Strawberry, Lime & Coconut Cheesecake

300g Cream cheese
250ml Double cream
30g Butter
2 Tbsp Strawberry jam
4 Tbsp Desiccated coconut
1/2 Lime
200g Biscuits (such as digestives)
Approx. 10 Strawberries

1. Mix cream cheese with jam.
2. In a separate bowl, whisk double cream until thickened.
3. Combine cream with cream cheese mixture and add half of the coconut.
4. Crush biscuits until breadcrumb consistency.
5. Melt butter in a pan over a low heat and mix well with biscuits.
6. Line a cake tin with baking parchment and add biscuits, flattening with the back of a spoon until well packed.
7. Spread cream cheese mixture over biscuits and flatten out. Add a squeeze of the lime all over.
8. Decorate with sliced strawberries, the seat of half the lime and the remaining coconut.
9. Leave to set in the fridge for 2-3 hours and then serve!

Leftovers Chicken Curry & Coriander Flatbreads

SavedPicture-201461791244.jpgServes 2.

Curry Ingredients:
2 tbsp Garam masala mix (Recipe here:
Approx. 300g Leftover Roast chicken (and roast potatoes if you have any!)
2 Beef tomatoes
300ml Bouillon stock (or veg/chicken stock)
1 Large green finger chilli
3 Garlic Cloves
1 tsp Dried fenugreek leaves
3 Large mushrooms
2 Boiled eggs
1 Handful coriander leaves
1 Large white onion
Vegetable oil

Flatbread Ingredients:
135g Strong white flour
100ml lukewarm water
1 Tsp Olive Oil
2 Tbsp Fresh coriander
Pinch of salt

1. Lightly fry sliced garlic and chilli in 1 tbsp vegetable oil and add the Garam masala mix.
2. Finely slice or blitz onion in a food processor, add to the pan. Fry onion until it is lightly browned.
3. Add chopped mushrooms and mix well.
4. Finely chop tomatoes and add to pan, with juices.
5. Add chicken and potatoes, plus fenugreek leaves and mix well.
6. Make up stock and add to pan, simmer for ten minutes.
7. Meanwhile boil eggs and allow to cool.
8. To make flatbreads: Add flour and salt to a bowl and make a well in the centre. Add olive oil and chopped coriander and mix well, add enough water to be able to form a ball.
9. Leave flatbread mixture in a sandwich bag until needed.
10. Peel shell off boiled eggs, chop in half and add to curry mix.
11. Season and taste curry.
12. Warm up a hotplate, skillet or frying pan to a medium-high heat, ready to cook the flatbreads.
13. Dust surface with flour and split flatbread mixture into two. Roll out to a thin consistency. Fry on hotplate until browned and cooked either side. Turning after 1 minute or so. Serve with curry, and rice if required!

Homemade Bath Bombs Tutorial

You will need:

A Large mixing bowl

Kitchen scales

Moulds (Ice cube tray, Mini muffin tin, Cupcake tray etc)

Disposable Gloves


300g Bicarbonate of Soda (Can be found in supermarket baking aisles, not to be mistaken for Baking Soda which doesn’t give the fizzing effect when in the bath).

100g Citric Acid (Can be found in most hardware stores, Wilkinsons/supermarkets in the cleaning section. Usually near to limescale removers etc).

10ml Fragrance or Essential oil (Can be found in most supermarkets near to the candles).

A few drops of colouring (Food, cosmetic, soap colours).


1. Wearing gloves on one hand, measure out the bicarbonate of soda and the citric acid. Sieve together into a mixing bowl, until you have a consistent mix.

2. If using colouring, add to mixture now, mixing quickly until you have an even colour.

3. Next, moving towards the sink area, run the cold tap slowly and put your dry hand under. Sprinkle some water in the mixture mixing it quickly with your “gloved” hand until you can just form a shape and it isn’t too damp.

4. The mixture is ready to be put into moulds. You can use any mould you have lying around such as ice cube trays, silicone baking mats, or you can buy bath bomb moulds for making whole shapes such as spheres.

5. Fill the moulds as appropriate and pack in tightly. Leave for approximately 20 minutes until hard.

6. Your bath bomb is now ready to be enjoyed and will fizz up nicely, leaving your skin soft!

Garam Masala Mix

2 Tbsp Ground coriander
4 Tbsp Cumin
4 Bay leaves
4 Star anise
20 Cardamom pods
1 Tsp Cloves
1 Tbsp Cinnamon
1 Tsp Chilli flakes

1. Mix coriander, cumin, chilli flakes and cinnamon.
2. Blitz together the remaining ingredients until well combined and chopped finely.
3. Add mixture together and mix well.
4. Decant into jars/sealed bags.

This mix makes approximately 100g and makes a great present for a curry lover!