bakingbaking10 top food blogs

Simplysummer 2011

Plus picnics food festivals intolerances lust have items

AINSLEY exclusive interview

Delicious recipes - Strawberry shortcake - Broccolli quiche - Lemon cupcakes

start your own cupcake business

We hope you enjoy this first ever edition of Simply Baking! Well what better time to hold our exciting launch than summer? We’ve packed this issue full of perfect picnic recipes and baking tips to ensure you have a delicious summer...without a sand-infused picnic sandwich in sight!Why not pack some hearty home-made Cornish Pasties and a slice of chic Brocolli and Stilton Quiche (p.9), and some luscious Lemon Cupcakes (p.14) for afters? And if the weather isn’t all that (and how often is it?), why not curl up with our exclusive Ainsley Harriott interview (p.6-7), have a browse at the top food blogs online (p.5), or, if you’re feeling adventurous, expand your horizons with your own cupcake business (p.15).

Have a great summer, and happy baking!

Kadie Dobson, Editor

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Summer 2011 simplybaking.com 3

Simplybakingbaking

4 Lust have kitchen-related items to swoon over 5 Blog on be inspired by our top 10 food blogs for recipes 6 Ainsley Harriott exclusive interview with the former Ready Steady Cook star 8 Picnic treats recipes to bake your way to a delicious sum-mer’s lunch 11 Strawberry shortcake ideal for impressing friends after a barbeque 12 Foodie days out there’s no excuse to be bored this sum-mer 14 Lemon cupcakes summery and delicious recipe 15 How to start a cupcake business. Why not use our lemon cupcake recipe to get you started? 16 Pippa Kendrick simple tips when cooking for food intolerances

Inside this issue...

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summer 2011

Summer brights

Lotta Kuhlhorn Apple Mugs, £8.99 each.

Utility.

Sunny Days Tea Towel, £10. ToDryFor.com.KitchenAid Food Mixer, £419. Debenhams.

Union Jack pinny, £15. Funkymuffin.co.uk.

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Cake tins, £24.95; and stand, £24.95

Dotcomgiftshop at Amazon

1Ex pastry chef David Lebovitz’s foodie blog (www.davidlebovitz.com) sees up to 25,000 visitors a day.

Under the recipe tab dishes are categorised for easy navigation, with a focus on sweet treats. These vary from the delicious, such as the Chocolate and Dulce le Leche Brownies; to the bizarre, with Ketchup Macaroons!

2 Delicious Days (www.deliciousdays.com) blog by home-cook Nicky Stich has been awarded many

accolades, including a place in Time magazine’s 50 coolest websites in 2006. It features beautiful photography for a wide selection of recipes, and even has a news feed to keep up with the latest foodie news. The recipe for a home-made version of 80s classic Party Mix crackers is a must try, however fiddly.

3 The ‘Baking with Dorie’ area of Serious Eats (www.seriouseats.com) offers simple-to-follow baking recipes, along with Dorie

Greenspan’s personal tips and notes on each recipe. The website also has more general cooking advice, how-to’s, and reviews, including a review of the best chocolate chips for cookies.

4 The Matt Bites blog (www.mattbites.com) has won countless accolades. Featuring inspired recipes and beautiful photography,

author Matt Armendariz is a former art director and graphic designer within the food industry, and even teaches classes on food photography.

5 Whisk (www.whiskblog.com) has a wide enough range of recipes to keep the baking-obsessed busy for some time. The Ottawa

based restaurant-reviews may be of less use, but the talented photography causes an urge to reproduce almost every single recipe on this delicious blog.

6 Patricia Scarpin’s Technicolour Kitchen (www.technicolorkitcheninenglish.blogspot.com) is a must-see for home

bakers, offering not only irresistible recipes like the Brown Sugar Cake with Mixed Toffee Nuts, but a whole page of handy baking tips and advice.

7 Self-proclaimed amateur baker Jennifer McHenry’s blog Bake or Break (www.bakeorbreak.com) specialises in mouth-watering

close-up photographs of deliciously simple baked goods. The recipes are handily available in a printer-friendly format, ideal to save deciphering scribbly notes halfway through a baking session.

