The perfect crime: I hypothetically steal fig leaves from my neighbours who aren’t even picking their figs, let alone using their fig leaves in fun ways - like to make gin.

Seeing the fruit rot is heartbreaking, but UK law prohibits me from picking it. HOWEVER. Pruning the leaves is legal, so I will be using that in court if necessary, this is all alleged.

Recipe below, but first:

Snack of the week: Figs, too good right now.

Cookbook of the week: Odysea have released the most beautiful + delicious Greek cookbook which I’ll be cooking from for all of September!

Kitchen piece of the week: My new ice cream scoop, looks great, scoops great.

Subscribe now

Onto the good stuff…

Fig Leaf French 75

This one’s GOOD.

I love a French 75, so drinkable, ro reliable, really impossible to fuck up.

But this fig leaf gin takes my fave cocktail to a whole other level - one that’s tropical, coconutty + vanilla-y. A very summery French 75.

And it starts by making fig leaf gin:

Fig leaf gin:

• 500ml gin

• 4 fresh fig leaves (leaf only, no stem)

How to:

• Remove stems from fig leaves + discard.

• Rinse + lightly scrub fig leaves under water, then add them to a clean bottle or jar

• Top with gin to cover and steep for 3 days in a cool, dark place, then strain to remove the leaves

• Store in a clean, tightly sealed bottle + use within 12 months (but ideally within 6 months for max flavour)

Fig Leaf 75

• 30ml fig leaf gin

• 15ml fresh lemon juice

• 15ml simple syrup

• 90ml champagne or sparkling wine

• Ice

• Clean fig leaf to garnish (I cut mine into a lil flower) or a lemon twist!

How to:

• Add fig leaf gin, lemon juice and simple syrup a shaker with ice, shake well and strain into a glass, then top with champagne + garnish!

Fig leaves aren’t suitable for everyone. If you have allergies or a medical condition, please research whether you can have them and keep away from pets!

Here’s how I’m preserving the taste of summer to use year-round: by infusing vinegar + vodka with tomato leaves for fresh, greenhouse flavour.

*see my note on nightshade sensitivities below + ensure plants are organic / pesticide free

Use tomato leaf vinegar for:

• Panzanella salad

• Making quick pickles

• Marinated bean salad

Use tomato leaf vodka for:

• Tomato martinis

• Dirty martinis

• Garden margaritas

Subscribe now

Tomato Leaf Vodka & Vinegar 🌱

You’ll need:

• Tomato leaves (only, no fruit) - ensure organic / pesticide free

• White distilled vinegar

• Vodka (or gin)

• Jars / bottles for storage

• Coffee filters

4-5 tomato leaves per 500ml of liquid

How to:

1. Add clean tomato leaves to a jar or bottle, top with vinegar or vodka until covered.

2. Seal and leave at room temp for one week, then strain through a coffee filter to remove the leaves + any plant matter.

3. Store tightly sealed in the fridge for 6-12 months, but best used within 3 months for the most flavour!

A note on nightshades:

Please exercise caution. If you have a diagnosed sensitivity to nightshade vegetables (like aubergine/eggplant or potatoes), you should definitely avoid this one.

Ensure plants are pesticide free/organic.

Small quantity culinary uses of tomato leaves are safe for most, but i would never recommend consuming the actual leaves!

watch me make it on Instagram

If there’s one thing I crave 24/7, it’s great tomatoes + raw tuna. So I created my dream dish that brings out the best of both.

This tomato carpaccio with fatty tuna is fresh, easy and perfect for summer hosting. It will leave your guests thinking “wtf did I just eat?” in the best possible way.

Recipe below, and favourites ahead:

Snack of the week: Cherry tomatoes - so good right now, I cannot stop.

Cookbook of the week: La Trattoria by Dara Klein - rustic Southern Italian cooking at its best.

Kitchen piece of the week: My Gozney Arc Lite pizza oven has been working overtime recently - great for pizza, steaks, veggies. Been using it almost every night this summer!

Subscribe now

Moving onto the good stuff:

Tomato Carpaccio with Fresh Tuna

(serves 4 as a starter)

Thinly sliced tomatoes with otoro and chutoro sashimi, in a tomato water + ponzu dressing. My dream dish that brings out the best of both of my favourite foods.

watch me make it

Ingredients:

• 4 large tomatoes (two for grating, two for slicing)

• 3 cherry tomatoes

• 16 slices of fresh tuna (I used a mix of otoro and chutoro and got it pre-sliced from my Japanese grocer)

• 1.5 tsp ponzu

• Sea salt

• Olive oil

• Micro coriander (or regular coriander leaves)

Method:

1. Chill tuna in the fridge while you prep.

2. Grate two large tomatoes into a bowl, season with a big pinch of salt, and set aside for 15 minutes.

3. Thinly slice the other two tomatoes, and layer onto a plate.

4. Thinly slice the cherry tomatoes and set aside.

5. Place a sieve on a bowl, and pour in the grated tomatoes, straining the grated from the tomato water. Save the grated tomatoes for pan con tomate.

6. Season the tomato water with another pinch of salt and the ponzu. Stir well, taste and add more salt to your liking.

7. Layer the tuna on top of the sliced tomatoes, and spoon over the dressing.

8. Season the tuna with some salt, and finish with some olive oil.

9. Top with cherry tomato slices, finish with the coriander and enjoy!

I’ve been posting a ‘Brine Time’ series over on my Instagram: 7 days, 7 dirty martini recipes for National Martini Day.

As today is the last day, I wanted to share all 7 dirty martini recipes here for you too!

From anchovy and fennel, to tomato and MSG, there’s something for everyone below, and I hope you love them as much as I do 🍸

Day 1: Muddled Dirty Martini

The greatest dirty martini method for the murkiest, filthiest ‘tini ever.

I get asked all the time about how to make the best dirty martini at home, and a few of my favourite London cocktail bars use this method, and so now I do too! It really is a game-changer.

Measurements:

• 3oz / 90ml vodka

• Splash of vermouth (roughly 1/4oz / 7ml)

• 2-3 pitted green olives for muddling

• 1oz / 30ml olive brine

• 3 green olives to garnish

• Ice

How to:
1. Pop your martini glass in the freezer while you made your martini.
2. Add vodka, vermouth, and 2-3 olives to your shaker. Use a cocktail muddler to smash and muddle the olives.
3. Add olive brine + ice, shake for 30 seconds.
4. Double strain into your frosty martini glass and garnish with three olives (mandatory) on a cocktail stick.

Watch me make one.

Day Two: Anchovy Martini

It’s umami, briny, savoury + super silky, using anchovy oil-washed vodka.

Measurements + method below:

For the anchovy vodka (make ahead):

• The olive oil from one container of anchovies (Cantabrian if you can get them!)

