raspberry and pistachio baked doughnuts with a white chocolate drizzle.


Fluffy and delicious doughnuts with one of my favourite flavour combinations – pistachio, raspberry and white chocolate. I’ll let you into a secret though, these aren’t really doughnuts of the deep fried kind. Essentially, they are a simple sponge mix in my trusty doughnut baking pan. So easy to make – with satisfyingly pretty results. If you saw my pumpkin spiced doughnut recipe, you’ll know I just love to decorate these little delicacies. So I had to make a summer version right away...



white chocolate and raspberry cookies.


Delicious, freshly baked cookies with a cuppa. I love white chocolate in cakes, cookies and biscuits and just find it's the perfect accompaniment to raspberries. Bake until golden with a slightly crispy edge and gooey white chocolate - perfection!


an evening with private chef mark baines, la belle assiette.


Ever dreamed of have a your own private chef to cook a personalised meal in your home? Whether you're a fan of fusion cooking, a beautiful British banquet or are looking for a rainbow of vegetarian flavours, La Belle Assiette might be for you. Hire a private chef with La Belle Assiette offer a range of professional private chefs across the UK, all you need to do is choose a cuisine from a local chef and book securely online. What's more, they do they washing up. Sold?



The headquarters are based in Paris, known for its fine cuisine and high end chefs. La Belle Assiette, translating as "The the beautiful plate" or "dish" bring this to the comfort of your home. Once you've picked your menu with the chef, all you have to do is invite the guests, provide the tipple and put your best gladrags on. You'll even get sent some lovely printed menus ahead of the date to dress your table. As one of his first diners, we had the pleasure of being hosted by Chef Mark Baines, based in Leicestershire, for an evening of fabulous food. It was his La Belle Assiette Validation Dinner, so on this occasion the menu was complimentary.


parma ham wrapped steak with parmigiano reggiano potatoes


When you add Parmigiano Reggiano to a dish, for me it evokes feelings of luxury and authenticy. Not many Italian dishes I make now don’t include it, whether it’s stirred into a glossy Carbonara sauce, shaved onto a salad or the finishing touches on my favourite pasta dishes. But I wanted to try something new, how would it fare alongside a beautifully cooked fillet steak, with juicy tomatoes and Parmigiano Reggiano roasted potatoes. And of course, Parma ham from the same region. Unsurprisingly, it uplifted the classic steak and chips to a new level, feeling like an indulgent date night dish, or one to try at the weekend or special occasion. 


If you aren’t already familiar, Parmigiano Reggiano is a traditional cheese dating back hundreds of years. But it was in 2008 that the European courts decreed that it is the only cheese legally allowed to be called Parmesan, down to it’s DPO status and Parma-Reggio origin. From the cheesemaker right through to the delis, the famous cheese is said to be “made” not “produced.” The time and care taken to create such a distinct flavour shows too - I rarely add salt to any dishes when I know I’m using Parmigiano Reggiano as an ingredient, as the salty and piquant notes sing for themselves.