Spooky Meringue Ghosts!!

These cute little ghosts will sweeten up even the scariest ghouls!

Perfect for halloween fun this weekend ooooooohhhhhhhh!




2 Happy Egg whites

100g caster sugar

a little chocolate



Whip the Happy Egg whites until soft peaks are formed. Adding the caster sugar, continue whipping until firm peaks are formed. Spoon the mixture into a piping bag.

Place a sheet of grease proof paper onto a baking tray and pipe the ghost shapes onto the grease proof paper.

Bake in a preheated oven at 80°C/176°F/Gam Mark ¼ for 1 ½ hours

Tip: If your oven doesn’t have a temperature setting this low, bake at 100°C/212°F/Gas Mark ¼  for 1 hour. 

Leave to cool on a rack.

Melt a little chocolate and use a toothpick to draw eyes and mouths.

Thanks to The Happy Egg Co for this recipe!

Jaffa Chocolate Mug Cake!

It was a dark and stormy night, she was home alone....

The wind was howling through the gap below the kitchen door... the shutters rattled on their hinges... as she looked out into the darkness she felt a sudden fear wash over her...

She turned suddenly and walked purposefully towards the kitchen cupboard... as she slowly opened the door her heart sunk as her greatest fear was realised...



Don't get caught out this halloween, have no fear and knock up this quick and easy mug cake to satisfy those demons....

Jaffa Chocolate Mug Cake
Serves – 1

Largest mug
4 tbsp self raising flour
4 tbsp caster sugar
2 tbsp cocoa powder
1 medium egg
3 tbsp milk
3 tbsp vegetable/sunflower oil
1 Jaffa clementine
2 tbsp chocolate chips – optional
 1.     Use the largest mug you have to avoid it overflowing in the microwave!
2.     Add the flour, sugar and cocoa powder to the mug. Grate over the zest of the clemetine and mix together.
3.     Squeeze the juice of the clemetine into the mixture, and then add the egg. Mix in as much as you can but don't worry if there's still dry mix left.
4.     Add all the other ingredients apart from the chocolate chips etc (if you are adding) and mix until smooth. Add the chocolate chips and mix well.
5.     Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!


For us the weekend is all about brunch! We love making the extra effort to have something especially yummy to help us ease into the weekends adventures.

The Groovy Food Company and lovely Lisa Faulkner have teamed up to bring us some marvellous munchies that we think would get our Saturday off to a swinging start! 


Breakfast pancakes with bacon and avocado 


Serves 6 


1 tbsp The Groovy Food Company Amber and Mild Agave Nectar
150g self-raising flour
½ tsp cream of tartar
2 large, free-range eggs, separated
125ml natural yoghurt
16 rashers streaky bacon
2 avocados, sliced
2-3 tbsp The Groovy Food Company Rich and Dark Agave Nectar

The Groovy Food Company Organic Cooking Spray with Virgin Coconut Oil


  • Sift the flour into a bowl with the cream of tartar and add the caster sugar. Make a well in the centre, add the egg yolks and dollop in the yoghurt. Mix gradually together to form a thick batter. Set aside whilst you get the bacon ready.
  • Heat your grill to high and cook the bacon for 5-6 minutes, turning, until golden and crispy, set aside under a piece of foil to keep warm.
  • Once the bacon is nearly cooked, whip the egg whites in a clean bowl to soft peaks. Fold into the pancake batter.
  • Heat a large non-stick frying pan and spray with a little coconut oil spray, so it forms a very thin layer. Drop heaped tablespoons of the batter into the pan and cook for 2 minutes until set and golden on the bottom (you can peek at them to check) then flip over and cook for a further 1-2 mins. 
  • Transfer to a plate to keep warm and cook the rest of the pancakes, adding more coconut oil if you need to.  
  • To serve, pile up stacks of pancakes scattered with avocado wedges and strips of crispy bacon. Drizzle with the dark agave and serve immediately. 

Sweet potato and kale rosti with poached egg and agave bacon

Serves 4


150g of kale, tough stalks removed
1 large sweet potato or 2 smaller ones

1 large free-range egg
3 tbsp The Groovy Food Company Organic Virgin Coconut Oil, melted
8 rashers streaky bacon
5 large free-range eggs
1 tbsp white wine vinegar
2-3 tbsp The Groovy Food Company Rich and Dark Agave Nectar



  • Preheat the oven to 200˚C/fan180˚C. For the sweet potato and kale rosti, blanch the kale in boiling water, drain and refresh under cold water then squeeze out as much liquid as you can. Chop and tip into a bowl.
  • Coarsely grate the sweet potato and add to the bowl with one of the eggs. Season and mix together. Add 1 tbsp of the melted coconut oil and mix well.
  • Heat a large frying pan over a medium high heat and add remaining coconut oil. Place heaped tablespoons of the mixture into the hot oil and press down to create flat little cakes.
  • Fry until golden then flip over to brown on the other side. Transfer to a baking sheet and continue cooking the rest of the mixture. Once they are all browned, put the baking sheet in the oven to cook them through for about 15 minutes.
  • Put the bacon on a separate baking sheet and cook in the oven for 15-20 minutes until golden and crisp.
  • Bring a saucepan of water to the boil then reduce to a bare simmer. Crack each egg into a ramekin and add a teaspoon of vinegar. Slide each egg into the water and poach for 3-4 minutes until the white is set. Remove with a slotted spoon.
  • Serve the rosti topped with the bacon and a poached egg and with a good drizzle of dark agave. 

