This weekend I decided to jump back into cooking, and what better way then with a gooey cheese-laden recipe. Is there such a thing as too much cheese? I’m pretty sure there can’t be. Aubergine and mozzarella stacks: I can’t claim credit for this recipe, it’s actually one from the Sarah Raven book, ‘Food for Friends and Family’. An amazing cookery book that my Mum introduced me too (thanks Mum!).

In the book, Sarah recommends cooking the stacks on a fire, but that wasn’t an option for me. Instead, I baked them in the oven and they worked just fine.

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I picked up a copy of this book for a couple of pounds on Amazon Marketplace, and it turned out to be some of the best money I’ve spent in a long while.

Classic pairings like salmon and watercress and liver & onion, but also some more adventurous combinations like watermelon & chilli and blue cheese & peach. Handy kitchen inspiration when you’re stuck for ideas or when you fancy experimenting.

I’m also enjoying listening to this at the moment, introduced to me by a dear friend. Such a captivating story.

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Looking for some light reading to go with your morning coffee? Try Wolf, a free quarterly food journal. Insightful articles and a focus on illustration over photography. Works on iPad too!

Read Wolf Journal

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There’s an abundance of food publications around at the moment, but few are quite as beautiful as Gather Journal, a bi-annual recipe-driven food magazine. Features include, recipes, entertaining, food essays and some simply breathtaking photography.  I’m hooked. 

Visit the Gather Journal website

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All images © Heather Wilkinson 2012


I’ve been in a bit of a baking frenzy this week. I do try to be healthy during the week, but when the weekend comes around I can’t resist a bit of a treat. A friend had raved about this Nigel Slater recipe, and when she mentioned the words ‘dense and fudgy’ I needed no further convincing.

It was quite easy to make but I did end up using every available pan and bit of work surface in my kitchen. I was also a bit eager with the mixer while whisking my egg whites and ended up having to give the walls (and myself), a wipe-down – boy, can that stuff travel!

The finished cake had a crisp top, a soft sponge and was delightfully fudgy inside. To be honest, it was quite rich and more like the sort of cake I’d serve in thin slices after a meal, perhaps with a bit of cream or ice-cream. It was still very delish though.

There’s a link to Nigel’s recipe here.

I’m just working on another baking post, this time with a bit of a vintage theme. Watch this space…

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