Carrot Gnocchi – Delicious Fluffy Pillows of Joy

OMG Carrot bloomin’ gnocchi is incredible.

I’ve experimented on your behalf and these are astoundingly good. Extreme comfort food but without any flour!

You will need:

400g trimmed and peeled CARROTS – get the best you can here. They are the hero of the dish…

1 tablespoon OLIVE OIL

1 knob BUTTER (for the onions)

SALT and freshly ground BLACK PEPPER

1 SHALLOT or half a medium sized ONION – finely diced


250g RICOTTA CHEESE – if it’s a bit sloppy, drain some of the extra liquid off.

75g PARMESAN Cheese – finely grated plus extra for grating liberally over your finished dish.


40g GROUND ALMONDS (You can use any plain flour here if you feel like it. – if it’s wheat flour or gluten free flour, just use 30g)

Small handful of FRESH HERBS- Use whatever you have, TARRAGON is best in my book but I’m willing to be astounded by your combinations…

1-2 tablespoons BUTTER



OVEN 200 ˚C

  1. Place your prepped Carrots (no need to slice) on a baking sheet and smother in the olive oil, salt and pepper. Give it all a loving massage. Roast at 200˚C for around 40mins until slightly caramelised and beginning to turn a little golden.
  2. Place your finely diced shallots/onion in a saucepan with the butter on a low heat to soften completely. This will take at least 10 mins. Make sure you don’t get any colour on them.
  3. Combine with the carrots once out of the oven and once cool, whizz to a slightly lumpy puree in your food processor. (You can mash them with a fork for a more rustic consistency.)
  4. Turn the oven down to 190˚C
  5. Fold in the ricotta, egg yolks, fresh herbs and ground almonds and parmesan.
  6. Shape into little balls with your hands coated in ground almonds or if you are feeling fancy, you can quenelle each one with a couple of teaspoons, dust them in more ground almonds and place separately on a tray (not touching or they will stick together.)
  7. Bring a large pan of water to a rolling boil, add a good pinch or three of salt (it should be as salty as the sea.) and drop the gnocchi into the boiling water. Bring it back to the boil and wait about 5 mins – when magically, the gnocchi will start to float one by one to the surface. At this point, remove to the original baking tray with a slotted spoon.
  8. Meanwhile, melt your butter. drizzle it over the freshly poached gnocchi, sprinkle with extra parmesan and place in your oven (now at 190˚C) for around 15-20mins.
  9. Serve in little piles with melted butter drizzled over the top and more parmesan and fresh herbs should you be feeling extra sassy, like I was. (Always…)







Not had much time of late – so much cheffing! But today I got to make a cake.

This is a pistachio and raspberry cake, topped with chewy meringue and covered in a white chocolate ganache.
Loved it!



If you have 1 hour, (actually, I reckon less than 45mins) you can make these delicious rolls and be eating them within the hour!

They are delicious just warm from the oven. You could serve them up for tea tonight if you like.

You will need


450g White bread flour

1 1/2 tsp salt

1 tablespoon caster sugar

2 tsp bicarbonate of soda

50g butter – cut into cubes

100g mixed seeds – such as linseeds, poppyseed, chia seeds etc

250-350ml milk

1 tablespoon lemon juice.


  1. Set oven to 190c
  2. place 1 tablespoon lemon juice into the milk (measure out the full amount (you will probably not use it all…)
  3. sieve the flour and bicarbonate of soda and salt into large bowl
  4. rub butter into flour
  5. stir in the sugar
  6. stir in milk and lemon juice  but be careful to just use enough to create a soft but not sticky dough
  7. bring together quickly into 8 rounds of around 100g each
  8. shape into round balls and using a floured wooden spoon handle – make deep crosses in the top of each roll. dust with flour and or extra seeds.
  9. Bake for 20-25mins
  10. eat whilst still warm. Serve with your favourite soup or some lovely paté or cheese.



Cheese and Marmite Flapjacks.

The question that has been popping up of late, since people are becoming much more aware of the dangerous levels of sugar present in the foods we give our children, is ‘What’s the best thing to give a hungry ‘Little Johnny’ as an after school snack?’

Try as we might to be good, apples are often greeted the school gates with a moan. Many of us have given in and stuffed a packet of biscuits into our bag as we career out of the door.

I don’t blame anyone. The supermarkets are chocca block full of ‘child-friendly’ snacks that are laden with sugar.

So – here’s a little something…

Cheese and Marmite Flapjacks

They have a few hidden beauties in them along side the obvious, there is a carrot and a couple of eggs, I’ve also popped in some ‘oh so trendy’ chia seeds – but you can absolutely leave those out if you don’t have them or replace them with something else, seame/poppy/sunflower – whatever you like.

See how they go down. They are extraordinarily easy and jam packed with good stuff. It’s a ‘chuck it all in and bake’ method. If you love it, pass it on!

