blackberries on the brain, and a preoccupation with our burgeoning bay tree (it’s a monster, I tell you). This was coupled with a desire for light, airy, gorgeous, sponginess, and creaminess too, because fruit + cake + cream = a peerless trifecta. My subconscious did the thinking, and my hands did the work.
And, what’s best, is that I really liked it a lot, I mean, cake is always great, but this felt more special, somehow. Yes, it was rough around the edges and totally un-thought-out, but it was a bit of me and a bit of now; July 26’. I want you to try it too… soon soon, I promise!

Finally, I made another courgette cake - the one that I mentioned last week - partly because I had more courgettes than I could eat but mainly because I just wanted another slice of it… it’s pretty moreish - the recipe is below but just be warned, you will probably want to eat the entire loaf in one sitting.

And that’s the bulk of this week summarised… good bits incoming…

GOOD BITS

• Jaimie Laing’s podcast, ‘Great Company’ - my bestie says it’s good, I’m yet to tune in but I do LOVE him and I love and trust my friend a lot so I think you should all trust her too!

• I tripped and fell into that shop Utility again and I highly recommend you do too because it will make you feel at least 60% happier. Just expect to spend money on things you absolutely don’t need but that just have to get because it makes sense, you know? Like a broccoli keyring, and 5 ‘nice’ pens and 1 diary and 11 cards, and some strawberry earrings (I didn’t actually buy these but that’s how much I wanted… and more!).

• This Cherie T-shirt from Anthropologie. No explanation needed.

• Neighbour Geoff’s Moneymaker tomatoes - I know this is of no use to you whatsoever because you do not live next to Geoff, but I needed to mention them because, my goodness, they are so good, he’s so clever! Homegrown anything can never be beaten, can it?

• Sewing Bee BLEW MY MIND this week! The talent in this group is staggering! I know I shouldn’t have favourites, but I especially love Anna, I thought the dress she made in this ep. was exquisite and clever and just WOWWWW!

• You know how great it is to trawl Rightmove gawping at massive houses and cute interiors? Well, I found this Insta page aptly named, Dreamy Resorts, and I discovered that it’s also very good to get lost in, ‘dreamy’ in fact… I’m sure it’s no good for our brains when we gormlessly scroll these accounts, but sunshine and beaches and crystal-clear waters are very pretty to look at, aren’t they?

• Med-Esque by Georgie Hayden - just another cooking book that I absolutely definitely need.

• TED LASSO, TED LASSO, TED LASSO, have you watched the trailer, it’s airs for real this week and I’m SO excited!!

Ok, pals, that’s us done. Other than one more thing, actually, another apology… I’m going to see my sister and nephew in Dorset next weekend; I haven’t seen them for a whole year so obviously I’m SUPER excited. I should be back by Sunday but I’m going to take the pressure off myself and take the week off as far as writing is concerned, I hope you understand? A recipe will go out for paid subs still, and I’ll be back for a proper natter and catch up in a couple of weeks, please don’t go anywhere!

Take care and much love and hugs, as always,

Steph X X X

Cardamom Courgette loaf cake with whipped lime cream cheese frosting

Ok so, this cake is essentially carrot cake’s little sister, I won’t say it’s better because that could understandably cause friction amongst the carrot cake community, and we don’t want that… but it is quite exceptional, even if I do say so myself. I’ve dabbled with using courgette in cakes before and always been pleasantly surprised but, up until now, I’ve not dedicated myself to the cause and honestly, I’m just sad that I’ve left it this long.

Using courgette in a cake isn’t a new thing; traditionally, it seems to be paired with citrus flavours; lime is a firm favourite, or chocolate where the extra moisture is always welcome. I have swerved these flavours and opted for spice, namely cardamom and some cinnamon - because spice is always nice, right? - and Muscovado sugar for notes of caramel. The cake is oil based which, paired with the courgette, makes it ultra-tender and moist but not so much that it’s damp, you know - there’s a little fluff factor too. Besides texture, courgette doesn’t bring a huge amount to the party, but what it does, it does well, so I’m ok with it being a specialist.

This rendition is a loaf cake because, as you know, I’m especially fond of them. I top it with my favourite way to cream cheese frosting and that is whipped up with cream. I also add a little lime zest to cut through the richness (I could honestly eat this as it comes, it’s like cheesecake!).

And that’s it… simple, perfect teatime cake, one of your 5-a-day, essentially a health food. I’m not sure what you’re waiting for… go get your cake on friends! Happy Baking!

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I’m in a bit of a pickle because I should be making a christening cake for my best friend’s son as we speak, actually I should have started it two hours ago, but I’ve also left it until now - ‘now’ is Saturday, 12pm - to pop on here and share my weekly musings with you. Both tasks need to be done by tomorrow morning and quite honestly, I’m feeling slightly nauseous at the thought of getting each done in the, (ever waning), minutes left at my disposal. Naturally, I’ve been procrastinating up until now because that’s always a mature reaction to things, isn’t it? Writing to you feels like the priority at this point, but that probably means I’ll be making cake by candlelight this evening. Wish me luck.

I’ve been suffering with PWCD since Sunday, that’s ‘Post World Cup Depression’, btw … it’s chronic, I feel bereft without it on; the house is quiet, my mates (Wayne and Alan and Gabby and Micah etc) have gone, it’s really such a come down, there should be counselling for this. Fortunately, the Commonwealth Games started on Thursday, so I’ve had that on instead, plus it’s Hungary (F1) this weekend, so I am just about coping with the loss (please note slight sense of irony here, it’s not beyond me that this is obviously a very 1st world problem!)

The weather seemed to get the memo that we were all feeling a bit sweaty and pissed off with it, didn’t it? It’s settled into an almost perfect not too hot not too cold sweet spot, where outside and inside feel warm but also fresh enough throughout the day and night. Saying that, grey has also been the status quo which makes everything look a little washed out and the grass, nature in general, has seen better days; it all seems properly exhausted. Even I, a rain-phobe, can agree that we could do with a couple of overnight downpours.

I’ve noticed that the blackberries have been undeterred by the lack of rain and searing temps though, have you seen them? The hedgerows are practically groaning with the weight of their ripening fruits!! Much as I find late summer a daunting time (the autumn/winter pending siren starts to go off in my head and I have to put my fingers firmly in my ears and pretend I can’t hear it), the promise of bursting blackberries, (courgettes too), is sufficiently thrilling to keep me out of hibernation a little while longer…. Jam and crumble, probably cake too, are afoot!

Baking has been more fathomable since things have cooled off a touch as well. I found myself deeply buried in a courgette cake conundrum on Tuesday which is always a good sign; it reminds me how much I love the baking gig and all its quirks. After a few shots at it, I hit on a pretty marvellous cardamom spiced courgette loaf that’s tender and moist and all the good stuff you expect to find in a vegetable-based cake. The cardamom, plus a touch of cinnamon, impart a delicate perfume that makes it not dissimilar to carrot cake, and I topped it with a lime-flecked, whipped cream cheese frosting that pairs perfectly with the cake. It’s on the cards for next week’s newsletter and I’m excited for you to try it (p.s. it gets bonus points for being ideally timed for the onset of courgette season!).
I also ended up down a baguette warren, which has been humbling and intriguing and tasty but also very imperfect (see pics) which is good for one’s brain, I think - perfection doesn’t challenge us, does it? Flaws keep us thinking and adapting and progressing! And my other great triumph of the week was some raspberry and hazelnut brownies; I have shared a few brownie recipes on here over the years, and I stand by them all, particularly this ULTRA-chocolate-y, golden oldie, but the raspberry, hazelnut rendition below is a seriously strong match. Keep scrolling for a dose of that joy!

Right, let’s crack on with some good bits before I MUST go cake…

GOOD BITS

• Snugburys Ice cream - it’s brilliant. The farm isn’t far from where I live and I have fond memories of going there with friends as a kid. Shamefully, I didn't realise that you can buy tubs online these days, (Edd Kimber alerted me to this), if you, like me, are an ice cream aficionado, I strongly recommend giving this a try, and if you’re in the area, you must stop by; it’s quaint and gorgeous wonderfully wholesome.

• So, I got to the end of the fifth and final instalment of Richard Osman’s ‘Thursday Murder Club’ (The Impossible Fortune), and honestly, I was a bit underwhelmed by it. I mean, I liked some of it and there were bits that made me giggle, but I thought the storyline was a bit weak, and I just didn’t find it as delightful as the other books - I give it 6.5/10.
  However, I’m now onto Dan Brown’s ‘Angel’s and Demons’ and I am GRIPPED. I have a feeling I started this before and somehow got sidetracked midway through, this time though I’m devouring it. Strongly recommend!

• Josh Kerr running a World record in the mile last weekend - did you see it? If not, go and find it on iPlayer! Athletics fan or not, you’ve got to marvel at his approach to breaking this record; Josh and his team clearly approached it with meticulous precision and science and dedication, very impressive stuff!

• ‘The Dink’ - have you heard about this new sports comedy film on Apple? I won’t attempt to provide a review of it; you can go read about it here if you need some context/convincing. But I will say, I’ve done some preliminary research for you - I started watching it the other night - and I was chuckling and wincing (there’s a dose of cringe about it) and generally really enjoying it, so I would recommend giving it a try if you need something light-hearted to get lost in.

• Ice cream vans - is there a more nostalgic sound? No, there is not.

• These ‘Sweet and Smoky Marcona Almonds - I’m really only recommending this tentatively because honestly, they are too great. I mean, you will probably eat them all in one sitting which makes them a pricey amuse-bouche.

• For a cheaper salty snack - I’m in the market for salty tortillas atm. These precisely! I will be adding them to next week’s shopping basket.

Crikey, it’s 3pm, speed cake-ing needs to happen pronto; must dash. Thank you, as always for your messages, I love to read them - sorry I sometimes don’t get round to replying, just know they are always massively appreciated!

Sending all my love as always,

Steph X X X

Raspberry and Hazelnut brownies

I feel like brownies went out of fashion about 8 years ago but I’m here to remind you that they are still one of baking’s finest creations. In my view, they hit every spot; not too demanding to make, hard to screw up (even if you do by slightly over-baking them or over mixing them, they still taste pretty damn fine) and undeniably medicinal - they are guaranteed to make sad days less sad.

This rendition isn’t especially groundbreaking, it follows typical brownie rules, but it somehow feels really special. The base recipe is loaded with chocolate and a portion of cocoa powder for a strong hit of choccy flavour (imperative for a brownie, right?). Unlike my usual approach to brownie-ing which is the ‘melt, then chuck it altogether’ method, I whisk my eggs and sugar for a few minutes first before folding through the melted chocolate and butter followed by the dry ingredients. This yields a brownie with better structure, a smoother fudgier texture, and creates that gorgeous crackly surface on top - it’s a step worth taking in this case.

The add-ins though are the gamechanger here, most of the roasted hazelnuts are folded through the brownie batter imparting toasty nuttiness throughout as well as a little welcome crunch, the remainder are scattered over the top. I use frozen raspberries for guaranteed juicy tartness, and I only add them once the batter is in the tin, I also squish them between my fingers before prodding them into the chocolatey mulch (great word) - this guarantees puddles of jammy goodness which is heavenly against the rich brownie.

As is always the case with a brownie, it should never be over-baked, 25 minutes is perfect in my oven, and must subsequently be left to cool completely, first at room temperature, then further chilled for a good few hours in the fridge before you dive in. It’s cruel, I know, but you will be rewarded for your patience, I promise.

I’m not sure I have much more to say about the matter other than that you really should already have the oven on and a spatula in hand because making this is very definitely going to improve your day, maybe your life, immeasurably! Happy baking my friends!

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Usually, I approach these newsletters with a rough idea of what is likely to come out of my mouth. This week I come with no idea. I’m not sure why, but I’ve felt a little like a spectator to my life this week, like it’s all happened without drama or fanfare (even with yet another trip to the dentist, maybe my 500th of the year) and I’ve made it to the end wondering whether I was asleep throughout because it was all quite underwhelming. Nevertheless, I’m here and optimistic some words will spill out of me (when am I ever short of words), the jury is out on whether they will be remotely interesting or sensical, but we can hope, can’t we?

At risk of stating the obvious, it’s been warm again, hasn’t it? I’ve existed in a sort of sloth state throughout which, given my customary hamster spirit, has been novel. Strangely though, I’ve found myself leaning into this slow lane life relatively contentedly; bumbling along, in step with the birds and the bees. It’s not a thrill a minute, it doesn’t feel ultra-productive, it’s all pretty vanilla which sounds so boring when I recount it and yet I must say I’m feeling wonderfully zen which is unheard of for me and actually, quite lovely.

In less lovely news… I’m still very glum following England’s defeat on Wednesday evening. Like the rest of the nation, I was on the edge of my seat until that 85th minute, I’d started pacing the living room and my stomach was doing summersaults; a small part of my brain genuinely believed it might be possible, that England could achieve the unthinkable. And then it all went very pear shaped in the blink of an eye.

And I need to make this known, I think it’s my fault, because I wasn’t wearing my lucky knickers, and I didn’t manifest a win this time around, I’d let negativity seep in, I feared Argentina’s force and mental resolve. So, I’m fairly certain that this one’s on me, sorry pals! Nevertheless, heads up boys, on we go, NEVER give up on the dream.

For the umpteenth week in a row my baking output has been lacklustre, I’m sure it’s the weather; I just don’t relish the thought of being cooped up in the kitchen with the oven on when it’s approximately 9 billion degrees, does anyone?

But on Monday, my need for cake outweighed my fear of creating a kitchen furnace and so I set to work producing a delightfully chic, berries and cream cake. It feels very grown up, and elegant, a bit of an LBD in cake form, you know? Absolutely perfect to whip out if you want to impress guests, also quite good to just snaffle over a few days, as pudding or for afternoon tea.

You eat it cold, straight from the fridge, which makes it wonderfully fresh and light and everything we need in this weather, plus: it’s berries (which are in season and obviously #healthy), and cream (a foolproof duo), and a small square of pillowy, soft cake nestled underneath (just enough to satisfy ones cake desire but not so much that it’s at all heavy). It feels very complete, if you know what I mean. The recipe is below, it’s worth the oven stint, I promise!

Obviously, there has been bread too, although that has been vaguely problematic as the heat seems to be wreaking havoc with yeast; dough proofs in about 10 seconds which, it turns out, is quite un-ideal.

And I’m about to try a new brownie variety, featuring raspberries and a nut; which nut, is still up in the air, but I’m quite excited about it. I’m also going to try whisking my egg/sugar mixture; I usually swerve this technique, favouring a more streamlined, ‘throw it altogether’ approach but I fancy a bit more moussey-ness to this brownie so, let’s see how that goes, hey? I’m sure you’re all on the edge of your seats…

There have been other joyful little titbits too… I’ve made mayonnaise the proper way - in a bowl with a balloon whisk and all my might, this never doesn’t feel spectacularly triumphant. I’ve been peach possessed, also nectarines and apricots; I’ve guzzled them every which way: as they come, tossed in a salad, poached or baked then served with yoghurt and nuts. I whipped up some basil pesto with leaves from my resplendent basil plant, and spread it on ciabatta that I loaded with roasted vegetables and burrata. Friday night’s fresh pasta has become the pinnacle of the week, today is Friday, tonight is the pinnacle.
The air and the house smell like the best parts of holiday. On at least 3 occasions this week, I’ve managed one of those delicious big sighs that makes me feel like I’ve pressed reset on my whole body. And I laughed until my belly ached at least 9.5 times over three days which feels like a world record. Most of these laughing bouts were instigated by my latest immature pastime: pull the ugliest face you can manage and take a selfie, make your friend or Mum or son or daughter join in, it’s humbling and hilarious, I promise.

So, maybe this week hasn't been as dull as I’d imagined and maybe this sloth life is quite healthy… yes, I recommend it, join the sloth party!

