Roasted hazelnut and chocolate ganache tart, caramelised figs

Happy Sunday! It’s been a slow weekend, and I’m not mad about it. It’s been a busy old week of work, events and a cinema trips, so some downtime in kitchen has been just what the doctor ordered. I’ve been thinking more and more about the kinds of recipes for entertaining friends and family at this time of year (see last week’s post), and with that came the idea for this hazelnut and chocolate tart.

I really enjoy working with chocolate; it’s such a versatile ingredient and has been inspiring me a lot lately. Pastry on the other hand is something I will 9/10 avoid making from scratch, but with some time on my hands, I gave this shortcrust method another go. It’s pretty fail-safe, and can be whipped up in 10 minutes so I’d encourage you to have a go too! With a decadently rich filling, nutty topping and sweet, ripe figs for a luxurious finish, these are flavours and textures that work in harmony.

Serves 8-10 | Prep: 30 mins | Cooking: 55 minutes

For the shortcrust pastry:

  • Round 20cm non-stick pie tin (removable base)
  • 250g organic plain flour
  • 150g chilled salted butter, cubed
  • 2-3 tablespoons water

For the chocolate filling:

  • 150g 70% dark chocolate
  • 400ml double cream
  • 120g whole hazelnuts
  • 2 free-range eggs
  • Pinch of sea salt

For the caramel sauce:

  • 100ml double cream
  • 50g salted butter
  • 2 tbsp light soft brown sugar

To serve:

  • Dusting of icing sugar
  • 4-5 fresh figs, halved
  • Caramel sauce

Step one: On a clean work surface, sieve the flour from a height. Use your hands to make a well, and rub the cubes of butter into the flour until you end up with a fine, crumbly mixture. Add a little water at this point to bind and knead the dough together, but avoid overworking.

Step two: Flour the surface and place the dough on top. Press firmly with the palm of your hand, then wrap in clingfilm before letting it rest in fridge for at least 20 minutes.

Step three: In that time, prepare the chocolate ganache filling. In a saucepan, simmer the cream on a low heat for about 10 minutes until it begins to bubble at the sides. Turn off the heat and add the broken pieces of chocolate and a pinch of sea salt, stirring continuously until smooth and melted. Leave to cool. Whisk one whole egg and one yolk, and add to the ganache. Mix well and set aside.

Step four: Flour the surface and roll your pastry so it’s thin enough to cover your tin. Gently and evenly press the pastry into the tin and up the sides. Prick the base several times with a fork, and use a sharp knife to remove the excess pastry from the rim. Fill with a circle of greaseproof paper and baking beans (or dried pasta). Blind bake for 15 minutes at 150 degrees to cook the pastry.

Step five: Once cooked, remove the greaseproof paper and baking beans. Spread the base with 60g whole hazelnuts, then fill with the ganache. Return to the oven for approx. 30 minutes. The edges should be firm and the centre still a little soft. Remove from the oven as the residual heat will continue the cooking process.

Step six: Crush and roast the remaining 60g hazelnuts on a baking tray for five minutes. This will release their natural oils and give a wonderful, earthy flavor to the tart. Sprinkle on the tart and chill for at least two hours.

Step seven: To make the caramel sauce, melt the butter and sugar in a saucepan on a low heat for about five minutes. Once bubbling, pour in the cream and stir gently. It will thicken quickly, so remove from the heat when this happens and set aside. It should be glossy and cover the back of a spoon.

To serve: Dust the tart with icing sugar. Halve the figs and assemble in the centre, and drizzle over the cooled caramel sauce generously. Slice and serve with lightly whipped cream.

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Baked white chocolate and ginger cheesecake, winter berries.

This has to be my ultimate dessert. A rich, creamy cheesecake ticks all the boxes for me; indulgent, just sweet enough and satisfying. Now that autumn’s here, this is a seasonsal take on what can be quite a summertime dessert. I also champion this recipe because it looks a lot more challenging than it actually is (trust me!). With a hint of ginger in the base, and a vibrant forest fruit medley on top, it’s a winner all round for this time of year. It’s time to organise that dinner party you’ve been talking about!

