Sour Cream, Cheese and Chive Dip


Cold SaucesExtrasNibblesParty PlanningSavourySides
This dip is perfect with crudités, chips, crisps and nachos. I also love it in sandwiches and to dip pizza into it.

Shades of Grey and Pink


EditorialsLondonOutfits

Every year when the Magnolia buds begin to show I can’t help but count the moments until the spring blooms begin. The gardens in London are filled with Magnolias and Cherry Blossoms, looking out my window now I can see some in the garden in front. There is nothing as heart warming, when the winter months still make your hands cold as these light blooms decorating the branches and later pavements when the petals start to drop.

I know I won’t feel this post will be enough spring flowers for me, so be warned I’m sure more will follow.

Last year Kit and I had only just started to work together when the spring buds bloomed and we shot my tweed coat under that Magnolia tree.  She has always told me since that it was her favourite shoot with me. I think we both loved the blue and pink colours. So this season I said I would try and find another outfit worthy of the blooms. When Tibi sent me this skirt I just knew it was perfect for it.

Shoes Manolo Blahnik

Skirt Tibi (gifted)

Dress seen as Top  Alaia

Jacket Plein Sud

Bag Chanel

Belt Ribbon from VV. Rouleaux

Gloves Sermoneta

Shop the Post

Feta Stuffed Lamb Burgers with Tzatziki


MeatSavoury

This recipe is a winner, it’s yummy, and it always feels fun to find hidden treasure inside your burger.

It’s a great seasonal special with Spring Lamb but you can cook these in advance and freeze them, ready to defrost and reheat on the bbq any sunny day.

1

For the Tzatziki

  1. Mix all the ingredients to taste.
  2. If you like a hint go heat add 1/2 tsp of Smoked Paprika too.
2

Burger Making

  1. Beat the Egg, season with Salt and Pepper and mix through the Lamb mince.
  2. Add the Za’atar, Cumin and Onion to the lamb mince and distribute evenly, I use my hands.
  3. Cut the Feta into half both ways so you end up with squares about 1 cm thick and 2cm square.
  4. Take a scoop of the mince mix about the size of a golf ball and flatten in your hand, place the feta square in the middle and add another golf ball amount of mince on top, merge the two together with your hands to create a seal and round off. Try and get rid of any air pockets inside by pressing down.
  5. Heat a non-stick pan over a medium flame. Add a splash of Olive Oil to the pan and then the burgers. Turn them every minute until you achieve a dark colour on the outside. This should take two flips on each side.