GOOD BITS

• I’ve just been LOVING our garden of late; it’s my secret sanctuary. I feel so lucky to have such a beautiful space to exist in during this season. Its beauty is entirely Mum’s doing, btw, she spends hours in it… planting and weeding and hedge trimming and tending to it with all the love and care. It’s so full of life and colour; at least two million bees, a kaleidoscope of butterflies and so many flowers with names I can never remember. I’ve been spending all my waking hours in it, I’m certain it’s medicinal.

• The book of birds - I can’t recall how I came across this book, but I did and now I need it because it looks beautiful.

• Sewing bee - amidst all the sport (Tennis - bravo Sinner - football, golf, athletics), I managed to catch up on Sewing Bee the other night and oh, how delightful it is. Esme and Patrick are such a brilliant duo, and the contestants look as skilled as ever, which reminds me, I MUST learn to work my sewing machine this year!

• Did I mention that I’ve been sleeping on the other side of my bed? Because I have, I usually opt for the left-hand side (as you look at the bed), then wander into the middle through the night, but I’ve been trialling the right-hand side and I tell you what, I’ve been sleeping better and dreaming more, what’s that about?

• Fevertree Elderflower tonic water with white wine - a delicious summery spritzer for lightweights.

• I’ve heard that Ottolenghi has another book out, called ‘Simple Too’ and as a big fan of Simple (one) and an even bigger fan of the man himself (and his recipes generally), I’m very excited about it. It’s out in September (the 3rd, I believe) so make a note in your diaries or better still order it now, you know you won’t regret it.

And that’s it for today. Thank you for being here, as always, do fill me in with your news too, I love to read about it, and I hope you have a marvellous Sunday/week ahead.

Much love and hugs,

Steph X X X

Berries and cream cake

Right, cake time.

This all starts with a simple fluffy sponge, similar to the one I used for my strawberries and cream cake but with a slight switch up to the ingredient ratios. The result is a light and fluffy, tender sponge, with just enough structure to give it some bite. It’s flecked with a touch of vanilla bean paste, which imbues that nostalgic creamy sweetness.

Defrosted frozen berries are briefly simmered with sugar, lemon and a splash of water. The mixture is sieved to separate the pulp from the juices before being left to cool. The juices are then used to drench the sponge which has just the right absorbency capacity… both the top and bottom or the sponge become nicely juiced whilst the middle retains its spongey fluffiness. The fruit pulp is piled on top of the soaked sponge and then left to do its thing (aka marinade) over night.

The following day, it’s topped with a blanket of crème fraîche Chantilly; the slightly tangy crème fraîche is just right against the sweetness form the fruit and sponge.

As I said above it’s a properly elegant cake scenario and sort of Mediterranean in its simplicity. Mum says it’s her new favourite, and she’s very bad at lying which means it’s probably something you need to try. Happy baking pals!

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Gosh, it seems like 3 months have passed since we last chatted, don’t you think? I hope you are all well and thriving… or maybe melting if you’re in the UK? Are you melting? I am, I currently feel like the face emoji that has started to puddle from the mouth downwards.

Contrary to popular opinion, I 95% love it; the warmth, the sunshine, the glow, all delicious. I do, however, acknowledge that doing anything, be it baking or fixing the handle mechanism on a toilet (I did this on Wednesday, I’m basically a plumber now) or even writing a newsletter, comes with a side of sweat which admittedly can be quite uncomfortable. Nevertheless, I do feel like I’m living an extended (home) holiday dream which is quite delightful. And I have a cooling hack: one must just schedule in several gym/supermarket trips to make good use of the air conditioning… sleeping in one of these establishments may be a viable option too, I’m sure it’d be fine.

OK, enough weather chat, it’s sport o’clock. Now, I realise many of you probably don’t come here for my thoughts on sport, but it feels too relevant to ignore. It’s taking up 85% of my brain space at the moment - I find it all very exciting, also stressful but mainly exciting - so I’m afraid it’s all you will hear about for a minute, apols and skip over the next 4 paragraphs if this is not your bag!

Firstly, the football which, besides being thrilling, is largely responsible for my extreme tiredness right now. I think I alluded to this a few weeks ago, but football isn’t a sport I engage with generally, however, a bit like during an Olympics when one can learn to love almost any sport, it turns out the World Cup (this World cup specifically) has me totally gripped. I’ve watched almost every match now, (sometimes on catch up, often from under my face mask in the middle of the night). I’ve learnt the lingo and shouted and jumped and madly clapped my hands at the TV as the matches unfold. Am I becoming a football buff? Maybe I am!

France are clearly brilliant, and Spain and Argentina, their passion and skill is exciting to witness. But I know where my true loyalty lies because excitement becomes crippling anxiety when I watch England. I didn’t realise this until the Mexico match, but I actually care about the result when I watch England play, which makes for a seriously tense 90+ minutes. I’m clearly no expert but that was some game, wasn’t it?! And call me sentimental, but arguably the best bit of a match, is when the winning team line up and interact with the crowd and - in England’s case - everyone is belting out Wonderwall, yeah, that bit is goosebumps material! Anyway, it’s Saturday morning now (as I write) so England are yet to play their quarter final but I’m manifesting a win, come on boys!!! Incidentally, has anyone else got the World Cup bug? Or is it just me?

Now Tennis, OK so, have you seen the film Wimbledon? If not, please try to find it, it’s one of my top 5 films - especially good in the summer months, I think. I mean, set the bar low, it’s not exactly high-brow or Oscar worthy but, superb in the way that ‘How To Lose a Guy in 10 Days’ is superb, you know? Anyway, Arthur Fery (a wild card entry into this year’s Wimbledon tournament) was basically bringing that film to life up until yesterday’s semi-final match, if they could’ve manufactured a romance into his life too, it would have been box office stuff! Unfortunately, yesterday’s game against Zverev was a step too far but regardless, his performances over the past couple of weeks has been nothing short of thrilling and I’m SO hopeful he continues to thrive going forward… I’ll be rooting for him for sure!

Finally, last weekend’s British Formula 1: it was brilliant, as it always is. The whole weekend is really very grounding, it forces me to switch off from reality - camping is great for that, particularly when you have poor signal and can detach from all media too - and revel in the sport I love. Overall, it wasn’t the result I’d have wished for; I do LOVE Charles Leclerc but ‘my guys’ are Lewis and Kimi and neither had their best results, however, I’d live it all again tomorrow and am already excited for next year!

Yikes, that was a lot, wasn’t it?! Sorry!! Before I skedaddle, let’s touch on this week’s baking content… or lack of it… because truthfully, it’s been limited. I’ve managed some porridge rolls, a batch of wholemeal baps, a Victoria sponge and more crunchy cookies which feels lazy compared to my usual output, but I really lack the inclination when it’s this warm, does anyone else find this?

Usually, I would wake up and get to work straight away on a bake, instead, I’ve been taking my coffee and a pre-breakfast breakfast (a bowl of chopped banana, drizzled with peanut butter), out into the garden, I sit on the bench in the corner of the garden and listen to the birds whilst I polish off the goods - it’s quite the gear change from frenetic kneading, I tell you.

Nevertheless, my head is now seriously buzzy with ideas for the forthcoming weeks namely: a fruity/creamy/cakey/dessert situation, also a summer inspired brownie (studded with a fruit, maybe a nut too, served with a mandatory scoop of vanilla ice cream!!) and bready bits for filling or dipping with all the glorious fresh delights we have around just now. It’s worth getting excited about, trust me!

Right, let’s crack on with this week’s good bits:

Good Bits

• Our apricot tree birthed one whole fruit, and it was the most delicious apricot specimen I have ever eaten, hardly a crop but one is better than none, hey?

• I’ve been making a chickpea salad using the posh jarred chickpeas, I rinse them because I’m not too keen on the slime they come in, then pat them dry and toss them with roasted courgette/pepper/aubergine a drizzle of olive oil, a pinch of dried oregano and a handful of chopped fresh basil. It defies logic because it’s ridiculously simple and yet it’s FULL of flavour and good-for-you stuff, such a win!

• I achieved a sleep personal best of 8 hours15 the other night and I’m unbelievably proud of it, I think there should be medals for this sort of achievement.

• I can’t stop buying fresh raspberries, they seem better than ever this year. I always rifle through punnets in the supermarket to select ones that look darker and a little softer. If I manage to get them home without gobbling them all in transit, I eat them with the ultra-full-fat Greek yoghurt from Waitrose and it’s the dreamiest combo!

• and whilst I’m on the topic of fruit, I mentioned it before, I think, but do not sleep on eating frozen fruit in this hot weather. You can leave it to thaw for maybe 5 mins at room temp if you want - though I usually snaffle it straight from the freezer - and again it is excellent dipped into Greek yoghurt - grapes and tropical fruits, in particular, taste like sweets or sorbet or sherbet, SO GOOD!

• THE Uniqlo bag. Mary Portas shared a post on Instagram about a shift in the way we are thinking and shopping these days, she referred to it as: ‘a culture less interested in signalling and more interested in living’. This £14.90 mini shoulder bag is unremarkable, anti-nonsense, comfortable, safe and thoroughly useful. I’m getting one, but which colour. Help me!

• Vaseline is just brilliant, isn’t it? I mean, pricier than I remember? I paid £1.79 for a tin and I’m sure they used to be £1. Anyway, it’s £1.79 well spent in my opinion, I’m adamant it’s better than anything else for juicing your lips up.

• I just saw a Woodpecker on the front lawn, and it felt as exciting as when a new NOW! album was released in the 90’s. As well as a football nut, I’m becoming a twitcher!

OK, I think you are up to date with developments… finally though, I want to round off this week with a huge thank you to you all, and a special shout out to my paid subscribers; your support makes me able to test recipes and write this newsletter each week. It’s my favourite thing to do, it’s my therapy, it’s a joy. You’re also the best bunch of supportive, kind-hearted people. I feel unbelievably lucky to have you here so really, thank you!❤️

Love and hugs,

Steph X X X

Crunchy Dark chocolate chip cookies

As a rule, I’m team crunchy when it comes to edible products, obviously there are exceptions to this rule, e.g. soft rolls and airy, no-teeth-required cakes, but otherwise I seek crunch. When it comes to cookies, crunch is seldom a factor people seem to look for (fudgy and gooey rank higher in the stakes)… but I’m here to change the game, rewrite the rules and convince you that crunch in a cookie is something worth exploring.

Bearing in mind the crunch factor, these cookies end up somewhere between a British biscuit, shortbread and cookie… which is arguably a better situation than each independently.

The base is simply butter and a mixture of caster and brown sugars creamed until smooth, there’s an egg yolk for extra melt-in-the-mouth tenderness then flour and a little bicarb for lift. I choose a good quality bar of chocolate (over chocolate chips) and chop it into chunks which means you get little flecks of choc throughout the cookie as well as big chunks for puddle-goodness. The dough is rolled into a log/sausage, much like when you make shortbread, and rested, before being sliced into 1cm thick rounds which generally yields quite neat, uniform cookies.

The cookies are baked at a moderate temperature to begin with, for colour, then the temp is dropped for the last few minutes-to dry things out fully and guarantee crispness.

Obviously, you could use the base cookie recipe and modify it with flavourings (spices/herbs/zests) or an alternative chocolate as you wish. The world’s your oyster really.

I so hope you like them as much as I do! Happy baking pals!

P.s oven time purposefully minimal so sweat factor about a 3 or 4 out of 10 which feels acceptable, right?

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As I said last week, I’m away this weekend for the British Grand Prix so I’m popping by from the future with this quick note to say, SORRY again for the lack of chat - I’m currently mid-pack and wondering whether 16 t-shirts is enough for two point five days away - will be back in full flow next week, I promise🌸

Just briefly though, do not sleep on today’s absolute PEACH of a recipe below… it’s the iconic classic of peaches and cream but dressed up a bit such that it’s dinner/garden party applicable. Super glam, super yum.

Oh and one more thing, I made a ‘crisp and crunchy chocolate chip cookie’ discovery earlier this week and OMG they are just SO good; I’m snaffling half of the last one as we speak and I’ve got that ‘sad it’s nearly over’ feeling, it really is tough to come to terms with. Anyway, they will be yours to try next weekend so don’t go ANYWHERE!

Hope you’re all doing ok!

Sending loads of love and hugs as always,

Steph X X X

p.s. Have you got the World Cup bug? Because I REALLY have, I mean, I’m even talking about it like I know what’s going on; low-block is my new favourite term to fling around in conversation!

Poached Peaches and honey cream panna cotta

This peach and honey cream panna cotta situation is a level-up on my routine summer fruit and cream dessert combo; it looks and tastes like sophistication and elegance, and yet it’s simple and pure, light and fresh, and an absolute doddle to pull together…it’s one of those recipes you can always depend on, you know?

The panna cotta comprises a blend of cream and milk for the perfect balance of richness, indulgence and lightness. It’s flavoured with honey - I suggest a stronger flavoured runny honey for a more pronounced flavour - and is set with just enough gelatine to bestow a quivering wobble and velvety finish.

For the peaches, I halve, stone and chop each half into four to create dainty wedges. I then sprinkle them with a little sugar and leave them to macerate before adding a splash of orange juice and cooking over a gentle simmer until just tender. I then let them cool completely in the syrupy sauce, once cooled they are imbued with peachiest flavour EVER (if you swerve the panna cotta element, you should try these and have them with yoghurt, they really are so addictive)!! I serve a few of the peach wedges with a drizzle of their syrup alongside each panna cotta, I then scatter over a pinch of chopped pistachios for some nutty crunch!

The serving suggestion here is totally flexible; the panna cotta can be stretched further (up to 6) for a miniature mouthful or kept more generous at 3 portions. If you’re feeding more people, you can happily just double the recipe.

It’s looking like another spicy hot week next week, so this is a good way to stretch your baking muscles without turning on the oven.

Happy no-bake baking pals!

Serves 3-6

Honey panna cotta

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FYI, we have tried every trick in the book in regards to removing said coffee deluge from the stupidly pale carpet and I’m not convinced by any of them… having said that, the Dr Beckmann carpet stain remover does seem to have worked pretty well on the less polluted areas so, top tip: if you drip or spray (as opposed to pour) coffee over a carpet, do give Dr B a go (also works very well on dog sick, which is good to know, hey?)

Ok so, let’s get to the point… UK pals, how melty are you after this week? I won’t be caught moaning about it because I just love the warmth and the sunshine, but this has been A LOT, hasn’t it? And there are so many rules to survival… windows open from late evening to early morning, windows closed during the day. Blinds closed always. Water plants in the morning. Wear Loose clothes, drink lots of water (add salt, particularly if you sweat a lot). Limit caffeine. No strenuous exercise. Honestly, it’s a minefield. My favourite stay cool strategy has been soaking a tea towel with water, wringing it out a bit then freezing it… it becomes stiff as a board, but you can wrestle it into a noodle shape and drape it around your neck- absolutely DELIGHTFUL!

I must say, as well, that I’ve thoroughly enjoyed living my day inside out; I’ve been forced up and out with the dog before 8 and have been out until late. I feel like I’ve been living in an alternate universe, and I feel so much calmer for it.

In less good news, I don’t want to alarm you, but I cannot find Mini Milks anywhere (they are my favourite ice lolly), I had to buy some Ms Molly’s as an emergency measure, and they just don’t hit the spot the same. Does anyone have intel on the Mini milk dearth?

Anyway, my oven has been on approximately 0.5 times this week. The ‘point five’ was a moment on Tuesday when I contemplated biscuit baking, it must have been on for all of 3 minutes at 160C before I quickly realised I didn’t need to add more heat to the kitchen sauna and promptly switched it off again. This is unheard of for me in recent times, and I’m not happy with myself for the lack of gluten output.

Thankfully though, I was forward thinking a few weeks ago and thus have an absolute stonker of a cake to share with you today, it’s also looking slightly cooler next week so you may actually be inclined to switch on your oven and give it a go. The cake in question is my Wimbledon celebration cake, a strawberries and cream affair, very elegant, very delicious… it’s simple in many ways, yet complex in others; a fluffy vanilla sponge is layered with a combo of strawberry jam/compote and whipped chamomile white chocolate ganache. It’s all coated in an airily light whipped cream. It’s a brilliant summer cake, also quite ‘on brand’ for the next two weeks of tennis action which I cannot wait for!

