Lusting After...

If you aren't rocking a leopard print bag yet - are you living in a hole? If you are, bravo, Miss Fashion Forward. They are so unbeliebaly versatile, wear them day and night. Be sure not to go for the high-shine look and keep your eye out for leather styles.
At LFW, every woman that was someone carried a leopard print bag to the ultra-cool shows. And seriously, can you blame them:

(Lulu Guiness, £795, availble from ASOS)

(Urban Outfitters, £195)

There is something about clashing a print bag with a totally different pattern - I have always been a fan of the laid-back, clashing style, and with these patterns, the style is really at its best.

But there's one bag which really, takes the biscuit. It is currently the love of my life, please come to me soon!

(Mulberry Lily, £995, available from Harrods)



Are you in love yet? Trust me, it will hit you soon.

Gossip Girl + Chocolate Olivers

Last night I settleddown with a couple of my favourite things: The ever-great and highly-addictive Gossip Girl and the also highly-addictive Chocolate Olivers:

Gossip Girl is really at its peak right now - the fashion and the storylines have never been better. I still cannot quite forget that gorgeous Oscar de la Renta gown that Blair wore in the first episode. As the French would say: J'adore!

Along with the purple clashing clutch, it's Parisen style at its best.

As for the biscuits, trust me when I say that you will never, ever find a biscuit quite like them. They are the ultimate in sweet treats. They are described on the tin as: 'rich, dark chocolate generously enrobed around a crisp slow-baked biscuit.' I couldn't say it better myself.

At around £8.95, they are a pricey treat but they are not the kind of biscuit you sit down and enjoy in one sitting (like some!) Instead, you savour them, one-by-one, enjoying every biscuit until the last.

Buy them, trust me, they're worth the money!

Photos from: CWTV and Harvey Nichols

Vegetarian Evening

As some of you may know I have been a Vegetarian for around 10 years. I cook meat for my family but always cook myself an alternative. Being a vegetarian, however, does not put me off of cooking meat or creating recipes in any way. Despite not being a meat-eater I understand that some fabulous recipes can come from using meat and when it comes to taste tests I use my very critical, but helpful family!
So for next week I have convinced my family to go to a Vegetarian night at a very well respected local pub. Often being a vegetarian, choice is limited therefore a veggie night = my idea of heaven.
Check back later! x

Homemade Olives!

I bought myself an Olive Tree in July as a little treat. Olives have always been one of my favourite foods, so why not grow and marinate them just the way I wanted to?
Just to let you know, olive growing and marinating is not as easy as I first thought. Eating them straight from the tree = a major no no!
So earlier today I plucked the olives off of my tree in order to begin the preperation and marinating process - I am so excited to have my own olive 'brand.'
I will now follow the following processes in order to create the perfect olive:

(Just a few of my beautiful olives on the tree!)



1. Pluck from the tree and make two cuts in each olive. Place them in sterilised jars until the jars are 3/4 full. Cover the olives with water (this will eventually remove all of the horrible impurities). Fill a bag with water and place on top of the olives in order to keep them submerged.

2. Continue this for a week, changing the water ever day.
3. Then combine 1 litre of water and 70g of sea salt in a pan. Warm through for about 10 minutes. Cool. Drain your olive jars and and pour in enough of the salt-water to cover the olives. Pour on top a layer of olive oil to create a seal.
4. Leave in a cool, dark spot for around 6 weeks. They are then ready to eat (if you don't want much flavour), but if you do, be sure to marinate the olives according to your taste.
5. Check back in 7 weeks for my marinade!

My Two Favourite Things > Food + Grazia

Like I said earlier, because of the unusually warm weather I decided on a Chicken and Bacon Salad with a Lemon and Tarragon Dressing for dinner tonight.
It is inexplicably easy, you can knock it up in minutes, which is superb for an evening full of Grazia and Heat reading - it is Tuesday after all.

