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Hazelnut and Lychee Pavlova It’s lychee season,

Hazelnut and Lychee Pavlova
It’s lychee season, and I can’t resist the sight of fresh lychees at the green grocers — their rose-tinted, dinosaur-egg shells are just so inviting. Every year, as soon as they appear, there’s one dessert we have to make: the hazelnut and lychee pavlova from my first cookbook, A Lot On Her Plate. This recipe is very important to our family — it’s my mum’s, and it’s been a favorite since my own childhood. Baking it with A felt like such a full-circle moment, especially as we flipped through the pages of my book (which turns 10 this year—how?!). This one’s for you, Mum — thank you for the inspiration and for passing down such a delicious tradition. Roasted hazelnuts, fluffy clouds of cream, and bursts of juicy, floral lychees… the most perfect dessert ever. You can find the recipe in my cookbook, or newsletter friends, search the ‘showstopping quick pavlova’ out of the archive and add 100g crushed roasted, blanched hazelnuts.

Who else is obsessed with lychees??

🐚 HNY from the salty, sultry coast 🌊🦪 Tal

🐚 HNY from the salty, sultry coast 🌊🦪
Talking deserted, dramatic coastal walks that feed the soul and my New Year’s rituals (NOT resolutions - still the same old me) over on the newsletter, along with an absolutely ninja shaved sprout and tahini salad that will do you good while tasting like it shouldn’t (aka banging). Also some new nice bargainous things and books that are helping me get the new house sorted, along with my current @foreverhome_bythesea renovation vibe. It’s a freebie for all to read, link in bio. Sign up and give it a ❤️ if you do 💕

2024, you were HUGE. Massive. The year of everythi

2024, you were HUGE. Massive. The year of everything, everywhere, all at once. For the best part, life was lived largely offline — a whirlwind year that felt like a whole lifetime compressed into 12 months. There was birth: our beautiful baby boy arrived, bringing with him an explosion of love and joy. A gentle boy and cuddly ted with a kilowatt smile. We watched a sibling relationship bloom, full of sweetness, adjustment, and the growing pains of toddlerhood. There was little to no sleep but countless moments of precious tenderness.

There was also death: the most tragic loss of our dear friend Am, whose life was cut brutally short. Her passing left a savage hole and an inexplicable sadness. The night the dreadful news shook us to the core we witnessed the most mesmerising sunset, it was like her sunshine spirit streaked across the sunset sky in great, shimmering veins of gold — a brief, radiant echo of the light she shared in her life.

We escaped to France on the boat a couple of times, savouring oysters and supermarket wine on the sand in those sweet-spot moments when babies sleep on laps. At home, we marveled at the final spring of our garden’s pink pom-pom cherry blossom before saying goodbye to the house where we had our babies. Two moves in as many months (ouch) and the start of a massive renovation project kept us on our toes. There was joy, too: a happy winter wedding, with old and dearest friends coming together to dance, sing, and celebrate a 15-year union set in law.

In November I started back at work, developing recipes for @pgiwelshlamb and restarting my @substack A Lot On Her Plate, and I’m so excited for more freelance writing, recipe development and really getting stuck back in to my newsletter and our amazing community in 2025.

I’m grateful to have seen another year through with my incredible family and thankful to each of you for being here and sharing in these moments. Here’s to 2025 and everything it brings. Happy new year, friends x

Leftovers round #74. Anyone else still ploughing t

Leftovers round #74. Anyone else still ploughing through??😅 Always good to have helping hands from friends — little and large, thanks @minaholland, who made a really cracking salad dressing for the radicchio👌🏼. I burnt the blinis 😢, so we improvised with toast. And the other carb was raclette potatoes - oh my lord, so good with chopped cornichons! But I also made some celeriac remoulade because I adore it. So easy, you just julienne a load of celeriac, toss with lemon juice and salt and then stir in chopped capers and tarragon and bind with a mix of good quality mayonnaise and Greek yoghurt. Plus a massive dollop of Dijon mustard. Really excellent with cold turkey, ham, stuffing etc. What’s on your leftovers table? Or have you ditched the Christmas scran for this year?

A lovely first Christmas with this little reindeer

A lovely first Christmas with this little reindeer. Sending love to you all, thanks for all the support this past year. 🎄😘

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