Sweet potato cake with maple cream cheese frosting

This cake is perfect for autumn. It’s just slightly adapted from a David Lebovitz recipe for carrot cake and you probably wouldn’t know it was sweet potato if I didn’t tell you but it’s the maple frosting that makes it. I had a glut of sweet potatoes lying around and I figured there was no reason why I couldn’t use them in the same way as carrots. This frosting is much sweeter than your basic cream cheese frosting so you don’t need a big slice when it comes to eating, but who am I to tell you how to eat your cake?!

It is crumbly without being dry and has the right balance of sweet and spice. As with all cakes, I recommend a strong coffee. Continue reading

In season: September (the immune system support edition!)

Litres of orange juice and tea. Mugs of soup and bowls of crumble. Olbas oil-drenched hankies. These are the things we’re really clutching this month, as the “back to school” cold sweeps the country, whether you’re actually at school or not.

So, September’s round up is a bit different to the usual, focusing more on what we can eat to help give our immune systems a helping hand in fighting against the sniffles. Continue reading

Sweet potato & feta salad with honey & cinnamon dressing


t was the spring of 2012 and I was crying. Not the elegant kind you see in films, no quiet single tears rolling down a cheek: it was full on snotty, heaving, gasping crying. There was cold wood under my feet – the piece of wood between kitchen and living room where, if we got up early enough, we’d see slugs on their morning commute back to the garden – and a scrunched up Freddo packet on the counter of our pokey student kitchen.

I wasn’t crying about the slug wood.

For what felt like weeks – but was actually only about ten days – I’d been following the Dukan diet. You know, the one where you basically only eat chicken and yoghurt. There are photos of me tucking into, and, amazingly, finishing, an entire roast chicken, with a face of utter dejection. I lost weight, but also nearly lost both some friends and all of my marbles. Continue reading

Sweet potato, chorizo & chickpea frittata

That title right up there might well be a lie. I’m not sure. In all my years of baking and cooking so far, I’ve never learnt to become a master of egg-based foods. When does a crustless quiche become a frittata? Is it the milk, as some of the internet seems to suggest? How much milk does it have to contain to count as a quiche rather than a frittata? How about if, like this one, you don’t cook it on the stove and then in the oven, but rather, do the whole thing in the oven?

I fear these are things I may never know. What I do know, however, is that this is easy, and tasty, and ticks all the boxes for taking to work as lunch in the middle at the end of the month when money is tight.

This all came about because I got stuck in a bit of a rut, using the same ingredients to make the same meals over and over again. I got hung up on Stilton and leek, and then I started to get a touch obsessive about spinach and goats cheese (I maintain that those two things are incredible together. I may still yet revisit them.) So it was time to break out the chorizo and shake it up a bit.

Serves 4.
Will keep in the fridge for up to 3 days.


1 medium sweet potato, peeled and thinly sliced (about 3mm thick)
1 medium onion, diced
75g button mushrooms, halved
100g chorizo, skin removed, sliced
120g tin chickpeas (half a tin)
8 medium eggs
1tbsp milk
40g strong cheddar, grated


1) Lightly grease a 9 inch pie dish and preheat the oven to 170C. Bring a medium pan of water to the boil and add the sweet potato slices. Boil for about 4 minutes, or until just tender. Arrange the slices on the bottom of the pan.
2) In a large frying pan, fry the onion and mushrooms until the onion is soft. Add the chorizo and chickpeas and fry for a further minute, before spreading the mixture over the top of the sweet potato.
3) Whisk together the milk and eggs in a jug, and add black pepper to your taste. Pour the egg mixture into the pie dish, and poke any chickpeas or slices of chorizo that are sticking out back under the surface of the egg mixture.
4) Bake on the middle shelf of the oven for 15 minutes, before sprinkling with cheese. Return to oven and bake for a further 5-10 minutes, until puffed and golden brown.