Ingredients:
1. Dash of olive oil.
2. 400g of cubed chicken.
3. 300g dry cured smoked bacon lardons.
4. 100ml of olive oil.
5. 100ml of lemon juice.
6. Handful of chopped, fresh tarragon.
7. 2 packets of chopped romaine lettuce.
8. Half a cucumber, chopped.

Recipe:
1. Splash a hot pan with a dash of olive oil, place in your chicken and cook for around 10 minutes, add your bacon and cook for a further 5 minutes.
2. Mix together the lemon juice and olive oil, season.
3. Pour the mix onto the meat (which is now completely cooked) and allow it to mix in with the meat.
4. Chop up the Tarragon and pop onto the meat, for around 4 minutes.
5. Grab your chopped lettice which is now in a big bowl with the chopped cucumber. Pour the meat and juices into the salad. Mix
6. Enjoy hot with warm ciabatta bread.

For afters I have just created a Victoria Sponge for the whole family, couldn't you just take a bite? Don't lie, I know you want to!

(My two favourite things: Cake and Grazia!)

Hello Seasons?

So I woke up this morning to - well- Summer? What the hell is going on with the seasons? I was almost forced to slip on my sandals as the temperature in my car read 24. 24?! That really is crazy for almost-October. Bring on the clouds, I am desperate to try out my boots and gorgeous new knitted cardigan from River Island:

But nonetheless, it seemed far too early for that today. So instead I slipped on a little shift dress and Nan's vintage belt from the 1940s. 

When the seasons flip and change, so must our food. So instead of steak - which I had planned, I am instead whipping up the most fresh and easy salad out there: Chicken and Bacon with Romaine lettuce and a Lemon and Tarragon dressing.

Check back later!

Product Of The Week - 1971 Reiss Shelby Chain Link Belt

This 1971 Reiss Shelby Chain Link Belt, avaiable from ASOS, caught my eye earlier today. It is just so reminiscent of a past era.

The beautiful leather belt, with a snake effect would clinch you in at the waist - just perfectly. Why dont you wear it on top of a gorgeous vintage blouse? I know I will be.

 

£59, ASOS

Lasagne - At its Best

I find that lasagne is a real hit or miss. Taking it from the pack is never quite the same as creating your own - it just never has the same texture, flavour or added spice (which I love!)
So here is my no-nonsense, perfect lasagne recipe.
It's pretty easy to make and is a perfect filler for the whole family, just decrease the measurements if you are feeding less mouths. Let me know what you think:

Feeds 4:

Ingredients:
1. Glug of olive oil.
2. 1 onion.
3. 3 garlic cloves, crushed.
4. Half a carrot, grated.
5. Pinch of dried oregano, basil, salt and pepper.
6. 300g good-quality mince.
7. Table spoon of tomato puree.
8. Half a tea spoon of chilli flakes.
9. 30g of butter.
10. 30g of plain flour.
11. 300ml of full-fat milk.
12. 60g of mature cheddar cheese.
13. About 20 sheets of no-cook lasagne sheets (approx).
14. Parmesan shavings.

Recipe:
1. Preheat oven to 190. Get a large pan and pour in your olive oil - on a medium heat.
2. Fry your onion and galric - trying not to brown too much for about 4 minutes.
3. Add the grated carrot, and continue to turn the ingredients.
4. Add the pinches of oregano and basil - continue to stir. Season lightly.
5. Place the mince in the pan and continue to turn.
6. Add the tomato puree, in the centre of the pan.
7. Continue to brown the meat.
8. Add the chilli flakes and continue until the meat is browned.
9. Set aside.
10. For the cheese sauce, melt the butter in a pan, add the flour and stir until a paste-like mixture is created.
11. Gradually, on a low heat, add the milk. Be patient! Continue to stir to prevent lumps. Do this for 1 minute.
12. Now, add the grated cheese, gradually. Stir and remove from the hob.
13. Grab your baking dish and cover the bottom with the meat mixture, place pasta on top. You may need to break it up to prevent over-lapping. Pop some cheese sauce on top. Pasta layer. Meat layer. Pasta and finish with the cheese sauce on top. Finally, grate parmesan on top and season.
14. Place in an oven and cook for around 25-30 minutes.
15. Serve with a salad and enjoy!