Serves 8-10 | Prep: 20 mins | Cooking: 50 minutes

For the biscuit base: 

  • 250g pack of McVities ginger nuts (substitute if desired, but these are the best)
  • 50g butter or sunflower spread
  • 1 tsp raw cacao powder
  • 1/4 tsp ground ginger

For the cheesecake:

  • 280g  full fat cream cheese (I use Philadelphia original)
  • 200g marscarpone cheese (I use Galbani)
  • 100g good quality white chocolate (I use Green & Black’s 30% cocoa with vanilla)
  • 3 medium eggs
  • 1 tbsp honey
  • Zest of a whole lemon
  • A pinch of sea salt
  • 150g frozen berries (blackberries, cherries, currents, blueberries)

Step one: Pre-heat the oven to 150 degrees (fan assisted). Grease and line a 20cm round tin. Set aside.

Step two: Crush the biscuits with a rolling pin in a sandwhich bag or plastic bag. You want a semi-smooth texture with a few chunky bits.

Step three: Melt the butter on a low heat, add the crushed biscuits, ginger and cacao and stir until well coated and softened. Remove from the heat and press evenly into the lined cake tin. Refrigerate for 15 minutes.

Step four: In a heatproof bowl, gradually melt the broken white chocolate over a bain-marie (a pot of simmering water) until completely smooth. This should take around 8 minutes. Set aside.

Step five: In a large mixing bowl, combine the cream cheese and marscarpone until smooth. Add the salt, grated lemon zest and eggs one at a time, mixing throughout.

Step six: Once cooled, stir the white chocolate into the mixture along with the honey. At this point the mixture will be silky smooth and cover the back of a spoon completely.

Step seven: Remove the base from the fridge. Pour in the wet mixture and smooth with the back of a spoon for an even finish. Bake for approx 50 minutes. The edges should be light brown and coming away from the tin slightly but firm to touch (don’t worry about minor cracks). The centre should still have a little give.

Step eight: On a low heat, thaw the frozen berries until softened and oozing natural juices. Set aside and cool before topping the cheesecake for serving.

Vegan banana bread & cashew cream frosting

Another Sunday, another recipe! Lately, I’ve really been enjoying plant-based eating more so than my usual vegetarian diet, and so I’ve filtered this into this week’s bake. I absolutely adore banana bread, so I figured a vegan-friendly version would be a quick and easy go-to for anyone wanting to experiment with baking with substitues.

A note on the ingredients – I’ve left out the eggs and butter, instead opting for the classic ‘flaxseed egg’ and dairy-free butter which both work a treat. The cake itself is quite close textured and dense because of the wholemeal flour, and the addition of soft, chewy dates gives a subtle caramel sweetness. The finishing touch is the fluffy cashew cream frosting which is super simple to make and the perfect substitue for mascarpone, traditional butter icing or cream cheese.

Serves 8-10 | Prep: 15 mins | Cooking: 1 hour

For the cake batter: 

  • 100g (organic) self-raising flour
  • 100g (organic) wholemeal flour
  • 100g soft brown sugar
  • 200g dairy-free butter (Pure, Flora or Vital are good brands)
  • 2 over ripe bananas, mashed
  • 10 soft pitted dates, chopped
  • 2 grated carrots
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp vegetable or rapeseed oil
  • 2 tbsp ground flaxseeds
  • 1/4 cup water

For the frosting:

  • 50g dairy-free butter
  • 100g icing sugar
  • 100g soaked cashew nuts
  • 1/4 cup non-dairy milk (soy, almond or oat)
  • Zest of 1 lemon

Step one: Pre-heat the oven to 180 degrees. Grease and line a 20cm loaf tin. Set aside.

Step two: In a large mixing bowl, add the flours, baking powder, salt and spices and mix well. In a smaller bowl, add flaxseeds and water and leave for 5 minutes to thicken.

Step three: In a seperate bowl, cream the butter and sugar until creamy or use an electric mixer. Add the ‘flaxseed egg’, oil, grated carrot and chopped dates, then mix well.

Step four: Blend the bananas for 1 minute or mash well by hand. Add to the wet ingredient mixture.

Step five: Add the dry ingredients to the wet bit by bit, ensuring you continue to mix well for an even finish. You should have a thick consistency that coats the back of a spoon. Pour into your lined tine and bake for approx 1 hour. You can adjust the temperature if the cake browns too much on top. The knife test will check the centre is cooked through.

Step six: Blend the softened cashews and milk until a thick yet smooth texture is achieved. Set aside.

