peanut butter vegan macarons.

It's no secret, macarons have become a baking favourite of mine. So why shouldn't vegans get to enjoy them too? After finding out you can make eggless meringue using chickpea liquid, also known as aquafaba, I just had to give it a go. I've seen a lot of recipes using cups as measurement, however I've created a UK friendly version using metric grams and ml. Here of course I've filled my vegan macarons with peanut butter - a firm egg and dairy free favourite - but the possibilities are endless!

oaks, nottingham.

Serving up lip-smacking homemade sausages and an array of inspired meat and fish combinations, OAKS in Nottingham showcases a modern menu that has been smoked by natural wood embers. Their impressive custom built grill has been stocked with wood from the Nottinghamshire Wildlife Trust, which has been sustainably sourced as a natural byproduct of coppicing.

The smoky scent of embers swirls around you as you enter the restaurant, which is further decorated with natural timber with hints of industrial metallics. Seating is cosy and communal but really well spaced out, with an inviting central table lit up with quirky bulbs and hanging candles. 

pizza macarons.

Mamma mia! Continuing with the junk food macaron recipe theme, I thought I'd try my hand at mini pizza macarons. With a sweet jammy filling, a vivid red icing base and scatterings of sprinkles, these sugary treats couldn't be further than the savoury snack. 

cherry old fashioned cocktail.

A drink that leaves you as cool as Don Draper after nailing a million dollar pitch. Having recently taken to watching the suave 1960s set series of Mad Men, the idea of muddling up an Old Fashioned couldn't be more appealing. Take your favourite whiskey, stir up sugar cube and bitters (in a sophisticated fashion, of course) and serve ice cold. A fancy short glass is a must.

When The Bar got in touch about trying out, or putting my own spin on their cocktails, I instantly reached for their Old Fashioned recipe. Traditionally made with angostura bitters, I switched up their timeless medley with my favourite flavour of cherry. By using a tangy and sour cherry bitters instead, this recipe is a tad sweeter with the same whiskey kick. Serve on ice in a short tumbler, garnished with a retro cherry and orange peel curl.