I went to Purezza in Camden to meet with Filippo Rosato Head Chef and co-founder of Purezza. Purezza is the U.K’s first vegan pizzeria and has five pizzeria restaurants in London, Brighton & Hove, Bristol and Manchester. Filippo an expert in Neapolitan pizza kindly did a demonstration of their Marghertia pizza which can be found here on my Instagram page. Filippo and his team have created their own plant-based mozzarella that tastes and melts just like dairy. The pizzeria in Camden is a modern and stylish restaurant only serving plant-based food. It was amazing to see how well the plant-b ..read more

To mark the occasion, I have set up a pledge page with @the_donation . You don't need to pay anything, just go onto my pledge page and choose from over 50 individual actions from boiling the exact water for your tea, to cycling to work to changing to a green energy provider. What's great with @the_donation is that you can measure how much carbon you will save with each action. I have pledged to grow my own herbs and encourage others to make a pledge (hence this post). We all know that change has to be systemic but did you know that 42% of carbon emissions in the UK come from individual action ..read more

Last week, to celebrate Tory Burch’s new sports range launching in the UK as well as Mother’s Day, I hosted a Zoom cake decorating class with my niece (and sous chef), Ines. We made a classic Victoria sponge with homemade strawberry raspberry brown sugar jam and vanilla whipped cream. You can grab the recipe here ..read more

Join me at 6.30pm on Tuesday 16th February for my next Instagram Live where I’ll be making Ricotta Pancakes to celebrate Shrove Tuesday! MAKES ABOUT 10 Ingredients 170g ricotta, drained 95ml whole milk 2 free-range medium eggs, separated 60g spelt flour 1/2 tsp baking powder A pinch of sea salt Unsalted butter, for frying Unrefined icing sugar, for dusting ..read more

Join me at 6.30pm on Tuesday 2nd February for my next Instagram Live where I’ll be making Bigoli in Salsa. Serves 2 Ingredients: 3 red onions and 1 banana shallot, all thinly sliced (about 400g onions in total) 1 small garlic clove, diced 10 anchovy fillets in olive oil, roughly chopped 6 tbsp extra virgin olive oil 1 tsp finely chopped parsley for garnish 180g spaghetti/bucatini pasta Salt and pepper ..read more

I’m really excited to announce that I’m working with Planthood this week as one of their Veganuary guest chefs, pulling together a menu including: Rainforest Squash Aubergine Curry Vegan Chorizo Tacos with Jalapeño Salsa and Chipotle Crema Korean Japchae Noodles Planthood create restaurant quality plant-based meals, prepared by chefs and delivered to you to be cooked at home in minutes. Go check them out ..read more

Join me on Tuesday 26th January at 6.30pm on Instagram Live. I’ll be making a firm favourite: Cacio E Pepe. Head over to my Instagram feed for all the details. See you there ..read more

A date for your diaries! On Wednesday 13th January at 6.30pm, I’m hosting an Instagram Live with jewellery designer, Roxanne First. We’ll be cooking a recipe from my new book, Saucy. Head over to my Instagram feed for all the details. See you there ..read more

These incredible cinnamon rolls are served up freshly everyday at Bloomberg Arcade’s restaurant Ekte. This is a Nordic kitchen making pickled herrings, cured salmon, smorgasbord, meatballs and sourdough rye bread all in-house. I can’t recommend these rolls enough though, they are some of the best I’ve had! If you cannot venture down, then chef Robin has kindly shared their recipe. So get baking! Try to use room temp ingredients if possible. BUNS:  1kg Plain flour 70g caster sugar 70g fresh yeast or the equivalent in dried 15g salt 150g salted butter 2 large eggs 400ml milk Whipped cinnam ..read more

As you know this year, I am working with Grana Padano as part of its Tastemaker influencer programme. This week I’m sharing an extra special festive recipe: my Grana Padano choux. These pair perfectly with a glass of crisp Prosecco. They are perfect for this wintery weather and balance well with some nocellara olives. I like to serve them with a tower of grated fluffy Grana Padano Riserva - which is aged over 20 months for added depth of flavour - black pepper and sea salt. Grana Padano Choux (Makes about 20) Ingredients 75g plain flour 1/2 tsp sea salt 50g unsalted butter, diced 2 medium egg ..read more