8 Acknowledged by both The Times and The Telegraph as one of the best food blogs is Silverbrow on Food (http://www.

silverbrowonfood.com/), by Anthony ‘Silverbrow’, not his real surname. Although not inspirational in the sense of offering recipes, this blog is inspirational in the thought-provoking coverage of food issues and news, and the intelligent writing is a pleasure to read.

9 King Arthur’s Flour brand’s website (www.kingarthurflour.com) has an expansive range of recipes, if you can learn to look past

the obvious brand name-dropping in the ingredients lists. They offer recipes categorised by occasion, and claim their aim is to “build communities worldwide through the creative joy of baking”.

10 For all things cupcake look no further than Cupcakes Take The Cake (www.cupcakestakethecake.blogspot.com). The format

might not be the best and there are few actual recipes, but this blog contains some great photographs of wacky and original cupcakes. After all, who doesn’t want to try a cupcake with a whole Cadbury’s Creme Egg baked inside?

With foodie blogs springing up all over the internet, the majority of these are just personal food journeys of bloggers. We have compiled our top ten inspirational blogs for baking ideas, recipes and advice:

Blog on...!By Kadie Dobson

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Ainsley: “End of an era” entertain

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Ainsley Harriott differs from many other TV chef personalities. He gets no kick out of shouting and swearing, parading macho feathers and swaggering

around on a power trip. Nor does he employ the false friend and family settings in an attempt to appear homely and loving. A man with no gimmicks, it’s clear that Ainsley’s passion lies purely in cooking; not the fame or fortune which comes with it.He says: “I’ve always had a passion for food. My grandfather was a wonderful chef who was invited to cook at the White House in the 1930's. He taught all his nine children to cook and my mother, being the eldest, took full advantage and was able to pass on those skills and passion to her three children”.This passion grew into a skill at Westminster School of Catering, leading to chef positions at some of London’s most prestigious restaurants. Having worked on BBC 2’s Ready Steady Cook since the very beginning, as a chef until 2000 and as a presenter for the following decade, the cookery game show understandably holds a special place in Ainsley’s heart.“Ready Steady Cook was without doubt the end of an era. It was the longest running cook show ever, with nearly

2000 shows since it began in 1994. I was thrilled to be part of it”.With the programme changing format multiple times during its stretch Ainsley accepts that it will never be known if it could have been saved by further changes. He said: “We are just proud that we were able to inspire many people to cook and gain knowledge of food over a very long period of time”.Ainsley isn’t showing any signs of slowing down yet however, and has been busy this year. He has just finished filming an episode of The Great British Food Revival, where he discusses his love for honey. He adds: “I’m also still filming my regular cooking slots on Titchmarsh, and I have some great new food products about to be released through Symingtons. Oh and I have a new book called ‘100 meals in minutes’ which is part of the My Kitchen Table range”, a website where celebrity chefs share their recipes. He explains that he will also release another book later in the year, to add to the twelve books which he has already released independently of

his television shows. Phew!Ainsley still manages

to fit in time to a patron for a charity which aims to feed children in Uganda. He said: “The Kasiisi

Porridge Project is important to me because it gives children the chance to be educated on full tummies. Some of them have to walk for hours to and from school each day and it’s often the one meal they eat. Check out the web site and please do give what you can”. Despite being busier than ever since Ready Steady Cook ended, Ainsley’s top tip for home bakers is simple. A keen baker himself, he says: “Don't put it off, just do it. The smell and satisfaction of baking is just fabulous”.And if he can find the time to bake, anyone can.The enthusiastic chef said: “I love to bake biscuits and especially cakes. Carrot and walnut, lemon drizzle or a heavenly chocolate squiggy brownies, yum! They all make me feel wonderfully homely and cosy, and afterwards sometimes fat!”

Ainsley: “End of an era” Britain’s longest running cookery show

Ready Steady Cook was given the chop at the end of last year, after 15 years of green peppers and red tomatoes.Simply Baking chats to the programme’s presenter and celebrity chef Ainsley Harriott to discuss what he’s been up to since shouting “stop cooking” for the last time. Is the smiliest man on television still smiling?

We were able to inspire many people to cook and gain knowledge of food over a very time.“ ”

By Kadie Dobson

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pack aPerfectpicnic

1 Roll out the pastry into an oblong approximately 35.5 x 25.5 cm (14 x 10 inches). Place on a dampened baking tray.

2 Combine the onion, sausagemeat, cheese, tomato pu-rée, breadcrumbs, egg, salt and freshly ground pepper, then place in a strip down the centre of the pastry.