Step seven: In a bowl, cream the butter and icing sugar until whipped and smooth. Add the cashew mixture and set aside in the fridge to keep cool.

Step eight: Once the cake has cooled, finish with the frosting and grated lemon zest to serve. Et voila!

Vegan banana oat pancakes & spiced maple

 

Over-ripe bananas mean one of two things for me: banana bread or pancakes. The latter is one of my absolute favourite breakfast or brunch items, especially when made fluffy and thick with just enough chewiness. One of my go-to places for American pancakes is The Breakfast Club (faultless 99.9% of the time!) but they’re not the healthiest, admittedly. So in those moments when I fancy something similar, these homemade vegan-friendly pancakes are a winner and the perfect way to use up those extra sweet fruit.

For this recipe, the main flavours are bananas and oats, with a few spices and nuts thrown in making them more nutritious. Big win! While I can’t imagine anyone subbing maple syrup from this recipe, warm runny honey or agave syrup will work just as well drizzled at the end. Likewise, fresh blueberries and peaches, or a spoonful of coconut yoghurt elevate these even more. The most important meal of the day is about get tastier!

Serves 2-4. Makes 6-8 pancakes | Prep: 5 mins  Cooking: 12-16 mins

For the pancakes: 

  • 2 medium ripe bananas
  • 1 cup non-dairy milk: soya, almond or oat work well
  • 1 tsp vanilla extract or fresh vanilla bean paste
  • 100g plain flour
  • 2 tbsp rolled oats
  • 1 tbsp Linwoods flaxseed, almond, brazil nut and walnut mix (ground almonds will also work)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • A pinch of sea salt
  • Vegetable or sunflower oil

To serve:

  • Good quality maple syrup
  • 1/2 tsp mixed spice

Step one: In a blender, nutribullet or by hand, mix the chopped bananas, milk and vanilla until completely smooth in texture.

Step two: In a large dry bowl, combine the dry ingredients: flour, oats, nut mix, baking powder, cinnamon and salt. Add the liquid banana puree and mix well. Set aside in the fridge for 10 minutes to activate the raising agent.

Step three: Heat up a non-stick pan with a little vegetable or sunflower oil. 3 tablespoons of mixture should be enough for each pancake. Cook for a minute on each side or until well coloured, adding more oil when needed.

Step four: Heat up the maple syrup in small saucepan (as much as desired) with the mixed spice until warm. Drizzle over the pancakes and serve.

Coconut, almond & honey granola

Autumnal Sundays… bliss! Like most people, the weekends are my excuse for a bit of a treat come breakfast time, and this nifty recipe gets things started on a high. Anyone who knows me knows how much I love a good granola. Whilst trying to stay mindful and start the day off on a positive note, I always reach for granola, yogurt, and fruit/seeds. It’s a satisfying combo and if you’re on the go, you can always take it with you. I’ll have those lazy days where a Pret granola or bircher pot is a damn good substitute, though, but there’s nothing better than making your own. I feel like granola has joined the health craze just like green smoothies, matcha tea and almond milk, but before this breakfast item became all the rave, I’d always experiment with ways make my own. There’s only pot involved and one oven tray, meaning minimal fuss and washing up. On an evening or weekend, you can whip a batch up in under 30 minutes and store the remainder in an airtight kilner jar for the next few days. Winner for those who like to meal prep!

You’d be surprised how many variations of this recipe you can make, from adding dried fruits and raw nuts, to things like nutmeg, flax seeds and even dark chocolate! I’ve gone for a classic combo here with dried coconut, flaked almonds and runny honey. I like a good chunky texture, which is the only main difference between this and a shop bought version as I find those way too crumbly, plus there’s a hint of vanilla extract which makes the whole thing smell incredible. Why not switch up your weekend routine and try this super quick granola? I best enjoy mine with chopped apple, cinnamon, and my favourite greek yogurt, but a natural or soya yogurt will work just as well.

Makes 1 large kilner jar | Method: 10 mins | Cooking: 20 mins

For the granola mix:

  • 100g softened unsalted butter
  • 250g rolled oats
  • 60g flaked almonds
  • 75g unsweetened desiccated coconut
  • 25g raisins or sultanas
  • 25g demerara sugar
  • 3 tbsp runny honey
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract or essence
  • Pinch of salt

To serve:

  • 1 small apple (preferred variety)
  • 1 small pot or three tbsp thick Greek yogurt (preferred variety)

Step one: Line a baking tray with greaseproof paper and pre-heat your oven to 220 degrees for 10 minutes while you prepare the granola mix.