Whilst the oven has remained largely out of action, I have been sporadically playing with no-bake ‘bakes’… in fact, my ‘creamy things’ output has been a bit ridiculous; ice cream, sherbet, posset, and the one I’m most eager to get right: a panna cotta to have with griddled peaches, hopefully that will be yours to try soon!

The time not spent baking, has been filled with choring instead, which is actually similarly ridiculous in this heat but somehow I’ve managed to achieve: a clean fridge and freezer, freshly painted outdoor furniture (this was spontaneous and involved speed painting, it also left all of us - dog and cat included- with green freckles come the end of it) a clean dishwasher, AND, I’ve started packing for the Grand Prix next weekend already (more on that below). It turns out 30°+ heat is optimal for chore-productivity, a bit rogue, I would say.

Right, enough natter… now let’s get to the whimsical little good bits:

GOOD BITS:

• Basil: I’m very proud of my basil plant maintenance of late. Usually, I kill them in a flash, almost before they return home from the supermarket, but my current basil baby is thriving. I know you are meant to divide and repot these supermarket herbs - which I haven’t done - but I also recently learnt that it’s best to water them from the bottom i.e. sit the pot they come in in an inch of water for half an hour or so and let it draw the moisture upwards. And I tell you what, it seems to be working a treat!

• Off Campus on Netflix: it’s another terrible but brilliant watch, totally mindless, weirdly absorbing, thoroughly mindful - plus points, Garrett is very lovely to look at.

• Ripe tomatoes, EVOO, flaky salt, something toasty underneath, and cheesy (cottage/feta/burrata) on top - superb.

• Peaches/nectarines: fresh and juicy, roasted and more juicy, every which way.

• I’ve finished Riders (by the Queen of bonk-busters Jilly Cooper) and quite honestly, it’s the best book I’ve read in so long, I could read it all over again now (please, please, please read it if you haven't!). But I’ve moved swiftly on to Richard Osman’s ‘The Impossible Fortune’ instead, and I have to admit, it’s already got me in a chokehold. I find these books thoroughly addictive, they’re just so easy to read!

• Salty avocado oil crisps (dip/olives too if you like) and pink wine… tis the season friends, don’t miss out!

• PAPAYA: I’ve never been much of a fan, I’d add it to my fruit plate at the breakfast buffet on holiday and usually regret it; I just felt it was a bit style over substance; looked good, tasted kinda average, you know? Anyway, I read somewhere that it was good for something, maybe gut health, maybe your heart maybe your skin… maybe all three, so I picked one up on a whim in Waitrose. Well I never, it’s fabulous, I’m a convert. I’ve frozen half and have been munching on slices straight from the freezer, quite fantastic.

Ok folks, we’re all up to date… now, I mentioned above that I’m off to the British Grand Prix next week… those of you who have been around this joint for a while know this is a staple on our calendar. Obviously, I can’t wait, but it will mean I won’t be here in person for next week’s newsletter… there will, however, be a recipe up for paid subscribers as usual (I promise to make it a goodie) and I’ll be back with words and probably tales in a couple of weeks!

Much love to you all, as always,

Steph X X X

Strawberries and cream cake with whipped chamomile ganache

So, about this cake. It’s a celebration of strawberries and cream and Wimbledon and all that’s great about the British summer.

The sponge is a genoise/chiffon crossbreed, it’s light and fluffy but sturdy enough too; it has some bite to it, you know? It’s flavoured simply, with just a glug of good quality vanilla bean paste for that nostalgic sweet comfort.

The strawberry jam is, again, unfussy. It’s not too sweet and purposely a little loose so that the juices can be used as a sort of syrup to douse the sponges. This is paired with a whipped white chocolate ganache infused with chamomile for that delicate, mellow, honey-like, floralness that imbues tranquillity and calm purely by scent alone.

It’s all draped in a fluffy, light whipped cream that melts on the tongue. I topped mine with perfect pillar-box-red strawberries and some toasty almonds (you could go wild with floral extras here if you have them to hand).

This is everything I want in a cake, light sponge, jammy sweetness and floral creaminess. Perfection. I hope you like it!

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I’ll be honest with you, I’m barely managing to poke my head out from under the covers today. It’s been a rough week. But you know what they say, ‘When you’re going through hell, keep going’ and that I have done… and shall continue to do. Because giving up is not an option.

The other thing about tough times, I’ve found, is that you’re forced to stop and stare at problems face on. And I’ve done that too in the past few days. It’s taken me to reach the absolute bottom of the barrel to realise that I’m just utterly exhausted… my body and my brain are LITERALLY screaming at me to rest. I’ve ignored the shouting for approximately 20 years (yes that long, I’m not exaggerating), now though I can hear, I’m listening, and I’m using every ounce of willpower to act. This means, less grafting for work, less choring, more food, no high intensity exercise, decent sleep, more lying down less whizzing around. It must happen or matters will be taken out of my hands. I know this road to betterment could be terribly difficult, longer than I’d like and gruelling at times (rest doesn’t come naturally to me), but I’m also very determined right now, so I’m going to do my utmost to make the right choices. Here’s to CHILLING THE EFF OUT.

On that note, I think I may be entering my wildlife era, which is a very relaxing space to occupy, I tell you. I’m captivated by the birds; their unique voices, and instinctive behaviours, and the bees seem ecstatic as they frolic amongst the petunias. My latest tic is to sniff every rose I pass (I’m quite sure I look like a lunatic, but I don’t care!), and I think we’re going to be in for an absolute bumper crop of blackberries this year, the hedgerows seem to be bursting with flowers preparing to fruit. Our apricot tree also has an apricot on it (it’s green and I’m not optimistic that it will ripen properly but still!) and, most excitedly, I discovered a new family of lady birds! They’ve taken up residence on our rosemary bush - which isn’t ideal apparently as they can be highly destructive to aromatic plants, but I’m not fussed because they’re just beautiful - they’re a metallic purple and have green/gold stripes, they look otherworldly, I’m smitten.

From a baking perspective, I’ve really taken my foot off the gas too… mainly because I just haven’t had the energy or impetus (things really have been bad). I did manage two bread bakes to replenish the freezer stash (porridge rolls and wholemeal ciabatta), as well as a small batch of sweet Belgian buns because I really fancied a sweet doughy bun on Sunday - these were delish btw; a milky tangzhong bread dough filled with lemon curd and juicy sultanas, and topped with icing and flaked almonds! DROOL!

I also made fresh linguine and had it with my favourite lemony sauce; simply lemon juice and zest, combined with olive oil and parmesan, it sounds so simple - it is! - but sometimes, a lot of times, actually, simplicity is best, isn’t it? I could eat this dish every day. Then a mini malt loaf to snack on because it feels like the ultimate energy powered snack; am I right? And finally, yesterday, I made another version of my vanilla party cake…. this time in a slightly bigger tin for a better ratio of cake to buttercream. I love this cake so much and it seems particularly apt this week as I celebrate my 200th newsletter, and also a new beginning… cake for a brighter future, HURRAH!

Oh, and I’ve decided that I really do quite like football… but mainly the goals so really, I just like the highlights which are 8 minutes long and a bit like reading the synopsis of a book, tells you what you need to know, ya know? HAHA!

Right, that’s the life admin over, let’s crack on with a handful of good bits!

GOOD BITS

• I’m an absolute SUCKER for a piece of jewellery - especially one that carries some meaning. I somehow stumbled across these rope bracelets by PIG AND HEN and I’m completely smitten. I love the symbolism behind them; I love the style. I want one.

• Brickell’s ice cream - I saw Esther Clarke share this ice cream last week and a) the flavours sound delicious and b) I love the ethos and values of the company. This ice cream is made without stabilisers, emulsifiers, artificial flavourings, and preservatives, they source dairy from their family farm, they use premium quality ingredients and use sustainable packaging. All sounds entirely lovely to me! I must try it!

• OK so I told you last week that Kimi Antonelli may be my new favourite sportsman, I’m not going back on that… but truthfully, I have two favourites, because I’ve been a diehard Lewis Hamilton fan since his first year in F1 and seeing him win again, his first win for 2 years, for a new team, for FERRARI!! was utterly brilliant. It was also a reminder that determination and a will to keep going really does reap rewards!

• and my quote for this week comes from Lewis because, as he says: ‘REMEMBER WHO YOU ARE’!

• I’m devastated to hear the news that Jeremy Clarkson has cancer; I’m just praying that he can make a full recovery. Of course, I’ve watched the final two eps of Clarkson’s Farm, and they were brilliant, I mean, tearjerkers but utterly brilliant. Bravo team!

• Merlin… if you are not yet familiar with this wizardous app, let me introduce you. Developed by the Cornell Lab of Ornithology in New York, this app helps you put a name to the birds you see; it can listen to for birdsong around you at any time and identify the species that are singing. Not only that, you can search for species that are likely to be in your area, and each bird has a comprehensive summary/description of its general appearance, energy, and overall character. I am honestly spellbound by this ingenious feature, I also think properly listening out for the birds as they chatter is a wonderful version of mindfulness… you have to concentrate so hard on what you can hear that other thoughts evaporate. Please try it!

Ok friends, that’s us done. I do hope to be able to maintain the stamina to check in with you every week but if you notice that things are a little briefer, well… apologies in advance, but also, I hope you understand that I need to listen to my body right now and give it what it needs.

To anyone else out there who feels similarly exhausted by life, maybe join me in reining things in too - you don’t win medals for being busy, exhausted and fragile. Take a break now and then!

Much much love and hugs as always,

Steph X X X

Vanilla Party cake with vanilla buttercream and sprinkles.

It’s somewhat serendipitous that I am sharing this cake today. I made it in cupcake form two weeks ago for my god daughter, with icing and sprinkles. Then last week I upsized it and added buttercream, sprinkles again of course, and called it birthday cake. Then at the weekend, when editing last week’s newsletter, I realised that this week would be the 200th newsletter and thus, I must celebrate with a party cake… and hear we are. A lot of you seemed keen too so I do hope you like it!

There isn’t a great deal to say about this cake, but here’s a quick breakdown before you commit.

The sponge is a riff on one of my favourites, which was initially derived from a Phil Khoury recipe, it’s terribly simple to prepare, requiring only a couple of bowls, a jug and a balloon whisk, and comes together in minutes once you’ve weighed out your ingredients. I recommend using cake flour if you can find it (I use Shipton Mill’s cake/pastry flour and it works wonders), the lower protein content yields a beautifully tender and light sponge. The only slightly unique element is that warm melted butter is added after the remaining wet and dry ingredients have been combined, it feels strange to begin with but comes together beautifully with some gentle mixing and is best for a light moist cake. Oh, also, you can bake it in an 8 or 9 inch square tin depending on what you have to hand/ your preference in terms of cake to buttercream ratio.

The buttercream is a simple American buttercream, flavoured with vanilla and whipped until fluffy, creamy and light. I add a dash of warm milk which seems to help create a more velvety, smooth finish.

Finally… sprinkles. I love the Dr Oetker unicorn confetti sprinkles but couldn’t get hold of them so used Coop’s own brand ones and actually I love them… simple, honest, very good.

This cake is so full of comfort and nostalgia that it’s guaranteed to ease whatever challenges you’re facing right now! Happy Baking pals!

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On a more serious note, I owe you all immeasurable thanks for your unwavering support and kindness, gosh, I just feel so lucky to have such a supportive family over here. Really, you’re just golden.

In terms of a progress update… unfortunately the status hasn’t changed significantly. In fact, panic has outwitted me on several occasions this week, so much so that I ended up sleeping in Mums’ bed on three consecutive nights… with a dog and a cat, it all got pretty cosy. The thing is, every-time my head hit my own pillow, my brain would ping awake, and with time, become increasingly hysterical, I’d end up feeling like I couldn’t breathe as the anxiety escalated, eventually crumpling in heap of tears, onto mums bed at 11:30pm. Am I a baby? Yes, I am. It’s embarrassing. But last night, I turned a corner, I managed a night solo, and I feel like a champ.

I’ve mislaid days as well, Monday was hijacked by another dentist appointment, and I had physio in Manchester on Wednesday. Now my phone reckons it’s Friday but I’m really not sure how. What I know is that I have permanently soggy feet from various unscheduled downpours that invariably seem to present themselves when I’m outside, it’s COLD so I’m back in my fleece and I’m wondering when summer intends to make a proper appearance, because I know it will help. Sunshine does help. Always.

My baking output has even been impacted by the turbulence of the week, in part I just haven’t felt up to it, but also, time has evaporated. That said, I have managed to schedule in a handful of bread bakes (one can always make space for bread), in the form of porridge rolls, a multigrain loaf and naan bread (is naan bread universally adored or is it just me who could eat 5 in one sitting?!). And yesterday I had a stab at a vanilla ‘birthday cake’ traybake with vanilla buttercream and sprinkles (in the hope that, once perfected, you will be able to try it too!), it’s everything I remember about cake from my childhood, simple, sweet, warming, comforting, just like the M&S one although I think that’s has changed since back in the day, I’m sure it used to have Dolly Mixtures on top, no? Anyway, this one is brilliant. You’re gonna want to make it. Which leads me onto this week’s recipe: an apricot and roasted almond frangipane galette. I think you’re going to want to make it too - it’s a perfect bake for this unpredictable weather, comforting, but not heavy, fruity, nutty, delicious and undeniably meditative to make. Keep scrolling for that joy!!!

The best news though, is that I have a flock of good bits to tell you about, so without further ado, let’s get down to it:

• We did a thing!!! We grew a peony and it’s utterly perfect. I shared it on Insta in the week, and people went mad for the peony. I know I’m bias but isn’t she STUNNING? And she smells ambrosial. I’m so proud.

• My budget doesn’t allow for perfume at the moment, but if it did, I LOVE the look of This Works’ new ‘neuroscent’: ‘Own Time’. It uses rose, pink peppercorn, musk and incense which apparently create feelings of calm and comfort, aiding relaxation and sleep - sounds splendid to me, smell good and feel zen, buy one get one free perfume! lovely!

• A pricey but utterly delicious looking FIG phone cover from PELA here, don’t you love it? In fact, I love many of these!

• TWO books that look fun. First, a novel: Villa Coco by Andrew Sean Greer. It’s out this month and is described as a ‘charming novel’. It’s about a hapless young man who works for an eccentric Italian aristocrat and to be honest, I’m sold by the words charming and Italian. And second, a memoir: Happy Land by Tim Bird which sounds perfectly cheerful. It’s the story of a Dover-born writer who moved to Finland – otherwise known as the ‘world’s happiest country’ – in 1982 and is apparently full of fun facts which I LOVE the sound of.

• Wait, one more book: ‘How To Draw and Paint’ by Matthew rice, I read the sample extract on Amazon, and it looks brilliant and beautiful!

• My new body wash flavour by Bayliss and Harding: ‘lemongrass and ginger’. I want to eat it; it smells that good!

• I probably said it last week, but chamomile has become a food group. I’m infusing everything, and then myself with it.

• An absolutely abysmal but so-bad-it’s-good romcom on Netflix. ‘Office Romance’ with JLO and Brett Goldstein from Ted lasso who I ADORE. It makes your toes curl it’s that cringey, but it’s easy-going and sort of meditative.

• I wouldn’t call myself an avid football fan, but I can’t help but get swept along with any major sporting fanfare, so yes, I will be/am embracing the World Cup spirit! Who else is going to be following along?

• Mostly Formula 1 related so skip this bit if you’re not a fan but… looking at Mercedes F1 insta account is my new favourite way to waste time/laugh, I’m obsessed. Kimi Antonelli is my new favourite sportsman and maybe even my new favourite human although I’m incredibly fickle so don’t quote me on that just yet. And less F1 specific, I’ve decided I want to live in Monaco… and I’m saying this out loud because they talk about manifesting, don’t they? So, this is me manifesting!