• 9oz vodka (so you’ll have some extra)

• Freezer safe container, sieve + cheese cloth

For the martini:

• 3oz anchovy vodka

• Splash of dry white vermouth vermouth (roughly 1/4oz / 7ml)

• 1/2oz / 15ml olive brine

• Ice

• One anchovy to garnish

Make anchovy vodka:

1. Start by fat washing the vodka. Drain the olive oil from your anchovies into the vodka.
2. Shake vigorously until emulsified, seal and let sit at room temp overnight. The fat will separate and sit on top.
3. Pop in the freezer until fat / oil has solidified. Then remove and immediately strain through a cheesecloth lined sieve.
4. The strained liquid should be quite clear with a slight golden colour.

Make your martini:

1. Pop a martini glass in the freezer while you make your anchovy martini.
2. Measure 3oz of the anchovy vodka into a shaker with ice, vermouth and olive brine.
3. Shake for 30 seconds, then strain into your frosty martini glass.
4. Garnish with an anchovy on a cocktail stick.

Watch me make one.

Subscribe now

Day 3: Dirty Gibson Martini

AKA an onion martini. It’s briny, pickle-y and very savoury.

I’m not normally a gin martini gal, but when it comes to a Gibson, it’s mandatory.

Measurements:

• 2.5oz / 75ml gin

• 1/3oz / 10ml dry white vermouth

• 10ml cocktail onion brine

• 1 cocktail onion / pickled onion

• Ice

How to:

1. Get your martini glass frosty in the freezer.

2. Add vodka, vermouth and cocktail onion brine to a shaker with ice.

3. Shake for 30 seconds, then strain into your martini glass.

4. Garnish with a cocktail onion on a cocktail stick, and enjoy!

Watch me make one.

Day 4: Dirty Martini Tonic

If you’re just not there yet, and still find martinis too strong, this is the one for you.

It’s lighter, more diluted, and way too easy to drink.

Measurements:

• 2.5oz / 75ml vodka

• 0.5oz / 15ml dry white vermouth

• 1oz / 30ml olive brine

• 0.5oz / 15ml fino sherry

• 2oz / 60ml tonic water

• 3 nocellera olives on a cocktail stick

How to:

1. Add the vodka, vermouth, olive brine, and fino sherry to a glass with ice. Stir until chilled.

2. Add more ice, top with tonic water, and garnish with a few nocellera olives on a cocktail stick.

3. Sip and enjoy!

Watch me make one.

Subscribe now

Day 5: Dirty Toma-tini

It’s not summer until I have a tomato martini in my hand, and this is the best recipe ever ever ever. Start making your second as you sip your first, bc one is never enough 🍅

Measurements:

• 4 ripe cherry tomatoes

• 0.08oz / 2.5ml lemon juice, freshly squeezed

• 0.08oz / 2.5ml white wine vinegar

• 2oz / 60ml vodka

• 0.3oz / 10ml dry white vermouth

• 0.7oz / 20ml olive brine

• 0.25oz / 7.5ml simple syrup

• Ice
  

• Black pepper to finish

• 1 cherry tomato, to garnish

• 1 green olive, to garnish

How to:

1. In a shaker, add your cherry tomatoes, lemon juice + white wine vinegar.
2. Use a muddler to crush your tomatoes and muddle them with the lemon + vinegar.
3. Add your vodka, vermouth, olive brine, simple syrup and a handful of ice.
4. Shake for 30 seconds until ice cold.
5. Double strain into a chilled martini glass and finish with a crack of black pepper + a tomato and a green olive on a cocktail stick.
6. Sip and get ready to make a second, because one is never enough.

Watch me make one.

Day 6: Dirty Fennel Martini

If you like fennel, you’re gonna love this.

This Dirty Fennel Martini is bright, herbaceous and briny. With lotsss of punchy fennel coming through.

For the fennel vodka:
1/4 bulb of fennel (roughly chopped)
1/2 tsp of fennel seeds
7.5oz / 220ml Vodka

For the martini:
2.5oz fennel vodka
1/4 oz / 7ml dry white vermouth vermouth
3/4 oz / 22ml olive brine
Ice
Fennel slice + fronds to garnish

Make your fennel vodka:
Two days ahead, make your fennel vodka by combining the chopped fennel, fennel seeds, and vodka in a sealed container. Infuse in the fridge for two days, then strain through a fine mesh sieve

Make your dirty fennel martini:
Add fennel vodka, vermouth, olive brine, and ice to a shaker. Shake for 30 seconds until ice cold, then strain into a chilled martini glass. Garnish with a fennel slice and fronds on a cocktail stick. Sip and enjoy!

Watch me make one.

Day 7: Dirty MSG Martini

Bc MSG makes everything better. This is a dirty martini, but better.

For the liquid MSG:

• 1 tsp MSG

• 2 tsp water

For the martini:

• 3oz vodka (or gin)

• 1 oz olive brine

• 1/4 oz / 7ml dry white vermouth

• 4-5 drops of liquid MSG

• Ice

• Olives on a cocktail stick

Make your MSG liquid:

It’s a 1:2 ratio of water to MSG, I did 1 tsp MSG to 2 tsp water. Shake until dissolved. Store the rest for other cocktails (it really does make everything better).

Make your martini:

1. Pop a martini glass in the freezer to chill.

2. Add vodka, olive brine, vermouth, liquid MSG and ice. Shake for 30 seconds until ice cold.

3. Strain into your chilled martini glass and finish with a ton of olives on a cocktail stick.

It’s never been cooler to be Irish, and it feels great. From the stars on our screens to music, fashion, literature, food and drink - Irish culture has truly never been more cool.

And one of the coolest restaurants in London made me fall back in love with humble Guinness bread. Café Cecilia’s Guinness bread is so perfect, so moreish, that one huge slice simply isn’t enough. I hadn’t baked Guinness bread in years, and when I tried Chef Max Rocha’s, I knew I needed to get back in the habit and I’m so glad I did.

Everyone Irish who makes this has their own recipe, which is often from memory and never written down, so two Guinness breads are never alike. This recipe is the one I follow most closely, and mostly from memory too. I hope you love it as much as I do, make sure you slather it in Kerrygold butter for me and have a fun St Patrick’s Day!

Recipe below, and favourites ahead:

Snack of the week: Guinness bread + Kerrygold butter - obviously ☘️

Cookbook of the week: The Café Cecilia Cookbook by Irish chef, Max Rocha. You will love every recipe, trust me.

Kitchen piece of the week: My new Kerrygold x All Day Goods butter knife, I love her. The greatest gift from my friend Sommer!

Subscribe now

Moving onto the good stuff:

Guinness Bread Recipe

Guinness bread is similar to Irish soda bread, but richer, darker and damper - all thanks to that Guinness and wholemeal flour. Slightly sweeter than typical brown bread, it goes SO well with salty butter or dunked into soup.

One key step you mustn’t skip is using a knife to “let the fairies out” - to ensure good luck before baking. I don’t make the rules, but you gotta follow them.