The perfect lasagne. Easy peasy.

How to be Adored

...by Caroline Cox.

Just yesterday I was stood in line at a store to make my most recent purchase when I came across this book:

In the couple of seconds I had left, I had a quick flick thorough - and was quite mesmerised. This book tells glamourously that having a fabulous handbag or the latest winter coat is not what makes you gorgeous (although, certainly it helps).
'Magnetism' they explain is what is attractive in a woman - and apparantly, few women actually have it. It's that draw, that attention that some women, just - have.
This book is perhaps what you could describe as a style guide - as it documents the great, glamourous women in history:

It is the ultimate guide on how to be utterly adored - just like these few are - by so many.

It's not one of those you sit down and read - from cover to cover. It's what I would describe as a 'coffee table book', just sitting there pleasantly - waiting for somebody to have a flick through over a cup of the previously mentioned Harrods White Tea and my Lemon Drizzle Cake.

Brasserie Blanc

For lunch today, we visited the Brasserie Blanc restaurant in Quakers Friar, Bristol.

The Bristol restaurant is a fairly recent addition to Blanc's lengthy chain of Brasserie restaurants, and a very delightful one at that. The ambience is busy and cheerful, while the wait-staff are helpful and very knowledgable.
Up until 6pm, customers can indulge in the lunch-time 'Dine with Wine' menu - £12.95 for two courses or £14.95 for three - along with a glass of the house wine. For £14.95, diners (on a Sunday) can also choose to opt for their very substantial roast dinner, which today consisted of Beef.
I must say, the a la carte menu is quite delectable, with the smoked haddock and slow-cooked beef being the stand out options.
My main of rocket, ricotta and spinach tart with a salad garnish, seemed a light and freshing lunch-time option. The tart was beautifully homemade, with a brilliantly light pastry casing.
This brasserie really is perfect for a clear, autumnal day like today. And if you have brought your coat, I would advise you to sit outside, with your glass of (free) wine and watch the world go by. Is there any better way to spend a Sunday afternoon?

Photo from: Brasserie Blanc

Leather Shorts, OOH la la

Two words: Leather shorts. Frightened or delighted?

When I first noticed that leather shorts were gradually creeping back onto the runway and onto the high street, I was a little stunned. Would this really catch on? The last image I have of leather is that of Olivia Newton John, in Grease:

I'm sure this isn't the image today's fashionistas are going for, but how about this?

Surface to Air Kurtis Leather Shorts, £206, ASOS

Well it must be said, I am converted. With a beautiful blouse tucked in, they are utterly gorgeous. Bit chilli on a winter's night? Just pop on a pair of tights and heeled ankle boots for one hell of an outfit.

Whistles Modern Alphabet Blouse, £85, ASOS

Honey, ASH, Available from LUX in Bath

So you're converted to the leather-short phenomenon, right? I know I definitely am and when I saw my sister leaving the house last night in a pair, I guess she is too.



The Pefect Student Recipe

A close friend across seas (I miss you!) recently contacted me to ask for an easy, quick recipe which she can create in her kitchen, in minimal time and with minimal ingredients.
This got me thinking, and thinking and thinking.
You know, not always the best dinners take 5-6 hours. Some can literally be whipped up in minutes and taste just as good as they would if you had been slaving over an hot stove for hours.
So I have selected something which I know will go down well amongst all students reading this - or anybody in a bit of a rush.
Pasta is a definite hit amongst most people I know, it's easy (yes, it really is!) and tastes so good.

The Perfect Spaghetti Carbonara:

Ingredients:
1. Spaghetti.
2. Bacon bits (or smoked pancetta) and 2 rations of bacon.
3. Pinenuts.
4. 1 garlic clove.
5. 1 large egg.
6. 40 ml of double cream.
7. Parmesan to finish.

