My instagram
  • Huge congrats to my buddy's Matt and Elaine who got married on Monday at the very cool Tunnel's beaches in Ilfracombe! Such a brilliant day, so much love, amazing weather and had a ball capturing it all on camera! :)
  • Had such a brill time cooking with Mr. Gennaro Contaldo in London a few weeks ago- you can check out our collab videos on my youtube channel this morning! :)
  • How to make Irish soda bread over on my youtube channel this morning! Check it out feat. @gennarocontaldo! :)
  • Max does Onsala- beautiful swim in the saltwater this evening! :) #maxsummerholiday
  • Sunset stroll in Sweden... #sweden
  • Evening lake swim with Max... #sweden #maxsummerholiday
  • Walks in the forest with Max... #maxsummerholiday #sweden
  • Happy Friday folks! Check out this Lemon Marshmallow Cake up on the blog! Tag a friend who deserves a big slice! :)
  • Brilliant lunch as usual at @gunneboslott! Cod with organic garden veggies, fennel & crisp rosti potato cake! So worth a visit! :)
  • WE ARE FAMILY! I GOT ALL MY SISTERS WITH ME! Sing it with me now! Sorry I’m a little excited this morning as I’ve just signed up to Mr. @jamieoliver's fantastic @jamiesfoodtube family! My youtube cooking channel will now be a part of the network which is home to Hugh Fearnley-Whitingstall’s River Cottage Food Tube, @myvirginkitchen spandex clad DJ BBQ & baking sensation Cupcake Jemma to name just a few! Big thank you to Jamie and his team and everyone who has subscribed to my channel- just about to hit the 60k mark! :)
  • Swedish lake... #sweden
  • Learning to black pudding on tonight's episode of Rediscovering The #IrishKitchen at 8.30pm on RTÉ One! Not for the faint hearted! This is Mary from Muckross Traditional Farms in Killarney- a brilliant teacher of traditional Irish cooking methods! :)
  • Incredible meal in Göteborg harbour this evening in #Sjömagasinet- simply stunning seafood courses- brill with chanterelles, cod with pata negra, and delicious milk chocolate panna cotta with strawberry sorbet and roast white chocolate dessert... #sweden
  • Särö Trädgård- beautiful garden centre just outside Göteborg... #sweden
  • Afternoon spent in the forest in Sweden picking mushrooms!
We got 1kg of chanterelles and just cooked them up in a simple risotto- so delicious and incredible fruity and earthy flavour from the mushrooms! Best part of Swedish summer! :) #sweden #svamp
  • I think Max has turned Swedish!
  • Sweden's beautiful west coast- Great day swimming off the island of Marstrand! :)
  • Cycling in the forest! :) #sweden #koster
  • Lunch outdoors under a birch tree at Kosters Tradgård Cafe- quinoa salad with roasted vegetables and a tahini dressing.
  • Spent the day cycling on the beautiful Koster island in Sweden! So beautiful and a real summer spot! :)
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New York Blueberry Oat Pancakes

Right just to try and attempt to make this American classic somewhat healthier I am using oat flour! It is so simple to make. Pile a portion of rolled oats into a food processor and whizz it until it becomes fine. The flour gives a mellow sweet taste to the food it is used in and is a great way to add extra fibre to recipes. If you don’t have any oats on hand, substitute with plain flour. This mix also works great for use on waffle irons.

Makes approximately 8–10 pancakes
100ml/4fl oz milk
120g/4oz oat flour
2 large eggs, separated
1 teaspoon of baking powder
1⁄4 teaspoon of salt
1⁄2 teaspoon of cinnamon
100g of blueberries

Add all the dry ingredients to a large mixing bowl.

Measure the milk in a jug and add the egg yolks. Whisk lightly to combine.

Add to the dry ingredients and mix until blended.

In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.

To cook simply add a heaped dessertspoonful of the mixture to a warm pan brushed with a little melted butter.

Plop in a few blueberries on the uncooked side and press them in gently, allow to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.

Serve with maple syrup, a dusting of icing sugar, bacon or whatever takes your fancy!

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Saffrans Pannkakor (Saffron Pancake)

Recipe from “Swedish Homecooking” by Catarina Lundgren Astrom and Peter Astrom.

I’m told this is a traditional Swedish recipe from one of largest islands off the coast of Sweden. It’s an extremely distinctive dessert, full of flavour which is definitely worth a try.

Serves 2
60g of Japanese rice
240ml of water
1/4 teaspoon of salt
480ml of whole milk
120ml of cream
2 tablespoon of sugar
1/2 teaspoon of saffron
4 eggs
50g blanched almonds

Boil the rice with the water and salt in a covered saucepan until the water is absorbed.

Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes.  Stir every now and then so it doesn’t catch at the bottom.  You may need to add a little extra milk if needed.

Preheat the oven to 220oC.

Let the mixture cool a little.  Stir in the sugar and the saffron.  Add the eggs to the rice, one at a time.  Then add the almonds.  Pour the rice mixture into a buttered oven-proof dish.

Bake on the lowest rack of the oven for approx. 30 minutes.  Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.

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Basic Pancake Recipe

You can easily make this batter the night before to save time in the morning. Have a little melted butter in a bowl and some kitchen paper so you can wipe the pan before adding a ladle of the batter.

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