Serves 6-8

368 g (13 oz) packet frozen or fresh puff pastry (thawed if frozen) 225 g (8 oz) sausagemeat175 g (6 oz) English Cheddar cheese (grated) 1 large onion skinned and finely chopped30 ml (2 tbsp) tomato purée30 ml (2 tbsp) fresh breadcrumbs1 egg, beatenSalt and freshly ground pepperMilk to glaze

3 Dampen the edges of the pastry and seal together. Turn pastry over so that the join is underneath. Make diagonal cuts in the pastry with a sharp knife; brush with milk.

4 Bake in the oven at 200º C (400º F) gas mark 6 for 35-40 minutes. Serve the sausage bars hot or cold, cut into slices.

sausage bars

Tired of soggy sandwiches and a packet of crisps? Impress your friends and family with these simple picnic recipes. The Cornish pasty shortcrust pastry recipe can be used for the quiche, just half the quantity.

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pack aPerfectpicnic

Serves 6-8

Shortcrust pastry500 g plain flour125 g butter125 g Lard Pinch of salt6 tbsp water to mix1 beaten egg

The filling500 g of lean minced beef1 large onion finely chopped1 large carrot cut into small cubes1 large potato cut into small cubes1 beef stock cubeWater

Serves 6

300g of short crust pastry175g of stilton3 eggs200ml of double cream400g of broccoliSalt and black pepper

1 Line a flan ring (10 inch) with short crust pastry and bake blind for 15 minutes.

2 While cooking blanch the broccoli and refresh in cold water.

3 Beat the eggs and double cream together in a bowl.

4 Season with salt and pepper.

5 Place the drained broccoli evenly in the pastry base then cover with the stilton.

6 Pour over the egg and cream mixture.

7 Cook in a pre-heated oven (200°C/425°F/Gas Mark 6) for around 20-30 minutes until golden brown.

1 Rub butter, lard and salt into flour using fingertips or food processor. Blend in 6 tbsp cold water to make a firm dough. Roll out the short crust pastry onto a floured sur-face and then cut into 6-8 small circles (a saucer will do as a guide). Place on a greased baking tray.

2 Fry the minced meat and onion in a little oil until lightly browned and add the finely diced potato and carrot (cook for 4 minutes in the microwave if you prefer them softer in the pasty). Add a beef stock cube or if preferred a tbsp of

gravy granules to the mixture and then combine all ingre-dients thoroughly. Add 6 tbsp of water, season to taste and cook for 5 minutes on a low heat.

3 Dampen the edges of the pastry rounds and put a few tbsp of minced meat into the centre of each. Fold the edges together and seal securely. Make a small diagonal cut in each pasty then glaze with beaten egg and bake in the centre of the oven at 180º C (350 F) gas mark 4 for 40 minutes until golden brown.

cornish pasties

broccolli and stilton quiche

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Summer 2011

1 Reserve six whole strawberries and mash the rest (with a little sugar if liked) in a bowl. Leave to stand for 1 hour.

2 Grease two 20 cm (8 in) sandwich tins.

3 Sift the flour, baking powder and salt into a bowl. Stir in the caster sugar and rub in 75 g (3 oz) butter to give a course oatmeal consistency. Stir in the milk and mix until just blended.

4 Divide the dough between the two tins, spread level then dot with the remaining butter.

5 Bake in the oven at 230ºC (450ºF) gas mark 8 for about 12 minutes, until well-risen, golden and firm to touch. Turn out and cool on a cake rack.

6 Whip the fresh cream until stiff. Place one shortcake upside down on a serving plate; cover with a thick layer of whipped fresh cream then the crushed strawberries. Top with the other layer of shortcake, the right side up.

7 Dust top with icing sugar and pipe or carefully spoon 6 rosettes with remaining whipped fresh cream. Decorate each with a strawberry.

Serves 6

450-700 g (1-1½ lb) strawberries225 g (8 oz) plain flour15 ml (3 level tsp) baking powder½ tsp salt50 g (2 oz) caster sugar125 g (4 oz) English butter225 ml (7½ fl oz) milk150 ml (5 fl oz) fresh double creamIcing sugar str

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An ideal finale to any barbeque, basically this is summer in a cake.