Recipe:
1. Place spaghetti in boiling water for around 12 minutes.
2. In the meantine, heat the oil in a pan and fry the bacon/pancetta. Remove from the heat and set aside.
3. Beat the egg together with the cream, cheese and season - leave aside.
4. Add garlic to the set-aside pancetta and return it to the hob for 2 minutes.
5. Fry your 2 rations of bacon.
6. Drain the spaghetti and keep it in the hot pan to keep the heat.
7. Pour the egg mixture over the hot pasta, followed by the bacon/pancetta mix, with all the oils and fat.
8. Toss together with the pine nuts and serve with rations on the top and parmesan shavings.

Now that was easy, right? Let me know how you get on! x

Soup Season

So when it comes to Autumn, what is better to eat than homemade soup, right?
It's jut so simple and so delicious. A perfect snack and just delightful for lunch or a starter on a cold evening. With so many to choose from, it almost makes it impossible to pick a favourite:

• Minestrone
• Cream of Tomato
• Root Vegetable
• French Onion
• Cream of Mushroom
• Chicken Noodle
• Black Bean and Chilli
• Italian Pea and Blue Cheese

The list is - literally- endless. But my favourite? Well cream of tomato is a classic and just seems to be so easy to eat. But black bean and chilli? Hello a meal-in-a-bowl.
An afternoon of soup-making can be pretty fun and creating your own soup is just a delight when you strike on something that just seems to work well.
So here is one of my favourite recipes which perhaps you can try for tonight's night in?

Black Bean and Chilli Soup:

Ingredients:
1.1 onion chopped & 2 pressed garlic cloves
2. 2 celery sticks, sliced.
3. 1 carrot, diced.
4. Olive oil.
5. Pinch of chilli flakes.
6. Half teaspoon of ground cumin.
7. 1 tin of chopped tomatoes.
8. 450ml vegetable stock.
9. 1 tin of black beans, drained.

Recipe:
1. Cook the onion, garlic, celery and carrot in 1 tbsp olive oil until softened.
2. Add the chilli flakes and cumin and cook for a minute.
3. Add the tomatoes, stock and beans then simmer for about 30 minutes, until the veg is tender.
4. Enjoy with warm bread.

Any other soups that you love? Let me know!
'Till later. x

Photo from: BBC Good Food.

Homemade Steak & Ale Pie

This pie is so simple and just such a classic. Whenever friends hear I am whipping it up for dinner, they somehow end up on my doorstep - perfectly in time for dinner!

Ingredients:
1. Olive oil.
2. 2 red onions, chopped.
3. 3 cloves of garlic, pressed.
4. 30g of salted butter and more for greasing
5. 20 baby carrots, diced.
6. 5 skinless new potatoes, chopped.
7. Handful of baby mushrooms, chopped.
8. Fresh peas.
9. 1kg of stewing beef.
10. A few sprigs of fresh rosemary.
11. Salt and black pepper
12. 1 can of good ale.
13. 2 heaped tablespoons of plain flour.
14. 2 packets of puff-pastry sheets, thawed (containing 4 sheets in total).

How it's done:
1. Get a large, oven-proof pan and preheat oven to 180.
2. Heat a glug of oil, adding the onion.
3. Fry for around 5 minutes, trying not to let them brown too much.
4. Turn up the gas and add the garlic, butter, carrots, muchrooms, potatoes and peas.
5. Mix it all together, adding the leaves of rosemary, beef. a pinch of salt and more pepper.
6. Fry it up for around 3 minutes, continuously burning as we do not want the beef to get chewy!
7. Pour in the ale and place in the oven for 1.5 hours.
8. In the mean time, grab your pie pot and grease heavily with butter. Then get your pastry sheets and line the sides of the pot. Remember to leave the edges dangling over the side so you can later press it with the top and create a homemade effect. You may need to cut and chop a few pieces up - like a jigsaw.
9. After the 1.5 hours, remove the pan and stir.
10. Put back in oven and cook for another 45 minutes or until the meat is tender. If it is still quite liquidy, pop on the gas and reduce slightly.
11. Tip into your lined pot and place the pastry topping on. Criss-cross it slightly with a sharp knife and fold the edges of pastry together. Brush the top with beaten egg and put the pie at the bottom of the oven for 45 minutes.
12. Take out and enjoy with sides of your choice!

