Sunny Picnics & Summer Boots


When the sunshine makes an appearance in England, you have three very clear options- beach, beer garden or a picnic in the park.

So, as the mercury hit 25 last weekend, we grabbed the blanket, packed the hamper with plenty of tasty treats and headed off, book in hand, in search of a shady tree, finding ourselves in the beautiful Tatton Park.


With a fair old trek to find the perfect spot (i'm selective about my picnics, what can I say?) I thought ahead and opted for my favourite new tan summer boots from Heavenly Soles at JD Williams.

Tan boots, summer dresses and a tan, bottled or otherwise, is a match made in sartorial heaven so on this sunniest of sunny days, I went for a classic combo- white broderie anglais, ankle boots and a hat bigger than my own face.


These little suede numbers are the perfect tan colour, with just enough of a heel to make them perfectly comfy while still making you feel put together with a tassle that brings just enough Coachella-style to make me forget my major Instagram FOMO of a few months ago.

My absolute favourite way to style them is with a pretty summer dress, but the amazing thing is, they go with absolutely everything. From cut off denim shorts to skinny jeans, I can see these new favourite boots of mine rarely leaving my feet through the Summer and beyond.


So after finding the perfect picnic spot with the perfect shade to sun ratio - don't worry, my boyfriend despairs at me too... I kicked off my boots, flicked open my book and did the one thing you can do when it's this hot - snacked on miniature sausages and worked on my tan!
Hat |  Jack Wills    Aviators | Ray Ban   Dress | Jack Wills (Similar HERE    Bag | Topshop    Boots | C/O Heavenly Soles at JD Williams*


Caprera Foods Sample Box | Review

Since moving up to Staffordshire, one thing that i've really put more of a focus on is trying to use as much locally sourced food as I possibly can and since packing in the Pot Noodles and cheese toasties of my student days, I've become a bit of a food snob!

We're incredibly lucky in the U.K that our little island is packed with incredible ingredients,artisan producers and some of the most unique culinary creations this side of the continent but if you're not lucky enough to have some of these suppliers on your doorstep, it's not always easy to get your hands on.



That is where a fab little company called Caprera comes in. Essentially working like the food equivalent of Not on the High Street, Caprera brings together a host of small, independent food producers from across the entire country, handpicking the great and good of British suppliers and putting them together in one place. Selling everything from small batch gin to charcuterie, the site gives you amazing, hand produced products at your fingertips, with all of the choice of your favourite farmers market, without having to get up off of the sofa! Better yet, it will all arrive, beautifully packed in the post just a couple of days later!

The company very kindly offered to send me a sample box* of some of their favourite products to try out and share with you and as soon as the package arrived, I couldn't wait to have a peek at what goodies were inside! I certainly wasn't disappointed!


Having grown up in the Westcountry, I've got a huge sweet tooth when it comes to proper fudge so I was thrilled to find a package of Bhut Jolokia Chilli Fudge from Bath based producers Meg's Cottage. The fudge was typically indulgent with that familiar sugary vanilla flavour that reminds me of home, but with a very subtle hint (and heat!) of chilli. It was something a little different and although a strange experience at first, it was actually really tasty!


Next up, a bottle of Ginger and Plum Cider from the Garden Cider Company. Again, as a Westcountry girl through and through, there's nothing that says Summer to me more than an ice cold glass of cider... what's that saying? You can take the girl out of Devon...? Anyway, i'm yet to taste this one, but as soon as the sun makes an appearance i'll be reaching for it! Ginger is one of my favourite flavours and fruit ciders are so refreshing so I can't wait to give it a go!


Since becoming a bit of a gym bunny of late, I've been trying to make a few healthy swaps in terms of what i'm eating so these Melon and Orange Crisps from Nims Fruit Crisps are absolutely perfect. Swapping the usual chewy dried fruit snacks for something all together crispier and full of flavour, these are really tasty and will be perfect for that mid afternoon slump at my desk when i'm craving something sweet.


Finally, I received these Sussex Puddle Thins from Horsham Gingerbread. We're big tea drinkers in my house and with tea, must come biscuits so these are absolutely perfect. Crisp, lemony and perfectly buttery, they're the perfect dunking biscuit and I can't see them hanging around too long in the biscuit tin that's for sure!

You can try Caprera for yourself at www.caprera.com.




