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6 tbsp aquafaba* 1/3 cup coconut oil Zest of 2 oranges, finely grated Juice of 2 oranges- 2 tbsp in cake, rest in syrup 2 cups almond meal 1 tsp baking powder 2tbsp honey for cake + 4 tbsp for syrup 1/3 cup pecans roughly chopped 1 tsp cinnamon 1 tsp Vanilla paste or powder Pinch salt 4-6 cardamom pods- grind the seeds and reserve the skins 4 tbsp honey for syrup Small handful pepitas or a few more pecans Grease a small loaf tin and line it with baking paper. Add coconut oil, 2 tbsp honey, 2 tbsp orange juice, orange zest and coconut oil. To make the syrup While the cake is cooking, place the remaining orange juice, 4 tbsp honey and the cardamom skins in a small heavy-bottomed saucepan and bring to a boil. The syrup should be about half as thick as maple syrup.

My broken brain and the meals that brought me home, food blogger Jessica Fechtor tells of her life-threatening aneurysm that tore her life apart. And of course, there are descriptions of the food in Fechtor’s delightful style, the kind of style that is like a door opening into a cosy living room with a warm fire and a plate of freshly-baked cookies on the table. 3 cups wholemeal plain flour 1 ½ tsp baking powder 1 tsp baking soda 1 tsp sea salt + extra sea salt 1 cup (225g) unsalted butter softened (but not melted) 1 cup dark brown sugar 1 cup caster sugar 2 large eggs 1 tsp vanilla paste 220g good quality 70% dark chocolate, roughly chopped into ½ to 1 cm pieces Whisk together flour, baking powder, baking soda and 1 tsp salt.

1 golfball sized chunk of dried tamarind 2 L boiling water 7-8 cm fresh ginger, finely grated ½ tbsp freshly ground pepper 1 tsp whole peppercorns 1 tsp cumin powder 1 tsp coriander powder 1 ½ tbsp tightly packed soft brown sugar or jaggery Salt to taste 3-4 tbsp lime or lemon juice Small handful fresh coriander, roughly chopped Shred the tamarind with your fingers and place in a bowl with 1 cup boiling water, set aside. When the water that is soaking the tamarind is cool enough to handle, squeeze the tamarind within your fingers to extract the flavor into the water. Strain the tamarind water into the rasam mixture, taking care not to include any chunks of tamarind.

It may be someone I went to university with, someone whose name I’ve heard through other colleagues or maybe a vet who I’ve never known of but who has walked a similar professional path to me. 1/3 cup flaxseeds 1 ½ cup rolled oats (or spelt oats) 8-9 dried figs, diced as small as possible 80-90 good quality dark chocolate, roughly chopped 1-2 tsp cinnamon powder 1 tsp vanilla powder or paste ½ cup tahini ¼ cup honey Preheat oven to 180 degrees Celsius. Spread oats, sunflower seeds, flaxseeds and chopped pistachios out on 2-3 oven trays and toast in the oven for 8-10min or until all the ingredients start to gain some colour. To make granola, crumble the mixture in a single layer on a couple of oven trays and bake for around 10-12 minutes, until the ingredients have dried out and gained some colour.