Savoury Coconut Flour Muffins


I love baking but don’t have the biggest sweet tooth, so I thought why not try baking some savoury muffins. With a quick scout on the internet I came up with this recipe, which uses coconut flour. There are fresh tomatoes, olives, cheese and kale (I needed to use some up so thought it could replace the spinach I kept seeing pop up in various other savoury muffin recipes). Be aware when using coconut flour that it really absorbs a lot of moisture, therefore a wet ingredient is a must. I used the tomatoes for this. The coconut flour also has a slight sweet taste to it which goes well with the salty olives. The muffins are quite nice served with a  dollop of chilli sauce to add a little kick. They are really versatile. Next time I’ll sautee some onions and garlic with sliced red chilli to add to the mix. If you like the sound of the savoury muffins the recipe is underneath the photos:

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4 eggs, 1/4 cup melted butter, 1/4 cup water, 1/4 tspn salt, 1/3 cup coconut flour, 1/4 tspn baking soda, 1 cup grated cheddar cheese, 1/4 tspn dried basil (or mixed herbs), a handful of kale, 1/4 cup green olives and cut into pieces, 1/2 cup on the vine tomatoes


Pre heat the oven to  200C and line a muffin tin with cases or I used squares of baking parchment.

Cook the kale in a frying pan with a dash of olive oil until wilted and set aside.

Mix the eggs, butter, water and salt in a bowl then add the coconut flour, baking soda and stir. Blend with eh cheese, herbs, olives, tomatoes and spinach until everything is evenly distributed.

Spoon into the muffin cases, approximately 1 tbsp of mixture per case. Bake for 12-15 minutes until gold and firm.


Moon Tide Jewellery


Last month, I was asked to shoot Moon Tide Jewellery’s lookbook for some new pieces Sarah (founder of Moon Tide Jewellery) has been working on. The idea behind this lookbook was to have a boho-mermaid feel. We decided on the rocks in Saltdean would be a good location for this shoot, and were lucky to have the perfect whether for this shoot. The jewellery has been modelled by Jade Lyon, who was great to work with and really knew her stuff! Check out a few of the snaps we took from the day below.


Photography: Emma Harrel Photography

Jewellery: Moon Tide Jewellery

Model: Jade Lyon


Perfectly Preserved Recipes

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I found Perfectly Preserved while I was out taking some snaps for Street Food Brighton, and really loved the flavours of Jaki’s preserves. She makes sweet and savoury jams, chutneys and curds. You can find her at Florence Road Market in Brighton and The Great Little Farmer’s Market, Worthing. Here are a couple of recipes I’ve made with her Sweet Chilli Sauce and (low sugar) Peach Jam.

Halloumi Salad with Sweet Chilli Sauce

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Serves 2


250g halloumi cut into 1cm slices, a bag of mixed salad leaves, 1 lemon, 4 teaspoons of Perfectly Preserved sweet chilli sauce, 2 tablespoons of cold water, 1 fresh red chilli chopped thinly, olive oil for drizzling


1/ Fry the helloumi on a high heat for around a minute on each side, or until golden brown.

2/ Meanwhile, place two handfuls of the salad leaves on a plate then mix the sweet chilli sauce with cold water in a small dish.

3/ Take the halloumi off the heat and place on top of the salad leaves, drizzle with the sweet chilli sauce & olive oil, squeeze over the lemon juice and season with freshly ground pepper.

Mini Peach Jam Cakes

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Makes 8 mini victoria sponges.

4oz butter, 4oz self raising flour, 2oz sugar, 1 pot of Perfectly Preserved peach jam, 2 eggs, 2 tbsp desiccated coconut, 1 small pot of mascarpone cheese


1/ Pre-heat the oven at 180 degrees C and grease your cake tin. Cream the butter and sugar then beat in the eggs and fold in the flour. Stir through 1/4 of the pot of Perfectly Preserved peach jam.

2/ Spoon the mixture into the mini victoria sponge tin, about 1 tbsp per hole. Place in the pre-heated oven at 180 degrees C for 15 minutes. Check with a knife that the sponge is cooked by piercing it, and if the knife comes out clear they’re done, if not cook for a couple more minutes and check again.

3/ Let the cakes cool in the tin for a few minutes then place onto a wire rack to cool. Meanwhile stir the rest of the peach jam (minus 1 tsp which will be spread on the top of the cakes) into the mascarpone cheese, add a little icing sugar or honey if it’s not sweet enough for you. Cut the mini sponges in half once they are cool enough, then spread the mascarpone in the middle.