Why not try gluten free flour like Pippa suggests? (See page 14)

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Make the most of summer with a delicious day out. Look no further than our list of the top food festivals.

June15th – 19th BBC Good Food Show NEC, Birmingham With a packed schedule, this show has something for everyone. From live cookery demonstrations with celebrity chefs to the MasterChef Live Challenge, which gives you the opportunity to try out your own culinary skills and present a signature dish to the two judges from the show. BBC Gardeners’ World Live will be taking place the same time, and is free of charge when a BBCGood Food Show ticket is purchased. Here you can get expert advice from gardeners such as Alan Titchmarsh and Monty Don and watch demonstrations on how to grow your own vegetables successfully. Tickets start at £19 for adults but extra costs are incurred for various theatre experiences.

16th - 19th Taste of London Regent’s Park, London.Some of the city’s finest restaurants will be serving an alfresco feast, with over 200 producers offering fine foods and beverages for all to sample in the boutique food market. Special menus have been created by restaurant chefs for the occasion, allowing visitors to sample each restaurant’s speciality food for a reasonable price. Standard tickets are £23.50 for adults, or £26 on the door.

17th – 19th Cheltenham Food and Drink Festival Montpellier Gardens, Chelten-hamThis event sees live music, street theatre and regional food, real ales, cider and champagne. Entertainment goes on into the evening on Saturday, and adult tickets cost just £3 for Friday or £6 for Saturday or Sunday.

24th – 26th Foodie Festival Harbourside, BrightonThis huge festival will be touring the UK with other dates including London, Manchester and Edinburgh. Visitors are given the chance to sample and buy a range of fine foods and drinks, food masterclasses will be led by experts in the industry and some of the area’s finest chefs will be demonstrating how to cook some their restaurants’ sig-nature dishes. Kids Cookery Theatres are guaranteed to keep the little ones entertained too.

25th - 3rd July Pembrokeshire Fish Week Various venues, Pembrokeshire, WalesA celebration of local fresh fish sees more than 250 events at various locations in the area. Amongst them there will be opportunities for cooks to learn how to get the best out of their fish and shellfish, with masterclasses, workshops and speciality cookery classes, as well as guided island and beach walks, eco-fishing adventures, and even the chance to learn to windsurf. Over700 beers are available at the Great British Beer Festival

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1st - 3rd Taste of Edinburgh The Meadows, EdinburghLike its London counterpart, Taste of Edinburgh offers taster sample menus by the area’s top chefs which are purchased with ‘crowns’, the festival’s currency. It also has wine tasting and a Taste Theatre, where culinary greats share their secret tips with audiences. Standard adult tickets start at £12, or £16 on the door.

1st – 31st Hampshire Food Festival Various locationsA month-long extravaganza of local produce which sees events spanning from farm open days and walks, vineyard tours, butchery and fish filleting demos, cookery classes, jam, chocolate and cheese-making and baking, foraging, beekeeping and cookery competitions. A highlight of the festival will be Antony Worrall Thompson’s demonstration using Hampshire produce at The Festival Place Food Event in Basingstoke on the 16th and 17th July.

8th - 10th Cardiff International Food and Drink Festival Cardiff Bay, CardiffThis festival will see chef demonstrations and local produce stalls filling the picturesque Cardiff Bay. General admission is free, meaning plenty of change for buying a little something to take home.

10th - 11th Dorset Seafood Festival Weymouth Harbour, DorsetThis festival hosts a huge number of fish filleting, cooking and wine tasting demonstrations, as well as samples of food from local restaurants, including Thai, paella and oysters.

21st - 24th Flavour of Shetland Lerwick, The Shetland IslandsOver four days locals and visitors will have the opportunity to sample Shetland’s culture within the intimate setting of Lerwick harbour. A festival of music, culture and crafts as well as food and drink, this coincides with the port’s Tall Ships Races. Definitely worth a look for an alternative weekend away.

23rd - 29th Whitstable Oyster Festival Various locations, Whitstable, KentCelebrating the local oysters is the theme at this festival, with the shelled fish even being blessed and delivered through the town as part of an oyster parade. A must for lovers of our mollusc friend.