• If in doubt, watch the this Hedgehog Queen looking after her hoglets.

• You’re never too old to eat Hula Hoops off your fingers, remember that!

• This week’s quote by Thomas Lélu (thank you to my pal Emily for drawing my attention to this): ‘It’s actually very punk to rest in a World that profits from your exhaustion’. I really am forcing myself to practice this at the moment, it feels all shades of wrong and lazy, but we should all take note because rest really is best.

Ok, that’s it. We’re done. As ever, I hope you’re all doing ok,

Much love and hugs as always,

Steph X X X

Apricot & roasted almond frangipane Galette

I mentioned last week that pastry has always scared me, but frankly, nothing in bake world should be scary, and I think this pastry in particular is pretty infallible; by that, I mean, it just works. It’s slightly adapted from a recipe I used in my 2nd book, ‘Bake Yourself Happy’ which was a derivative of a recipe for a sour cream pie crust posted on the Simply Recipes website. I twiddled with the quantities a bit and slightly amended the technique for rubbing in the butter adopting the technique of pressing the cold cubed butter into flat flakes and these flakes create beautifully streaky (and thus wonderfully layered) buttery pastry. Despite my relative inexperience when it comes to pastry, I’ve used this recipe countless times now and it’s never let me down, that’s got to be a winner, right?

Here it forms the base of our galette. A galette is a simple fruit tart revered for its simplicity and forgiving nature; for this reason, it’s also considered to be a brilliant gateway to the World of pastry. I love these humble specimens because they are adaptable for any season, you can make them arty and beautiful or keep them entirely rustic, they deliver exponentially on flavour, and comfort… and best of all, they truly are brilliant if you need to bury yourself in a mindful bake.

I like to make two smaller galettes from the amount of pastry below although you could do one large one. Once rolled out nice and thin, I top the pastry with a thin layer of roasted almond frangipane, as well as a dusting of a cornflour/icing sugar mixture – together they contribute a wonderfully nutty flavour and act as barriers against moisture from the fruit, thus protecting the precious pastry from sogginess. The outside edge of the pastry is left bare and folded over itself to create a neat little lip/rim.

The fruit element can either be chucked into the centre or arranged artfully on top (I kind of love this bit, you can get really lost in arranging your fruit slices). It’s common to macerate the fruit beforehand but I recently learnt from Louis Thompson that this actually causes the fruit to leach even more liquid, instead, I do as he advises and add a sprinkle of caster sugar at various stages during the bake. The fruit tends to be a little tarter which I like against the rich frangipane and pastry, but most importantly it holds its shape much better and doesn’t leak everywhere. WIN WIN WIN!

If you’re like me and think pastry is something to avoid, join me in the world of galettes and I think you’ll end up being really chuffed with yourself! Happy Baking pals!

p.s. if you can’t find or don’t like apricots, you can try peach or plum for a similarly brilliant galette.

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I’ve actually been in a tremendously un-dreamy, anxiety pit again this week. You must think I’m completely nuts. I agree. This has been the status quo for much of the year, hasn’t it? The thing is, absolutely all of it stems from a complete lack of self-worth. I perpetually doubt myself: my ability, my resolve, my physical and mental strength. And it’s unstable ground to be resting on. Because any uncertainty, any curveball, any additional wavering doubt, sends me spiralling turbulently out of control.

Everything feels totally overwhelming, and too much to contemplate, even talking to people seems scary. I end up having panic attacks, every sensation in my body is louder: my heartbeat, my breathing, the churning stomach pain. The more time I have to think, the louder it all gets and I absolutely believe there is something dreadfully wrong… with me.

Anyway, Mum worked her magic as she always does, we went on a 2-hour trek on Tuesday; walked and talked the whole way. We got absolutely drenched by some notable downpour in the process, and I didn’t even notice, in fact, it felt like a form of therapy in itself, rain therapy. Olive wasn’t impressed, as you can imagine, a soggy marathon isn’t her vibe.

And then I returned home for some kitchen therapy and made a cake: layers of cloud-like vanilla sponge, sandwiched with strawberry compote and whipped chamomile, white chocolate ganache. It was all dressed in whipped vanilla cream and topped with strawberry jewels and flaked almonds. Like eating soothing summer air.

Baking, I’ve realised is like the best kind of puzzle for me to get lost in; I acquire the pieces, arrange them in order according to the rules, piece them together one by one, and create a tangible thing that I can stand back and marvel at. Even when things go wrong, I’m buoyed by the intrigue, there’s a new puzzle to solve so I can make it better next time.

Obviously, the anxiety doesn’t completely evaporate but it’s less suffocating. I’m made to think about something other than myself and my thoughts, I dissociate from the sensations. It’s all about ‘fixing the puzzle’.

I’m not really sure I have a conclusion to this recurring story other than to reiterate the fact that I recommend walking, talking and baking as forms of therapy for a mind that is in free fall.

I’ve also just made myself a cup of chamomile tea with one of those gorgeous chamomile flower tea bags. I made it in my favourite mug, and I added a tiny drizzle of Greek honey (it was on offer in Waitrose) together this combo, and the ritual itself, feels instantly soothing.

And on Wednesday, I read that magnesium is good for anxiety, so I’ve spent the past two days magnesium-maxing. Seeds, nuts, leafy greens, quinoa, oats, dark chocolate. Load me up.

And I’m practicing diaphragmatic breathing because part of the suffocating feeling is emanating from tension and subconsciously taking short, shallow breaths (I think). I hated it lot at the beginning because it feels strange and uncomfortable but once you get the hang of it, it’s actually remarkably calming.

And, when it’s not raining, and I’m not baking, I’m lying on the grass and looking up. This is multi-beneficial: it softens my rigid shoulders AND cloud gazing is another worry diluter, I find.

So… as I stand (or sit) now, I’m not feeling all that bad, and I’ll take that after what has been a tumultuous week… who knows what next week or tomorrow or even 30 minutes time will look like but for now, ‘not all bad’ is acceptable…

… and I still have a handful of GOOD BITS:

• NUTS, I’m literally nuts about nuts. Every time I walk past the nut jar at the moment, I snaffle one, probably 5, if I’m honest. If the peanut butter jar is out, I will inevitably dip into that too, and I’d be lying if I said I always used a spoon, sometimes, most times, I resort to a finger, it’s just more efficient.
  Yes, I’m so nuts about nuts that I’ve considered changing my name by Deed poll… to Nutty; it feels so on brand. Anyway, this week’s recipe below showcases nuts in a brilliant light: peanut butter cakes, raspberry jam, honey, yoghurt Chantilly, actually tastes remarkably similar to PBJ on toast, with a little side of creaminess. Absolute comfort perfection, I promise.

• Tennis, athletics, Formula One (it’s Monaco weekend which always feels extra special). All.very.verygood.

• Pastry. Don’t be afraid of it. Really, I’m just talking to myself here because pastry has always occupied some mythically terrifying place in my mind. From as far back as my Bake Off Days, I’ve felt there is so much that can go wrong. But really, it just shouldn’t be scary, ever! In fact, I discovered this week that it can be as mindful and mesmerising as cake and bread baking can be. And in rough puff form, it’s especially mesmeric. Topped with frangipane and apricots (a galette of sorts), it’s the perfect summer pie situation. Will endeavour to enlighten you on this at some point, maybe next week.

• I’m still knee-deep in Jilly Cooper’s Riders but I also just nabbed the 5th and final instalment of the Thursday Murder Club series for a bargain price! Can’t wait to dive into it next!!

• Clarkson’s Farm is back and of course I LOVE it; I also loved that the Hawkstone choir won Britain’s Got Talent.

• Sprinkles and pink icing and simple, simple vanilla sponge cake make everything feel a lot better. Please take note!! In fact, maybe I should share my recipe for sparkling, unicorn-sprinkled vanilla cake joy sometime, it has super powers, I’m quite sure.

• Quote of the week: “Desserts are important for survival. Dinosaurs didn’t have desserts and look what happened to them” (obviously this applies to cake/doughnuts too, right?)

OK pals, that’s us done, I think! One final word though… I’m acutely aware that I sound like such a broken record at the moment. And I’m quite sure it doesn’t make for the most entertaining reading, in fact, I’ve noticed a fair drop in my subscribers recently which sort of confirms my hunch. And it makes me feel bad, like… I’m just so sorry for the moans. The thing is though, I endeavour to always keep it real around here and currently, this is my real, I’m sure it will change soon but for now, this is me.

And mostly I just want to say a massive thank you (again) to those of you who continue to unconditionally support me. You may not know this but you’re keeping me going at the moment. And I feel indebted to you for that ❤️

Much love as always,

Steph X X X

Peanut butter, raspberry and honey yoghurt Chantilly mini cakes

For most of my childhood, I despised peanut butter. Then at university a switch flicked, and suddenly, I was its biggest cheerleader. Arguably the greatest driver to my sudden change of opinion was my discovery that all peanut butter was not equal, and actually, I just hated the highly processed kinds like Sun-Pat and Skippy; clearly, I was a food snob from a young age. As soon as I tried the pure stuff, my view of the peanut butter kingdom completely pivoted. So much so that now I consider myself a PB aficionado. As is well established, the greatest accompaniment to the rich, roasty, saltiness, of peanut butter is some form of jam, and in my view raspberry is best; it’s sweet but not too sweet, sufficiently fruity and with a little zip to cut through the richness.

Today’s mini cakes pay homage to this simple flavour combination. I make a simple creamed sponge with a portion of peanut butter as the fat source - fundamental here is the type of peanut butter, I use my trusty favourite, Manilife and for a more full-bodied flavour, chose the deep-roast smooth blend. The batter is divided into 6 approximately 3-inch round cakes - they’re cute beyond words.

The baked and cooled cakes are halved, and sandwiched with a homemade, not too sweet soft set (owing to the lower sugar content) raspberry jam - I like this neat or with yoghurt if I’m being a grown-up. I’m a believer that cake needs a little cream, always, so I also include a honey sweetened yoghurt Chantilly cream. Again, the yoghurt element imparts a little tang to offset the richness and sweetness. The cakes are decorated simply with fresh fruit, roasted nuts and any pretty flower bits from the garden.

For me these are the epitome of soul-soothing comfort. I’m not sure what you’re waiting for, time to get your bake on!

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And it truly has been SO sweet this week, hasn’t it? I mean, sweaty, and relatively sleep deprived (because sleeping in a sauna is never ideal), but everywhere and everyone has a glow, the worries fade a little, water never tasted so good (melon too), and butter is soft without intervention (a miracle!).

My favourite bits are the 6am coffee outside with the birds; sat on the wooden bench in the corner of the garden, the 7:30pm reading window (crucially, lying on the grass and swinging my legs like a character from Enid Blyton), alfresco dining: every meal outside, no negotiation, cold everything (Bircher muesli, salads, dips and picky bits, wine, fresh fruit, iced cream etc.), walks by the river and in the park, watching the bees dance across the clusters of white flowers on the pyracantha hedge along the side of the house, the smell of BBQ fumes in the air and the waft of sun tan lotion as someone walks within 10ft of you.

Admittedly there are drawbacks, I can’t really face much oven action in the heat which means baking has been limited, I’ve also spent most days feeling half slug, half human, and last night’s thunderstorm was like nothing I have ever witnessed… it sounded truly apocalyptic (actually terrifying! Also the reason I feel especially Zombified today… there are snails out in force this morning too which makes me wonder if it was in fact a mini apocalypse) but, like a flower, I seem to bloom when dappled in sunshine and sufficiently hydrated, so right now, I’m feel quite bloomy, long may it last.

As I mentioned above, I’ve been relatively restrained with baking this week. Nonetheless, sugar has been melted, eggs have been whisked and gluten has been developed as follows:

-Last weekend, I pumped out another focaccia, which btw, is an excellent bread solution at this time of year. No kneading, no effort, fridge it overnight, and if, like me, you’re up with the birds, you can have it baked before your kitchen becomes hotter than hell.

-I also whipped up a cute batch of mini peanut butter cakes, filled with raspberry jam and whipped cream… again, these were undemanding and, owing to their mini-ness, required minimal oven-on- time. You need to try them… soon, I promise.

-My other sweet fix was a single serve portion of chocolate mousse, made with just dark chocolate and an egg (I also added a trickle of oil and pinch of flaky salt but essentially, it’s two ingredients). It’s a doddle to prepare, can be fancy if you want it to be, and dare I say it, it’s relatively healthy? I’ve actually popped the recipe below for you to try… because, a bit like last week’s chocolate cake, it’s a chilled, Aero-esque, cure-all, I’m sure of it!

-And finally, I’ve spent the week playing with frozen things. Most notably, ice cream. Purists will tell me this isn’t real ice cream because it’s not churned and uses condensed milk as a ‘cheat’ to achieve that creamy, scoopable texture, but it looks like ice cream and tastes as good as, if not better than, ice cream so in my book, it’s ice cream (you know when you say a word too much it starts to sound all wrong? Semantic satiation, is it? That’s just happened to me with ice cream!). Anyway, I’ve shared recipes for 3 top tier ice cream flavours: Coffee, Marsala, toasted walnut/malt & caramel swirl/triple chocolate, below. They’re made from one can of condensed milk and a couple of cartons of double cream (plus extra bits for flavour, obvs). The recipes (if you can call them that when ingredients are essentially just combined and whisked) are the epitome of simple, mindful perfection. Even if the temp drops next week, do yourself a favour and stock the freezer up with this frozen creaminess, your future self will thank you if temps soar again.

MORE GOOD BITS:

• Riders (Jilly Cooper): you may be as shocked as I am that I am already 300 pages into Riders, can you believe it? Snail reader Steph has become a bookworm! Part of my voraciousness boils down to how excellent I’m finding it, dare I say it, better than Rivals! 11/10 for the first third!

• My mind is blown by this but apparently milk + fruit squash (ice cubes too) = a fruit milkshake situation… can someone confirm if this is true? My brain can’t really fathom it.

• Freeze your feta and grate it onto salads - salty snow!

• If, like me, your bed set up is simply bed/fitted sheet/duvet, and you like the feeling of having something on you at night, invest in a super lightweight sheet, it’s enough to feel covered (bogeymen won’t be able to steal you in the middle of the night) but not so much that you wake up suffocating and drenched in sweat.

• My latest bank-breaking food obsession: punnets of British strawberries, they are like SWEETS this year, if you are yet to break the seal, do so now, cram as many in as you can - you won’t be disappointed.

• Volcano coffee have released their summer blends: raspberry ripple and caramel crunch. Unsurprisingly, they’re excellent, like really good!

• Flahavan’s jumbo oats - I was staring at the oat selection in Waitrose last week, they didn’t have the Duchy ones I usually get which resulted in much internal debate. A gentleman was stood beside me at the time and clearly recognised that I was having a tough time making my selection, kindly, he stepped in to inform me that I must get Flahavan’s as they are the very best out there. Obviously, I did as I was told and bought them. I’ve had them before so I knew they were good but clearly, it’s been a while because I’ve sampled them in both porridge and Bircher muesli this week, and I can confirm they are the greatest: so creamy, SO comforting, so good!

• Elevated peppermint tea: take one peppermint tea bag and a handful of fresh mint (hopefully from your own garden), add boiling water from the kettle, allow to steep… then cool to just warm. So fresh, elegantly invigorating. Nice.

• If you're lucky enough to have elderflower bushes nearby, pick yourself a few heads and transform them into some mega cordial OR try this iced tea from Esther Clarke - all the natural deliciousness!

• Finally, echoing the wise words of my bestest, find a way to fill your head with unicorns and fairies and rainbows (baking and creating in general is a good place to start) and everything will feel lighter and brighter and generally better!

THE Magic mousse

(as I said above, at a pinch this is two ingredients but I’m not calling it two ingredients because I add a couple of faffy ingredients which makes it 4 ingredients so I would be lying if I said it was 2 ingredients… rolls off the tongue this name doesn’t it?)

