The Only Pancake recipe you'll ever need | American Pancakes

My absolute go to pancake recipe, shot for Paleo Foods Co using their honey and pecan grain free granola. This recipe never fails me and makes the fluffiest pancakes perfect for a weekend brunch.


American Pancakes


300ml Semi-skimmed milk 250g Plain flour 2 Medium eggs 2 tsp Baking powder 4 tsp Caster sugar 1 tbsp Rapeseed oil (or other flavourless oil)


  1. Combine all ingredients, except the oil, in a large bowl and whisk to a smooth consistency, don’t over mix. Transfer the batter into a jug, if you have one - I find this is easier and less messy than spooning or ladling it into the pan

  2. Heat the oil in a large pan over a medium heat and swirl around to coat the surface of the pan. Pour off any excess oil and give it a quick wipe with a piece of kitchen towel so you are left with a light film of oil on the pan.

  3. Pour small portions of batter into the pan and cook for 2-3 minutes until small bubbles appear on the top of the pancake and the surface begins to look matte. Flip the pancakes over and cook for a further 2 minutes until both sides are golden brown. Continue this process with the rest of the batter.

  4. Serve immediately with your choice of toppings.

Tip; Any left over batter can be kept in an airtight container in the fridge for up to 5 days - just give it a quick whisk before cooking.

Reunion Carrot + Mango Cake | Dairy + Gluten Free

This one is for my dear friend Marine who for health reasons has had to change her diet and is no longer able to eat dairy or gluten. She lives on the beautiful island of Reunion (but hopefully back in London soon!) so I wanted to celebrate the tropical flavours of her home land whilst making it suitable for her new dietary restrictions.

It’s essentially a pimped up carrot cake, the pimping coming from the mango puree that gets mixed into the batter - It makes the cake so moist and fruity and ensures that the flavour carries right through the cake. The natural sweetness of the fruit also means that there isn’t need for too much added sugar, which is always a bonus.


‘Reunion’ Carrot + Mango Cake


300g Gluten free plain flour 1 tsp Ground cinnamon 1 tsp Gluten free baking powder 1/2 tsp Bicarbonate of soda 3 Medium eggs 190ml Rapeseed oil 150g Soft brown sugar 200g Carrot, grated 210g Mango puree (I blitzed a can of tinned mango slices in the food processor) 100g Chopped mango, fresh or tinned 100g Pecans, chopped

To decorate; 3 passion fruit 150-200g Icing sugar Coconut flakes, toasted Zest of a lime Handful of pecans, chopped


  1. Preheat the oven to 180ºC and grease and line a deep 20cm cake tin with baking paper.

  2. Sift the flour, cinnamon, baking powder and bicarbonate of soda into a large bowl then set aside.

  3. In a separate bowl beat the eggs and oil together then add the eggs and whisk until smooth. Add the sugar, grated carrot, mango puree, chopped mango and pecans and fold in gently until just incorporated, be careful not to over mix.

  4. Tip the batter into the prepared tin and bake for 1hr 10 - 1hr 20 minutes or until golden and a skewer comes out clean. Check after an hour and pop a bit of foil over the top if it’s browning too much. Leave to cool completely on a wire rack.

  5. Pass the pulp from the passion fruits through a fine sieve so you are left with just the juice. Sieve in the icing sugar and stir to create a fairly thick but pourable icing. The amount of icing sugar you need will vary depending on how juicy your passion fruits are.

  6. Once the cake is completely cool pour over the icing, letting it drip down the sides a little then scatter with the coconut flakes, lime zest and pecans.

Tip; You could also make this as a sandwich cake, simply split the batter between 2 20cm tins and bake for around 35 minutes - I haven’t tested it this way so this baking time is a guesstimate, use your intuition and check on it after half an hour or so. Fill with buttercream or a nice fruity jam then ice the top as per the recipe above.

Banana Bread | Livia's | Vegan + Refined sugar free

Another bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months ago. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots, this banana bread being a personal favourite.

Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.

