Kevin Cummins

Alex Marrs

Paul Wolfgang Webster

Amy Gibbings

Although originally the plan (to set it off from my juliette balcony) was aborted on reading the safety instructions, after a couple of glasses of cheap fizz the plan was back on…

I’m probably guilty of all the above with regards to the Camembert baker which I splashed out on for the lovely Miss K. Cute though it is, the best thing about it is the recipe book which it came with. We gave it a test run last week:

1a. Mix all the ingredients together.
1b. Score the Camembert and dollop on the pesto mixture.
1c. Bake at 200°C [15mins] (perhaps, like us, you could toss some fresh bread in the oven after 10mins to warm through)

Et voila…best served with warm bread, salad and a glass of white; the poshest cheese on toast I’ve ever indulged in.

Ingredients:
1 round of Camembert
1tbsp pesto
1tbsp olive oil
1tbsp pine nuts
1 clove garlic (finely chopped)
black pepper (coarsely ground)

This was the first recipe I tried; it was super-quick and super-refreshing, plus, the verdict from all two tasters came in the form of four thumbs up!

1. Add all the ingredients to a jug and blend with as much ice as you deem necessary.

2. Poor and enjoy.

Recipe adapted from SNOG. The ingredients below apparently serve four, but only two of me! Although, what does work well is doubling the ingredients (seeing as coconut milk and Greek yoghurt come in containers twice the volume required) then there’s more than enough to go around…

Ingredients:
240ml light coconut milk
240ml greek yoghurt
2 bananas (chopped)
3 tbsps of honey
3 tbsps of lime juice
15g fresh ginger (grated)
ice

N.B. The addition of a couple of shots of coconut rum go nicely…

Tea and crumpets at Todmorden Market.

Art in London.