27th Nantwich International Cheese Show Dorfold Hall Park, Nantwich This show has been running for more than 100 years and is now the biggest cheese show in the world. The International Cheese Award attracts exhibitors from all over the world and you can discuss the skill of cheese making with them and sample some of the world’s finest cheeses. An adult ticket costs £13.

29th - 31stThe Big Cheese Festival Caerphilly Playing Fields, Caerphilly Another big cheese festival, the focus here is less on the yellow stuff and more on entertainment. Organisers expect crowds of 80,000 this year, with a programme including a race around Caerphilly castle’s grounds, street entertainers and historical reenactments. And to top it all off it’s free.

AugustJuly2nd – 6th Great British Beer Festival Earls Court, LondonOver 700 beers from around the world will be showcased at this event. The 4th of August sees the return of the bizarre ‘Hat Day’, where attendees are encouraged to wear wacky and homemade hats, with a trophy available for the most outlandish. An adult ticket for any day costs £10 on the door, with reduced rates if booked in advance.

13th - 14th The Lakes Chilli Fest Levens Hall, CumbriaA must-see for lovers of all things spicy, this event is set in the picturesque grounds of Levens Hall country home. Stalls will offer chilli-related goods, including jams, jellies, chocolate and sweets, ice-cream, breads and even clothing, and cookery demonstrations and talks will provide entertainment. Entry for adults is £10, which includes entry into the hall’s world-famous topiary gardens.

20th - 21st Isle of Wight Garlic Festival Fighting Cocks Crossroad, Newchurch, Isle of WightThis is the island’s biggest summer show. Although the focus of the event is on garlic the event promises to feature a wide range of other local produce and live music. Previous acts include The Wurzels!

Crowds flocked to Kent’s oyster festival last year to sample the food.

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The perfect treat in any picnic basket.

1 Preheat oven to 180ºC / 350ºF / gas mark 4 and then line a 12 hole muffin tray with cupcake cases

2 Cream butter and sugar together until pale and smooth (an electric hand mixer can be used)Add the eggs, one at a time, mixing well after each addition

3 Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug. Add one-third of the flours to the creamed mixture and beat well. Repeat these steps until all the flour has been added adding the lemon zest with final third of flour.

4 Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.

5 Remove from the oven and leave the cakes in the tin for about 10 minutes before placing on a wire rack to cool.

6 Once cool ice the cupcakes with lemon buttercream.

7 For the lemon buttercream icing: In a large bowl beat the butter, lemon, lemon zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until smooth and creamy.

Makes 12 cupcakes

110g unsalted butter, at room temperature

225g caster sugar, preferably golden2 large eggs, free range or organic

150g self-raising flour, sifted125g plain flour, sifted

90ml semi-skimmed milk, atroom temperature

2 tbsp freshly squeezed lemonjuice

1 tbsp sour cream

Lemon buttercream icing: 110g of unsalted butter, at room

temperature2 tbsp freshly squeezed lemon juiceGrated zest of 1-2 unwaxed lemons

500g icing sugar, sifted

lemon cupcakes

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With a recession in full swing, many avid bakers are turning to their hobby in

an attempt to top up their income, or even change career path completely. But how do you go about setting up your own cupcake business?Obviously, before beginning anything you need near-perfect cupcake baking skills. Then turn near-perfect into perfect by joining night classes at a college, an independent cupcake course, or by practicing every day. Try different recipes until you have a reliable one which works well every single time, even when it is multiplied or divided to fit different batch sizes.Then, as Eloise from The Gourmet Cupcake Company says, it is essential to research the market. She says: “There’s a lot of competition in the cake making business”. As with any business, it is important to find out what is already available in your area and then adapt your plans accordingly. She adds: “Find your own unique selling point. It’s not enough to match your competition, or worse, copy them. You have to do something more...something different!”. Eloise runs cupcake baking classes and workshops on how to set up a cupcake business in Essex, so she knows a thing or two about the industry. Once you have your market and your idea you will need to organise your baking space and ensure you have a steady supply of business. As well as practicalities in terms of your kitchen, the environmental health service of your local food standards agency need to be informed at least 28 days before opening. This is free but it is more than likely you will need to adapt your workspace to suit legal food requirements.