Step two: Add the butter, sugar, vanilla and cinnamon to a large pot. Melt on a medium heat until evenly mixed.

Step three: Add the almonds, coconut and saltanas then slowly add the oats and finish with the salt. Mix until everything is well coated with the butter mixture.

Step four: You’ll want to turn off the heat at this stage and add the honey. Adding it at the end will stop it from melting too much and will allow the mixture to become sticky and pliable.

Step five: Whilst the mixture is still warm, take handfuls and begin to mould with your fingers. The idea is to take small chunks and scatter onto the baking tray. The bigger the chunks, the more texture you’ll have once baked.

Step six: Bake for 20 minutes in the centre of the oven. Once baked, cool for 10 minutes before eating and decanting into a jar. This will keep for 3 days.

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Zesty orange & almond cake with coconut frosting

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When I’m reading articles, magazines and watching cooking videos for inspiration and new techniques, I often come across this classic bake and I’ve been wanting to try it out for a while. The thing is, I’m not keen on orange within cooking so I was always put off making this myself – that was until I tried it at one of my favourite Lebanese restaurants in London – Comptoir Libanais. I was pleasantly surprised at how subtle the orange flavour actually was, so here is my variation on the delicious wheat and gluten free cake.

The thing I love about this cake is how simple it is to make and the moist, dense texture the ground almonds give once baked. If you want a healthy alternative to traditional sponge bases, then definitely give this zesty cake a try! The addition of coconut in the frosting takes the flavour to a new level, complimenting the fruity orange and nutty almonds.

I’m trying out a new 24mm lens here, so do let me know if you like the photo quality a little more!

Serves 8 | Prep: 15mins  Cooking: 40mins

For the cake:

• 200g demerera sugar
• 200g unsalted butter
• 150g ground almonds
• 150g fine polenta
• 3 eggs
• 1/2 baking powder
• Zest and juice of one whole orange

For the syrup:

• Juice from half an orange
• 1 tsp demerera sugar
• 2 tsp good quality runny honey
• 1/4 cup cold water
• 1 tsp vanilla extract

For the frosting:

• 180g tub soft cream cheese
• 1 tsp creamed coconut
• 1 tsp good quality runny honey
• 2 tbsp unsweetened desicated coconut

Step one: Pre-heat oven to 160 degrees. Line and greese a 20cm round tin and set aside.

Step two: In a mixer, blend the sugar and butter for 5 minutes until creamy. Add the eggs one by one.

Step three: Add the polenta, ground almonds and baking soda and whisk until well combined. Grate the orange zest in and add the juice before giving a final mix by hand.

Step four: Pour the mix evenly into the tin and bake for 40 minutes until golden brown and firm to touch.

Step five: In a small saucepan heat the water, orange juice, sugar and honey on a medium heat until reduced and coats the back of a spoon. This should take 3-4 minutes. Add the vanilla extract and set aside until the cake is cooked.

Step six: Whilst the cake is still hot, prick several times with a fork then pour the syrup over the cake and leave to cool.

Step seven: In a small bowl, mix all of the frosting ingredients together until smooth.

Step eight: Smooth the frosting evenly over the cake with a knife and sprinkle with orange zest. Cut into slices and serve cold.

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Salted caramel sauce

So I mentioned on Wednesday that I’d be sharing my recipe for the salted caramel sauce featured in my last post (cue the salivating tongue). Chocolate and caramel just seem like the obvious marriage for me. I’m not sure about elsewhere, but in the UK (especially London), this was the craze that seemed to come unannounced and became the foodie obsession. Everything from cakes, brownies and pies, to ice cream, doughnuts and milkshakes have had the salted caramel ‘makeover’ and I’ll admit, I’m in with the crowd.

It’s no easy task when it comes to working and cooking with sugar at high temperatures – it can easily go wrong but don’t let that put you off. This method doesn’t use a thermometer as I don’t think it’s necessary (just watch the pan continually!) It’s a simple four-ingredient recipe: brown sugar, salted butter, sea salt and single cream. It’s heavenly.