If you can’t get your hands on the Livia’s Brownie Nugglets simply sub in some more dark chocolate.

Banana Bread (Vegan + refined sugar free)


3 Overripe bananas 60g Coconut oil, melted (or Rapeseed oil) 80g Coconut sugar 100ml Almond milk (or other plant based milk) 200g Oat flour 1 tsp Baking powder 65g Pecans, chopped 125g Vegan dark chocolate (I use Bournville) 2 packs Raw chocolate brownie Nugglets, chopped in half


  1. Preheat the oven to 180ºC and grease and line a loaf tin with baking paper.

  2. Mash the bananas in a large mixing bowl, leaving a few larger lumps. Add the coconut oil, coconut sugar and almond milk and mix together.

  3. Add the oat flour, baking powder, 50g of the pecans, 100g of the dark chocolate and 1 pack of raw chocolate brownie nugglets and fold together gently until just combined.

  4. Tip into the prepared tin and scatter over the remaining pecans, chocolate and Nugglets. Bake for 40-45 minutes until golden and risen.

Peach Bellini Bostock

August is national peach month apparently so in celebration of this lovely furry fruit I present to you a recipe for peach bellini bostock. If you’ve not tried bostock before, the best way I can describe it is if French toast and an almond croissant had a baby, this would be it. A thick layer of day old brioche, soaked in sweet syrup and topped with frangipane and flaked almonds - dreamy. I messed with the original a bit here, partly because I couldn’t really be bothered to make a syrup but also because I wanted to use this rather lovely peach bellini jam by Cottage Delight. I really love the fresh peach on top too, they add a burst of freshness against the sweet frangipane.


If peaches are out of season where you are, or you’re simply not a fan, you could try cherries or plums instead - well, anything really, you do you! Personally I’m quite into the cherry idea, a bit of a bakewell/bostock mash up if you will.

These are a great option if you’re doing breakfast or brunch for a crowd as the frangipane can be made ahead of time, so all you have to do is assemble them and pop them in the oven. No slaving over the stove making endless batches of french toast or pancakes!

Peach bellini bostock


For the frangipane; 80g unsalted butter, softened 80g caster sugar 1 medium egg 1/2 tsp almond extract 180g ground almonds Pinch of salt

To assemble; 8 thick slices of day old brioche 6 tbsp peach jam 2 ripe peaches, sliced 100g flaked almonds Icing sugar, to serve


  1. Begin by making the frangipane; beat the butter and sugar together until light and fluffy then beat in the egg and almond extract. Stir in the ground almonds and salt. *the frangipane can be made up to 3 days ahead if kept in an airtight container in the fridge. Just be sure to bring it back to room temperature before using.

  2. Preheat the oven to 180ºC and arrange the slices of brioche on a baking tray. Tip the jam into a heavy based saucepan and heat through for a few minutes until runny. Divide the jam between the brioche, spreading it to the edges of each slice.

  3. Spoon or pipe the frangipane in an even layer on top of the jam then gently press in the peach slices on top. Finally, scatter over the flaked almonds then bake for 15 minutes or until golden and the almonds are toasted.

  4. Leave to cool on the tray for a few minutes then dust with icing sugar before serving.


Lemon Drizzle Birthday Cake

Everyone needs a good lemon drizzle cake recipe in their baking arsenal and this one is my absolute go to. I’ve used an old brioche tin here to make it a bit more special but the quantities would also work in a standard loaf tin.


Lemon Drizzle Cake


175g Margarine (You could also use softened unsalted butter but I find margarine makes a lighter, fluffier cake. I use Stork) 175g Golden caster sugar Zest of 2 lemons 3 Medium free range eggs 175g Self raising flour 1 tsp Baking powder

For the drizzle

150g Icing sugar Juice of 2 lemons

To decorate;

225g Icing sugar Juice of 1 lemon Dried Cornflower and Calendula petals or grated lemon zest


  1. Preheat the oven to 180ºC and line a 22cm loaf tin with baking paper.

  2. Tip the butter into the bowl of a stand mixer (or use a handheld electric whisk) and beat until pale and smooth. Add the sugar and continue to beat until light and fluffy, then add the lemon zest and beat in.