Ingredients:

• 450g wholemeal flour

• 1 tsp fine salt

• 30g oats

• 1 tsp baking soda

• 1 can of Guinness (440ml / 14.9oz)

• 1 tbsp treacle

• 3 tbsp demerara sugar

• Butter to grease tin + slather on slices (ideally Kerrygold)

How to:

1. Preheat your oven to 180C/350F because this is gonna come together very fast!

2. Grease a standard 2lb loaf tin with butter. You could also add a parchment sling here, though I’ve never needed one.

3. Mix dry ingredients: Stir together your flour, salt, oats and soda bread in a large mixing bowl.

4. In another bowl, combine your Guinness, treacle and sugar. Stir until sugar starts to dissolve.

5. Make a well in your dry ingredients and add the Guinness mixture. Stir until just combined but don’t overmix.

6. Pour your dough into your greased loaf tin.

7. Use a knife to “let the fairies out” - an essential step in every Irish brown bread recipe to ensure good luck. Do not skip this.

8. Bake in the middle of your pre heated oven for 40-45 minutes.

9. Test with a skewer, if it comes out clean then you’re good to go.

10. Leave sit for 5-10minutes, then put bread on a wire rack to cool.

I can never wait for it to cool, so grab a knife, cut yourself a slice, and add a thick slab of Kerrygold on top while the bread is still warm from the oven. I swear, nothing compares to this. I hope you love it!

With pancake day around the corner (Feb 17th), now felt like the perfect time for some Crêpes Suzette - especially while clementines are still in season.

Recipe below, and favourites ahead:

Snack of the week: Been drinking a lot of smoothies while recipe testing. My go to is: frozen blueberries + banana, dates, vegan vanilla protein, peanut butter, coconut water and a pinch of salt - perfection.

Cookbook of the week: I just got Verdura by Theo Randall. Each chapter focuses on one of Theo’s 10 favourite vegetables and features 100 delicious recipes. Highly recommend if you’re trying to eat more veg this year, like me.

Kitchen piece of the week: I just got some new Goldilocks stainless steel pans and am LOVING them.

Subscribe now

Moving onto the good stuff:

Clementine Crêpes Suzette

I was listening to an audiobook recently where the main character was having Crêpes Suzette, and I realised I’d never made some myself. With pancake day around the corner (Feb 17th!), now felt like the perfect time - especially while clementines are still in season!

If, like me, you’re not a Nutella Crêpe kinda gal, I think you’ll love this. Lightly caramelised yet fresh, juicy and tangy.

Makes roughly 6 Crêpes Suzette (enough for two people) but can easily be doubled -

Crêpe ingredients:

• 120g / 1 cup of flour

• 475ml / 2 cups of milk - room temperature

• 2 eggs, well beaten - room temperature

• ¼ tsp vanilla bean paste

• ½ tbsp sugar

• Pinch of salt

• 4 tbsp butter, melted

• Grapeseed, avocado or neutral oil to fry (butter will burn at high frying temp)

Beurre Suzette sauce ingredients:

• 3 clementines

  • Zest of one

  • Same clem, sliced in four rounds

  • Juice of two

• 30g salted butter

• 1½ tbsp caster sugar

• 1 tbsp orange liqueur (Cointreau / Grand Marnier)

• 2 tbsp creme fraiche to finish

First, make your crêpes and set aside (as we’ll reheat in the suzette sauce):

1. Line a baking tray with parchment, and tear some foil to cover crêpes as they’re finished.

2. Make batter: Add flour to bowl, lightly whisk to remove lumps, add in milk and whisk until very smooth. Add beaten eggs, mix, followed by sugar, salt, and vanilla bean paste. Pour in melted butter and whisk until combined. Your batter should be thin and pourable.

3. Grease a 12” non stick pan with neutral oil and a paper towel. Set it over high heat and let it get properly hot.

4. Cook your crêpes: Scoop 1/2 a large ladle of batter and pour it into the centre of the pan. Immediately swirl the pan so the batter evenly coats the bottom, aim to keep it flat and stop it from creeping up the sides so it cooks evenly and flips easily. This took me a few tries to master.

5. When the top looks set and the edges start turning lightly golden, run a long, thin spatula around the edge to loosen it. Lift one side, grab it carefully with your fingers, and flip. Cook the second side for about 30-40 seconds, just until golden. Re-grease pan lightly for each crêpe.

6. While your crêpes are still warm, fold twice into quarters, pop aside on your parchment lined tray and cover with foil so they don’t dry out.

Once your crêpes are ready, make your clementine suzette sauce:

1. Prep clementines: Zest one and set zest aside, then peel and slice the clementine into four rounds. Juice remaining two clementines, set aside.

2. Make your sauce base: in a pan over medium heat, add the sugar and clementine zest. Let the sugar melt slightly, but don’t brown just lightly caramelise for 30-60 seconds.

3. Whisk in the butter, then add the clementine juice. Simmer 2–3 minutes until glossy and lightly reduced.

4. Stir in the orange liqueur. Lower the heat.

5. Coat the crêpes: Add crêpe quarters to the sauce, with the clementine rounds. Spoon sauce over and warm for 30–60 seconds.

6. Plate crêpes and top with the orange rounds and a good dollop of creme fraiche to finish. Serve + enjoy!

New Year’s Eve is tomorrow and I am THIRSTY. Find me sippin’ on this Salty Kumquat Margarita all night long. Recipe below, but first:

Snack of the week: Leftover turkey + ham - very festive.

Cookbook of the week: I didn’t touch a cookbook this week, instead I visited Milli Taylor’s Instagram 300 times to follow her turkey, roast potato and gravy recipes. HIGHLY recommend.

Kitchen piece of the week: My parents gifted me an Alessi Juicy Salif citrus juicer and it feels SO chic.

Subscribe now

Onto the good stuff…

Salty Kumquat Margarita 🧡

This one’s GOOD.

Like a classic marg - but so. much. better.

I’ll be toasting to 2026 as I mean to go on, with this gorgeous Salty Kumquat Margarita. Super citrusy, aromatic and bright, with slight salty salinity - this is up there with my spiced persimmon marg as a firm fave!

Ingredients:

Makes one marg.

• 6 kumquats

• 30ml orange liqueur (I use Cointreau)

• 60ml / 2oz tequila blanco (I used Tico Tequila Blanco)

• 30ml / 1oz lime juice

• Agave syrup - to taste

• A good pinch of sea salt (I did three turns of my salt mill)

• Ice

How to:

1. Wash and halve your kumquats. Save one kumquat half for garnish.

2. Add sliced kumquats and orange liqueur to a glass or shaker. Muddle together until kumquats are smashed, aromatic and well combined with the liqueur.

3. Add tequila, lime juice, agave (to your liking), and a good pinch of sea salt, add ice and shake well.

4. Strain over ice, garnish with a kumquat on a cocktail stick, and enjoy!

If you don’t have a cocktail muddler, you can pulse in a blender or food processor a couple of times.

More recipes ⬇️

Instagram / TikTok

This might be my favourite recipe I’ve ever tested, because it was such a success. If you know + love my Chocolate Guinness Cake, you’re going to LOVE these.

