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Visually beautiful and easy to follow "Morning, Noon & Night" is a collection of over 40 of my favorite recipes brought to life through stunning photography and packaged together in one easy downloadable eBook. I hope you enjoy the recipe and have a lovely Easter! 4 tbs Grand Marnier OR a mixture of Brandy and Cointreau In a small bowl place the chopped raisins and Grand Marnier and leave to soak for a few hours or overnight. If the chocolate doesn't completely melt with the hot coconut cream place the bowl over hot water in a saucepan and slowly melt the remaining pieces. Melt 140g (⅔) of the dark chocolate in a heatproof bowl over a pot of simmering water (don't allow the water to touch the bottom of the bowl).Once the chocolate is melted (if you have a candy thermometer check the temperature is between 50C/122F and 55C/131F) remove the bowl from the heat and add the remaining 70g (⅓) of roughly chopped chocolate, stirring until the chocolate pieces melt into the already melted chocolate.

Visually beautiful and easy to follow "Morning, Noon & Night" is a collection of over 40 of my favorite recipes brought to life through stunning photography and packaged together in one easy downloadable eBook. I have baked many brownies over the years, but for this week's new post I wanted to create a “healthy” brownie recipe that is still rich, decadent, fudgy, and tastes delicious! I grate the veggies using a box grater as I personally like the texture of the grated veggies inside the brownie, but if you’re after a smoother texture (or just want to hide the fact that there are veggies inside) simply use a finer grater or chop the grated veggies finer. Receive my latest recipes, resources, styling tips and more delivered straight to your email inbox, and download a FREE copy of my recipe eBook “Morning, Noon & Night”.

This week's new recipe are these sweet potato and pear spiced muffins. Almost like a cross between a carrot cake and banana cake. You can enjoy the muffins as they are, or top with a dollop of thick coconut or greek yoghurt, some crushed walnuts, pure maple syrup and fresh oregano leaves. Mud + Bridget Bodenham + Marmoset Found + Lemons Ceramics

Lima is Peru’s culinary ‘hotspot’, not only for its amazing and fascinating local cuisine, food markets and festivals, but it’s also home to some of the World's 50 Best Restaurants, with ‘Central’ ranked 4th best restaurant in the world. A visit to Central, Virgilio Martínez and his wife Pía León’s restaurant, was definitely a highlight of the trip and had been on my restaurant bucket list for some time. Some of the ‘superfoods’ we hear a lot of these days are all local to Peru - Quinoa, Maca, Lucuma, Camu Camu, Cacao, as well as our beloved coffee beans and cacao/chocolate. Many of the worlds best coffee beans and cacao beans are grown and produced in Peru and also a vast variety of delicious fruit and vegetables - including my favourite, custard apple (cherimoya).