Dessert:
As I mentioned earlier, it is the season for blueberries and backberries. I love to cook ingredients when they are in season because I hate the thought of force-grown fruit and veg. What better than a beautiful, homemade summer fruit crumble?

Ingredients:
1. Punnet of blackberries.
2. Punnet of blueberries.
3. Punnet of raspberries.
4. 175g plain flour.
5. 75g butter.
6. 75g sugar

Recipe: Use the same pre-heated oven as for your pie!
1. Wash and place the fruit into the bottom of an oven-proof dish.
2. Rub the butter into the flour until the mixture looks like breadcrumbs.
3. Stir the sugar in and make sure it is all distributed evenly.
4. Place over fruit and put in an oven for 40 mins or until golden.
4. Enjoy. How easy was that?

Well, hearty dinners such as the one above always go down well in my house. There is just something about warm, homemade suppers which gets the whole family excited.
Having always hated the texture of cooked apples, the summer fruit crumble is a beautiful and sweet alternative. Best served hot with custard. Try it out, you know you want to!

Goodnight, 'till next time. x

Roberto Cavalli + Dogwear = Barking Fun!

After Mulberry paraded their beautiful pooches around the catwalk during LFW...

...it was only a matter of time before another big name in fashion lauched his pood-le-licious dog range.

But now none other than Roberto Cavalli has stepped off of the runway and into the kennels and has launched his designer pet-wear range:

The Roberto Cavalli petwear range, exclusively for small-medium size dogs, is the ultimate in fashion for your doggy fashionista. From tracksuits to leopard-print undies, there really is no limit to the attire.

For those with retrievers or bull-dogs, unfortunately their time has not yet come. But for those with a Maltipoo or Pug, step right up and get your pooch in line!

Photo from: Suzanne Plunkett/Reuters and TeenVogue

Autumn Flavours

In September, certain foods are at their absolute best, and one of these is blackberries.
Just the other day I was walking through the country in a desperate search for blackberries - but I was far too early and left with enough to not even constitute one of my 'five-a-day.'
But now they are everywhere, you drive through the country lanes and there they are just screaming to be picked.

So tonight I have decided to create a summer crumble. Having never been a fan of cooked apples, I leave them out and instead use all of the fruits that are currently in season.

Such foods include figs, blueberries and pears. Could there be anything more perfect than combining these together to create a wonderful, fresh dessert? Blueberries have to be one of my favourite fruits, they are just so versatile. You can throw them on your porridge in the morning, make an easy-peasy snack, create a lovely jam or will combine wonderfully for my delightfiul crumble for dinner.
As for the main? I am still undecided - still looking for some kind of inspiration - or perhaps a phone call, with a request from a family member.

I'll let you know!

Twitter

Hey all, just a little reminder to follow the blog on Twitter, you know where to go:

http://twitter.com/ChefWoreChanel

Bring on the Cold

When it comes to this 'in-between-season' time, I never quite know what to wear out to dinner. Is it cold enough for my cool new boots or should I still be wearing summer-esque attire?
Every morning I am secretly hoping that it may have dropped 10 degrees or that perhaps, somehow, the seasons have quickly changed over night: Summer has suddenly become Autumn and I'm not stared at when I walk around town in what can only be assumed is 'too-eager-clothing.'
But one thing is for certain, when I go out to dinner tonight, I will definitely be wearing my latest find:

Premium Hairy Pea Coat, £128, Topshop

My new coat from Topshop is so wonderful I will wear it even if the sun does shine. Therefore, I am on a hunt to find a restaurant which literally forces me to wear it. I couldn't possibly sit outside and freeze now, could I?

Any suggestions? Let me know.