But first, some good things:

Snack of the week: I’ve been living off the cookies from my cookbook club’s recent Christmas cookie swap. We had: my chocolate Guinness cookies, Catherine’s Milk Bar corn cookies, Sophia’s cheese biscuits + earl grey sugar cookies, Victoria’s choc chip and pecan cookies, Lucia’s salty chocolate + crisp cookies, and Sommer’s date bars - all incredible.

Cookbook of the week: The Modern Cook’s Year by Anna Jones, such an inspiring book with so many simple, seasonal recipes. Would make a great gift for Christmas!

Kitchen piece of the week: My mini whisk, I reach for this so often and it is simply the best! Good stocking filler too.

Subscribe now

Enough chitchat - here’s the cookie recipe:

Chocolate Guinness Cookies 🖤

We all know and love a Chocolate Guinness Cake (I hope). But these chocolate Guinness cake cookies are just as good, if not better.

The Guinness really brings out the rich chocolate flavours, the fudgey texture is decadent and moreish, and the white chocolate button is a nod to the foamy head of a gorgeous pint of Guinness.

Makes: 30 cookies | Time: 2 hours (not including chilling time)

Ingredients:

• 250ml Guinness

• 80 g dark brown sugar

• 230 g salted butter (softened to room temperature)

• 200 g light brown sugar

• 100 g granulated sugar

• 1 egg + 1 egg yolk

• 1/2 tbsp vanilla extract

• 1/2 tbsp vanilla paste

• 100g cocoa powder

• 250g plain flour

• 5g baking soda

• 1/2 tsp salt

• 300g chocolate chips/chunks (I use a mix of half dark choc, half milk choc) roughly chopped

• 100g white chocolate buttons (I use Cadburys)

Prep cookie dough:

1. Make Guinness syrup: Add Guinness + dark brown sugar to a pot. Bring to a boil, then reduce to a simmer for 30 mins until slightly reduced. Allow to cool.

2. Meanwhile, sift together the cocoa powder, flour, baking soda + salt in a bowl and set aside.

3. Crush or roughly chop the dark + milk choc chips, reducing their size slightly.

4. Add your room temp butter to a stand mixer and cream it with the paddle attachment for 3 minutes (or use a handheld mixer) until light in colour and texture.

5. Add light brown sugar + granulated sugar, then mix for a further three 3 minutes before adding your eggs and vanilla. Mix until fluffy, then add 80ml of Guinness syrup and mix again.

6. Add your dry ingredients mix in three parts, scraping the mixing bowl as needed. Mix until combined but do not over-mix.

7. Add dark choc + milk choc chunks, and mix until just combined.

8. Scoop + roll dough into 30 balls, then chill on a lined sheet pan in the fridge for 3 hours or up to 2 days. I don’t have a cookie scoop (yet) so typically eyeball my dough balls and make them as even as possible, you can weigh them if you’re aiming for perfection - I never am.

Bake cookies:

1. When you’re ready to bake, heat the oven to 180°C. Line a baking sheet with parchment, and place dough balls roughly two inches apart.

2. Bake for 8 minutes, until flattening.

3. Use a cookie cutter or glass in circular motions to round the edges (method on my Instagram) then add the white chocolate button face down in the centre, press down lightly.

4. Bake for a further 3 minutes, then carefully transfer cookies to a wire rack to cool an hour before storing in a container. Use parchment to separate layers to ensure the white chocolate doesn’t stick.

These cookies are perfect for the holidays, I hope you bake them for the people you love!

More fun food content:

Instagram / TikTok

I LOVE a good cosmo, and today’s one is everything + more. Roasting the cranberries until jammy brings the flavour to a whole other level here. Just the right amount of sweet-tart, I want all cosmos to be like this one.

Snack of the week: Mince pies - ‘tis the season.

Cookbook of the week: Ballymaloe Cookery Course - would make a great gift for Christmas. Over 1,000 recipes and lots of tips + tricks.

Kitchen piece of the week: I was just gifted a mortar and pestle and can’t believe I’ve lived 30 years without one? Can’t wait to use it to make everything.

Subscribe now

Onto the good stuff…

Roasted Cranberry Cosmo

Just the right amount of sweet-tart, this is the perfect festive cocktail. Familiar but better.

Makes one cosmo, but enough roasted cranberry syrup for 6-8.

Ingredients:

Syrup -

• 200g fresh cranberries

• Half orange, zested

• 50g sugar

• 100ml water

Cosmo -

• 50ml vodka

• 25ml lime juice

• 25ml orange liqueur (I use Cointreau)

• 25ml roasted cranberry syrup

• Ice

Finish -

• Orange peel

• Cranberries on a cocktail skewer (or a classic lime wedge)

How to:

Syrup -

1. Preheat oven to 200°C. Prep syrup ingredients: Wash cranberries + orange.

2. Add cranberries, orange zest and sugar to a bowl. Mix well and pop on a baking sheet in a single layer.

3. Roast in the oven for 15 mins until softened. Remove from oven, smash cranberries and add a splash of water if dry.

4. Continue roasting for another 15mins until jammy, then add to a blender with 100ml of water (or hand blend). Blend and strain.

Cosmo -

1. To a cocktail shaker: add the vodka, cointreau, cranberry syrup, lime juice and a handful of ice.

2. Shake hard, then strain into a martini glass.

3. Squeeze the orange peel (peel side down) over the drink to express the orange oils, then rub the peel around the rim. Garnish with some cranberries on a cocktail skewer, or a classic lime wedge, and enjoy!

This one is great to batch, and store in the fridge over the holidays. I made 8 cosmos to bring to a friends house recently, and still had a little syrup leftover to keep in the fridge!

Store your extra syrup in the fridge for 1 week.

More recipes ⬇️

Instagram / TikTok

Hi! How are you? Hope you’re having a crispy, crunchy, delicious Autumn so far.

I’m currently in Ortigia, a small island in Sicily, Italy and it’s just divine. The weather is ideal (not too cold), the pasta is perfectly al dente, and our Airbnb is one to save - highly recommend.

This week’s recipe is a Persimmon + Sage marg with a smoked salt rim. Recipe below, but first, some favourites.

Snack of the week: I’m currently in Sicily, Italy and enjoying enormous arancini balls. You can find ‘em on every corner here and they are the ultimate snack.

Cookbook of the week: Opa! by Helena and Vikki Moursellas, a cookbook filled with recipes from Greek tavernas. We’re using this for our next cookbook club and I cannot wait because everything is delicious.

Kitchen piece of the week: My new Victorinox scissors. The most beautiful kitchen scissors, heavy, sharp + chic.

Subscribe now

Onto the good stuff…

Persimmon + Sage Margarita 🧡

If Autumn was a cocktail, it would be this gorge golden marg.

It’s all honey-like persimmon sweetness, earthy sage, and a smokey finish - perfect for cool, crispy evenings + cosy cardigan sippin’.

Makes one marg, but enough persimmon sage syrup for 8-10.