Easter Bunny Cupcakes | Recipe

Nothing says Easter to me more than a cute little fuzzy bunny. Well, that and chocolate eggs of course! But if you're all chocolated out, I've got the perfect solution! 

Yep. More cupcakes! This time though I've gone a bit snazzier for a cute little Easter showstopper that's sure to wow at Easter dinner!


 Light and springy vanilla cupcakes, topped with chocolate and vanilla buttercream and a cheeky little fluffy tailed character trying to make a burrow- it's my Easter Bunny Cupcakes! 

You will need 

120g plain flour
140g caster sugar
1 1/2 tsp baking powder
40g unsalted butter (softened) 
120ml whole milk 
1 egg
1/2 tsp vanilla extract

For the frosting

220g icing sugar (sifted) 
80g unsalted butter (at room temp) 
20ml whole milk 
2 tbsp cocoa powder
2 drops green food colouring 

For the bunnies

White ready to roll icing 
Pink ready to roll icing



First, heat your oven to 170 degrees and weigh out all of your ingredients. 

Pop your flour, sugar, baking powder and softened butter into a large mixing bowl (or freestanding mixer if you've got one) and with an electric mixer mix on a medium speed until you have a sandy consistency. Add half of the milk and whisk until every thing just comes together. 

In a separate bowl, whizz up your egg, the rest of the milk and vanilla extract, then add to the mixture making sure you scrape any escapee bits from the sides of the bowl. Keep mixing for around 2 minutes until everything's nice and combined. 

Distribute the mixture evenly between your paper cases and pop in the oven for around 20-25 minutes. Once golden brown and fully cooked, take them it and pop them onto a wire rack and allow to cool.



While they're cooling, you can get to work on your bunnies. These might seem complicated, but if you were a play-dough obsessive as a child you'll do fine. I used this tutorial here from the Hobbycraft blog and just adapted it a bit (I didn't have those jazzy plungers so I just created paws with little balls of pink icing!) 

I also made the top half of one solitary bunny by making two balls of white fondant (about the size of a Brussels sprout) and stacking them on top of one another. For ears I made two little baguette shapes, then flattened them out and added smaller pink sausages for the inside bit. I made the eyes using a cocktail stick, added a little pink nose and voila! 



For the topping, make a simple buttercream with icing sugar, butter and a little milk, then spoon half into a separate bowl. To one bowl add a couple of drops of green food colouring and to the other add some cocoa powder. Spoon the green buttercream onto the cupcakes and add a teaspoon of the chocolate buttercream into the middle to make the burrow. Pop your bunny bodies onto the cakes and prop the paws up against it.

These are the perfect alternative Easter gift instead of chocolate eggs and they're sure to be a hit with the littles of the family! And on that note, I hope you have a lovely Easter whatever you end up doing!



Bunny Ear Cupcakes | Recipe


Spring has sprung and in my house that can signal only one thing... The Easter bunny is on his way! So with that in mind, I've set to work whipping up a few cracking Easter bakes for you lovely lot.

First up, it's my Bunny Ear Cupcakes. Not only are they adorable but these vanilla and chocolate chip cupcakes topped with indulgent cream cheese frosting and squishy marshmallow ears are the perfect alternative to chocolate eggs... Plus, they're super easy to make and perfect to keep the littles entertained until it's egg hunt time! 


You will need

120g plain flour
140g caster sugar
1 1/2 tsp baking powder
40g unsalted butter (softened) 
120ml whole milk 
1 egg
1/2 tsp vanilla extract
A generous handful of milk chocolate chips

For the frosting

300g icing sugar (sifted) 
50g unsalted butter (at room temp) 
125g cream cheese (straight from the fridge) 

For the ears
12 large marshmallows
Contrasting edible glitter/coloured sugar


First, heat your oven to 170 degrees and weigh out all of your ingredients. 

Pop your flour, sugar, baking powder and softened butter into a large mixing bowl (or freestanding mixer if you've got one) and with an electric mixer mix on a medium speed until you have a sandy consistency. Add half of the milk and whisk until every thing just comes together. 

In a separate bowl, whizz up your egg, the rest of the milk and vanilla extract, then add to the mixture making sure you scrape any escapee bits from the sides of the bowl. Keep mixing for around 2 minutes until everything's nice and combined. 

Distribute the mixture evenly between your paper cases and pop in the oven for around 20-25 minutes. Once golden brown and fully cooked, take them it and pop them onto a wire rack and allow to cool.