'Till next time

Picalilli

Yesterday I finally brought the ingredients out from the fridge and cracked on with my piccalilli which I will enjoy after six weeks (maturing period):

Ingredients:
1. 500g cauliflower, into florets.
2. 225g runner beans, topped tailed and thinly sliced.
3. 225g green tomatoes (take off your tomato plant).
4. 500g shallots, peeled and sliced.
5. 1kg marrow flesh diced.
6. 400g salt.
7. 1.7 litres malt vinegar.
8. 200g sugar.
9. 20g English mustard powder.
10. 10g mustard seeds.
11. 1 tea spoon ground ginger.
12. 4 small dried chillies crushed (from the local chilli farm!)
13. 40g cornflour.
14. 15g tumeric.

Recipe:
1. Mix all the chopped/diced/sliced vegetables together and layer them in a large bowl (perhaps a mixing bowl), sprinkling salt in between the layers and leave them overnight.

2. The next day drain the veg and rinse thoroughly. Remove all the salt and drain again.
3. Pour all the vinegar in the pan (prepare for a lasting stench) and stir in the sugar, mustard powder, seeds, ginger and dried chillies.
4. Add the veg and simmer until just tender, but keeping the chunks (so do not forcefully stir).
5. You can choose the texture of the veg - chunky or softer.
6. Blend the cornflour and turmeric with a few tablespoons of vinegar from the large pan and stir into the mixture, then boil for 2-3 minutes.
7. Pour the piccalilli into hot, sterilised jars, leave 'till cold then pop in the fridge.
8. Enjoy after six weeks!

The fabulous thing about piccalilli is that you can adjust and change the vegetables according to your taste and preference.
Remember to leave it for around six weeks to reach its peak!
One thing to note: Your house may stink of vinegar for quite a few days after - so do not organise any dinner events. You have been warned!

Recipe from: Great British Food magazine, Issue 16.

A Little Undiscovered Secret

Just a few weeks ago at a local fete, I discovered a fabulous chilli cultivation farm, located in Upton Cheyney, Bristol. Here, there is a wonderful world of chilli plants and green houses - just waiting for your little feet to take a guided tour.
The farm is open for you to visit during the growing season (March-November), where your visit will be guided by a chilli specialist who will give you help on growing your own chilli's and even taste tests (but watch it doesn't blow your mind!)
Then, take a walk down to the farm shop, Manor Farm, where you can purchase and take home all that the chilli farm has to offer:

These include chilli sauces, jams, salsas, relishes, chilli growing kits and even the mind-blowing chilli's themselves.
If you check out their website you will notice that they often hold festivals and events at the chilli farm where you can even compete in a chilli-eating competition. So get practicing! I don't know about you, but I'll be sitting out of that one.

Photos from: The Upton Cheyney Chilli Farm

Yes, You Read Right

I have been desperate for a pair of ankle-length lace-up boots for quite a while, but have never quite found the right pair. They either look too cheap, have a chunky sole which looks like plastic (well, probably is plastic) or come too high up the leg.
Until last week I stumbled across the perfect pair...in an unexpected place.
They are to-die for. The perfect brown colour, length, material, with a sherling lining. And at only £69.99, where on earth could I go wrong?

Marg Kate, Brown Leather, £69.99, Clarks

No your eyes are not mistkaing you, I did actually buy my boots from the 'didn't know they were so fashionable' store Clarks. 

And it turns out they have quite a few pairs that I will soon be buying:



Desert Boot, Brown Suede, £75.00, Clarks

Gone are the days that Clarks was purely for back-to-school children or your Granny's Christmas present, because Clarks has suddenly become chic.

A Couple of Treats

There are some things that I just cannot resist, when I see it, I literally have to have it. Such things can often be found in Topshop, and such things now are hanging in my closet.

Isn't this newcklace just gorgeous? I will be wearing it with numerous chunky neclaces, with my lovely new Wine Jamie Jeans.

I will wear the necklace and jeans over to a friend's house tonight for a catch-up over dinner.