Cutie pie bear macaroons!!

Bear Macaroons

Almost too cute to eat, but too delicious not to!

Wonderful recipe by Cat Morley from Cut Out & Keep

(Makes 12)

You will need:

●  115 g Icing Sugar

●  75 g Ground Almonds

●  50 g Granulated Sugar

●  2 Egg Whites (at room temperature)

●  Biscuit Spread

●  Black Edible Marker


Blend together the ground almonds and icing sugar and then sift into a bowl.

Whisk the egg whites until they form soft peaks and then whisk in the sugar, one third at a time until the meringue forms thick peaks. Fold the ground almonds into the meringue and then scrape into a piping bag.

Squeeze out the macaroons on to a baking sheet and squeeze two little dots at either side to look like ears. Bang the tray on your table to remove air bubbles and leave for 30 minutes at room temperature so a slight skin forms on top.

 Bake at 150C for 12 minutes and leave to cool.

Match up the shells into pairs and spread each with biscuit spread in the middle.

Finally use a black edible marker to draw faces on each of your macaroons! 

lemon curd flapjack!

Sweets for your sweet!

This weekend why not rustle up these awesome flapjacks for your loved ones, perfect for post (or during!) bike rides and weekend exploring..

We are feeling romantic so have gone with a heart theme,  swoon!

You will need:

  • A large cake tin or brownie tray.
  • 160g light brown sugar
  • 200g butter
  • 4tbsp golden syrup
  • 500g porridge oats
  • 400g lemon curd (homemade or shop-bought)

The magic:

Preheat the oven to 170 Celsius (fan oven) and grease your baking tray.

Melt the sugar, butter and golden syrup together in a pan, over a medium heat. When everything has turned to gooey perfection, stir in the oats and push half of the mixture firmly into the lined tin.

Spread the lemon curd over the oats (this is made easier by warming it slightly first), then cover with the remaining oat mixture and flatten.

Cook for 30mins, until golden brown. Let cool completely, don't try to turn out or cut your flapjack until stone cold or you will be eating it with a spoon! Turn out and cut into suitable sized portions ( big ones are best!!).


Recipe by Katherine Rathmell, photos by Kayti Feather.


Gingerbread, Pear & Lime Trifle!

This recipe is the cheats version, you could make your own gingerbread, biscuits and custard but we are going for an easy life!


I pack Jamaican Ginger Cake or Parkin

I pack lime jelly

1 tin pears in syrup

1 tin of custard

large tub of double cream

icing sugar

zest of 1 lime

crushed gingernut biscuits

Slice the ginger cake into chunky slices and layer the bottom of your trifle dish (or you can make individual portions in cocktail glasses or sundae dishes). Slice the canned pears and layer on top of the cake. Make up the jelly as per pack instructions and then pour over and leave to set in the fridge. Once set pour on the custard. To make the whipped cream pour into a bowl or mixer, add  icing sugar to taste (we added a big desert spoon) and the lime zest. Whisk until nice and thick and layer on top of the custard. Top with crushed ginger biscuits and voila!

We think this pud deserves a drum roll and applause upon entry to the dining room, pig out and enjoy!!!

Serves 8-10

Autumnal snacking!

Sweet & Spicy Roast Chestnuts


Large bag of fresh chestnuts

Large spoonful of butter

Large pinch of chili flakes

One teaspoon of Muscovado sugar

Half a teaspoon of sea salt flakes

Half a teaspoon of smoked paprika


Preheat the oven to 200 degrees, or you can roast in a pan on an open fire if you have one which would be much more atmospheric!

To prepare the chestnuts score a cross on the top of each one with a sharp knife, this is very important as without doing this they will explode in the oven.

Pop on a baking tray and bake for 30 minutes. Remove from oven and leave to cool for 5 minutes. Whilst still warm peel the chestnuts, they should come out of their shells quite happily!

Return peeled chestnuts to the baking tray and add the butter and spices, bake for a further 5 minutes. Shake the chestnuts in the buttery spices and serve hot with a tot of your fave tipple to get into the groove! Listening to Xmas songs is optional but recommended!


Looking for a guilt free indulgence, well say helllooooo to 'Nice Cream'!!

Gracie from BananaCream shares with us one of her amazing vegan recipes, Cinnamon Bun flavour ice cream, mmmmmmmm!

Infact from now until Xmas we refuse to eat anything without a dash of cinnamon on the top, it's the law!

Cinnamon bun filling/rawnola:

• 6 TBS raisins
• 3 medjool dates (soak if not soft)
• 2 TBS oats
• 1/2 tsp cinnamon

Blend all ingredients in a food processor until combined.

Ice Cream:

• 5 frozen bananas
• 1 tsp cinnamon
• Liquid if needed (I use about 2 TBS almond milk)

Blend all ingredients in food processor until creamy and smooth.
Layer the filling and ice cream in a jar or plop into a bowl.
Lastly devour with a spoon and enjoy.

Gracie is a 17 year old banana enthusiast from New Zealand, and her blog and instagram are full of healthy inspiration and amazing recipes, so do check them out!


Instagram - @graciecooks