Purchase your

ingredients and equipment. If you want to earn

a living out of this it is important to evaluate costs very closely from the start. You will need to calculate the cost of a single cupcake by adding up the cost of ingredients in a typical batch and dividing it by the number of cupcakes it produces. Once you know how much each cake costs you can begin to think about how much you are going to charge. The average cupcake price for small retailers is £1-£1.50 per cake, but this can be a lot higher for particularly artistic and fancy cakes. Think about how big of a batch you can manage at a time. Will you be getting any help?Market your product not only through word-of-mouth

but by attending foodie events and setting up a stall.

Speak to people in local office buildings to try and establish a deal, and make yourself known at county fairs and food festivals. Find a brand identity

and get leaflets or business cards printed to give out and open a Twitter, a Facebook fan page and a blog, and make sure to update them regularly. Eloise adds that it is also key to “invest in a good website”. She says: “Websites are of paramount importance in such digital days”.Thinking it sounds difficult? Eloise warns: “Be prepared for some seriously hard work. It’s one thing baking for a hobby but to make a living from it can be more high pressured than people realise!”. But rest assured, more and more cupcake businesses are opening up all of the time, many of which are thriving. Follow the steps in this list and there is no reason why your cupcake business shouldn’t be a success. Good luck and enjoy!

It’s not enough to match your competition or copy them. You have to do something different!“ ”

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What intolerances do you have?

I suffer from intolerances to wheat, dairy, soya, eggs and yeast – the whole spectrum!

What difficulties did this lead to when choosing baked products?Initially I was entirely lost as to what I could and couldn’t eat. It seemed that nearly every product available contained at least one of my intolerance foods and this remains true for most ready-made breads,

cakes and other baked products. It was only on further inspection, and with a lot of trial and error I might add, that I found specific products that allowed me to cook my own delicious baked goodies. Fortunately, as both the awareness and number of food intolerance sufferers increases, so does the range of small, artisan companies producing delicious breads and cakes for multiple food intolerances.

How did you overcome these difficulties?I began by experimenting in my own kitchen, baking with ingredients that varied from specific free-from products (such as sunflower spread or egg replacer) to naturally allergen-free grains and flours (such as quinoa, potato and

rice). I found that, with a simple understanding of how ingredients need to work together, it was more than possible to cook gorgeous cakes, breads, pastries and biscuits that tasted just as good as the ‘real’ thing. If you have recently been diagnosed with food intolerances, then I would recommend buying a pre-mixed gluten free flour (Doves Farm makes a brilliant one), a butter substitute of your choice and to experiment by adapting recipes that you already know and love. That way, you will be familiar with the method of making them, learn how your new ingredients react and be able to tell from experience when you have got the consistency just right.

What tips would you give to people with similar allergies to help them convert regular recipes to make them more suitable?There are a whole host of tricks and tips that I have learnt along the way, but one of my favourites is this:If you need to replace eggs in your baking there are a number of methods: you can use a more ‘conventional’ egg replacer available in health food stores or unsweetened apple puree works well in fruity puddings, but my personal favourite is to use ground flax seeds. The flax binds your baking together just as an egg would (although it cannot help it rise) while adding a lovely, subtle malty flavour and nutritional content to your food. Proportions are key when using ground flax: my rule of thumb for baking with it is to use 2 tablespoons of ground flax seed plus 1/8 of a teaspoon of gluten free baking powder, blended with 3 tablespoons of water for each egg that you want to replace. Mix the three things together until you have a liquid paste and then leave for a moment or two. In that time the flax will suck up most of the moisture and become very thick and dense, it is now ready to use.Finally, my best tip would be to feel confident about experimenting with new foods and products. Often cooking for food intolerances can seem daunting, but with a little bit of experience and help from those in the know, you can create a whole host of lovely dishes that both taste delicious and are better for you.

For recipe ideas see Pippa’s blog at www.theintolerantgourmet.com.

Writer and food blogger Pippa Kendrick is known as The Intolerant Gourmet. She set up a blog eight years ago to prove that cooking for intolerants doesn’t have to be a chore and that adapted recipes can be just as delicious as regular recipes, and perhaps even more so. Her Bakewell tart even featured on ITV’s Britain’s Best Dish, so who are we to argue? Pippa, who lives in Norfolk, has also written for The Times and has been invited by Sainsbury’s to contribute to their allergy-friendly range.

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