Chocolate Porridge with Banana and seeds (v)

Winter mornings call for internal central heating. The teen has been eating porridge for breakfast for months now and I thought I’d join him this morning.

For two steaming bowls you need

  • 3/4 cup porridge oats
  • 1 & 1/2 cups almond milk
  • 1 tablespoon cacao powder
  • Toasted mixed seeds
  • 1 banana, sliced
  • A drizzle of agave nectar
  1. Place the oats, milk and cacao in a pan and leave to steep for 20 mins or so. Then heat gently until boiling and cook out for 2-3 mins. Serve topped with the banana and seeds and drizzled with the syrup. Feel warm from the inside as you glimpse a glorious winter sunrise on your way to work 😍☀️❄️

Caramel Birthday Cake


The husband wanted a caramel cake for his birthday today. I have never made one of those before, and google didn’t really help as a lot of the recipes I found were too complicated for what we wanted or too sweet so I improvised by making a classic victoria sponge and sandwiching it with a caramel buttercream and adding a caramel drip glaze to the top. The husband is pescatarian so this recipe is vegetarian, not vegan. You could easily make a vegan version by making a vegan vanilla sponge cake, making your own caramel from a can of condensed coconut milk and some sugar and using vegan spread in your buttercream.

For 12 healthy slices you need


  • 4 eggs
  • 225g self raising flour
  • 225g caster sugar
  • 225g vegan spread
  • 1 tsp vanilla paste
  • 2 tbsp soya milk
  • a little extra spread for greasing the cake tins

Icing and Glaze

  • 150g softened butter
  • 150g icing sugar
  • 150g caramel (I cheated and used a 397g can of ready made caramel. Save the remaining caramel for the filling and glaze)
  • 1 tsp vanilla paste
  1. Make the cakes by mixing together all the cake ingredients until well combined. I use my kenwood mixer but you can do this by hand.
  2. Scrape into two lined and greased 8″ cake tins. Bake in a 170 degree oven for 20 mins or so until the cakes are light golden brown, risen and push back when you test them.
  3. Leave the cakes to cook on a rack whilst you make the icing.
  4. Mix together all the icing ingredients until light and fluffy. Again I use my kenwood for this and whip for at least 5-10 mins until the icing has doubled in size and is really light like marshmallow fluff.
  5. Once the cake has cooled, place one half on your cake stand and cover with 1/3 of the icing mixture. Add half of the leftover caramel.
  6. Place the remaining cake on top and then cover the top and sides of the cake with the rest of the icing. Beat the remaining caramel until it’s runny then pour over the iced cake and allow to drip down the sizes. Finish with embarrassing candles showing how old your beloved is mwahahahahahaha! This cake is best stored in the fridge. It will keep for 2-3 days and doesn’t taste overly sweet or sickly. Happy birthday Fuz!


Pornstar Smoothie (v)


Why should martinis get all the fun eh? Sadly no chaser of prosecco to follow, just a healthy dose of fruit and vitamins.

For one portion you need

  • 2 oranges, skinned and cut into quarters
  • 1 banana
  • 1 apple, cut into chunks
  • 1/2 cup frozen blueberries
  • 150ml apple juice
  • 1 tbsp freshly grated giner
  • 1 passion fruit for garnish
  • A nutribullet or similar high speed blender

Place everything apart from the passion fruit in a nutribullet goblet and blitz until smooth, about 1 minute. Pour into a serving glass and garnish with the passion fruit. Drink. Pretend this has undone all the bad things you have eaten and drunk over the festive period and beyond.