  3. Add the eggs, one at a time, beating well between each addition.

  4. Sift in the flour and baking powder and fold in gently.

  5. Pour into the prepared tin and bake for 25-30 minutes or until golden and a skewer inserted into the middle comes out clean.

  6. Whilst the cake is in the oven, prepare the drizzle. Sift the icing sugar and gradually add the lemon juice, mixing as you go, until smooth and the sugar has dissolved.

  7. Whilst the cake is still warm from the oven, use a skewer to poke holes all over the cake the pour over the drizzle. Leave to cool completely on a wire rack.

  8. Prepare the icing in the same way as the drizzle by gradually adding the lemon juice to sifted icing sugar, mixing until smooth. Once the cake has completely cooled pour over the icing and sprinkle with the dried petals or grated lemon zest.

Coconut + Almond Ice 'creams' (Vegan) | Livia's

There’s a heat wave a’coming in the UK and I’m stocking the freezer with various frozen snacks for the occasion. In true Brit style we are planning on making the most of the sunshine - BBQing all our meals, drinking copious amounts of gin and most likely complaining that it’s too hot.

We have friends coming at the weekend, one of whom is vegan so I thought I’d take the opportunity to whip up a batch of these coconut and almond butter ice ‘creams’. I originally wrote the recipe for a job with Livia’s and they are a great vegan and refined sugar free alternative to ice cream and super easy to make. The almond butter goes a very pleasing chewy texture once frozen and works brilliantly with the creamy coconut base.

If you don’t have a popsicle mould you could layer it in the same way in a loaf tin or Tupperware and serve it in scoops instead.

Coconut + Almond Butter Ice’creams’


1 400ml Can coconut milk 1 tsp Vanilla bean paste 125ml Maple syrup 100g Almond butter

To decorate (optional)

75g dark chocolate⁠
1 Digestive biscuit

You will need a popsicle mould and 8 sticks⁠


  1. Whisk together the coconut milk, vanilla and 60ml of maple syrup.⁠

  2. Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.

  3. Mix the remaining 65g of maple syrup with the almond butter and spoon into the⁠
    moulds on top of the coconut layer. Reserve half of the almond butter mixture for the⁠
    next layer

  4. Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer⁠
    for another 20 mins.⁠

  5. Repeat the process again, layering the almond butter first and finishing with the⁠
    coconut, until the moulds are full.

  6. Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.

To decorate (optional);

  1. Melt the dark chocolate and blitz or bash the biscuit to a coarse crumb.

  2. Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle⁠
    over the cookie crumb.


Peanut Butter + Raspberry Crumble Squares | Livia's

A bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months back. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots and this variation on a classic flapjack has a nice fruity twist.

Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.

Peanut Butter + Raspberry Crumble Squares (Vegan + refined sugar free)


For the raspberry jam; 300g frozen raspberries 2 tbsp maple syrup 6 tbsp Chia seeds

For the flapjack; 45g coconut oil 200g smooth peanut butter 250ml maple syrup 400g jumbo rolled oats Pinch of salt

For the crumble topping; 50g jumbo rolled oats 25g porridge oats 50ml maple syrup 2 tbsp coconut oil, melted


  1. Preheat the oven to 180ºC and line a 10x8” deep baking tray with baking parchment.

  2. Begin by making the jam. Add the raspberries and maple syrup into a saucepan and place over a medium heat, stirring regularly, until the raspberries have cooked down. Use the back of a spoon to crush any bigger raspberries if needed. Mix in the chia seeds and simmer for a few minutes until thickened, then take off the heat and set aside.

  3. To make the flapjack start by melting the coconut oil and peanut butter together over a medium heat. Remove from the heat, add the maple syrup and stir until completely blended together. Add the oats and salt and stir until the oats are evenly coated. Tip the flapjack mixture into the prepared tin and press it down firmly into an even layer. 

