Happy New Year and hello 2018! I am happy to be back after a lovely break, it was great to have a change from the regular routine for a while. Now though, it’s time to get back into the swing of things and it really feels as though we have hit the ground running this week hasn’t it? (My inbox alone can attest to that.) I have got a good feeling about this year…2018 – I am ready for you!

 

 

Recipe books make me happy and I had two in my Christmas stocking these holidays. The first is Yotam Ottolenghi’s new offering “Sweet” written with Helen Goh. It’s a stunning collection of tried and tested cakes, cookies, ice cream and cheesecakes … to name a few, and is my new go-to book for sweet inspiration. The other book is “Deliciously Ella” by Ella Woodward and is filled with gluten free vegan recipes that you want to sink your teeth into. They sum up what’s happening in my kitchen at the moment – a focus on whole, nourishing meals but with a few treats thrown in for good measure! I am sure this will be reflected in the recipes that I share with you in the coming months, but what I can promise you is that the recipes I create will still be for accessible, delicious food that you can make in your kitchens at home. (And if there is anything particular that you would like to see on the blog feel free to leave a comment or drop me an email!)

 

 

So… date caramel y’all. It’s a real and beautiful thing, and I wish I had tried it sooner! With just four ingredients this no-bake date caramel and chocolate dessert can be whipped up effortlessly. The caramel itself is vegan and dairy free and also delicious if simply eaten on its own.

Cook’s notes: these caramel pots can be prepared in advance and stored in the fridge, but please note that the chocolate layer will become much firmer when refrigerated.