Gently melt 30g good quality dark chocolate with 1/2tsp Extra Virgin olive oil in a heatproof bowl (do this in short bursts in the microwave or on the hob). Set aside for a moment. Separate 1 large egg (about 65g in shell) – place the white in a clean bowl, and the yolk in a small jug. Add the yolk to the melted chocolate – do it in a couple of stages - and whisk to combine. If it seizes, add about ½ tsp of boiling water at a time and whisk to combine – this should re-emulsify it. Next whisk the white and a pinch of flaky salt to a medium peak (I do this by hand with a balloon whisk, but you can do it in a stand-mixer if you wish). Add the egg white to the chocolate mixture in 3 stages, the first addition can be mixed in more vigorously to loosen, but the second two additions must be folded in gently to retain the air you have just created. Once combined, gently spoon/pour into a serving glass/bowl and refrigerate until set – a couple of hours should be enough, however, the longer the set time the firmer the set will be.

Ok friends, that’s us done. I do hope you’ve been enjoying this taste of Summer as much as I have.

Sending love and hugs as always,

Steph X X X

Your go-to Spring/Summer ‘26 no-churn ice cream trio

I usually hate shortcut recipes, and I suppose this does fall into that camp, but I also hate having unnecessary gadgets in the kitchen, I mean, who has room for a juicer, and an air fryer and a coffee machine and a microwave and an ice cream machine and a slow cooker/soup maker… the list goes on.

So, sometimes there must be compromise which is the case for ice cream, because it becomes a food group during the summer months, and thus I need it. I also like to have some autonomy over my ice cream flavours, so don’t like buying it all the time, thus I opt for the next best option… and, it really is pretty fantastic.

I’m sure you will all be familiar with this technique by now, but the simplest method of achieving something that resembles ice cream without an ice cream machine involves condensed milk and double cream. They are simply whipped together to create an airily light mousse-ish situation that once frozen remains scoopable.

The beauty of this recipe is that three flavours come from one can of condensed milk which means variety, and we all love a pick and mix ice cream situation, right?

First into the ice cream ring is coffee, marsala and toasted walnut. You can switch the Marsala for Amaretto or any coffee liqueur, but I quite like Marsala because it reminds me of Tiramisu. The booze also helps to keep the texture smooth and softer straight from the freezer (it’s essentially a form of anti-freeze, BIG WIN). I add toasted walnuts on top for a little crunch and as a nod to coffee and walnut. Delish.

Next up is a malt ice cream swirled with caramel - think mars bar ice cream - add chocolate chips and you actually would have a deconstructed mars bar-ish situation. The ice cream base comprises Horlicks (or malt powder) plus the condensed milk and cream. Beforehand, I make a soft caramel to swirl through the mixture as it’s spooned into a freezer-proof container. Leftover caramel can be used for drizzling too (love this kind of ‘leftovers’). DROOL.

Finally, there’s the triple chocolate. This one includes melted chocolate, cocoa powder AND chocolate chips for a deeply chocolate-y ice cream. It sets a bit firmer than the others so it’s best to bring it out of the freezer 10 mins or so before you want to tuck in, but it’s worth the wait because it really matches up to the proper stuff, IMO!

Right, waste no time, go get your ice cream on! Happy (non) baking! 💖

p.s. obv you could triple any of the recipes and just make a mega portion of your favourite… but also make them all because they’re really good! haha!

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I’m really quite angry with myself because I’ve been tremendously anxious again this week, stomach churning, breathiness, eye/head ache. The lot. Obviously, I have reverted to saluting lone magpies and must walk the long way around the car because in my head, these things ward off some of the badness or at least bring some semblance of comfort.

That said, it’s Thursday now and I’ve done a handful of things that I know to drastically improve matters:

• This morning, I got up and baked a variation on my trusty chocolate cake. It’s a cure-all and I’m popping the recipe below for you ALL to try because it’s a doddle to make and will dig you out of almost any unwelcome mood. I have proof.

• In between the chocolate cake bake, I made a ‘new and improved’ version of porridge bread… I’m delighted with this one, its defo gonna become a staple, I think, the texture and flavour is perfection, in my view. I must jot it down for you.

• I washed my hair after lunch because it felt heavy, do you get that? Where it’s not especially dirty, just weighty with the stress you’ve oozed into it, a good wash resolves that in an instant, I find.

• And remarkably (remarkable because I’m actually so lax with this task), I’ve just changed my bed. Dreamy! Plus points: I actually did buy a pillow - 2 in fact, for £12 from M&S - because having mentioned it last week, I worked out mine was about 10 years old and I’ve no idea what pillow etiquette is (it falls into the ‘how often one should change one’s toothbrush head’ camp) but instinct tells me that 10 years is potentially around 5 years longer than the general recommendation. (Ooops). I’m now overwhelmingly excited about jumping into bed tonight.

So, I suppose not all bad. Maybe this is the promise I need for a good weekend and subsequently week ahead. Fingers crossed.

Actually, the other promise we have on the horizon here in the UK is some warmth. FINALLY. Goodness knows how long (or short) this spell will last, the weather app reckons a week at least, but let’s grab it with both hands, I say. Time for an ‘at home’ holiday (when time allows). Outdoors from dawn to dusk. Squeeze every last drop of joy from it that you can.

If I’d had my finger more on the meteorology pulse, I’d have anticipated the strength of the El Niño developing in the Pacific and be on hand today with some summer-suitable ‘bakes’. Fresh, cooling, creamy, deliciousness that requires minimal oven action but delivers maximal sweet joy. But I didn’t, so I’m not.

Although I’d argue that both my chocolate cake and teacake recipes (keep scrolling) deliver comfort in spades and neither are TOOOOO onerous so hopefully you’ll still consider trying them at some point this week, otherwise, bookmark them for the next rainy weekend?

And next week, we’ll delve into something with a little more summer zippiness, I promise.

Other gloriously good bits

• The remaining baking bits:
  A delicious brown butter sour cream cake topped with chocolate ganache, a riff on Sophie Bamford’s choc chip snacking cake here - it was great, would highly recommend, with or without the chocolate chips in the batter.
  Also, had a stab at a strawberries and cream meringue roulade (almond topped vanilla meringue filled with lime macerated strawbs and yoghurt Chantilly). This left me confused, because the meringue ended up flattening a LOT when I rolled it which felt all kinds of wrong but having studied Ottolenghi’s version of a meringue roulade, which looks similarly condensed, I’m wondering if it is in fact correct? I kind of loved it too because the meringue was super chewy which was a great contrast to the swoopy, soft, creaminess… And Shirley down the road seemed mightily impressed so maybe I just accept the condensation (I know this isn’t the right word, humour me) and share it with you anyway???
  And, bubbly overnight focaccia: dimpled, airy, salty, oily goodness. I’m making this again post haste, it’s a summer essential that always brings me endless joy.
  Finally, I mentioned them above but my main feature recipe this week is the most superb soft wholemeal buns, which you can adapt into teacakes with just a handful of additions. If not this week, you must try them at some point, I think they will turn almost any bad day around!

• The Wysteria outside the lounge window is positively rampant, as it always is at this time of year. We can no longer see through the window and the room is essentially dark as it’s obscuring the light, but I’m not at all mad because it looks utterly resplendent, and smells sweet and spicy and full of vigour.

• Also, the sky at night, that powder blue with spots of pinky, amber, breathtakingly beautiful!

• I’m now onto Mums old copy of Jilly Cooper’s ‘Riders’ which is especially ambitious for me given that it’s 900+ pages of tiny font and I’m a terribly slow reader. Will report back in about a year, I suppose. I will say though, that even at my snail’s pace, I’m already LOVING it!

• Some misc thoughts: I want to learn pasta making in Italy, study illustration (a degree?), learn to sew (still) - maybe knit too (also still) - and try yoga again. Can I do them all… at once?

• Some new foodie fixations: milled flaxseed, apricot everything (dried and fresh), Jersey Royals: the only potato that I will be eating over the next few months, I buy the dirty, gnarly, all-shapes-and-sizes, ones because they taste immeasurably superior, hazelnuts: my current no.1 nut, I hear they are an especially decent source of soluble fibre which nutrition gurus seem hot on atm, so they get extra good points, M&S’ avocado oil spray, dark, dark chocolate (75%+++).

• Have you heard of this Merwave wavy hair product brand? It looks exceptional! I might have to try it.

• Le Bijou Rosé wine from Waitrose… just the Summer sunshine tipple. You can buy it in half bottles which is a big plus for us because we’re so lightweight that half a glass a night will do us nicely!

• A final thought… it struck me recently that so many people slip into the mindset that age is a barrier… and that saddens me. I’m firmly of the belief that age is simply a mindset, there is nothing to stop us from chasing a new dream, pursuing a new path, being the strongest, fastest, happiest version of ourselves, at any stage in our lives. My point is this: don’t ever feel, or be made to feel, limited by how old you are. BELIEVE in your blossoming future.

OK, I’m chaos this week… next up, is the chocolate cake recipe - written a bit scruffily but I’m hoping you can follow it ok…

Your cure-all chocolate cake:

Preheat the oven to 180C/160C fan. Grease and line the base and sides of an 8 - inch round cake tin.

Sift 40g cocoa powder and 175g sugar (my preference is soft light brown or Muscovado) into a large bowl. Add 1 tsp of instant coffee powder and a pinch of flaky salt. Pour 100g boiling water over this mixture and whisk thoroughly, with a balloon whisk, to combine. Set aside whilst you prepare the remaining ingredients.

Combine 120g of plain flour, 1 tsp (5g) of baking powder and 1/2tsp (3g) of bicarbonate of soda in a separate bowl, set aside.

In a large jug, combine 1 large egg, 85g of full fat dairy (sour cream is my preference, but full fat yoghurt/buttermilk also works), and 90g oil (I use a light olive oil, but any oil does the trick), whisk with a balloon whisk until homogenous.

Add the contents of the jug (the egg/dairy/oil mixture) to the cocoa powder mixture. Whisk to combine. Sift over the dry ingredients and gently mix with your balloon whisk until no pockets of flour remain. Pour into the prepared tin and transfer to the oven. Bake for 30-35 minutes or until a skewer inserted comes out clean. Once baked, leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Once cooled, measure 100g of double (or heavy) cream into a saucepan, add 10g sugar (or honey/golden syrup/barley malt extract), and a pinch of flaky salt. Place over a medium heat until steaming hot – stir periodically. Meanwhile measure 100g good quality dark chocolate into a heatproof bowl and add 10g cubed room temp butter. Once the cream mixture is steaming, pour over the chocolate mixture. Leave to sit for 1 minute then whisk from the centre until smooth and glossy (if some lumps of chocolate haven’t melted, you can place over a pan of barely simmering water for a few seconds to add a bit more warmth and help the mixture emulsify. Leave the mixture to cool a little, it can still be very slightly warm (and pourable) but not hot.

Pour the glossy ganache from above over the baked cake and smooth to level – let it run down the sides for a rustic finish. Add a scattering of toasted chopped hazelnuts around the outside circumference of the cake. Slice and serve in fat wedges – microwave for about 20 seconds for the ultimate puddling chocolate cake situation.

Happiness guaranteed.

And that my loves, is us caught up, I think! I must dash anyway, because I need to mow the lawns… lawn stripes are my Summer wheelhouse!

Much much love and hugs to you all,

Steph X X X

p.s. Do tell me your news, I so love to hear it!

Lightly spiced wholemeal and apricot teacakes

Based on my limited research, cake is the most universally appealing bake genre. For me though, bread almost always trumps everything else… so today, I’m bringing you one of MY ultimate comforts - I’m just sorry if it doesn’t quite live up to the heady heights of cake!

Teacakes in particular remind me so much of my grandma and when I think of her, I instantly feel like everything is going to be ok, you know?

Now, this recipe can be executed in one of two ways, you can either make the dough plain and enjoy the baked buns filled with your fave sandwich filling or have them as a dinner accompaniment. Alternatively, you can add some spice and zest and teacake-ify* them.
*Just to be clear, the teacakes I’m referring to here are the bready kind - not too dissimilar to a hot cross bun but lighter, and served year-round, winner!!!

What I love about these buns is that they’re SUPER-soft, yet nutty and wholesome with around 27% wholemeal flour. They’re sweetened with just a little honey/malt and enriched with both oil and butter for a balance of supple softness and flavour. I also incorporate a tangzhong for lasting squishiness and ultimately a longer shelf-life.

The teacake version includes a little spice in the form of cinnamon and mixed spice, as well as both orange and lemon zest for zesty freshness.

Either way, they’re uncomplicated, yet FULL of flavour, light, tender, the ULTIMATE comfort, IMO. I love them fresh, spread with butter and enjoyed with a side of cheese at lunchtime, but they’re devilishly good a day later, toasted and dripping with salty butter.

Oh and one more thing, I’ve shared the ‘recipe’ (if you can call it that) for a honey butter which I recommend brushing over the plain baked buns, in particular - it’s WILDLY addictive.

I do hope these beauties bring you as much joy as they brought me this week! Happy baking pals!

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Some weeks just feel like they’re set to try you, don’t they? On Tuesday I learnt that the magazine column I write each month is being suspended due to cost cutting. I get it, of course, the current economic climate is bleak, but it felt like a heavy blow, mainly because it’s an honour and privilege to do it, but also because every penny I scrape in each month is precious.

Also on Tuesday, I discovered that I’d run out of my prescription which I tried to reorder and couldn’t. I’ve spent the week wrestling with my doctor’s surgery to get an appointment so that a doctor can prescribe it again. I’ve found the whole palaver incredibly stressful and anxiety riddled. So much so that my insides haven’t stopped summersaulting. It’s still unresolved so that fun rolls into next week.

I’ve been rained on quite dramatically at least 5 times in the past 3 days which is possibly five times more than the whole of the winter. The weather app tells me it currently ‘feels like 1°’ which is similarly shocking for May. AND I’ve just realised that my coat smells like wet dog which is delicious.

And so, I’ve done the crying thing quite a bit in response to the slightly wretched sequence of events… which I know is a silly reaction given that these things really aren’t that big of a deal, but here we are… with soggy Panda eyes.

It’s ok though because I just watched a video about an orphaned Hippo called Bumpy. Have you seen him? He’s been rescued by the Kenyan wildlife trust and apparently, he loves a cuddle. I’m smitten.

And Olive* weed on a bit me when she greeted me this morning which made me feel loved.
*my dog, for anyone new around here.

And I picked up a punnet of new season apricots in the Co-op which feels exciting. I will bake them with a little brown sugar, cardamom, some orange juice, maybe a splash of Amaretto too, and have them on porridge, what a treat.

And I’m OBSESSED with Stanley Tucci’s second series of ‘Tucci in Italy’. His passion for food and social connection is infectious and reassuring and utterly heartwarming. There is a brilliant short piece/interview with him on the BBC here too. The take home message for me … that diversity and imperfection, particularly when it comes to food, is of paramount importance. Wise, WISE words.

AND… the weather app tells me it’s getting warmer and sunnier next week so let’s just hope that’s true, hey?

In other (pointless) news:

• I’ve decided that I absolutely need one of those Scandi cheese planes/slicers.

• And possibly a new pillow.

• And a Robert’s radio.

• And I think Apple may have modelled one of their new emojis on me. The one with a smiley face and large, bulging eyes looking upward, that looks like it’s been taken with a fisheye lens. Apparently, it represents feelings of extreme shock, surprise, panic, or being overwhelmed; in other words, ME!!!

• And I just listened to ‘Three little birds’ (Bob Marley) and felt at least 41% of the anxiety literally evaporate from my body.

• And I’m still repping my mashed avocado (ft extra bits - see last week’s newsletter), on slightly oily toasty bread. ‘All Things Butter’ Cottage cheese is my other go-to atm, it’s absolutely worth the hype, btw.

• And I’m currently thinking a lot about garlic bread (weird given that it’s 7:45am). Specifically, the bake-at-home baguette style GB’s, filled with pats of garlic and parsley butter, that were ALL the rage during my youth… I need them back in my life, maybe reimagined (homemade, yes please!).

… on reflection, an interesting hodgepodge of thoughts, really!