You will need:

A tin or oven proof dish around 8×10 inches or so.

Set your oven to 170C

300g Rolled Oats

4 eggs

100g Unsalted Butter, soft. 

30g/linseeds/chia seeds or a mix, or really whatever you have feel free to omit if you have nothing appropriate

3-4 tablespoons Marmite (or similar Yeast Extract)

200g Grated Strong Mature Cheddar Cheese. It tastes better with strong mature cheese, but if all you have is the mild stuff, that’s totally OK.

100g Parmesan Cheese Finely grated – this adds extra cheesiness and a lovely umami taste – but again swap in any hard cheese you like.

2 Carrots grated (as not all carrots are the same – you will need about 100g grated)


  1. Throw all of the ingredients into a large bowl and mix, until well combined. As long as your butter is extra soft this should be easy peasy. I do it in my stand mixer – but by hand with a wooden spoon is totally fine.
  2. Once all is incorporated, scoop into your tin lined with parchment or baking paper, smooth the surface and stick in a preheated oven at (170º C) for 30-40minutes.
  3. Once cool, cut into squares and wrap individually for packed lunches and after school snacks. They are also totally delicious split, toasted and buttered. Try them sliced into soldiers for your dippy eggs for breakfast. Just try them!
  4. These little beauties will last for about a week in a sealed container, make a batch and stick in your freezer if you like, defrost at room temp for a couple of hours.






Low Sugar Chocolate Chip Blondies GF Low Carb

My gorgeous daughter doesn’t like chocolate brownies. I know. Weird.

So I promised I would make some blondies for her. They are very low in sugar and totally delicious. No gluten- (actually no grains at all which keeps them very low in carbs) low in sugar – about 1/2 tsp per slice.

This recipe is LCHF, (low carb, high fat) it’s delicious. Totally.

This is a similar recipe to the pistachio brownies but without all the cocoa. Less grown up, utterly yummy.

Here’s the simple but perfect recipe.



170g Very soft Butter – use salted or unsalted, if you use unsalted, add a pinch to the recipe – it brings out the sweetness.

50g Brown Rice Syrup – if you don’t have this- use any syrup you’ve got – even Golden works well.

80g Truvia (supermarket bought stevia based sweetener – by Silver Spoon. Stevia is a brilliant sweetener. Nothing like the aspartame nightmares of the past…

3 eggs

230g Ground Almonds or Ground pistachios

1 tsp baking powder

50g dark chocolate finely chopped – I use 80% but 70% is OK – just slightly more sugar.





  1. Beat the very soft butter with the trivia and syrup until light and fluffy,
  2. Add one egg at a time, whip between additions, (don’t let it curdle – but if it does, not worries, just a slightly more dense blondie will be the result…)
  3. Fold in the Ground Almonds and the baking powder
  4. Then fold in the chopped chocolate
  5. Dollop into a lined brownie tin, 8x10inch tin works best…
  6. Bake at 160 fan for 20-23 minutes
  7. Cut into 16 slices!


Kate’s Canapés

I’ve got masses of baking experience but wanted to do more so, I decided to take a year out of baking jobs to train as a chef.

I’m all done now, and with my professional chef qualifications under my belt, I’m launching a little catering co.

I specialise in canapés, using locally sourced fabulous ingredients, I provide beautiful tasty gourmet stand-up finger food for parties & gatherings be that breakfast/brunch/lunch or dinner.

Food delivered in Brighton and Sussex, (we can talk about further afield if you twist my arm) to your home, work or anywhere else you fancy!

Sweet & savoury, big party or little gathering, themed or seasonal, I’m your gal.

Get in touch to chat about menus/prices etc.




Whether you are interested in making a special Christmas cake, want to learn how to really cook a successful Christmas lunch with all the trimmings or just want to play around with some gingerbread sculptures, I teach Christmas themed cookery classes from my kitchen in Central Brighton, UK.

I will provide everything you need for the class, all the ingredients, piping bags, glitter and whatever else you might need. We’ll also sit down for a light lunch and a glass of wine too.

I’m pretty central, walking distance from Brighton train station with multiple trains every hour to and from London.
Dates for this year’s classes are Wednesdays throughout October, November and December.
Classes run from 10am until 3pm and are priced at:

£350 for one person
£200 per person for a group booking of 2 people
£150 per person for a group booking of 3 people

Get in touch to book your place, or find out more. I can’t wait to meet you!

