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A twenty-something cooking in a poky kitchen in Elephant & Castle.

I recently quit my job in law to pursue journalism, which was obviously a great idea at the start of a cost-of-living crisis. But I love to eat well, and for me that means seasonally, wastelessly and creatively. 

So to challenge myself and make the pennies stretch, I'm picking one Market Star at a time from the many bounteous markets around London. I  create a handful of recipes based on that ingredient, using mostly store-cupboard or back-of-the-fridge ingredients to zhuzh them up. If the Market Star is produce, I'll make sure it's seasonal. If it's not, I'll pair it with something seasonal.

Shortlisted for the Guild of Food Writers Newcomers Award 2023.

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Cherry Curd Bakewell Tart

A crumbly sweet shortcrust shell with almond paste and a thick layer of cherry curd, topped with fresh cherries and toasted almonds......

Blood Orange & Almond Cake

Oof this was tasty, and a doddle to whip up. Glazed with a pastel pink blood orange icing and candied slices, it’s fit for a Sunday...

Grown-up cinnamon toast

When I was a child, I absolutely hated walks. My family are a big hiking family, so it didn’t quite suit my parents to find themselves...

Poached Pears

A versatile way to use up pears (and apples if you have them). With yoghurt these can be breakfast, with mascarpone or whipped cream and...

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