Ingredients:

Syrup -

• 2-3 persimmons

• Sugar (equal to persimmon weight)

• Small bunch of fresh sage

• 50ml water

Marg -

• 60ml / 2oz tequila blanco (I like Patrón)

• 30ml / 1oz lime juice

• 20ml orange liqueur (I like Cointreau)

• 40ml persimmon sage syrup (or more for sweeter)

• Smoked salt for rim (I use Maldon)

• Persimmon wedge + fresh sage to garnish

• Ice

How to:

1. Prep syrup ingredients: Wash your persimmons + sage.

2. Slice the top of your persimmons and cut into small chunks (saving one wedge for garnish)

3. Pop a small pot on your scales, tare and add your persimmon. Tare again and add equal weight in sugar (ie: 180g persimmon + 180g sugar), your fresh sage, and a splash of water.

4. Pop your pot on the stove and bring to a simmer for 15-20 minutes until persimmons are soft and jammy. Stirring occasionally.

5. Discard sage, allow to cool for 10-15 mins + use a hand blender to blend until smooth.

6. Add marg ingredients listed above + ice to a cocktail shaker and give it a good shake.

7. Strain + pour your marg over ice + garnish with a persimmon wedge + fresh sage

8. Sip and enjoy the sweet, earthy taste of Autumn.

Store your extra syrup in the fridge for 1-2 weeks.

More recipes ⬇️

Instagram / TikTok

Here’s how I’m making the most of Autumn’s best produce: with a fresh fig + golden beet panzanella, of course!

Recipe below, and favourites ahead:

Snack of the week: Figs. They’re at their prime + I simply cannot stop chomping on them. Great with a lil slice of parmiggiano reggiano.

Cookbook of the week: Newly released Good Things by Samin Nosrat. I’ve been waiting for this one + it lives up

Kitchen piece of the week: Some new Sabre pieces that bring me endless joy:

Subscribe now

Moving onto the good stuff:

Fig + Golden Beetroot Panzanella Salad

I’m not much of a salad person, but this is my idea of a great salad.

Backstory:

The Summer I Fell in Love With Panzanella

It was 2015, I had moved to Berkeley, California for the summer from Ireland, and I was working at an incredible farm to table style cafe and bakeshop.

We occasionally had panzanella on our menu that the chefs would batch in the mornings for our delli counter, and it would get better and better as the day went on. Customers would LOSE IT for this salad whenever we did have it, and if I was lucky, on slower days I’d get to bring some home at the end of the day to have for my dins.

If you’re unaware of panzanella’s history, I highly recommend reading this brief history - it’s so interesting and might inspire you to hold onto your stale, 2/3 unused loaf of sourdough next week.

I love a classic panzanella with tomato, but this fig + beetroot panzanella is super special and makes the most of Autumn greatest bounties!

Serves 6 (as an app / side!)

Ingredients:

• 5 mixed beets (I use 3 golden, 2 purple)

• Half a red onion

• One garlic clove

• One large orange

• One bunch of parsley

• One sprig of mint

• 5 figs torn

• 2 chunky slices of sourdough bread, cubed

• 2-3 balls of burrata

• Dressing

  • 3 tbsp olive oil

  • 2 tbsp vinegar (I used champagne vinegar, but red or white wine vin works)

  • 1/2 tsp maple syrup or honey

  • 1 tsp Dijon mustard

  • Salt + pepper

How to:

1. Prep all of your ingredients. Mise en place baby!

   1. Wash beets + drizzle with olive oil, then wrap in foil and roast in the oven at 200C / 400F for 50-60 mins. Cool, peel + dice into bite sized-pieces (or use pre-prepared from supermarket, just make sure they aren’t pickled beets).

   2. Cube your sourdough into bite size pieces, drizzle with olive oil, and season some salt and pepper. Pop in the for the final 10 mins of your beetroot roasting time, until sourdough has browned slightly. Leave aside to cool.

   3. Wash, dry + roughly chop parsley + mint.

   4. Supreme your orange.

   5. Slice red onion thinly.

   6. Chop one clove of garlic.

   7. Prep your dressing, mixing until combined, taste + adjust to your pref.

2. Add golden beetroot (only), sourdough croutons, red onion, garlic, herbs and dressing to mixing bowl. Mix well.

3. Tear figs into 4-5 pieces per fig, add to the bowl with your purple beetroot + mix. Taste and season with salt and pepper to taste.

4. Break burrata into pieces, spreading to cover your serving dish of choice, then top with your fig + beet panzanella + enjoy!

Summer has flownnn by but this cocktail is one I’ve had one repeat. Herbaceous, slightly vegetal + savoury, citrus-y - it’s giving vegetable garden in a glass.

Snack of the week: Manchego cheese. I just got a Costco membership and have been like a mouse with my big block ‘o’ manchego. I was never a big manchego girl before now but it’s now in my top 3 cheeses.

Cookbook of the week: Bethlehem: A Celebration of Palestinian Food, Fadi Kattan. From the chef behind one of my favourite London restaurants (Akub), this book is so much more than a cookbook, it’s a cultural journey that’s opened my eyes to new ingredients, methods and dishes.

Kitchen piece of the week: Opinel knives - so versatile, so handy. I have two sets, different varieties, and a potato peeler and they’re really great basics.

Subscribe now

Onto the good stuff…

A Garden Margarita 🫛🫛🫛

Like a vegetable garden, in a glass.

Dreamed this one up over a year ago, and after some testing, she’s finally ready! My Garden Margarita is herbaceous, slightly vegetal, citrus-y and perfect for a summer’s day.

Heads up - this takes a few days prep to make the cheong syrup - but it’s worthhhh it.

Makes one marg. But can be doubled. Or batched.

Ingredients:

Garden syrup -

• 150g snap peas

• 20g basil

• 150g caster sugar

• Pinch of flaky sea salt

• 1/2 tsp MSG

Marg -

• 60ml / 2oz tequila blanco (I like Patrón)

• 30ml / 1oz lime juice

• 20ml orange liqueur (I like Cointreau)

• 20ml garden syrup (or more to taste)

• Flaky salt for rim

• Pea pod to garnish

• Ice

How to:

1. Prep garden ingredients: Wash, smash + roughly chop your snap peas. Wash basil, no need to de-stem or chop.

2. Make the garden syrup: Add both to a container with caster sugar and leave at room temperature on your kitchen counter for two days, stirring occasionally until sugar has dissolved.

3. Strain syrup, discarding the peas/basil.

4. Add 1/2 tsp MSG and 1/2 tsp sea salt. Stir until dissolved. Syrup will last two weeks in the fridge.

5. Use a lime wedge and flaky sea salt to rim your glass then fill with ice.

6. To a shaker add: ice, tequila, orange liqueur, lime juice, and garden syrup (quantities above). Shake, shake, shake.

7. Pour your marg over ice + garnish with an opened pea pod 🫛 or some basil.

8. Sip and enjoy!

More recipes ⬇️

Instagram / TikTok

The cocktail to marinated olive pipeline is thriving in my house. I’m on such a roll with these, I may never be able to stop.

