My instagram
  • Called in to my grandparents this morning- Caught my granny in the middle of making Irish soda bread...
  • Mega fudge chocolate cupcake kinda day? Tag a friend who would like one! :)
  • My ice bucket challenge! Check out the full video on youtube! :) DONATE by texting MND to 50300 x
  • What a morning out there! Nearly the WEEKEND! Woohoo- have a great day everyone! :) #ireland #howth
  • Horrible day out there but guess doesn't care! WALK! :) #maxthedog
  • Have seriously missed hanging out with this little fella! So good to be back home! :) #maxthedog
  • My favourite recipe from filming today: these tasty Thai Fishcakes- incredibly easy to make and bloomin delish to boot! :) #thailand #streetfood #love
  • Beer batter fish and crispy hasselback potatoes on set today! Coming to my youtube channel soon- hands up who wants some! :)
  • Gone fishing... #howth #ireland
  • Properly epic morning out there! Happy weekend folks! :) #ireland #howth
  • Tandoori chicken using bloody brilliant spices from @greensaffron served with aged basmati rice! Loving being back in my kitchen! :)
  • Oh boy! It is good to be home! #ireland #howth #love
  • Beer and candied bacon cookies! Sounds a bit mad but so delicious! :) #bacon #cookies
  • Spent the afternoon cooking in @jamieoliver's kitchen with Jonny from the Craft @beerchannel! Don't worry Jamie we didn't make too much mess! :)
  • I am in cheesecake heaven! Check out @eric_lanlard's epic red velvet cheesecake! :) #love
  • Beautiful banoffee cake made under the watchful eye of @eric_lanlard this morn! Tough life for the crew @mrtomreader @toraldavda @ryburnham @beccabroadhurst who are tucking in! :)
  • End of filming present from the crew! Basically because I have been late every day and also because I love penguins! :)
  • Massive massive thank you to all the brilliant crew I've been working with for the past month in London (and of course the legend that is @johntorode1!). Have had such a ball! So sad to finish up but what a great time! :)
  • Filming with the lovely Romina from @thechiappas! So full from our Nutella recipe cook off! Nutella cheesecake bars and mini Nutella nut loaves coming to our youtube channels soon! :)
  • Filming some very tasty ginger beer above @jamieoliver's Fifteen restaurant for @drinkstube! :)
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Raspberry and Dark Chocolate Muffins

These rich dark chocolate muffins are beautifully balanced with ruby red raspberries.  This mix is incredibly easy to prepare, make sure to prepare all your ingredients in advance and all it takes is a little mixing and you have a fudgy dark chocolate muffin mix.

Makes 12 Muffins
100g of butter, melted
200ml of buttermilk
2 large free range eggs
150g of caster sugar
250g of self raising flour
250g of fresh raspberries
200g of dark chocolate, roughly chopped

Preheat the oven to 175oC. Line a muffin tray with paper cases.

In a bowl, whisk together the butter, buttermilk and set aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy.

Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined.

Stir through the fruit and dark chocolate until combined. Be sure not to over mix the batter.

Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes.

Remove from the oven and place on a wire wrack to cool.

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Raspberry Goddess Pie

This recipe is adapted from an old Swedish cookbook which I found in the basement of Sofie’s grandmothers house. This pie is wonderfully moist and has a tasty crust. You can adapt it with any berries you wish.

Serves 6-8
225g of plain flour
125g of caster sugar
125g of butter
1 teaspoon of vanilla extract
1 teaspoon of baking powder
250g of raspberries
200ml of creme fraiche
Vanilla ice cream to serve

Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough.

Press the dough into a lined baking tin with a removable base. Pop in the fridge to rest for 30 minutes.

Preheat the oven to 225˚C.

Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.

Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes.

Allow to cool and serve slices with vanilla ice cream.

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