This recipe seemed like the perfect way to showcase the mayo and is a variation of my sweetcorn fritters which I created for the blog almost three years ago. Time flies! Cauliflower is in season right now and this is a seriously tasty combination.
Allergy Awareness Week is running 29 April - 3 May 2019 and I’m taking it as an opportunity to challenge myself in the kitchen to make a true free-from recipe. These are amazing straight from the oven. Hot and with some melted butter you’ll get a big batch which will freeze well too if you don’t have friends round to help you eat them straight away!
I’m excited to be able to introduce another guest recipe creator to The Flourishing Pantry this week, in the form of lawyer turned Nutritional Therapist Katie Shore. As I’m not a peanut lover I’m delighted Katie is sharing with us something for you peanut fans out there! But first, a little about Katie and her approach to wellness…
I’ve invited Amie from Fitness Forster back to the blog after her Flourishing Entrepreneurs interview to bring us a tasty sweet treat recipe. As you all know if you’re regular readers here, baking and desserts are my weakness, so Amie and I thought we’d put our strengths to good use for one another and do a recipe swap!
Next month I’m co-hosting my first ever Supper Club, eek! Creative In Residence is a series of Supper Clubs for creative entrepreneurs to connect and support one another over delicious, seasonal food. The dessert for the evening will be this poached pear cake, served with chai spiced yoghurt and salted date caramel. Enjoy your tasty preview!
This week I'm bringing you a tasty chocolate muffin recipe which includes a secret ingredient that you can get your hands on right now: Rosemary & Robert cherrybeet chocolate. The cherrybeet bar has fast become my favourite from the range and so I was inspired to do a bit of baking to showcase the bars made with delicious juicy dried sour cherries, earthy sweet beetroot powder and zingy acerola cherry powder.