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.

Pear and Basil Tarts

These are divine, quick and so delicious I can’t quite believe how simple but beautiful they are.

Do you know what – I’m not even going to write a proper recipe, cos it’s so very simple.
A puff pastry base, yes I know- not the most healthy of things but as a fan of butter, I feel this outstrips the naughty white flour…
I made my own puff, but I am a girly swot, don’t bother to make yours, unless you want to of course.

You could try a rough puff or buy a well made buttery shop variety.

It is topped very simply with half a pear, so seasonal, so delicious, baked for 25mins and then slathered in a warm, sieved, apricot jam, (with a few generous squeezes of lemon juice to taste) creating a beautiful glaze.

To finish, finely chop some fresh basil and sprinkle.

Serve with a Basil cream, that’s just cream – with a few basil leaves, heat to simmering then remove from heat and allow to cool, enabling the leaves to infuse the cream.

Chill, remove leaves and lightly whip.


  1. Oven Temp 200C
  2. Roll out your puff until 4mm thick. Cut 10cm circles – round a bowl, plate, saucer or use a cutter for best results.
  3. Halve your pears and delicately core.
  4. Take very small toblerone shaped slices out of the pear. With a small sharp knife, cut on a diagonal just 1/2 cm each to get those lovely stripes.
  5. Place the pear halves in the centre of the puff circles, egg wash the edges.
  6. Bake for 25mins.
  7. Make your glaze – 2 tablespoons apricot jam and 1 tablespoon lemon juice, simmer, stir, sieve.
  8. Glaze over just the pear once cool. Don’t glaze the pastry bit.
  9. Sprinkle the finely chopped basil leaves (just a tiny sprinkle per tart…)
  10. Serve with a basil cream.


West Pier Kiosk Cake

What a subject matter for a cake!

I made this for the 150th anniversary celebrations since the West Pier in Brighton first opened it’s doors.

The West Pier Trust held a party on the new i360 to celebrate. And this is the cake!

Can’t wait.

If you would like a special cake for your event – get in touch

Apple Rose Pastries

This is a wonderful recipe. Not least because it looks really complex but is actually simple. These are the best kind of recipes…

It’s a pastry-esq dessert, without the need to make any actual pastry. (Oh joy!) The ‘pastry’ is made using a frying pan in the same way you make pancakes…

This recipe makes around 6 apple roses– but you could probably stretch it to eight depending on the size of your apples!

I love them served warm with cinnamon cream.

They contain hardly any sugar, are gluten free and actually grain free for those of you following a paleo/primal inspired diet.

They don’t contain any flour, but I do use tapioca flour, or arrowroot (almost the same product with identical results). Arrowroot is in the baking section in those little tubs with the baking powder. You’ve probably seen it but never really know what to do with it! Tapioca flour is in all health food shops and obviously online…

You will need a muffin tin and a frying pan. I know – but it’s actually genius!

I also like to line the muffin tin with small circles of baking paper. Cut around a cup or glass top to get your circles. This stops any sticking.

Set your oven to 160c


For the Pancake Pastry…

100g Ground Almonds

100g Tapioca Flour (also called cassava) or arrowroot.

4 Eggs (always free range)

8 TBLS cold water

3 large Cooking apples (My preference would be a Bramley but you can also use a nice sweet eating apple, like a Jazz!)Depending on the size of your apples, you might need more, by a couple of extras just in case…

20g Butter for frying the pancakes

20g Melted Butter to brush over the pancakes

40g Brown Rice Syrup – I like to use around a teaspoon per rose.

1 tablespoon Ground Cinnamon

Egg wash



  1. Make the pancake/pastry mix by placing the ground almonds, tapioca or arrowroot flour, the eggs and water into a large jug and mixing well.
  2. Heat the frying pan under a medium heat and add the butter, then pour in enough batter to make a thin pancake, swirl the batter around the pan, fry until golden on the underside and flip.
  3. Make as many pancakes as you can with the mix.
  4. Slice the pancakes into 2 inch lengths (see pics below) and put two lengths together making one long strip with about 1 inch overlapping in the centre. – You will need to discard the outside curved edges, (or slather them in butter and nosh away…)
  5. Cut your apples in half and then quarters (see pics) and slice very, very thinly.
  6. Place the slices in a large dinner plate and cover with cling film, pop them in the microwave for about a minute. You need them to be flexible but not overly cooked.
  7. Next brush the melted butter over each ‘pancake’ strip, then layer the apple slices with the skin edges hanging over the edge of the strips. Place the slices all the way along the strips overlapping.
  8. Spread 1 tsp brown rice syrup over the strip and sprinkle with a pinch of cinnamon. Then fold the bottom half of the strip up over the top half, making sure that the apple edges are poking out of the top.
  9. Gently roll up the pancake and apples together making your perfect rose shape and pop into the muffin hole.
  10. Repeat until all the strips are used and you have at least 6 apple roses ready to bake.
  11. Brush the tops of the roses with egg wash
  12. Slide into your hot oven (160c) and bake for 45-50 mins.*
  13. Remove from the oven and leave in the cases for at least 5-10 minutes to cool. Serve warm with a cinnamon cream.

*The tops will turn a dark brown colour, I usually make a hat out of a square of tin foil and place it over the roses half way through baking time, this prevents excessive browning but ensures that the roses cook all the way through!