Snack of the week: Paloma olives - like a refreshin’ sip of my favourite cocktail in every bite.

Cookbook of the week: The Female Chef - such a beautiful variety of recipes, I’m making the wontons tonight!

Kitchen piece of the week: My new Sabre cutlery, I’ve wanted them FOREVER and finally justified getting them after clearing out a ton of random shit to donate. Feeling chic.

Subscribe now

Now, onto the good stuff.

Paloma Olives 💛💖

One of my fave cocktails - in olive form!

I loveee a good Paloma. Not too strong, not too bitter, but tall, refreshing, and gorgeously grapefruit-y.

Paloma means ‘dove’ in Spanish, and although this drink’s exact origins are unknown, like all of the best things in life, it's believed to have originated in Mexico (1950s). And Don Javier Delgado Corona, owner of the oldest bar in Jalisco, Mexico, is allegedly the mind behind this delish drink!

Typically made with tequila, lime juice, and grapefruit soda, I’m bringing you the olive version today which is one for the books for sure.

Ingredients:

• One 300G jar of Nocellera / Castelvetrano olives

• 1/2 tbsp tequila blanco

• 1/2 tbsp grapefruit juice

• 1/2 tbsp lime juice

• The vesicles of 1-2 grapefruit segments (AKA the cute like gem/sack-like pieces) - I just peeled a segment and then shredded with a fork, can be chunky!

• A big pinch of pink (or reg) flaky sea salt

How to:

1. Add your olives, tequila, grapefruit vesicles, grapefruit juice, lime juice and salt to a bowl - stir to coat the olives.

2. Allow to marinate for a few hours before serving, or keep in the fridge for up to 3 days for a more intense flavour.

3. Enjoy!

“Follow me” ⬇️

Instagram / TikTok

I’m back with another fun marinated olive recipe this week - this time for Olives alla Puttanesca, AKA whore’s olives!

Inspired by one of my fave pasta dishes ever: Spaghetti alla Puttanesca, which was allegedly born in the bordellos of Naples, as a quick meal between servicing clients. The word ‘puttanesca’ translates to ‘in the style of a whore’ - so consider this my sluttiest recipe yet.

Snack of the week: Puttanesca Olives - slutty, salty, umami-y, spicy, briny, tomato-y.

Cookbook of the week: Umai: Recipes From a Japanese Home Kitchen which is now available to pre-order and was written by a very talented friend, Millie Legares!

Kitchen piece of the week: I recently updated the hand wash and hand cream by my kitchen sink to this brand, as my hands have been in absolute bits recently from overwashing/cold weather. Really enjoying it so far!

Subscribe now

Olives alla Putanesca 🫒🍅🧄🌶️

Slutty, salty, umami-y, spicy, briny, tomato-y.

Inspired by one of my favourite pasta dishes: Spaghetti alla Puttanesca, which may or may not have been born in the bordellos of Naples, as a quick meal between servicing clients. The word ‘puttanesca’ translates to ‘in the style of a whore’…

So consider this my sluttiest recipe to date.

Ingredients:

• 1 x 300G jar of Nocellera / Castelvetrano olives

• 1/4 tbsp minced garlic

• 1/4 tbsp minced capers

• 1/2 tbsp chopped parsley

• 2 anchovy fillets - minced

• 1/2 tsp chilli flakes

• 1/2 tbsp sun dried tomato paste

• 1 tbsp extra virgin olive oil

• Parmigiano Reggiano, grated to cover

How to:

1. Add your drained olives to a bowl.

2. Followed by your garlic, capers, parsley, anchovies, chilli flakes, and sun dried tomato paste.

3. Mix well then add a good glug (roughly 1 tbsp) of nice olive oil.

4. Mix until all olives are nicely coated with this heavenly marinade.

5. If serving immediately, top with a parmy cloud of Parmigiano Reggiano, or store in the fridge for up to two days.

As they say, “follow me” ⬇️

Instagram / TikTok

I love olives. Always have, always will. The fixation is alive and well.

Growing up, my parent’s friends would bring me back different jars and tins of olives from their travels - and I now do the same.

I go through jars a week and there’s no end to this fixation in sight. I’ve been playing around with fun marinades and combos recently, inspired by my favourite dishes and drinks - and today’s one is a firm fave!

Snack of the week: Negroni olives - juicy, salty, delicious.

Cookbook of the week: Grillo’s Pickles cookbook - a pickled gift from our cookbook club Christmas cookbook swap.

Kitchen piece of the week: My Hexclad mixing bowls. These are truly built different, nice and heavy with a silicone base for security while mixing, and dishwasher safe ofc.

A note on the TikTok ban: if you’re a follower from TikTok in the U.S. - follow me on Instagram before the impending ban, I would love to keep in touch <3

Subscribe now

Now, onto the good stuff.

Negroni Olives 🧡🫒

Juicy, salty, delicious - the snack aperitivo hour has been waiting for.

I first tested these Negroni Olives for a New Year’s gathering, and they’ve lived in my head rent-free ever since. I hope you like them!

Ingredients:

• One 300G jar of Nocellera / Castelvetrano olives

• 1/2 tbsp of gin

• 1/2 tbsp of sweet red vermouth (I love Top Cuvée’s House Vermouth)

• 1/2 tbsp of Campari

• 1 orange

• Kitchen peeler

• Grater

How to:

1. Add your olives, gin, vermouth and Campari to a bowl - stir to coat the olives.

2. Use your kitchen peeler to peel two strips from your orange. Bend the strips individually, lengthways, over the bowl to release oil from the orange. Grate the remaining of your unpeeled orange into the bowl + stir.

3. Allow to marinate for a few hours before serving, or keep in the fridge for up to 3 days for a more intense flavour.

4. Enjoy!

As they say, “follow me” ⬇️

Instagram / TikTok

Community perks:

• JENKI Matcha - 10% of your first order (use code ‘ALANA10’)

• DELLI - 25% off your first order (use code ‘ALANA25’)

• Graza olive oil - $5 off “Drizzle” & “Sizzle” (use code ALANALAVERTY - affiliate)

Sheeeesh, it’s been a while since my last recipe… but in my defence, it’s my busiest time of year at work (I work full time for a matcha brand for those outta the loop), so don’t have as much time to play around in the kitchen as I used to - so sad. However, this is the perfect example of when recipe testing in my spare time goes so, so, so right.

Before I dive into the brown butter, let’s run through this week’s faves:

Snack of the week: Marinated cheese. I buy the Graceburn one in Borough Market every week and can’t stop, wont’ stop (I believe Meredith Dairy in the US does similar). Literally the best thing, on toast, on crackers, on a spoon.

Cookbook of the week: Respectfully, I have learned more from the The Condiment Book by Condiment Claire than I ever learned at school and I’ve almost read it cover to cover.