Autumn Orange Tahini & Red Cabbage Salad

This is a brilliant salad to have for lunch, alongside some grilled meat ot halloumi and great to pre-mix and take to work or school as a packed lunch.
It’s filling, healthy, easy to make and really, really tasty.
The tahini and orange zest dressing is lovely and really well balanced with the vinegar and rice syrup. The orange segments add a lovely sharp sweetness, – if you wanted to make it even sweeter, you could also add raisins. For me though, it’s sweet enough. The salad has a great crunch to it and the toasted almonds and linseeds add extra crunch as well as extra protein and the sumac adds an extra citrus flavour.
This quantity makes 3 whole lunch portions.
Zest of one large orange
15ml Tahini
45ml Cider Vinegar
15ml rice/date syrup – I used brown rice syrup but any sweet syrup could be used, even honey.
6g sea salt
20ml Mild Olive oil
To make the salad:
50g Cooked and cooled Rice Noodles or 60g brown rice – (uncooked weight) cooked and cooled.
Segments of one large orange
70g Cavolo Nero, thick stems removed, shredded. (you can also use kale)
150g Red cabbage – shredded
20g Golden linseeds – toasted
30g Flaked Almonds – toasted
2 tsp Sumac If you don’t have this- just leave it out. it does add a nice citrus bite so great if you have it, no drama fi you don’t!
  1. Make the dressing first, just mix everything together and set aside.
  2. Then chop your salad ingredients.
  3. Soak your rice noodles according to the instructions, then rinse well in cold water.
  4. Segment your orange, toast the almonds – be careful here – they burn really easily!
  5. Mix everything well and the great thing about this – is that the salad won’t go soggy even if you mix the dressing with it and leave it for a day or two. Its a brilliant make in advance
Here’s the noodle version… It’s just a quick snap on my phone. Nothing fancy, but gives an idea of colour and texture. (Before I demolished the lot.)

Pistachio Chocolate Brownies – Less than 1/2 tsp sugar per portion

I’m keeping this simple. I have a tendency to complicate recipes. I guess that comes from baking so much. But I get it that most people have some kind of life outside their kitchen!

This recipe contains no flour, in fact not a grain in sight.

I have stripped this recipe back to basics. Each massive square of soft, deliciously moist (never sure about that word) chocolate delight contains less than half a teaspoon of sugar. That’s about an 1/8 of the amount of sugar you can find in a similar sized slice.

They are wonderful, surprisingly sweet and full of good things. Try them as soon as you can. You won’t regret it.

You will need a couple of ingredients that you might not ordinarily have. You can substitute the syrup for any syrup really – as long as you don’t mind the extra sugar… it won’t be much more as I use such a small amount, but don’t be tempted to substitute the Truvia for another sweetener. It’s available everywhere, made by Silver Spoon and looks like this: You can get it in most supermarkets. Have a look in the sugar aisle.

I also use brown rice syrup. It is not available everywhere, but you can get it online, Ocado do it and my favourite have everything you could possibly want in life!

You can substitute this for other syrups, pretty much anything will work but the reason I use this wonder product (Brown Rice Syrup) is due to its very low fructose content. Scientists now believe that the consumption of large amounts of fructose can rapidly induce insulin resistance, postprandial hypertriglyceridemia, and blood pressure in humans more than starch (or glucose) does in controls.  Moreover, it is a potential risk factor for fatty liver disease. So while brown rice syrup is still sugar it is a much, much  better choice than the evil fructose-laden syrups such as fruit syrups, date nectar and agave syrups you find in the ‘healthy sugar isle’ of your supermarket or health food shops.

You will need some kind of brownie tin. I use one that has two inch high sides and is 10”x8”.

Line the base of your tin with baking paper and smooth some butter or coconut oil up the sides.

Set your oven to 160C – I know it seems low – but trust me on this one…



170g Very soft Butter (or melted but cooled coconut oil if you want to keep it dairy free)

50g Brown rice syrup

80g Truvia by Silver Spoon Stevia based sweetener 

3 eggs – always free range

40g Dark Chocolate (at least 70% cocoa) chopped up into little pieces (you could also use good quality dark choc chips)

190g Ground Almonds or ground pistachios

50g Unsweetened Cocoa Powder – sifted to get out any lumpy bits

1tsp Baking Powder – I use a gluten free brand


  1. Slop your very soft butter (not melted – but extra soft) sweetener and brown rice syrup into a large bowl and give it a good mix until the mixture turns pale. I just use a wooden spoon for this – I like a bit of old skool!
  2. Add the rest of the ingredients. Yep, just bung them all in and mix until just combined.
  3. Dollop into your brownie tin, smooth the top and slide into your oven (which is already hot – don’t even think about putting it in a cold oven…)
  4. Bake for 25-30 minutes.
  5. Remove and allow to cool in the tin. Turn out and slice into 16 slices – depending on how big you like your squares.

Very Special Cakes…

This is a wedding cake I made back in July.

It was a four tiered cake, feeding 200 guests, the top two tiers were pistachio cake with a raspberry ganache icing the third tier was a ginger cake with rhubarb buttercream icing and the bottom tier was a rich chocolate cake with an Italian meringue salted caramel buttercream icing.

Very indulgent, very fancy! Most people use my wedding cakes as their Wedding Breakfast dessert.

For enquiries for your bespoke wedding cake, leave me a message below.