Baking wise, I made a groundbreaking discovery this week: that I overcomplicate a lot of things, SHOCK! haha! In particular, I’ve been playing with creamed sponges and so far, have concluded that the food processor may be my best friend - I’ll share my conclusions on this at some point.

Cakes this week have thus been aplenty: first, a brown sugar, vanilla sponge with whipped, milk chocolate ganache, blackberries and almonds. Then a vanilla sponge topped with whipped white chocolate ganache and strawberries.
Somewhat inspired by the Sicily episode of Tucci in Italy where he eats the iconic Sicilian dish of a blood orange and fennel salad, I’ve just made an orange, EVOO and toasted fennel loaf cake (literally just, it’s in the oven as we speak). Obviously, I’m missing the fundamental ingredient here - the blood oranges - but it smells phenomenal which is promising, nonetheless.

I also made some super delicious teacakes (of the bread variety, not the chocolate-y type!) - with a wholemeal tangzhong, a little spice, citrus zest and Earl Grey-soaked fruit. Perhaps unsurprisingly, these reinforced my absolute devotion to bread. They happen to be just as brilliant without the spice/fruit/zest, simply a soft wholemeal roll, either for sandwiches or as a dinner roll!

And finally, I made another rendition of the Honey, Muscovado custard tart that I mentioned last week. I’m sharing this one with you today, a) because you just HAVE to try it and b) because it’s so full of comfort and I’m absolutely certain it will turn any frown upside down. HURRAH!

THE EXTRA GOOD BITS:

• RIVALS!!! I gave you the heads up about this last week, but now I’ve watched it, and I can confirm it’s SUPERB. I’m actually quite obsessed, even have the Rivals themed Steak Diane Crisps from Waitrose… despite the fact that I really don’t love flavoured crisps (lol), I’m a committed fan!

• Bit rogue but I also watched the Jamie Vardy documentary (on Netflix) on Thursday evening and I was surprisingly gripped! Even if you hate sport and football, it’s an incredibly inspiring story.

• Too much sport. I know, too much doesn’t exist when it comes to sport, but there has been much on and there is a lot incoming… Golf (now), athletics, tennis, the Indie 500, F1 (the Canadian GP). I think I need an itinerary and adequate nutrition/fuel to get me through it all.

• I must admit, I don’t engage that fiercely with Eurovision, but you can’t help but get dragged along with the razzamatazz of it all, hey?

• ‘True Dates’: these have been doing the rounds on social media, and I saw them in our local garden centre on Wednesday, so I picked up a packet. My verdict is that they are mind-blowing, totally worth the hype; quite brilliant. They remind me of all the BEST sour sweets I ate as a kind. But not sweets. Dates. Natures candy. Astonishing.

• Tracklements condiments: currently very into their Dijon mustard, but also used to LOVE their chilli jam, must get another jar!!

• Hackney gelato: Friends, I need your help, I spied two new flavours in Waitrose, and I can’t decide which to get: do I get Amarena cherry cheesecake or pistachio? Life choices can be tough sometimes, can’t they?

• BOOK UPDATE: I’ve just finished The Honesty Box by Lucy Brazier - it’s a delightful read. Not only does Lucy write beautifully about her garden, her magical honesty box endeavour, and the surrounding Dorset landscape, she also provides a very raw and honest insight into being in a relationship with someone who is neurodivergent. Would really recommend!

And that my friends, is the week in a nutshell. A bit wishy-washy, I’m sorry! I do hope you all had a good one, and if not… the only way is up, hey? Onto the next, we got this!!! 💖

Huge love and hugs as always,

Steph X X X

Honey, Muscovado Custard tart with wholemeal spelt and almond pastry

I can’t quite put my finger on why I find custard so cheering. Is it a universal truth? That custard makes everything better. Like Calpol but without the paracetamol, and obviously considerably tastier. It’s reassuring, and warming (even when it’s cold), it soothes and satisfies and do you recall me telling you about Leslie Lemon? The 106-year-old who attributed his long life to custard. Obviously, it’s an elixir of life.

In tart form, custard can feel scary, I think. From shrinking, overworked pastry to unset or worse still, rubbery custard that cracks on setting, it seems like things to be avoided, not embraced.

But I’m here to tell you, (as the most terrified human in the World), that custard tarts must not be feared. As with everything, practice makes perfect, you learn from each experience: about how to handle pastry dough and prepare the custard. You learn more about the ferocity of your oven and your hands understand the artistry, much like learning how to write when we are children, technique develops with practice… but, with some tips and tricks, I think you can produce a quite mesmeric custard tart without much experience.

Starting with the pastry, I make it all in a food processor, it’s unfussy, and works. My top tip here is to use clingfilm to help you bring your pastry together into a ball having roughly mixed it in the food processor. This minimises extra handling and keeps it as cool as possible. The dough is then rested and rolled out between two sheets of baking paper (or between sheets of clingfilm), again to minimise shrinkage which can result if extra flour is used when rolling. Once in the tart case, it’s chilled again, then blind baked, sealed with beaten egg and baked again until super biscuitty and golden.

The custard element is a variation on the infamous Marcus Wareing custard. It’s heavy on egg yolks, not too sweet and sufficiently rich and creamy but not cloying.

What makes my version unique is the combination of honey and Muscovado (inspired by a custard tart I saw by pastry chef extraordinaire Kelly Cullen). The honey imparts floral sweetness which blends perfectly with the warming caramel notes that come from a touch of light muscovado sugar.

Preparation of the custard shouldn’t seem scary, but it is important to follow a few important steps for a smoother end result. Cream, milk, honey and a portion of the sugar are heated gently to about 80-85C, the sugar should melt in the warm cream and the mixture shouldn’t boil. This is poured over the egg yolks/egg (plus remaining sugar) in stages to prevent curdling - the mixture should be whisked continuously during this ‘tempering’ stage BUT… you don’t want to incorporate too many bubbles, so, whisk without vigour my friends.

To further reduce the likelihood of a bubbly custard, you can leave it to settle (covered) for about 30 minutes - longer if you want, you could pop it in the fridge overnight if that suits your schedule better. Just be mindful that this custard should be around 40C when it’s poured into the tart shell so you may need to gently reheat it over a Baine Marie before using if it has dropped below this temp. I found this extra step dramatically improved the texture of my baked tart - good to know, hey?

The bake is the hardest bit to judge and honestly, I doubt myself with it EVERY time. From experience, it’s done when it’s more wobbly than you think. Imagine a soft, wibbly jelly, that’s what you are aiming for… timing for this can vary drastically based on precise oven temperature, tin size (including depth) and exact temp of the custard when it goes into the case to bake. Bearing this in mind, you do have to use some intuition… at a push, you can temp check it using a digital thermometer (the snazzy infra-red ones are best for this so that you don’t end up with an unsightly stab wound in your baked custard), it is done when it’s at about 80C - carryover cooking will take it beyond this temp when it’s out of the oven). It must then be left to cool completely before being sliced.

And there it is, a quite majestic custard tart… and maybe my new favourite flavour rendition!

Let me know what you think! Happy Baking pals!

p.s. I suggest a deep-ish 8-inch fluted tart tin here, but the pastry and volume of custard will stretch to a 9-inch, I think. Just make sure you fill your pastry case as much as you dare for a more dramatic slice!

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It’s cold and grey again. I’m not sure why it surprises me; this is the UK we’re talking about, and it’s May which has a reputation for being ‘unpredictable and unsettled’ according to the Met Office. I shouldn’t expect any different. But I do, last week was vibrant and warm and spirited. This week has been dreary, and lacklustre and chilly (coat weather, no debate).

I’ve decided that May and I have a lot in common (unpredictable and unsettled!). One minute I’m flying through life; I can do anything; cartwheels and quantum physics! The next I’m needlessly grouchy, a bit flat and every time I bend over, my back asks why, and my hip clicks as if it’s tutting at me for such an audacious manoeuvre. Annoyingly, I’ve spent the past few days back in the latter camp.

I got up with the birds this morning though and made Octavia Lamb’s marmalade chocolate chip loaf cake - the one I mentioned last week - and I must say, I feel immeasurably better for it. You guys know I have an insatiable fondness for loaf cakes, preparing, baking, admiring, and then eating them. But there is something especially satisfying about this one. From browning the butter to hand-whisking the egg whites until frothy, it’s all incredibly meditative. Precise, focussed, methodical on one hand, whimsical and romantic on another. I had a taste of the raw batter, and it transported me back to breakfast at my grandpas before school; granary toast dripping with butter and sticky with marmalade, a true Proustian moment. The baked loaf smells nutty, toasty, sweet… all the good things and a glossy marmalade facemask gives it a glorious glow-up. I just sliced the still-warm loaf and snaffled a fingers-worth as a pre-breakfast amuse-bouche, it’s everything I envisaged it to be and more. Like marmalade on buttered toast… in cake form; tender, moist packed with flavour. A million out of 10. You absolutely MUST try it.

Yesterday required cake too. Chocolate, no less. Emily and I were chatting earlier in the week and we both violently agreed that foul moods demanded chocolate and so I set to work, needs must and all that. I opted for a simple, intense chocolate, buttermilk and rye sponge (a one bowl - ish- number), and paired it with a rich truffle-y ganache scribbled over the top, half a raspberry per square gilded the lily. It really was an LBD cake, uncomplicated elegance, with meteoric antidepressant effects. I’ve said it countless times before: chocolate (cake) fixes a lot of things.

Though not the Le Creuset ramekin I just skittled across the floor (sob). Safe to say that’s met its match. How is it that tiny pieces can travel so far? I seem to have re-entered a clumsy streak of late. I’m down a saucer, a mug and a ramekin thus far. Let’s hope the bad luck only comes in threes, hey?

I forgot to mention above, Octavia’s loaf requires a glut of egg whites. Now, if you’re a pro baker (who’s pumping out glorious custards and ice creams non-stop) this should be a welcome scenario, but I’m no pro so I had to find a way to generate my egg whites. Cue an emergency custard tart. Another bake with spectacular comfort qualities, don’t you think? This one comprised a Muscovado honey custard encased in my favourite digestive-y spelt pastry. To be honest, I approached it pretty recklessly, its purpose was largely driven by my need for the egg whites. However, I think it may be my new favourite way to custard tart, the texture of the custard is siLLLLLky-smooth, and the floral sweetness is thoroughly addictive. I will make notes for you to try it, I think you’ll like it.

Slight tangent here, but I must quickly say… I was a bit worried after I posted last week’s newsletter that I possibly came across quite obnoxious, and arrogant in telling you about my various baking triumphs. In fact, I often worry that my excitement for this sport (the baking sport) comes across as conceited and pompous.
The thing is, it thrills me. And I express the excitement here because I want to share it with you. I want you to experience the same awe and wonder and joy.
Despite having near enough 8 years of experience in this industry now, I still feel that childlike amazement with each new bake. I will never not marvel at the transformation of inedible dough into glorious, delicious bread, similarly a perfectly uniform cake crumb that balances fluff/tenderness and flavour makes me squeal with pride. I experience the same degree of satisfaction, the same buzz, the same ‘OMG MUM LOOK WHAT I DID’ every time I bake. I hope that never leaves me, and I share it with you because I desperately want you to be able to revel in your own version of baking glee. Does that make sense? I do hope so!

Anyway, back to the week: the weather may have been ropey, but nature seems undeterred. The Clematis is out on the back fence, it’s largely concealed but the regal purple flowers are just twinkling through the dense greenery, they’re dazzling. And, on walks, I keep catching strong whiffs of nature’s vitality. Lingering wild garlic, wisteria, and a new plant to me: Euphorbia (whose flowers smell just like honey!!). Our latest walk, down by the river and back up through the housing estate, was breathtaking too - so much colour and alive-ness for the senses to drink in!

AND… MORE GOOD BITS

• Most importantly… a humungous Happy Birthday to Sir David Attenborough. Thank you for all that you have done and all that you continue to do, you’re an inspiration to us all!

• Amandaland is back, I haven’t watched it yet but it’s on the list, Stanley (Tucci) is returning to Disney + with more Italian adventures, and everyone please stand for the return of (one of) TV’s GOAT series: Rivals! It’s back for its second season next week, I believe, and I CANNOT WAIT! EEK!

• This week’s wonderful human encounter was with Sally.from.the.gym… she tells me I have a ‘Doppelgänger’. She was watching Bake Off on TV last night - she’s not a baker but thoroughly enjoys watching the show; it relaxes her. There’s a girl on the series she’s been watching who looks exactly like me, not me, she says, obviously, but the spitting image, she adds that she’s brilliant (phew!). I asked her why she thinks it’s not me, and she says I sound a bit different. The lady (Hannah) on reception (who knows it is in fact me), is corpsing as she listens to the conversation unfold. I’m not quite sure what to say next, I wonder whether to do what the Queen would have done, ‘Oh, she lives just over the road, I’ve heard. You know her, don’t you Hannah?’. But I don’t, I eventually tell her that it’s me and it all gets quite lovely after that, we chat about her African holidays, her love for Steve Backshaw, and the yoga class she’s about to attend… she’s also thrilled that our chat means she doesn’t have to bother with 20 minutes on the cross trainer (JOY ALL-ROUND).

• Delighted with the result of last week’s F1 race - Kimi Antonelli is fast becoming my new favourite driver, plus he’s Italian and Italian’s get bonus points for being so damn cool!

• Tony’s Chocolonely have some new bars out, I see. They’re ‘filled’… with gooey salty caramel and hazelnut praline and milk chocolate ganache! The ganache filled one looks right up my street, like Lindor, me thinks? Must try!!

• Do this: mash the flesh of an avocado in a bowl, add a good squeeze of lime juice, salt & pepper, about 1/2 a small red chilli finely chopped, approx. 5 cherry tomatoes (chopped up small) and a small handful of roughly chopped fresh coriander. Mix well. Add to everything!

• Mistake bread! Accidentally added way too much water to a recipe for some soft rolls last Saturday… had to pivot (FAST) towards ciabatta instead and created something quite marvellous. Slightly milky, honey ciabatta loaves, great for lunches, paired with butter and cheese, boiled eggs and all the good salad-y bits! Moral of this story, never give up!!!

• My feature recipe this week, and possibly the greatest ‘twist-on-a-classic’ I’ve produced in a while, is a Cherry Amaretto Tiramisu. Our friend visited for a couple of days this week and I made this for us to have for dessert each night. Now, I know that tiramisu shouldn’t be messed with, because it’s MARVELLOUS - just the way it is (much like Bridget Jones) - but I tell you what: switching to Amaretto (from Marsala) as the booze element, and nestling some Amaretto soaked cherries, plus a dusting of cocoa powder throughout the layers, takes this dessert to another level. Not better, because the classic is perfect - of course, but an outrageously decent alternative. It’s a sort-of Tiramisu - Black Forest Gateau hybrid, I think… stunning! You absolutely HAVE to try it, if you want, obviously!

OK my sweets, that’s all my news for this week, I think. Do tell me yours, I so love to hear it!

So much love and hugs,

Steph X X X

Cherry Amaretto Tiramisu

Literally translated, ‘Tiramisu’ means ‘pick-me-up’ or ‘cheer-me-up’, which feels particularly apt in a week where I’ve needed a bit of a pick-up.

I also believe it’s the ideal dessert to knock up if you have guests; it’s a ‘fuss-free, prep in advance and then don’t think about it until you come to serve’, crowd-pleaser that’s fitting in any season; it’s as good on Christmas Day as it is at your next summer BBQ. I must add, it’s also an especially good meal replacement during a heatwave; you can viably eat it for breakfast, lunch and dinner, just pop a vat of it in the fridge and be on hand with a spoon as and when you desire.

I don’t need to sell the idea of tiramisu to you. I mean, what’s not to love about cake soaked in boozy coffee and layered with moussey custard mascarpone cream and dustings of cocoa powder? Its childhood nostalgia meets adult sophistication. It’s invigorating yet comforting. It’s the convergence of simple charm and refined elegance. It’s so typically Italian… so absolutely perfect!