Kitchen piece of the week: Irish linen dish cloths from Borough Kitchen - big chef energy.

Subscribe now

Brown butter, vanilla bean + sage gnocchi

Bowls of beige food supremacy! <3

Is brown butter and sage overdone? Yeah, maybe. But bringing vanilla bean into this dish elevates it to a whole other level. I’ve made brown butter sage gnocchi more times than I can count - but this version hit so different and I can’t stop dreaming about it!

Ingredients:

• Half a vanilla pod

• 1 small bunch of sage 

• 60g salted butter 

• 250g fresh gnocchi 

• 1 tbsp hazelnuts - crushed 

• Freshly grated parmigiano reggiano 

How to:

1. Boil salted water in a pot.

2. While your water boils, prep all of your ingredients.

3. Halve your vanilla pod with a sharp knife (save the other half to make vanilla sugar!)

4. Wash and de-stem your sage.

5. Crush and roughly chop your hazelnuts.

6. Over medium - low heat, start melting your butter in a pan + add your sage and halved vanilla pod to the pan. 

7. Start to brown your butter: stirring or swirling often to avoid burning. Your butter will sizzle, bubble and then begin to foam. The milk solids will separate and start to brown at the bottom of your pan. As the foam disappears, you’ll start to see golden flecks and smell a toasty, caramelised nutty aroma, and you’ll also start to see tiny little vanilla beans separating from their pod. This browning process should take about 5 minutes. 

8. At this point, take your sauce off the heat and drop your gnocchi into the boiling salted water. 

9. When your gnocchi start to float, immediately transfer them to your brown butter vanilla sauce and put back over heat for 30 seconds, tossing to coat the gnocchi. 

10. Plate your gnocchi, drizzling the sauce and crispy sage over them. Top with your crushed hazelnuts, lots of freshly grated parmesan, and garnish with the buttery vanilla pod. 

Please try and LMK what you think!

LINKS:

My Instagram / TikTok <3

Community perks:

• JENKI Matcha - 10% of your first order (use code ‘ALANA10’)

• DELLI - 25% off your first order (use code ‘ALANA25’)

• Graza olive oil - $5 off “Drizzle” & “Sizzle” (use code ALANALAVERTY)

While I’m conscious this is my fourth tomato recipe in a row, I don’t care, and I don’t plan on stopping.

Today’s recipe is barely a recipe, but it is one of the best bites on earth. Pan con tomate, AKA bread with tomato, a Catalan classic that comes together in under 10 minutes.

If you’ve never had it - I need you to change that today. Ok? Ok.

Before then, let’s run through this week’s faves.

Snack of the week: Pan con tomate - obv - I’ve already had it twice this week & it’s only Tuesday.

Cookbook of the week: I can’t remember if I’ve mentioned this one before, but Ina Garten’s How Easy Is That? is a real goodie. The potato salad and snap pea salad are both 10/10s.

Kitchen piece of the week: My OXO box grater with catch container. Perfect for pan con tomate prep.

Subscribe now

Perfect Pan Con Tomate 🍅

Summer on toast <3

I had my first pan con tomate in a bar in Barcelona 8 years ago - and I had to make it myself.

I was handed a slice of toasted baguette, a clove of garlic, a halved tomato, a lil olive oil, salt, and was instructed to rub the garlic onto the bread, followed by the tomato. Like I rubbed the tomato into the bread until it was just the skin left, followed by some olive oil and salt - and it was one of the best things we ate on that trip.

How I make pan con tomate is a lil less… rustic - but so, so good. Good enough that I eat it almost once per day, all tomato season long.

Makes two pieces of pan.

Ingredients:

• 2 large tomatoes

• Flaky salt

• Olive oil

• Two pieces of bread (ciabatta or sourdough)

• One garlic clove

• Optional garnish: anchovies, chives

• Needed: cheese grater, two bowls, a mesh sieve

How to:

1. Toast or pan fry your bread til golden. Set on a wire rack to cool (not a flat surface or it’ll get soggy).

2. Grate your tomatoes into a bowl. Add a pinch of salt & stir.

3. Place a mesh sieve on top of another bowl and scrape in your grated tomatoes.

4. Leave your tomato water to drain through the sieve for 5 mins, stirring occasionally (this reduces soggyness - but keep your tomato water and add to salad dressings, pasta salads, or drinks).

5. Add your drained, grated tomatoes to a bowl, add another pinch of flaky salt and a glug of olive oil, stir.

6. Rub your toasted bread with the garlic clove (I don’t always do this, but sometimes that raw garlic kick hits different) and top with your tomato mixture.

7. Finish with with a lil drizzle of olive oil and some more flaky salt. Optional, but I sometimes like to top mine with some anchovies and chopped chives for a lil finesse.

As they say, “follow me” ⬇️

Instagram / TikTok

Community perks:

• JENKI Matcha - 10% of your first order (use code ‘ALANA10’)

• DELLI - 25% off your first order (use code ‘ALANA25’)

• Graza olive oil - $5 off “Drizzle” & “Sizzle” (use code ALANALAVERTY - affiliate)

Guys, I’m on a roll. Three newsletters in a few short weeks, consider me back in business.

This week, I’ve written a love letter to panzanella, a dish I dream of in the winter, and live off of in the summer months.

Plus the usuals, below.

Snack of the week: Leftover panzanella, duh. A great leftover as it just gets better ‘n’ better.

Cookbook of the week: Brutto’s cookbook is utterly incred. If you’re into Florentine cooking, this is the one for you. Simple but beautiful recipes, these dishes are almost as good as what you’d experience in their London restaurant.

Kitchen piece of the week: This walnut cutting board by Hexclad, it’s my first really nice chopping board and I am obsessed. I like that it’s raised enough to scrape stuff off the side into various vessels <3 (this was gifted at an event).

Subscribe now

Moving onto the good stuff:

Tomato, Cherry, Olive, Focaccia + Mozarella Panzanella

Quite the mouthful - in every way.

The Summer I Fell in Love With Panzanella

It was 2015, I had moved to Berkeley, California for the summer from Ireland, and I was working at an incredible farm to table style cafe and bakeshop in Berkeley, California.

We occasionally had panzanella on our menu that the chefs would batch in the mornings for our delli counter, and it would get better and better as the day went on. Customers would LOSE IT for this salad whenever we did have it, and if I was lucky, on slower days I’d get to bring some home at the end of the day to have for my dins.

If you’re unaware of panzanella’s history, I highly recommend reading this brief history - it’s so interesting and might inspire you to hold onto your stale, 2/3 unused loaf of sourdough next week.

Serves 6 (as an app / side!)

Ingredients:

• 150g focaccia bread, cubed

• 400g mixed tomatoes, roughly sliced into bit sized pieces

• 150g pitted, halved cherries

• 2/3 cup of pitted green olives (I used small ones so kept them whole but halve yours if you please)

• 1 tbsp capers

• Dressing: 1/4 cup olive oil, 1/4 red wine vinegar, crushed half clove of garlic, 4 dashes of seasn LIGHT, salt and pepper.