'Till next time. x



Take Me Back

 Listening to Chris Moyles' podcast with Gordon Ramsay has suddenly taken me back to a recent trip to Gordon Ramsay at Claridges, London. Reliving it seems like the only way to explain such a night which will hopefully come again...soon.
Heavenly. There is no other word to describe it. From the moment you arrive at the front of the hotel, you know you're in for one-hell-of-a-night.
The menu was like no other we had ever encountered. The 'menu prestige' with its six courses, yes that's right, six courses, was enjoyed down to every last crumb by two of my family members. Another enjoyed the 'a la carte' menu whilst I dipped into the well-stocked vegetarian options.
After much debate, the 'menu prestige' diners decided that the: 'Casterbridge beef carpaccio, pata negra, Worcestershire sauce and parmesan ice cream' was their favourite course whilst my 'Cold caramel chocolate fondant, yoghurt sorbet, English cherries' was utterly mouth-watering. 
It wasn't only the food which made the occasion special, however. Hearing that we were there to celebrate, the manager, Andy (who used to manage my local country pub - coincidently!) promptly brought out a little celebration token:

Next-up, a visit to the kitchen was in order, which was quickly followed by a tour around the wine cellar:

With tummy's full and the wine cellar almost empty, we left having had a wonderful evening. 

If I ever give anybody advice on where to dine, Gordon Ramsay at Claridge's is always my first and best option. At only £80 for six courses, where can you really go wrong?

Peeling Nails No More

There is nothing worse than peeling, brittle nails. What's even more annoying? Your nails peeling and cracking when they have just been beautifully painted. So I have come across a brilliant solution. Just a few weeks ago I had my nails manicured at La Rose Parfait in Bath and they introduced me to perhaps the best nail varnish....ever.

Seche Vite Dry Fast Top Coat is an amazing formula that literally dries in seconds. Gone are the days that you sit around, barely moving, waiting for those damn nails to try. And to prove it is so utterly fab? It was recently awarded an InStyle Best Buy. Those judges were right on the mark.

Buy it, trust me. It will change your manicuring life forever.

Photo from: Seche

The Absolute Classic

From my monthly subscription to Delicious magazine, I found two fabulous recipes which I knocked up for dinner tonight. I amended the recipe to suit my style and it worked just perfectly:

Fish and Chips with Pea Puree and Doughnut Fingers with Chocolate Sauce:

Fish, Chips and Peas Ingredients (for 4):
1. 70g of wholemeal breadcrumbs (I found golden work just as well).
2. Grated zest of one lemon.
3. Handful of parsley.
4. 3 table spoons of olive oil.
5. 4 cod fillets.
6. 800g of potatoes for chips.
7. 2 tea spoons of capers.
8. 4 table spoons of vegetable stock.
9. 350g of frozen peas.
10. 2 garlic cloves.
11. Handful of mint leaves.

Recipe:
1. Preheat oven to 220.
2. Place breadcrumbs, capers, lemon zest, parsley and 2 table spoons of olive oil into a food processor until it crumbles.
3. Tip the mixture into a baking tray and roll the cod in it.
4. Chill the fish until ready to pop into oven.
5. Cook the cut chips in boiling water for around 4 minutes and pat try with kitchen towel (this is absolutely essential).
6. Place in a roasting tin, season and toss in olive oil.
7. Place in oven, turning at after 20 minutes and then cook for a further 20 (or until golden).
8. Place the fish in the oven and cook for 17-20 minutes.
9. Saute the garlic and add the stock to the pan and wait for it to reduce by half. Add the peas and mint (steady on the mint!).
10. Stir until heated through, then blend to a chunky puree. Season.
11. Serve and enjoy the fish, peas and chips together.

Doughnut Fingers with Chocolate Sauce Ingredients:
1. 250g of Nutella.
2. 100ml double cream.
3. Handful of hazelnuts & mini marshmallows.
4. 6 brioche fingers.
5. 1 large free-range eggs.
6. 100ml full-fat milk.
7. 1 teaspoon of vanilla extract.
8. Knob of butter.
9. Caster sugar.