Despite my general belief that classic recipes shouldn’t be messed with, I’ve thrown caution to the wind somewhat with this rendition, fusing the great elements of Tiramisu with notes of Black Forest gateau.

The base recipe is one I’ve used for a few years now, I think I came across it on Instagram during the good old lockdown days, it’s simply sponge fingers, soaked in coffee + booze (Amaretto in this case), layered with a mascarpone mousse made from just eggs, sugar and mascarpone (no double cream please and thank you) and cocoa powder to finish. The only step I’ve added over the years, is to gently heat/cook the egg yolks over a bain-marie before whisking, I find this provides a little extra stability for the mascarpone mousse.

This week I tried using homemade lady fingers and whilst I LOVE the idea of homemade everything, I don’t actually think it’s worth it here - homemade sponge fingers are much more absorbent than shop bought equivalents, and thus, they make you vulnerable to ‘over-soaking’ (I experienced this and whilst it’s inoffensive, it can all get a bit soupy which isn’t ideal) plus, the flavour/texture of the sponge is lost.

The major switch up here is the addition of cherries; cooked with a little sugar and amaretto before being left to marinate overnight. The cherries are strained from their juices before assembly and dotted between the layers of coffee, Amaretto-soaked sponge fingers and mousse, I also add an extra dusting of cocoa powder between each layer. As I mentioned above, this chocolate, cherry combo gives it a real Black Forest slant… it’s really quite epic!

If you love Tiramisu… and Black Forest Gateau, (or even if you don’t), you must give this a go - it really is quite special (I’m sounding arrogant again, forgive me!).

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Firstly, good morning all. How are we? It’s been properly warm in Chester this week. I’ve really got to work on my tan lines and everything. Although, I seem to have comedically misjudged the sun’s strength vs. my rate of tan so I’m currently sporting a golden glow from the front, whilst resembling Casper (the ghost) from behind. Typical.

I know I keep mentioning it, but I must once more; nature is really bursting forth as we speak, isn’t it? SO vibrant, so energetic, a sheer joy to witness. I have hundreds of photos on my phone - from this week alone - capturing the beauty. I just want to hold onto this time of year, it feels so precious.

Speaking of precious things, did you tune into the London marathon on Sunday? And did you subsequently find yourself immersed in (and sobbing at) the most uplifting stories/videos from the event being shared across social media? In a world full of doom and sadness and hate and badness, it was, it is a breathtakingly beautiful thing to witness, I think. The ubiquitous sense of community, camaraderie strength and support among people is thoroughly inspiriting. Moreover, we saw history made by way of Sebastian Sawe smashing the 2-hour barrier in the men’s elite race. An unfathomable achievement, history made. The trick, I hear, is 2 slices of honey on toast pre-race and those snazzy adidas trainers - I’m onto it. Me next year, surely?

The closest I got to a marathon this week was a courtesy 8km run on the treadmill on Sunday and subsequently a week-long baking marathon of epic proportions. I actually haven’t stopped. Which is typical of me when I’m feeling more myself. I run at everything head on, my mind is constantly whirring with ‘ingenious’ concepts, I have to try everything that comes to me. NOW! No time to wait! It’s a sport; frenetic like tennis, but with all the mindful properties of yoga… plus the added bonus of an edible reward at the end. GENIUS (or madness, one of the two!).

• On Saturday I bagel-d (peak mindful bread baking).

• Sunday morning was a re-run of the lemon & blueberry cream cheese Swiss roll, now perfected and yours to try today (keep scrolling for that whimsy beauty). And in the afternoon, an orange, cardamom, pistachio ricotta cake (topped with a caramelised honey whipped cream) - in response to a ricotta emergency; specifically, the urgent need to use up an already v. out of date tub (the remainder ended up in pasta on Monday - NO WASTE IN SIGHT!).

• Monday (yes, we are only just at Monday), there was preparation for some granary rolls using Shipton Mill’s light malthouse flour and an alternative instant yeast - incidentally, my yeast transition, from Allinson’s to Mulino Caputo, has been a total game changer: I’ve experienced a better, quicker rise, more consistent results & improved flavour, I would mightily recommend!

• Early Tuesday the aforementioned rolls were baked (delicious) and immediately backed up by a wild urge to make a coconut and lime loaf cake - don’t ask where this idea popped up from, but obviously, it had to happen at once. (Luckily) it turned out to be a quite triumphant impulsive decision; a harmonious balance of tender, dense, moist, delicate, zingy, creamy and coconutty, lovely stuff. It received a little lime syrup drizzle for extra zesty moisture, and I topped it with a veil of blackberry icing for some understated elegance. Quite majestic, really.
  As if that wasn’t enough, Emily had sent me her malt loaf recipe to try… and having trekked halfway across Chester for Malt syrup mid-morning (why is that stuff so hard to get hold of?), that had to happen forthwith too... GOOD GRIEF this thing was/is sublime, made with some nutty wholemeal flour, pureed prunes and dates, & plenty of malt, exquisite! And, Brucie bonus, it gets better with age - day 3 it is OFF THE CHARTS. (Incidentally, she is planning to share this in her newsletter soon, so malt loaf fans - actually, even malt loaf sceptics - keep your eyes PEELED for that!)

• Wednesday I woke up feeling like I had just run a marathon, evidently my maniacal baking had taken its toll. I still managed some pitta and prepared a toasted oat porridge gloop for a ‘tomorrow’ plan.

• Thursday… the tomorrow plan (now a today plan) was executed: toasted oat ‘porridge’, honey, butter rolls. Actually, one of my favourite things from the week. I love most bakes, of course, but bread will always be my no.1. I desperately want you to try these rolls, incidentally, but I worry that they are not ‘exciting’ enough. Tell me, are people (you) excited about basic bread?
  And then I whipped up a batch of my ‘house’ granola - we have a friend visiting next week so supplies needed to be topped up. Incidentally, I have been adding 15g of linseeds (soaked in boiling water) to my granola for some added clustery crunch factor and enhanced nutritional benefit - would recommend.

• Friday is yet to happen - because it’s currently Thursday afternoon - the plan is to bake lady fingers - to be used in a Tiramisu-ish pud next week (also for the friend visit), if it’s good, you may also try it next week, we’ll see.

So, you see, it’s been quite a hefty schedule, the butcher, fishmonger and neighbours have been well catered for, and my Kitchen Aid needs a rest. Incidentally, the Swiss roll ranked highest of this week’s assortment amongst my testers, so take their word for it, not mine, and give it a try if you’re in need of a spot of baking therapy!

More Good bits:

• After the adrenaline of marathon morning, I was WELL ready for a gear shift and a dose of Attenborough come Sunday evening. The big discovery from this ep was that female tawny owls ‘twit’ whilst males ‘twoo’. My head nearly fell off when we were told this. Aren’t animals so bloomin clever?

• Nettle tea update - people in the interweb claim it’s good for Hay Fever sufferers. I don’t usually suffer too badly with Hay Fever, but I want to head it off at the pass if it strikes this summer (especially given the recent sinus issues I’ve had)… so, I bought some pure Clipper Nettle tea. Verdict: it smells like a swamp - truly hideous, in the realm of kimchi in terms of potent smells (Mum is thoroughly pleased with those of you who agree with her that Kimchi is hideous, btw), BUT… it actually doesn’t taste too horrific, especially with a teaspoon of honey involved (also an antidote for hay fever, particularly if it’s local stuff, apparently) and in the name of reduced stuffy, sneezy-ness, we do as we are told, right?

• Tis the season of windows open and fresh air breathing through the house. HURRAH.

• Octavia Lamb’s Chocolate Chip Marmalade Loaf Cake. If this vision of sorcery isn’t already on your radar, make it so. Join me (and the rest of the baking fraternity, no doubt) in adding this to the top of your bake list. It sounds so full of comfort and Nostalgia - Paddington eat your heart out, ft. a nod to Terry’s CO. Y-UMMM!

• A story about Steve. We just met Steve in Waitrose, he was in front of us in the queue, Paul’s queue because we only ever go to Paul’s till. I vocalised my admiration for his exemplary conveyor belt stacking - a fine display of cubic close packing. And from here we continued to chat. I first learnt that his wife is the opposite of him, much more impatient and frenetic, and yet they complement each other very well - the yin to his yang. I then unearthed much of his life story, including how he met his wife on the ferry between Wallasey and Liverpool, how he studied languages at university before becoming a lawyer and later an accountant (because he didn’t love the client-centric aspects of law-ing) and his belief that you just have to keep on at the things you enjoy, and let life guide you through the ups and downs… because you really never know what is around the corner. Steve was/is a truly charming gentleman, and I found our encounter most heartening, a highlight of my week for sure.

• ALSO, THOROUGHLY gorjus chats with my bake pals: first Alice, then Octavia, Charlotte and daily check-ins with Emily. It’s a good club to be in.

• Mum says it’s International Dawn Chorus Day today - 3rd of May - the first Sunday in May marks the spot, apparently. At this time of year (and for the rest of the month, I believe) the burst of birdsong at sunrise is at its most intense - I may have to set my alarm early one morning this week to tune in!

• Waitrose find: ‘FATSO’ chocolate bars. New to me, anyone tried them? I had my eye on the salted pretzel honey and almond flavour… ohh and the cornflake, toast and marmalade one (DROOL!).

WHAT A WEEK it’s been. I don’t even think that is everything. But I really must stop yapping or you’ll never get cake. I do hope your World is feeling as optimistic as mine right now (I hate to think I’m getting all the optimism luck at the moment). If it isn’t, don’t wrestle the rotten away, just take it from me that better-ness WILL come back, in fact, I’m certain it’s just around the corner…. stay hopeful, keep swimming. Happier days ahead guaranteed.

Right, let’s crack on with this Swiss Roll.

Sending buckets of love to you all as always.

Steph X X X

Lemon, blueberry & whipped cream cheese Swiss roll.

If really pushed to choose, I think Swiss roll cakes may be my favourite of the cake sphere. Bouncy, moist sponge, smeared with something jammy and or creamy, and fancifully rolled into a charming, neat spiral; it’s my definition of perfection. These cakes are light, delicate, comforting… you can easily inhale a slice without realising. They work as a pudding, afternoon tea or dressed up a bit they’d easily satisfy celebration cake demands. I’ve opted for the faultless pairing of lemon and blubbery for this rendition; in my view, this duo is spring in a nutshell. Zippy, fruity, creamy, light, comforting… tick tick tick.

There are various ways to approach a Swiss roll, I’ve found, but for this lemon and blueberry number, I settled on an airy yet moist chiffon sponge that has gymnastic levels of flexibility. The foundations are based on this recipe over on Sift and Simmer. I slightly increase the sugar quantity for a more stable meringue and add a touch of baking powder, not for excessive lift per se, but for slightly bigger air bubbles to the baked sponge. I add a decent pinch of lemon zest and vanilla for some creamy sweetness. To avoid excessive shrinkage and squish of the sponge, I let it sit in the tin for 5 minutes, then turn it out onto a tea towel and wrap it up (flat) for a further 10 minutes before ‘training’ into a spiral and leaving to cool fully. In my tests, I found this to be the most ‘puff’ preserving strategy.

The blueberry element is a barely sweet compote situation. Frozen (defrosted) blueberries are a must for superior blueberry flavour IMO. They’re cooked down with a little sugar and a squeeze of lemon juice which bestows some welcome acidity. Maybe controversially, an optional pinch of freshly ground coriander amps up the blueberry flavour even further - according to Nicky Segnit (in her book the Flavour Thesaurus) coriander seed contains a large amount of the flavour compound, Linalool, which is often used to synthesise blueberry flavour, crazy stuff, eh? Obviously, I heed her advice for maximal blueberry-ness.

Once everything is cooled, the sponge is spread with a simple, whipped, zesty, lemon cream cheese that tastes just like cheesecake. The blueberry compote is then dotted over the top - I mash any blueberry lumps into the whipped cream cheese to prevent any air-gaps when rolling. I then take a deep breath and gently but assuredly roll her up into a tight neat spiral. The cake is wrapped and refrigerated for 2 hours minimum before being admired as is (I like this clean, naked look), then sliced and devoured.

Ok, so, chiffon cakes aren’t the easiest of bakes to master but practice really does make perfect and I promise that once you nail it, you will never look back.

Please do give this one a go if you get a chance, it really is the cat’s pyjamas, I think! Happy baking pals!

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Well, partially back, still very much not perfectly present - in mind or body (please don’t be fooled, I’m not miraculously ‘over’ the gloom) - but I know things have improved marginally because I haven’t stopped baking all week. It’s actually become quite a problem because I have other things that need to be done, like washing (myself and clothes) and cutting my toenails (the personal maintenance is endless, isn’t it?) and paying bills and writing and lawn mowing and cleaning (does one ever stop cleaning?), and time to do these things is dwindling.

I’ve just chained myself to a chair to make the writing bit happen, (Hi!!) goodness knows whether the other life admin will ever get done… but let’s not worry about that for now, hey?

So, how are we doing pals? Hasn’t the weather been juicy? Still a little fresh (don’t be a fool, always take a coat with you if you’re stepping out) but spectacularly glowy. I can finally properly smell Spring. Everything about this time of year just feels so optimistic, don’t you think?

When I’m not buried in a kitchen project, I’m out in it. Sun on my skin, as much as I can bear to expose, and intrigued by the hum of wildlife around me. I’ve realised, I never feel alone in our garden, I have family out here. We’ve discovered a new bird, a Dunnock, we think - Mum is calling her Charlie Dunnock (after Charlie Dimmock of course). She comes right up to the house most afternoons, rummaging around in the lawn for worms, I could stare at her all day. She seems so cheerful and carefree, and yet her business is fundamentally survival, isn’t it? I marvel.

We also have an especially chatty family (a cloud?) of blackbirds that serenade us each evening - I just wish I knew what they were saying so I could join in the convo, it sounds thrilling. And, more great news: firstly, our Japanese maple was looking pretty sad a few weeks back, but it’s fully rejuvenated now and looking resplendent in the dappled sunlight. And secondly, the absence of rain means the azaleas have had a chance to properly show themselves; they really are giving it some this year, so utterly spectacular against the greenery and this vibrant blue sky we’ve been gifted. Lovely stuff.

From a kitchen standpoint, I’ve been marvelling too. Specifically at my friend Emily’s recent exploration into madeleine’s. She has been working her baking magic again, meticulously testing recipes and techniques. If you’ve ever been stumped by the hump, you absolutely MUST go and bury yourself in her findings (here); she’s a magician.

Whilst we’re on bakey bits, I need to tell you about my trials and triumphs this week. Starting with a Swiss roll. Oh em gee - I really cannot wait to share this with you (I’d hoped to this week but I didn’t want to rush it - fingers crossed next week). I’m slightly embarrassed to admit that the idea for this came to light by way of asking Google what I should bake this week (I’m not proud of this, btw, I hate AI, but I was in a dark, uninspired, slightly desperate place at the time lol). Amidst a handful of suggestions was lemon and blueberry muffins, I wasn’t totally sold on the idea (I wanted something lighter, fresher, a little whimsical) but the flavour combo felt so right for the time of year and the weather. Approximately 30 seconds later, I landed on the thought of a Swiss roll, filled with a lemon-y cheesecake situation and some sort of blueberry jam/compote. I immediately got to work and 3 tests deep, was overwhelmingly happy with the result; a super light, and flexible chiffon sponge that dissolves in your mouth (no chew required), filled with a whipped, lemon-scented, cream cheese that is basically cheesecake, and a barely sweet blueberry compote. I simply adore cakes like this, they’re comforting without being cloying or heavy, great for warmer days. I just ned to get my head around some technicalities with the sponge and then you absolutely MUST try it.

Also this week, I bought my cheese on toast vision to light - I made wholemeal speckled flatbreads - proofed overnight for maximal flavour - and topped them with a selection of cheeses (FOUR, no less!). This was the epitome of comfort, just what I was craving in last week’s newsletter. I actually want to share this recipe with you too - are you keen? Think of it as your staple summer flatbread recipe? GOOD!