How to:

1. Prep all of your ingredients. Mise en place baby!

2. Cube your focaccia into bite size pieces, drizzle with olive oil, and add some salt and pepper. Pop in the oven for 20 mins at 160C / 320F for 10 mins or until browned (this prevents the salad from getting too soggy). Allow to cool.

3. Prep your dressing and shake until combined.

4. Add your chopped tomatoes to a big bowl with some salt and pepper, mix and let sit for 5 mins. Add your halved cherries, olives, capers, and cooled capers.

5. Add your dressing and toss. Taste, add more salt / pepper as needed.

6. Pop your panzanella in the fridge for 20-30mins or longer before serving, for mazimum flava.

7. Before serving, toss in some basil and top with mozzarella pearls, torn buffalo mozzarella, or a few blobs of burrata (seen below)!

AD: This recipe features in my Instagram ad for seasn - the ultimate condiment for drinks, like salt + pepper for cocktails.

As they say, “follow me” ⬇️

Instagram / TikTok

Community perks:

• JENKI Matcha - 10% of your first order (use code ‘ALANA10’)

• DELLI - 25% off your first order (use code ‘ALANA25’)

• Graza olive oil - $5 off “Drizzle” & “Sizzle” (use code ALANALAVERTY - affiliate)

I’ve been properly back in the kitchen recently for the first time in so long - and been playing around with different savoury bevs - see last week’s Tomato Limeade. So this week I’m bringing you a martini than even a martini novice will love, plus my regular fixations of the week…

Snack of the week: Tomatoes - because they are in season and I want nothing but them. Isle of Wight are elite and I’ve been flying through a small crate of their toms per week and never want it to end. I used theirs for the below recipe.

Cookbook of the week: Tucking In by Sophie Wyburd, the cookbook I’ve been so excited for! Comfort food at its best.

Kitchen piece of the week: My extra fine sieve for gettin’ rid of all the bits.

Subscribe now

We have another drink recipe this week - I am really in my bev era - sponsored by the recent London heatwave.

Yellow Cherry Tomatini 💛

A martini for the martini apprentice.

I have not quite entered my martini era - as in, I can only drink them flavoured (like lychee) or incredibly, incredibly dirty. Sorry, I know that’s painfully uncool but maybe my palate is still developing??

THIS martini, however, is a slay. Inspired by LPM in London, it’s dangerously sippable, perfect to whet your appetite before a feed, and one is simply never enough. If you’re a savoury person - this is the ‘tini for you!

Ingredients:

• A couple of yellow cherry tomatoes (I used bb ones from Isle of Wight tomatoes)

• 1/2 tsp lemon juice

• 1/2 tsp white wine vinegar

• 3 dashes of seasn LIGHT (#ad) - optional but adds a lovely, bright depth of flavour

• ½ oz vermouth (I use Noilly Prat)

• 2 oz vodka or gin (I use Tito’s Vodka)

• 1/4 oz simple syrup

• Garnish: black pep, olive oil, a cherry tomato & an olive

• Needed: cocktail shaker, muddler, chilled martini glass, cocktail pick

How to:

1. In a shaker, add your cherry tomatoes, lemon juice and white wine vinegar.

2. Use a muddler to crush your tomatoes and muddle them with the lemon and white wine vinegar.

3. Add your vodka, vermouth, simple syrup and a handful of ice.

4. Shake for 20 seconds until ice cold and frosty.

5. Double strain into a chilled martini glass and garnish with a drizzle of extra virgin olive oil, a crack of black pepper, and a tomato and a green olive on a cocktail pick.

6. Sip and get ready to make a second, because one is never enough.

Disclaimer: This recipe was developed as part of a paid partnership with season on Instagram only.

As they say, “follow me” ⬇️

Instagram / TikTok

Community perks:

• JENKI Matcha - 10% of your first order (use code ‘ALANA10’)

• DELLI - 25% off your first order (use code ‘ALANA25’)

• Graza olive oil - $5 off “Drizzle” & “Sizzle” (use code ALANALAVERTY - affiliate)

Hey stranger, it’s been a while. Where have I been? Where have you been?!

Yes, I haven’t substack-ed since March. And yes, the rumours are true - I have no excuse.

Life’s just been busyyy. But I’m back and will be sending substacks whenever I feel like it - versus trying to stick to a set day per week etc etc. Ok? Great. Glad we’re aligned.

Snack of the week: Rice Krispie bars. They always hit.

Cookbook of the week: Italian Coastal by Amber Guinness - a stunner filled with authentic recipes from along the Tyrrhenian Sea.

Kitchen piece of the week: Honestly nothing, because I can’t find ANYTHING. We moved house last month and I have yet to fully unpack + organise anything, it’s driving me up the walls. Send prayers.

Subscribe now

Moving onto the good stuff:

Sparkling Tomato Limeade

I discovered this delish drink last year after making Very Good Drinks’ Tomato Margaritas for our cookbook club. The following morning I had leftover tomato syrup, lime juice, and a raging hangover. I always crave salty/savoury when I’m hungover - and combining the two with some soda water was the absolute CURE. I’ve been down bad for it ever since, and one glass is never ever enough.

Heads up: the tomato syrup requires an overnight rest on your countertop - so anticipate prepping the day before.

Ingredients:

Salted tomato syrup

• 200g cherry tomatoes

• 200g caster sugar

• 8g salt (I used Maldon) 2% of 400g = 8g)

(You can reduce these quantities + use any weight - just ensure it’s equal parts tomato to sugar & 2% salt. I normally batch this amount so I can make a few drinks)

Tomato limeade -

• 2 oz fresh lime juice

• 2-2.5 oz salted tomato syrup - depending on how sweet you want it

• 150ml soda water

• Ice

• Tajin for rim

• Cherry tomatoes to garnish

How to:

1. Start by making your tomato syrup: measure out your ingredients, halve your cherry tomatoes, and add to a jar with your sugar. Give it a few stirs and let it rest out at room temp on your countertop overnight to macerate and get all juicy ‘n’ cute.

2. Give your tomatoes and sugar a good stir in the morning. The sugar may have sunk to the bottom overnight but a few good stirs with the now juicy tomatoes will dissolve it fully.

3. Strain and stir in your salt until it has dissolved. Store in the fridge and use within a week.

4. Once that is all done - it’s time to make some tomato limeade!

5. If you love tajin, rim a tall glass and fill it with ice.

6. Add your lime juice, 2-2.5oz of tomato syrup and soda water. Stir very well. Garnish with cherry tomatoes on a cocktail pick.

7. Sip and say hello to your latest fixation.

As they say, “follow me” ⬇️

Instagram / TikTok

Community perks:

• JENKI Matcha - 10% of your first order (use code ‘ALANA10’)

• DELLI - 25% off your first order (use code ‘ALANA25’)

• Graza olive oil - $5 off “Drizzle” & “Sizzle” (use code ALANALAVERTY - affiliate)