4/ Finish by spreading a little of the peach jam on the tops of the cakes and sprinkling with desiccated coconut.


Courgette & Chilli Frittata


I love a frittata, it’s simple, tasty and satisfying. Also they’re versatile, you can add/replace vegetables for your favourites, swap the cheese for your favourite cheese, replace the herbs with your favourite herb and so on! This one is made of all the different kinds of courgettes I could find, I thought they would make for some nice photography and it would be interesting to see how different they tasted. If you fancy making this Courgette & Chilli Frittata the recipe’s below the photos.


Serves 4


6 different kinds of courgettes sliced, 1 sliced onion, 1 tbsp coconut oil, handful of parsley roughly chopped, 2 large sliced red chillis, a block of feta cheese, 6 eggs beaten with a dash of milk.


1/ Pre-heat the oven to 180 degrees C. Heat the oil in a skillet or frying pan (you’ll need a big one). Fry the onion & one chilli until soft then add the courgettes. Cook until soft, season with seasalt & freshly ground pepper then pour over the beaten eggs. Turn down the heat and let the eggs cook for a few minutes.

2/ Crumble over 3/4 of the feta on top of the mix, then place the pan on the middle shelf of the oven and cook for 10 minutes or until the top is browning. Take out of the oven with oven gloves (the handle will be very hot), crumble the rest of the feta then sprinkle the parsley & red chilli over the top. Give another generous grind of salt and pepper, slice up and enjoy!

Wine Tasting with Tastebuds on Holiday

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A little while ago I was asked by the guys from Take Your Tastebuds on Holiday to take some snaps of their wine tasting evening. It’s based in the heart of Brighton at the Garden House with its beautiful surroundings. This wine tasting evening was hosted by Sally who spoke about Argentinian wines while fellow sommeliers, Xavi and Raddy, provided some delicious Argentinian inspired food to accompany the different wines. The food looked amazing, and it was specifically chosen to give interesting flavour combinations with the wines. It was a relaxed evening of around fifteen people, some came with a friend some came on their own, but everyone was laughing, chatting and enjoying the evening. Sally was very knowledgeable on the subject of Argentinian wine, and made the evening fun and educational. At the end of the evening a small quiz was held to see how much people were able to remember (despite the wine going to their head!), and everyone did really well!

The next Take Your Tastebuds on Holiday wine tasting evening is this Saturday, and it’s all about wine from New Zealand. You can book yourself onto it here and see what’s planned for the rest of the year:


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Mooli Curry with Cauliflower Rice


This curry is made with an ingredient called mooli aka daikon, it’s part of the radish family and its appearance resembles a giant white carrot. The first time I tried it, was when I was eating a veggie pho, I was so intrigued by the vegetable that I wanted to try cooking with it at home. Since I had been cooking so much South Indian food after my cookery class in Kerala, I looked up an Indian dish that uses mooli. The recipe I chose contains mooli, onion, desiccated coconut and spices, it’s pretty simple to make and really tasty. I also made some cauliflower rice to accompany the curry which was infused with lemon and chilli. You can find the recipe below the photos if you fancy having a go!


Mooli Curry


3 cups sliced mooli, 3/4 cup thinly sliced onion, 1 slit green chilli, 1/4 cup grated coconut, 1/4 tsp turmeric powder, 3/4 – 1 tsp chilli powder, salt, 2 1/2 tsp coconut oil, salt, 1 tsp mustard seeds, 2 tbsp coriander leaves to garnish.


1/ Wash, cut off the ends, peel the skin and cut radish into 3 pieces. Then cut it lengthwise like matchsticks. Cut onions lengthwise.

2/ Heat oil, add mustard seeds, when it splutters, add thinly sliced onions, and green chilli. Saute until onions turn transparent. Then add radish, sprinkle water, cover and cook on medium flame.

3/ After it is slightly cooked, add turmeric powder, chilli powder and salt needed. Cook covered, stirring in between until tender. Do not add too much water (if needed just sprinkle water and cook covered).

4/ Once cooked, add the coconut, mix well and switch off the flame. Serve and garnish with coriander.

Cauliflower Rice


1 cauliflower, 1 lemon, 1 red chilli sliced, seasoning


1/ Peel and cut the cauliflower into small pieces then pulse n a food processor until it’s crumbly.

2/ Place on a baking sheet and place in the oven at 200 degrees C for 10 minutes or until it starts to brown.

3/ Pour the cauliflower rice into a bowl then add the red chilli, squeeze of lemon juice along with some grated zest and season with salt and pepper.