(Hey it's a Tuesday, cooking and reading Grazia = mandatory!)

Recipe:
1. Spoon the nutella into a bain-marie along with the cream. Heat through, stirring untill well mixed and soft. Sift halelnuts through and keep warm.
2. Cut the brioche rolls in half, lengthways.
3. Mix 1 large, organic egg with the milk and the vanilla extract.
4. Dip each brioche roll in (do not soak).
5. Melt the butter over a low-medium head.
6. Fry the rolls, for around 1 minute on each side, or until golden (be careful not to burn as this can happen quickly).
7. Coat with caster sugar immediately, serve with chocolate sauce and decorate with marshmallows.
8. Enjoy.

I can't help but think the dessert would fit perfectly on a stand in a theme park. They smell utterly delicious, are so simple to cook and would be lovely to when walking around a park. Alternative to the generic doughnut. dont you think?

Goodnight, 'till tomorrow. x

Plans for Tonight

So I have just been to purchase the ingredients for dinner tonight. Sometimes the classics are just the best and as far as tonight goes, I just couldn't agree more. It is just utterly delicious for all the fish-eaters out there. Even for those who do not eat from the sea (me!), you must agree it's quite a cracker when it comes to classic English dishes.

Homemade fish, chips and pea puree with sumptuous doughnut fingers with a chocolate and hazelnut sauce for dessert.

As the afternoon goes on I will begin to bring together the ingredients and get cracking.

Check back for updates on tonight's hearty dinner! x

Jewellery Ethically Made = Worth Looking At!

An ethical jewellery website has just launched which concentrates on selling cool, fashionable jewellery which is, most importantly, ethically made. Daisyrox.co.uk sells beautiful, handmade jewellery which is produced all over the world. So stack up those bracelets and you will literally be wearing the world on your wrist. So take a sneaky peek! What's fabulous is that their vintage section is coming soon!
My two favourite bracelets are below, aren't they just fabulous? Wear them together for an instant hit.

Brass Shapes Bracelet: £6.99 (Made in India)

Gold and Pearl Bangle: £5.99 (Made in India)

Photos from: DaisyRox

Charlie Le Mindu Naked Models? Oh Please...

There are some things that are fashionably cool...and some that are totally unnecessary. Charlie Le Mindu has been the first person ever to send his models down the runway, naked. Yes you read right, completely and utterly stark naked (except the fabulous heels, ofcourse).
Yes I do understand that he is a headdress designer, but is this truy necessary? The hats are fab, but the naked body's?
Who would have known where to look?
Well boy, everybody is talking about you now! Mission accomplished, I guess.

'Tis the Season to be Planning

Even though Christmas and New Year seem like a million years away, in terms of planning for them - it is the season!
So today I am arranging and booking my Christmas Eve and New Years eve plans. Christmas eve in my household is about making it as utterly festive as possible, and we tend to dine out for Christmas Eve lunch in a divine and sumptuous little hideaway: The Bath Priory Restaurant. There is no point in arguing that the food and ambience here is anything other than delectable. From their beautiful welcome of canapes and champagne, to a secluded private dining room - the whole occasion is just delightful. So when it came to discussing where we would have Christmas Eve lunch, there was really only one option.
Since early 2009, The Priory restaurant has been headed by two Michelin starred chef's and one of my favourite parts? Much of the food comes from The Priory's own kitchen garden.
Below is the room in which we dined last year, the snow had just fallen outside and the Christmas decorations looked like a stylish Santa's grotto, I just can't wait!

As for New Year's eve, we want it to go out with a bang and so a few options are still in the air: Perhaps the Hotel du Vin for a delicious 5 course meal? Hotel du Vin, is situated in the heart of Bristol and is always a hit when we have been. I'll keep looking and let you know where we decide, as for Christmas Eve, where is the Priory's phone number?

Photos from: Bath 360 and Hotel du Vin