  4. Tip all of the crumble ingredients into a mixing bowl and stir together until everything is evenly coated and starts to clump together.

  5. Spoon the jam onto the flapjack and smooth out into an even layer. Sprinkle over the crumble topping and bake for 35 minutes. Allow to cool before cutting into squares. 

Unicorn Cupcakes | Kellogg's

A fun little recipe today for Kellogg’s Rice Krispies as part of a reactive social media campaign shot with Tinderflint

The recipe is quite long but don’t be intimidated, there isn’t any difficult techniques in there, just quite a few stages. Perfect for a children’s party, they’ll be worth the effort for the smiles they create!

Unicorn Cupcakes



150g unsalted butter, softened 150g caster sugar 3 medium eggs 1 tsp vanilla extract 150g self raising flour, sifted 2 tbsp milk 35g Rice Krispies


150g unsalted butter, softened 350g icing sugar, sifted 3-4 tbsp milk Blue food colouring gel Pink food colouring gel Purple food colouring gel


25g pink and purple sprinkles 25g Rice Krispies 5g freeze dried raspberries


125g white fondant icing Edible gold paint Edible pink paint Edible gold glitter Rice Krispies for sprinkling

Makes 12


To make the cupcakes;

  1. Preheat the oven to 170ºC and line a 12 hole muffin tin with gold foil cases.

  2. Beat the butter in a stand mixer or with a handheld electric whisk until pale and smooth. Add the sugar and beat again until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition, then add the vanilla and beat again.

  3. Add the flour and gently fold in until just mixed in, then add the milk and stir gently into a smooth batter. Finally, fold in the Rice Krispies, being careful not to crush them too much.

  4. Spoon the batter into the prepared muffin tin and bake for 15-20 minutes or until golden and the sponge springs back when lightly pressed. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

To make the unicorn horns;

  1. Take a 2cm ball of fondant and roll it into a sausage shape about 10cm long, tapering the ends so that it is thicker in the centre. Fold in half, bringing the thin ends together, press gently to seal them at the top then twist together to create a horn shape. Trim off the excess to leave you with a 4cm horn. Push a tooth pick through the base of the horn to help support it in the cupcake later. Leave to harden for 30 minutes before decorating.

  2. Once the horns have hardened, paint with edible gold paint and dust with edible gold glitter.

To make the unicorn ears;

  1. Take a pea sized piece of fondant and roll into a ball. Press down into a thin disc, about 2mm thick and 2cm wide. Paint the centre with edible pink paint, leaving a border of white around the edge. Pinch each end together gently to create an ear shape and leave to harden for 30 minutes.

To make the Rice Krispie sprinkle filling;

  1. Mix together the sprinkles, Rice Krispies and freeze dried raspberries.

To make the buttercream;

  1. Beat the butter in a stand mixer or with a handheld electric whisk for 5 minutes or until very soft and pale, then add the icing sugar, a quarter at a time and continue to beat for 5-10 minutes until smooth and almost white.

  2. Divide the buttercream evenly between 3 bowls and add the food colourings, a drop at a time, until you reach the desired vibrancy of each colour.

  3. Lay a large piece of cling film out on your worktop and spoon the blue icing horizontally along the centre of the clingfilm, about 4cm thick and 25cm long. Repeat with the pink and purple icing, spooning each alongside the blue icing to create 3 rows of icing. Lift up the edge of the clingfilm closest to you and pull it gently up and over the icing, rolling it into a sausage shape. Continue rolling so the icing is completely encased. Trim off any excess cling film at the end and slide it into a large piping bag fitted with a star nozzle.

To decorate;

  1. Once the cupcakes are completely cooled, use a small knife to cut a small circle out of the centre of each cake, then trim the cut piece so you are left with a disc of cake. Fill each hole with the Rice Krispie sprinkle mix and top with the cake discs to seal it in.

  2. Pipe a swirl of buttercream onto each cupcake and sprinkle over the Rice Krispies to coat the icing.

  3. Pipe another swirl of icing over this then insert the horns and ears. Finish with a final dusting of edible gold glitter.