Hello, friends - and welcome back.
Between kitchen renovations, work being slightly more hectic than usual and pouring most of my remaining energy into the new Cook the Books series, it feels like we’re long overdue for a proper catch up.
I think we need a monthly post like this - something a little more conversational and less… structured? A place to catch our breath, share what’s been going on and talk about the things I’ve made outside of Cook the Books and Bake the World.
This weekend we set off for Edinburgh in order to surprise my mum for her 60th birthday! After a mammoth 10 hour drive, we arrived at our home for the weekend - a quaint shepherds’ hut, nestled away in a private orchard of a 60 acre equestrian estate.
It was my first time in Scotland and one thing was for sure - I definitely wasn’t expecting the weather to hit nearly 30°C! As someone who’s Northern, pale and freckled… let’s just say that I’m quite averse to this level of heat. And somehow, even after applying SPF50 at least four times throughout the day, I still managed to get burned.
In better news, after making frenemies with the resident Jack Russell, Hiro settled in quite nicely.
The sun blazed down on what turned out to be a truly unforgettable day for mum’s birthday - full of surprises, laughter and a lots of walking! We talked about everything and nothing. It felt good to just be together, without distraction, letting the rhythm of the city carry us from one spot to the next.
We stopped at Bun & Scoop for what might just be some of the best gelato I’ve ever had in the UK. I went for pistachio and blueberry cheesecake - an odd combination I’ll agree, but delicious all the same.
It’s physically impossible for me to walk past a Waterstones without popping in. So, of course, I left with a new book! I picked up Atsuko Ikeda’s Otsumami, which had been on my radar for a while. I absolutely adore Japanese food and I’m really looking forward to diving into this one properly.
Have you tried any of Atsuko’s recipes before?
It was one of those weekends that fills your cup. Sunshine, family and just enough wandering to feel like we’d really been somewhere. Edinburgh, you were a joy. Now, it’s time to get back to the kitchen…
Back on the home front, I’ve somehow managed to dance around the contractors and kitchen renovation chaos to keep working on Cook the Books. Sour by Mark Diacono was a delight, opening my eyes (and tastebuds) to the depth and versatility of sour flavours. You can check out both parts of the series here:
I’m just getting started on the third edition, which is How to Eat a Peach by Diana Henry. Some beautiful bakes coming up in this one, and I can’t wait to share them with you!
We’re almost at the home stretch with the kitchen renovation. There’s still tiling and grouting to finish on the walls, plus a fair bit of sanding and painting left to do on the units and cabinets. But, with any luck, we’ll have it all wrapped up in about a month.
If you’ve been reading for a while, you’ll know I’ve been working on my food photography alongside learning to bake - and lately, I’ve actually been feeling pretty good about it. I’ve been learning a lot about light over the past few weeks and getting more confident in how to use it, rather than working around it. Still plenty to learn, but it’s such great fun.
Right - I think that’s enough waffling for one day. Time to show you what else I’ve been baking this month.
Spiced Oat, Raisin & Honey Loaf
First up: a Spiced Oat, Raisin & Honey Loaf that made the whole kitchen smell like a cross between an old fashioned bakery and autumn.
The oats gave it a bit of heft, while the honey added a gentle warmth and the raisins were plump and perfectly sticky. It didn’t last long.
Olive Oil, Orange and Almond Cake
Next was an Olive Oil, Orange & Almond Cake - a recipe Toast With Hope came up with whilst on holiday in Zakynthos, after picking up some olive oil from a stand nearby to where she was staying.
Take a look here »
It’s one of those bakes that smells like summer. The syrup soak gave it that perfect sticky top finish and the olive oil kept it beautifully moist. A definite repeat and one I’d recommend if you’ve got a few oranges lingering in the fruit bowl.
Cold Cucumber Soup
A slight change of pace with this one: a cold cucumber soup, made with cucumbers I only went and bloody grew myself in the garden!
I followed Love and Lemons’ recipe, which you can find here »
There’s something so satisfying about cooking with what you’ve grown, even if it’s just a handful. This was light, cooling and exactly what I wanted on one of those sticky, too-hot-to-bake afternoons.
Blended with yoghurt, lemon and herbs - I also threw in a handful of mint I’ve been growing, too.
Date Squares
When I came across this recipe for Date Squares by
I knew I had to give it a go. I’ve always loved dates, but I couldn’t even remember the last time I had them. It must have been even before my teens.As a child, I used to visit my grandpa most Saturdays - and one of our little rituals was sitting at the marina after a game of crazy golf, sharing that classic white tub of dates. Do you remember those? The kind with the plastic toothpick tucked into the lid.
This recipe swaps out butter for tahini (though you could use whatever you fancy), and the result is rich, nutty, and not too sweet. So, so delicious - and just the thing to have alongside an afternoon brew.
Milky Bar Banana Bread
There are days when only banana bread will do. Especially when it’s laced with Milky Bar nibs and eaten warm, of course, straight from the tin. Soft, sweet and just a little gooey in the middle.
Because sometimes, self-care looks like sugar. And that’s perfectly okay!
This one uses my standard banana bread base - the same one I’ve shared here before, just with the addition of Milky Bar nibs folded through the batter.
Here’s the recipe, in case you need it as much as I did:
You’ll need:
3 ripe bananas
100g melted butter
2 eggs
100g light brown sugar
1 tsp vanilla extract
225g plain flour
1 tsp baking soda
pinch of salt
75g Milky Bar nibs (or more!)
To make it:
Preheat oven to 150°C fan
Line a 2lb loaf tin
Mash bananas in a bowl
Stir in butter, eggs, sugar and vanilla
Add flour, baking soda and salt
Mix until just combined
Fold in the Milky Bar nibs
Pour into tin and bake 50-60 mins, until a skewer comes out clean
Cool slightly before slicing… or eat warm, straight from the tin
Thank you for reading, friends. I’ll be sharing my first few bakes from How to Eat a Peach next week and at some point soon, I’ll also be writing about my trip to Glebe House and my return to River Cottage to spend an evening with Hugh Fearnley-Whittingstall.
Finally, our first Bake the World post will be landing next month. First stop… Egypt!
What have you been up to over the past few weeks? Any wins or exciting news? Let me know in the comments »
See you next time,
Mark + Hiro 🐾
Loved the catchup. And can I just say, those are some excellent cucumbers. Well done, sir!
as a fellow pale & freckled human, I wish you a giant sunhat & shades! thoroughly enjoyed the catch-up, the bit of travels, the scrumptious loaf and looking forward to read/see what you make from Egypt, yum.