Spring Saturdays

Heading to the local market every Saturday has become a bit of a regular on the family agenda. I'd like to think I'm virtuous enough to be picking up local produce all day err-day but admittedly the day-to-day madness of everyone's hectic schedules mean spaghetti hoops are no household abnormality.

Street Feasting in Haggerston

After first hearing that Street Feast was returning to London, I proceeded to excessively binge on instagram/twitter/timeout to find out more before forcing my friends to join me on the pilgrimage East.

Travel | Oxford

Amongst the madness of the buildup to Christmas, I spent a few days in Oxford for university interviews. When I wasn't making a fool of myself in front of various world-leading researchers, I spent most of the time roaming the cobbled streets and admiring the striking architecture.

Frosty blue skies, ancient little alleyways round every corner and the quaintest of coffee shops - Oxford, you were charming as ever.

Recipe | Almond Mylk

Although I'm hardly an advocate of all things nutty (I gag at the smell of peanuts), having recently been introduced to almond mylk by a friend, it's safe to say I've jumped on the ever-growing band wagon that is the nut mylk phenomenon and am undoubtedly a faithful convert.


Sweeter than your everyday semi-skimmed, it makes those bleary-eyed weekday breakfasts that bit more bearable. I also tend to add a generous splash to smoothies, giving them a bit more substance for when I've pressed the snooze button one too many times and need something to go.

As for making your own, the recipe's so effortless I don't know why I even bothered buying the stuff in the first place. It also gives more flexibility with flavours and volume which is pretty useful if you want to stock up for the week ahead.

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To make 500ml (just double up where necessary)

Cover 2 cups of almonds in water and cling film. Leave in the fridge for at least 5 hrs - I leave them overnight out of laziness but it doesn't really matter. Drain the almonds and blitz in a blender with 3 cups of cold water and a teaspoon of vanilla extract. If you're feeling adventurous, cinnamon or cardamom are great additions. Sieve the mylk, using a spoon to squeeze all the liquid out, keep in the fridge in a jug/jar of choice.

Little H

Despite my lack of New Year's resolutions (I'm a child at heart: take anything away from me and I'll only want it more), I'm always looking for new ways to get my daily dose of goodness,