English strawberries dipped in chocolate, My life in 10, Sea & Shore turns 3
Red alert
Hello and lovely to be here with you! How are you? So many things are happening at the moment; moving house and writing my book. I am trying to do one thing at a time and enjoy the moments without getting overwhelmed.
As you know this is a reader supported publication so if you like what I do and enjoy my writing and recipes I would love you to sign up to my lovely paid subscriber community. Why not become a *PAID SUBSCRIBER* I would love you to join me each week.
If you sign up now to my free subscriber community you will get a post once a month with news on all things I am doing, from events, an occasional recipe and coastal life plus access to my archive of public posts.
If you sign up to my paid subscriber community (for as little as £4 per month) you will receive a post every week with recipes, stories and style inspiration. I would love you to consider becoming part of my paid subscriber community.
Why don’t you upgrade and join my paid community and see how you feel you might just want to stay a while. Or gift a *Gift Subscription* Ex
Strawberry Fields
I simply love this time of year. Colours of strawberries, raspberries, cherries, apricots, figs, currants and gooseberries. There is so much inspiration to be found. Make sure you enjoy summer’s finest ingredients while they are in season. I love heading to my local farm shop to pick my own strawberries. Warm sunshine, longer, lighter days, leafy trees, picnics, boat trips and days out. I think this time of year moves the world. It gives everyone a sense of adventure. I feel energised and excited. Summer salads with fragrant herbs and edible flowers are laid out alongside dishes of mackerel, grilled artichokes and heritage tomatoes; tubs filled with strawberries, raspberries, peaches and plump cherries. Perfect sunshine sustenance.
A way to tether summer down all year round is by preserving the best of the season berries into jars. Simple strawberry jam, apricot and lavender jam, pickled cucumbers, fig chutney or blackcurrant compote - the choice is endless. My scaffold-board shelves are full with jars all in a row, with marmalades, compotes, jams and cordials of figs, cherries, Seville oranges, gooseberries and strawberries. It’s just like finding treasure.
Today I share with you two strawberry recipes as we approach the start of strawberry season. My English strawberries dipped in chocolate, plus a simple summery salad of strawberries with cucumber, mint and nasturtium, a vibrant and fresh salad to brighten up any summer soiree. Seeing red, five must-have items to bring a pop of colour into your wardrobe. As ever, a little look into my world and sharing with you things which bring me joy and make me feel good.
English strawberries dipped in chocolate
Ingredients
2 punnets of strawberries
Good quality dark chocolate 250g (at least 54%)
Method
Wash and dry the strawberries. Prepare your parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave.
Dip the strawberries in melted chocolate. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.
SEA & SHORE my debut cookbook turns 3
*Close your eyes and think of a place where the sky meets the sea*
I remember the first time I wrote these words down and that was the beginning of my first cookbook. I just did not realise it at the time that it would take the next ten years of working hard, quietly cooking in my restaurants and dreaming that one day it would become a published reality.
Sea and Shore is my personal story or my life through food and the journey it has taken me on. A love letter of sorts to the place I have called home; Cornwall, for over 25 years. An insight to my life through divorce, being a single parent of three and the highs and lows of having an entrepreneurial spirit.
Much has happened in 3 years Time & Tide has joined the party and my manuscript deadline for book 3 is looming (excited). I feel very grateful and owning it more than ever and not letting imposter syndrome kick in and fill me with self doubt, life is challenging, keep going, simply be you and celebrate moments always.
Hot Off the Press
Country Living: How to Eat Crab
A huge thank you to Country Living for featuring me in their Country Larder Food Notes, where I talk about how I eat crab. From crab cakes to crab sandwiches, nothing says Cornwall more to me. Crab is available in most good supermarkets or, even better, head to your local fishmonger.
Homes & Gardens: My Life in Ten
It was lovely to be asked by Homes & Gardens about ‘My Life in Ten’. From what I wear, to how I cook, to favourite places to visit, this is a little glimpse into my world.
Strawberry, cucumber, mint and nasturtium flower salad
Ingredients
1/2 cucumber, peeled
1 punnet strawberries, hulled
I handful mint, chopped finely
4 nasturtium flowers
1 pinch sea salt
Method
Peel the cucumber and cut in half lengthways and deseed. Cut into 1cm half moons and place in a bowl and add a pinch of sea salt. Set aside. In another bowl place the halved strawberries, stir in the mint and finally the cucumber. Place in a serving bowl and drizzle with jam jar dressing and garnish with nasturtium petals.
Jam jar lemon dressing
6 tbsp olive oil
1 lemon, juiced
a small pinch sea salt
Ground black pepper
Method
Place all ingredients in a jam jar, crew on the lid and shake well.
Red Alert
Colour is everything to me it can lift my mood and make me feel good. I love pops of red it is such an energising colour for me in what I wear and in my home. Here are some of my recent essential buys.
OUTFIT DETAILS: Cardigan Orwell Austen £97.50 | Dress H & M £32.99 | Skirt Zara £35.99 | Earrings Seasalt £22.95 | Trainers Nike (via ASOS) £82.50.
beautiful photos!
Do you sell signed copies of your book?
I'm currently driving down to Dartmouth, we love the Seahorse too, especially as they allow my dog to join us. It's difficult when out in the campervan to find food restaurants that allow dogs, so we love this place. Can't wait for the scallops.