This morning, I have been pointlessly playing with a vanilla sponge recipe - I like it quite a lot (good amount of fluff, moist, seriously tasty - tick tick tick) but I think it could be better. Further exploration required - will keep you posted.

And finally, this week’s feature recipe (below), is my very special yoghurt, olive oil loaf cake. I’ve been harping on about it long enough, so it only seems right that you try it too. The beauty of this cake lies in its simplicity; in the benefits it has beyond its inherent deliciousness. It’s a cake that anyone can bake, even your child (it’s foolproof), you are very likely to have everything that you need in the house as we speak, no shopping list required, so you could feasibly bake it right now (what are you waiting for?), it comes together in minutes, it’s endlessly customisable and it’ll see you through a few days… before you make another. It’s a balm for your brain and calories that will knit your body back to life. Please do consider having a peek at it below, see what you think, it may just become your new favourite staple cake.

And surprisingly…the glimmers of goodness don’t end here… in my notes app this week we have a handful of other juicy morsels, as follows:

GOOD BITS

• M&S trainer liners. My sock situation is always dire, mainly odd and hole-y. I resist buying new ones because I like the comfort of my old ones and money spent on lingerie always feels like such a waste. Anyway, I bought a pack on a whim the other week, 5 pairs for £4, I think, so shockingly affordable. They’re a good blend of classy and cute (neutral colours, ribbed, some with a little frill around the ankle) and, having given them a test drive, exceptionally comfy; the perfect summer foot home. I can’t for the life of me find a link on the M&S website, but these are similar, my set were just cheaper (win), and include a white pair as well as some with frill (also a win). Basically, if you’re in the market for some trusty socks, check out M&S.

• That’s it! I’m Attenborough obsessed. Last week’s ‘Secret Garden’ was tremendous again, I’m undecided on who I’m most impressed by. I think I’d now like a pet field mouse, (not sure what the dog and cat would have to say about this but details, eh?), they are just so ADORABLE. The swallows astonished me: mates for life, a voyage to the Sahara every winter, then a treacherous journey back home - to the exact same place they left 5 months or so earlier - to reunite with their partner and make babies. They also have a tail with a life of its own, utterly breathtaking! And I don’t think I’ve ever seen a mole in action before, what dynamic, feisty little things they are? The whole thing was like a real-life Disney movie - so special - guaranteed to make you smile! Slight aside, but I watched the Attenborough Gorilla documentary on Netflix too and was similarly gripped. Would basically recommend it all!

• Other TV BITS: First, I’m tuned into Interior design Masters - I mainly like to see what they all produce at the end so I fast forward some of it, but I love a bit of interiors inspo. Next, I don’t know whether to laugh or cry having watched the majority of the Tyson Fury documentary on Netflix, anyone else given it a go?
  Furthermore, it’s London marathon today- one of my fave days of the year, always such a spectacular show!! Then… we learnt of the best news ever this week, didn't we? Clarkson’s farm is back at the beginning of June, I cannot wait!!! Andddd, finally, just ONE WEEK LEFT UNTIL F1 is back! Thank GOODNESS! I’ve missed it SO much.

• I just had the most excellent fried egg sandwich and you need to hear about it. It was an egg from my best friend’s chickens (they always taste immeasurably superior!), fried until lacy and crisp underneath, still with some wobble to the yolk. The egg was encased in a homemade, soft batch roll (freshly baked this morning), smeared with salty butter. I hoovered it off the plate, yolk dripping down my chin, whilst sat outside in a t-shirt and shorts, soaking up the sunshine - does life get better than that? No, no it doesn’t. It magically transported me back to holidays abroad, which sparked an unrivalled sense of pure joy. Don’t you just love the power of food? How it can do this, I mean, teleport you back to specific time and place, and allow you to re-experience special moments from the past all over again. Utterly brilliant! So now I urge you to go and have a fried egg sandwich, even if you have no fond memories of this from your past, because it’s one of life’s greatest pleasures and you need to make it a memory, right now!

• Kimchi. Mum is rolling her eyes because she thinks it’s hideous - HA. If I’m honest, I get her, I don’t know how much I’d be inclined to shovel it in if I didn’t think it was a miracle food… however, I’m doing as much as I can to fight off the residue of this germ that I’ve had on me for yonks now so, along with turmeric, and garlic and ginger and honey and anything else mooted as possible remedies, it’s on the menu. And I’m back in M&S’s corner because I’m quite enjoying their deli pot version - it’s flavourful, tangy, and has a good kick to it, without being too sour or spicy. Good.

Ok friends, that’s us caught up for the week. I hope you’re all managing to enjoy a spot of sunshine and that life is being kind to you. For those struggling, I hear you… try not to let the hellish days diminish your sparkle, they will fade and joy will return soon, even if it’s only in small doses. In the meantime, shout when you’re sad, punch a pillow when you're angry, and go listen to the birds, they have much to tell you about out there!!

Sending so much love and hugs as always,

Steph X X X

Yoghurt, olive oil Loaf cake

I hate to sound too dramatic about these things but, the truth is: when my head goes down, when life becomes overwhelming, when anxiety peaks, and depression becomes the default, the light in my world diminishes and everyday feels like an insurmountable struggle... this has been my baseline over the past couple of months. There’s an emptiness and hopelessness that washes over me, I feel inexplicably tired all the time, I’m irritable, I feel physical pain more acutely, I feel isolated and scared and yeah, just a whole lot of not so great stuff.

All I crave at times like this is simplicity. And this cake is the embodiment of that; minimalism in cake form. At a push it’s just 6 ingredients artfully blended and baked in a loaf tin until golden and fragrant. The method is straightforward, and gracefully meditative - a little weighing and some gentle mixing. The ingredients feel nourishing; a cake containing both olive oil and yoghurt must be nutritionally beneficial, right? And they’re things you are always likely to have in your house: eggs, oil, yoghurt, sugar, flour, baking powder, that’s it.

It’s the cake you can call on in emergencies - to help you feel vaguely alive and worthy when everything else seems futile, or when you’re spontaneously expecting visitors , it’s the first cake that your kids could and should make, it’s a camping cake, it’s a breakfast lunch and dinner cake, it’s a mainstay cake, one that you should bake again and again and again (I have been of late), it just never gets old.

The baked loaf is akin to a pound cake in its denseness and softness, and yet the oil and yoghurt ensure some lightness to the crumb. As with a lot of loaf cakes the crust becomes a little burnished, and caramelised which is the perfect contrast against the tender crumb. It’s uncomplicated, reassuring, comfort.

The added beauty of this one is that it’s endlessly adaptable. My favourite variations are a citrussy number - orange, lemon and lime makes a winning combo - or almond and vanilla which somehow adopts a rich, buttery demeanour. Don’t be limited by these ideas though, add spices, ground coffee, tea leaves - go crazy. You can additionally pimp it up by slicing it in two and sandwiching it with jam and some creamy concoction - a Victoria sponge of sorts.
If you chose the ‘cake for breakfast life’, which I strongly advocate, you should have a slice with a side of yoghurt Chantilly (this stuff is my latest great discovery, the perfect fusion of creamy tanginess - the recipe is also listed below) and a drizzle of extra virgin olive oil- niche but utterly brilliant (also ever so Mediterranean which always feels good, doesn’t it?).

If the end bits are feeling a little dry by day 3 pop them in the microwave for 10 seconds to give them a second lease of life, they’ll still taste just as good.

OK, enough yapping… let’s make this happen. Please do try it at some time, you must!

Happy baking friends!

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Truthfully, the week hasn’t glistened with greatness, in fact, I’m struggling to establish where the days have gone and whether I actually have anything to tell you about that doesn’t involve anxiety or tears or sinus pain, I’ve actually been quite poorly which I’m finding thoroughly disagreeable and debilitating and not on. But I’m bored of my own negativity on here, and you must be too, so let’s TRY to gather up some crumbs of comfort, just bear with me if things still seem distant and brief.

Let’s start with a hair wash. I’m telling you now, if you feel like you’re rotting, a hair wash is the answer. You could go for a full shower if you have the energy, otherwise, a head-over-the-side-of-the-bath jobby will suffice. I swear it’s momentarily life-changing, even when everything else in life feels hopelessly torrid (I know so because I tried it yesterday. I’m also hoping that you’re picturing the old Herbal Essences advert here, because that’s what it feels like… YES YES YES!!!).

Do something different - I know, I’m a hypocrite, because last week - or maybe the one before, I lose track - I said that I was better without change and that I needed my routine. I do still stand by this for the most part, but (I hope I’m allowed a ‘but’), once in a while, when you feel strong enough… break one of your own tiny rituals. Use a different locker in the gym, go to a different till at the Co-Op, walk the other way round the car when you get out. It’s terrifying, initially feels gross, but from experience, it’s immensely empowering when you reflect on your tiny heroic feat!

For goodness sakes, go for a walk. Outdoors (not treadmill walking). Especially when you least want to, even when it’s raining. No phone. No music. Just you, yourself, maybe another person if you can find a reasonable one, and the World around you. Notice it all, everything, let your eyes drink it in, at this time of year it’s majestic. How I imagine The Secret Garden probably looks.

Steam yourself. If you can get to a steam room, ideal. Otherwise, make your own with a bowl of recently boiled water and a tea towel over your head. Inhale the steamy fumes for 10 minutes or so, feel madly invigorated afterwards.

Plan a trip to the beach. Unless you have a beach on your doorstep, or hate beaches, in which case, maybe not. But it’s on my to-do list and it might be something you would like to try too. I just want to see some water and feel some sand and realise the vastness of it all (the World), you know?

Make your tea in a teapot. Yes, it’s more washing up and an extra step in the process, but it tastes immeasurably superior to bag-in-the-cup tea.

Bake the same thing 5,000 times. I suspect this is unique to me, but I’m endlessly curious about the finer details of this baking game, and when making decisions or being inventive feel like impossible tasks, the best game to play is the repetition game. There is oodles of fun to be obtained from churning out the same thing over and over, tweaking things here and there as you go, and learning something new (or not) in the process. It’s like you create your own little science laboratory. Pointless, maybe, but much fun. A basic Victoria sponge is an excellent place to start.

If you fall into this trap and end up with surplus sponge. Here’s an idea, save it for trifle! We haven’t done trifle on here before, have we? I think that may need to change, will make a note.

… do generally be more curious, by the way. Everything is more exciting, more vibrant, richer when you are.

Sleep. Well and long. I’m notoriously bad at it but I’m making it a new hobby… it doesn't fix stuff, but it certainly softens things, makes them a little lighter, you know?

Hummus on a sourdough cracker is a tremendous snack. I’m particularly fond of the Peter’s Yard crackers - especially the charcoal ones, it’s the drama of them that I love - add this to your menu.

Homemade hot chocolate is the elixir of life, I’m quite sure of it. Make some. You only need a small portion, I find. Just enough to galvanise some energy, and set you off on a better track. I recommend recipes by Seema Pankhania (this one is spiced and super rich) and Rav Gill (a more traditional, cafe-style, ultra comforting hot choccy… also you can bulk prep this one and store in an air-tight container - use a few teaspoons of the powder as and when the mood takes you).

Right, well…. this has turned into a sort of 12 point ‘how to survive when you’re in the doldrums’ guide, hasn’t it? Not really what I had planned - who am I kidding? I never have a plan - but hopefully it may be of some use to some or one of you.

EXTRA GOOD BITS:

• Baking bits this week… they have been limited and repetitive. Largely, the same lemon and elderflower cream cake, over and over, I love it… luckily you get to enjoy it too… see below. Also on the menu, Victoria sponge with Bonne Maman Strawberry jam and crème fraîche chantilly (Vicky Sponge never lets you down, does it? I find it one of the most comforting cakes), more super soft rolls (still my FIX), a granary loaf… and another couple of yoghurt loaf cakes - I’m so predictable aren’t I? Right now… I’m dreaming of cheese on toast… a quick pizza-y kind, sans tomato, just cheese, cheese plural, in fact… the idea must come to life.

• A cook book. Queen of cooking, Sophie Godwin has a new book out called ‘I’ll Cook’. I love everything I see from Sophie, so it’s no surprise that my mouth is left watering having flicked through this latest creation of hers, you must check it out!

• Have you heard? The Devil Wears Prada 2 is scheduled for release on the 1st May. Cannot WAIT. I’ll probably end up waiting until it’s available to view at home but still, very good news.

• Our Azaleas look primed for showtime. They are always so enthusiastic… I’ll show you when they’re properly out - pray for no high winds and rain.

• … speaking of which. Next week’s weather doesn't look too bad, on the Met Office app, at least; I ignore BBC these days, they always seem to be so doomy on there… so let’s also pray that’s right as well, please!

• Did you see any of the Masters? I found it epic, as you can imagine. Thoroughly happy for Rory again - I just love the drama of his performance. People who are a bit volatile, and edgy, rough around the edges, are so exciting to watch, don’t you think.

• The incredible Claire Thomson (5 O’clock apron) made the cinnamon buns from my first book this week and I felt so spectacularly honoured that she had a) tried a recipe of mine and b) LIKED IT! And then Emily made my Guinness cake for her Mum’s birthday and then I’ve seen a few of you tag me snaps of your samples of my recipes recently… and I know I shouldn’t need external validation from others, but sometimes a bit of reassurance that your stuff is appreciated and alright is really quite lovely, isn’t it?

• If you have some sun-dried tomatoes leftover from a jar, drain them and blend them with EVOO, a small garlic clove, roasted pine nuts or almonds, grated parmesan and a touch of water to loosen if necessary. It’s the best kind of red pesto for pasta… IMO.

• Having watched last week’s episode of Attenborough’s Secret Garden, I now feel excessively protective of blue tits… life seems like such a test for them.

Ok, folks, that’s us done. Slightly rogue format today, a bit clunky, jumbled… essentially a collection of my thoughts in real time. I hope you’re all well… or coping. And I hope next week brings us all a little extra zip and sparkle.

Much love as always, and hugs to you all.

Steph X X X

Lemon & Elderflower cream cake

I’m still in my cake era. This one is a perfect slice of nice. Just what you need when your brain is blue-screening. It requires minimal effort, and yet it scratches the baking itch (the one that makes you feel like you like you can still do a thing, ONE THING, you know?), the taste and texture is absurdly good - weirdly good given that there’s so little effort involved - it’s also the dose of sunshine that we are all desperately craving, here in the UK especially.

First up I make a curd with elderflower cordial and a little lemon juice, I also suggest using of a pinch of citric acid as this helps the set and provides some extra acidity against the sweet, floral elderflower. Citric acid sounds scary but it’s really not. It’s essentially just concentrated citrus, in powder form, which means you can add a small amount and get quite a zesty punch, without adding extra liquid from e.g. lemons which would throw off the ratios in the recipe - make sense? You can get it cheaply online and it keeps for ever! The elderflower flavour here isn’t overwhelming, it’s subtle, but it’s the perfect complement to the zesty lemon.

Next you make the sponges - as I said above, the recipe/technique is foolproof and comes together in minutes. It’s based on a concept that I’ve seen replicated by various people (Phil Khoury, Matt Adlard and Ottolenghi, to name a few, all seem to have put their spin on it), who knows who did it first! Anyway, I have tweaked it a little here- reducing the fats slightly and using a touch more milk for a fluffier sponge that’s still ultra tender and moist. The most crucial factor in getting this as perfect as possible is gentle mixing, simples. It’s flavoured with lemon and vanilla to reflect the sweet, citrus notes of the curd, and it keeps well due to the addition of some oil and the extra milk.

The cream is fairly self-explanatory, a blend of double cream, a squeeze of lemon juice and a touch of sugar whipped to a medium/soft peak. Fin.

Ultimately, the cake is the epitome of elegance, simplicity, comfort, perfection - essentially Victoria sponges cousin? It’s spring-ful, it’s fresh, it’s got some vim, and most of all, it’s the reassurance I crave at the moment. Tucking into a slice is a form of self-care and I urge you to include in your week.

Happy Baking pals!

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