For the frosting, add the icing sugar and butter into a bowl and mix until combined, then add the cream cheese in one go. Mix for around 5 minutes until it's really thick and creamy. Pop into the fridge until you're ready to decorate.



Now, the fun bit. Grab yourself some marshmallows, a plate, some glitter or coloured sugar and some clean scissors. Sprinkle the sugar onto the plate and then cut marshmallow in half diagonally. Dip the sticky inside part into the sugar to create the inside of the bunny ear. Repeat with all of the marshmallows and set aside. 

Once your cupcakes are completely cold, spread the frosting on top and press the bunny ears into it, one on each side. Hopping mad, I think you'll agree but pretty damn cute.


So that's quite enough rabbiting on for one recipe, I'll be back later in the week with another bunny themed bake so stay tuned! 


Snow Much Fun

As a Devon girl, snow was something that alluded me when I was growing up. Other than an occasional dusting over Dartmoor and the yearly pilgrimage in the car in search of enough snow to make snowballs, I had a pretty snow-free childhood.



Since making the move to Staffordshire, all of my childhood excitement about snow has been well and truly rekindled and after a couple of snowy days last week, we woke up to views of the snow covered Peaks from our window, jumped in the car and headed on up to The Roaches which had been transformed into something from a ski resort postcard. 



Wrapped up in my cosy faux fur gilet and obligatory country bumpkin uniform of a Barbour and wellies, it seemed like too good an opportunity to miss to wile away an hour or so padding around in the snow in the sunshine while the lovely Mister snapped away.


Hat | Asos     Wax Jacket | Barbour    Faux Fur Gilet | Miss Selfridge    Jeans | Topshop    Long Sleeved Black Top | H&M   Mittens | Jack Wills     Belt | Topshop   Wellies | Hunter    Sunglasses | RayBan
I'm loving that it's still chilly enough to pile on the layers as i'm very much a winter baby in that respect... I love a cosy knit which is probably why i've struggled to wear anything but this hat since it arrived! Seriously though, it is the cosiest thing!




Although i'm definitely excited for Spring with it's warmer weather, you can't beat these views and that from a proper seaside girl is quite the statement... you know, I might just be getting into this whole country bumpkin business! 









Lemon Cupcakes | Recipe


If you're anything like me, lemon is my absolute favourite flavour for desserts. Whether it's lemon meringue or my ultimate favourite lemon posset, if there's something lemony on the menu, chances are, i'll be having it.

When I was in need of a sweet lemony treat a few weeks ago, I whipped up these little babies to satisfy the craving. With a soft, sponge, a lemon curd centre and a tangy frosting topped with lemon zest, they're the perfect way to take the edge off those sugar cravings. This recipe makes 12 so it's perfect if you've got to share!


What you'll need 

120g plain flour
150g caster sugar
1 1/2 teaspoons of baking powder
2 tbsp grated lemon zest (plus a little extra for sprinkling)
40g unsalted butter (softened)
120ml whole milk
1 egg
12 tsp lemon curd (or enough for the centre of each cake)


For the lemon topping

250g icing sugar (sifted)
80g unsalted butter (softened)
2 tbsps grated lemon zest
A couple of drops of yellow food colouring
25ml whole milk
1 tsp lemon curd


Preheat your oven to 170°C/325°F/Gas Mark 3 then pop your flour, sugar, baking powder, lemon zest and butter into a big bowl and whisk together until you have the consistency of sand.

Gradually pour in the milk, a little at a time and whisk until everything is just about combined, then add the egg and whisk until the mixture is smooth.

Pop your mixture into your paper cases until they're a third full and then bake for 20-25 minutes until golden brown and springy to the touch. Once the cupcakes have cooled a little use a sharp knife to remove a little well in the centre - this is for spooning in the lemon curd later! 

To make the lemon topping, beat together the icing sugar, butter, lemon zest and food colouring  until the mixture is smooth. For extra lemony goodness, you could add a teaspoon of lemon curd in too. Slowly pour in the milk and whisk for around 5 minutes until light and fluffy - the longer you mix, the fluffier this will become so it really is the longer the better!


Before decorating, spoon a little lemon curd into the holes you made earlier then smooth the lemon frosting over the top of your cakes. Sprinkle on some lemon zest and voila- a tangy treat that's perfect with a cup of tea!