I recommend this with (pretty much everything) and if you don’t use the whole batch up in one day which is likely, it’ll last a week in the fridge. It’ll get thicker when it cools into a fudge-like texture, perfect for drizzling over ice cream, pancakes or on my favourite dark chocolate and hazelnut brownies.

For the sauce:

  • 3 tbsp softened salted butter
  • 140ml double cream
  • 160g soft dark or light brown sugar
  • 1 tsp good quality flaked sea salt

Makes one small jar full (as pictured) Cooking: 15 mins

Step one: Melt the sugar on a low heat for five minutes until it has dissolved and starts to become caramelised. At this stage, add the butter.

Step two: The butter will begin to bubble in the pan – just keep the pan moving for a minute and stir to avoid burning.

Step three: Slowly pour in the cream and continue to stir. Turn up the heat to a medium heat, add the salt and stir for a few more minutes as the sauce thickens and becomes glossy. Allow to cool.

Dark chocolate & roasted hazelnut brownies

Who can resist a warm, squishy brownie? Throw in some added extras like crunchy hazelnuts and salted caramel sauce into the mix and they’re a surefire winner for me. This is a simple recipe but with this it’s all about timing – too long in the oven and you’ll miss the beauty of a soft centered brownie. It’s a serious deal.

As usual, only a good quality 70% dark chocolate will do for this recipe (best for cooking with), and some bitter cocoa powder too for an all round richer taste. I also roast the hazelnuts for a few minutes beforehand to really enhance the nutty flavour of the brownies – simple touches make all the difference and they’re seriously good!

Check back in on Sunday and I’ll share my recipe for this delicious salted caramel sauce. It’s rich, buttery and savoury sweet. It also lasts a week in the fridge, so I guess it’s completely fine that I indulge in this everyday for the next week.

Completely.

For the brownies:

  • 200g 70% dark chocolate
  • 75g bitter cocoa power
  • 175g softened salted butter
  • 3 large eggs
  • 100g whole blanched hazelnuts
  • 150g soft dark muscovado sugar
  • 160g self raising flour
  • 1 vanilla pod (extract will do)

Makes 10 brownies | Prep: 15 mins, Cooking: 40 mins

Step one: Preheat your oven to 180 degrees and line a medium baking dish with greaseproof paper. On a baking tray put all of the nuts and dry roast for 5 mins until browned.

Step two: Meanwhile, in a heat proof dish place the broken chocolate pieces and butter and simmer over a bain-marie for 10 mins until melted through. The water shouldn’t touch the bottom of the bowl, just steam.

Step three: Once cooled slightly, add the eggs one by one, the vanilla seeds and sugar then combine well.

Step four: The dry ingredients are next. Sift the flour, add the cocoa powder and the cooled nuts. Mix together well and pour into the dish evenly.

Step five: Bake for approx 40 mins, keeping an eye not to overcook it. The top should be crackling and dark, but the centre should be fudgey when a knife runs through it. Allow to cool slightly and cut into 10 large squares.

Blueberry, lemon & coconut loaf cake

I’ll admit. I have holiday blues, big time. I’ve had a few weeks off from blogging and life in general with an amazing couple of weeks spent in Jamaica with the family. New Years saw me return to my home town of Birmingham to spend it in good tradition with my best girlfriends (which involved a lot of excited conversations, good food, relentless dancing and minimal sleep) and finally, quality time with my extended family. It was a much anticipated and relaxed Christmas and New Years for me, but now my working life in London is back in full swing. And so is Not Without Cake. I have missed my kitchen!

While I was away enjoying home comforts, I did the age old thing of trying to set myself some realistic resolutions for 2015, many of which were around the whole staying organised, using my (very sophisticated) diary type of thing and continuing to travel the globe. I also said I wanted to get over my dislike of certain foods. I’m all for trying new things in a bid to stay healthy and cultured, but there some things I’ve never enjoyed. This recipe involves blueberries; one of the dreaded fruits I disliked. I researched a few recipes for a light blueberry based cake because I wanted to try something for the blog and with a few adaptations, I made this loaf cake. I have to say, I have done a 360 degree turn around and will definitely make this again.

With the lightest of textures, it’s jam packed with fresh blueberries, coconut and lemon zest which is a dreamy combo. I also added soya yogurt for extra lightness to cut the rich fruitiness and it produced the most wonderful bake. If you don’t like blueberries on their own, try this recipe and you might just be converted too.

Serves 8 | Prep: 10 minutes | Cooking: 40 minutes

For the cake:

  • 2 large eggs
  • 100g soft light brown sugar
  • 150g softened butter
  • 200g self raising flour
  • 1/2 tsp baking powder
  • 200g fresh blueberries
  • 50g sweetened desiccated coconut
  • 1 whole lemon
  • 1 cup soya yogurt or plain Greek yogurt

Step one:  Pre-heat the oven to 180 degrees. Greese and line a 20 cm loaf tin with baking paper.

Step two: In a mixer or bowl, beat the eggs and sugar until combined. Melt the butter for 60 seconds in the microwave or on the hob until there are no lumps. Add this to the eggs and sugar.

Step three: Gradually add the flour and baking powder to the batter until completely smooth.

Step four: Add the washed blueberries whole, along with the coconut and zest of one lemon. The juice is optional but I omit the juice because the yogurt will cut the sweetness.

Step five: Lastly, spoon in the yogurt and combine evenly, without crushing the blueberries. The batter should be smooth and thick enough to cover the back of the spoon.

Step six: Bake for approx 40 minutes or until the top is browned and a knife runs clean from the cake. Leave to cool for 15-20 minutes before eating.

Come with me: BBC Good Food Show

 

Photo credit: Shara J

Picture credit: Shara J

Last weekend I had the pleasure of going to the much anticipated BBC Good Food Show, held annually in my home city of Birmingham. The four day Winter edition at the NEC was as expected, full of festive food and drink, and an energetic buzz as people shuffled around the arena in the Christmas spirit. Anyone looking for gift ideas would have been spoiled for choice this year. On Saturday, a few of my fab friends and bloggers got rather special treatment at the event with access to the press room, personalised press passes, seriously good refreshments and free reign to take as many snaps as we wanted throughout the event – safe to say we had a fun filled day taste testing, filming, chatting with exhibitors and enjoying the live demos by celebrity chefs. It was something different but definitely worth doing, and as Not Without Cake is new off off the ground, it was a great networking experience for me. I’m certainly excited to be involved with more events like these.

With over 400 exhibitors, the venue was full of amazing fresh and locally sourced food and drink, homeware and techy gadgets for the kitchen from brands including Braun, Kenwood and Hotpoint. Everything from homemade beers, cheese and bread, to festive hampers, decadent chocolates and confectionery filled several stands. There was no shortage of hot food either; Moroccan mezzes, Spanish Paella and good old British burgers were on offer in the food courts. The thing I love most about these kinds of events is the variety – smells, colours and flavours. You certainly come away with new food knowledge as well as that empty purse!

Over at the Colgate hub, we enjoyed some amazing mixed berry ice cream after sampling their new Sensitive Pro-Relief toothpaste. It reminded me of a science experiment at school with puffs of smoke and men dressed in white. Another highlight was Heathers Harvest, offering award winning jams, pickles and preserves handmade in Shropshire. I’m a huge fan of homemade preserves so their sweet and spicy carrot chutney was a clear winner for me. And the packaging, ohhh.

Colgate Hub

Heather’s Harvest

We also enjoyed Praana’s range of delicious spiced herbal and fruit teas, Sponge Cakes (try them and thank me later), artisan cakes from Tarte and Berry and not forgetting Joe and Steph’s Gourmet Popcorn. Amongst all of these independent brands and big electrical names, well known favourites including Knorr, Ocado, Lurpak Cook’s Range and Costco Wholesale also featured at the event. Oh and just when we thought things couldn’t get any more delicious, we stumbled upon Merangz produced by The Little Round Cake Company – seriously impressive free range egg meringues traditionally made in Shropshire – giant Swiss pistachio, passion fruit bites and hazel nut praline nests amongst so many other flavours. Need I say anymore? Food heaven.

Did I mention the best part? I met acclaimed TV chef and Belling brand ambassador that is Brian Turner. Talk about star struck! That’s certainly one to tick off the bucket list. Until next year, then.

Merangz

The Cheshire Cheese Company

Shara, TC and Jade

Shara, TC and Jade

Delicious macaroons!

Farrington's

Farrington’s Mellow Yellow