Wednesday, 20 December 2017

Flourless Beetroot and Chocolate cake

Photo by Ryan Ball (, Food Styling and recipe my own. 

In this recipe, beetroot acts in the same way carrot does in a carrot cake; it adds moisture, natural sweetness and earthiness to a wonderfully gooey chocolate cake base. This cake is incredibly easy to make, and you can make it even simpler by buying pre-cooked beetroot, which is available to buy in many shops (just make sure it's plain boiled beetroot you are buying, as opposed to anything in vinegar!).

It's best made the day before you want to serve it, as it benefits from a night in the fridge, to firm up the sponge. If you're feeling adventurous, have a go at the candied beetroot too- it's sure to take your cake to the next level!


For the Cake:
300g beetroot, peel and chopped into 3cm chunks
350g dark chocolate, broken into pieces (I like 70% cocoa variety)
185g butter, cubed
6 eggs
1 teaspoon vanilla extract
220g soft brown sugar
100g ground almonds

For the Vanilla Creme Fraiche:
360g creme fraiche
2 tbsp icing sugar
1 tsp vanilla extract

For the Candied Beetroot:
230g caster sugar
150ml water
2 small beetroots, peeled and sliced as finely as you can
1 tbsp lemon juice


1. Start with the cake. Boil your beetroot in a small pan of water until tender (around 45 mins). When cooked, blitz in a blender to create beetroot pulp.

2. Preheat oven to 160°C / 325°F. Grease a 9 inch cake tin and line with grease proof paper. 

3. Put the butter and dark chocolate in a small saucepan, and melt over a low heat, stirring occasionally until smooth.  

4. Meanwhile, crack the eggs into a bowl, and add the vanilla extract, soft brown sugar and ground almonds. Whisk together, then add the beetroot pulp and the melted chocolate and butter mixture. Mix well.

5. Pour the mix into your pre-prepared baking tin, and cook in the middle shelf of the oven for about 1 hour. After about 45 mins you can check it, and if the top is going too dark, just cover it with some tinfoil and continue to bake. You will know the cake is ready when the edges look cooked, and the middle still has the slightest wobble to it. Remove from the oven and allow to fully cool, before placing in the fridge for atleast 3 hours or overnight ideally. This will help to firm up the cake, and make it easier to get out of the tin.

6. For the candied beetroot, add the water and sugar to a small sauce pan and slowly heat, stirring until the sugar has dissolved. Once it has dissolved, bring to the boil gently, and add the thinly sliced beetroot. Simmer for around 15 minutes, until the beetroot is softened and slightly translucent. Remove each slice from the pan with a fork, and lay flat on a baking tray lined with baking paper. Leave to cool. If you want to caramelise and crisp them further at this point, you can pop them in the oven at 180°for 5-10 minutes, just keep an eye on them as they can quickly burn at this stage.

7. When you are ready to serve the cake, make the icing by beating the creme fraiche, vanilla extract and icing sugar together. Have a little taste and add more sugar or vanilla if you like. When you're happy with the flavour, simply spread on top of the cake. Top with your candied beetroot pieces, and drizzle with the reserved syrup. Voila! 

Sunday, 29 October 2017

Diwali Recipes for VeeTee Rice

I'm pleased to be able to share my most recent food styling project for VeeTee rice ( I was the food stylist on this two day shoot, featuring 15 mainly Indian-influenced recipes, all using extra long grain basmati rice (which incidentally, is a wonderful product, I would highly recommend!). Below are some shots from the project. It was a pleasure as always working with photographer Casey Lazonick on this, and it was a real delight to be able to venture into some interesting Asian recipes, all written by the chef, author and teacher, Monisha Bharadwaj. Thank you for the opportunity all!

Photographs: Casey Lazonick (
Recipes: Monisha Bharadwaj (
Food Styling: Georgie Hodgson (

Sunday, 6 August 2017

Frozen Watermelon lollies

Freezing fruit is something I love to do over the summer months; favourites of mine include bananas (peel then freeze), grapes and watermelon. When the temperature soars (we're still waiting for that to happen here in UK...!), there's nothing better than cooling down with an ice-cold lolly. These frozen watermelon lollies are guilt-free and a great way of boosting your fruit intake and re-hydrating. They are just the thing for hot and bothered children too!

With a small knife, simply make a small slice into the edge of each watermelon wedge, to create a groove in which to insert a lolly stick. Place your watermelon lollies on a tray lined with greaseproof paper, and freeze for between 2-4 hours. Enjoy!

Photo by Hannah Hughes, Props by Lauren Miller, Food styling by me.

Saturday, 15 July 2017

Griddled corn with lime, chilli and coriander butter

Photograph by Hannah Hughes, Props by Lauren Miller, Recipe and Food Styling by Georgie Hodgson (that's me!).

This moreish griddled corn is a great vegetarian option for a summer barbeque, and with sweetcorn coming into season very soon (usually around August to September time), it's the perfect time to be eating it. Make the butter as spicy as you like by adjusting the amount of chilli to suit your tastes.

Serves 4


4 fresh corn on the cobs, stripped of their husks and washed
1 red chilli, deseeded and finely chopped
handful of chopped coriander, plus extra for garnish
zest of 1 lime
150g butter, softened to room temperature


1. Mix the chopped red chilli, coriander (reserving a small amount for garnish), lime zest and butter together in a bowl with some salt and pepper and place to one side.

2. Par-boil the corn until just tender (about 5-7 minutes) in a large saucepan of salted water. Remove from the pan and finish it off by placing on a hot barbeque grill or a griddle pan for 5-10 minutes, turning regularly until it is nicely charred.

3. Remove the charred corn from the heat and place onto a serving platter. Spread the lime, chilli and coriander butter over the top of each corn (or let people do this themselves if you prefer). Finish with more fresh coriander and lime wedges for squeezing.

Saturday, 8 July 2017

Panfried Mackerel with pickled rhubarb

Photography by Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.

Here the tartness of rhubarb together with the oiliness of mackerel is a match made in heaven. This is a good recipe for a midweek supper; mackerel cooks in minutes, and if you have a jar of pickled rhubarb in your fridge ready to go, then there's really very little prep to do. Just serve with some new potatoes or rice, and a bit of salad.

Top tip: You can add other veg into the pickle too; I threw in some sliced radishes in the photograph below, as I had some that needed using up. Pickling is a great way of making use of leftover bits and bobs like that- generally any veg which you can eat raw works for pickling.

Pickled Rhubarb

Sterlized jars
250ml apple cider vinegar
250ml water
150g caster sugar
500g raw rhubarb, washed and cut into 2cm pieces (choose the pinkest you can find for a good colour)
Small piece of ginger, peeled and sliced
Couple of cloves, peppercorns, bay leaves for flavour

1. Add the chopped rhubarb to the sterilized jars. Pop in a couple of peppercorns, cloves and bay leaves.

2. Place the apple cider vinegar and water in a small saucepan and add the sugar. Heat until just simmering, stirring it to dissolve the sugar, then pour over the rhubarb into the jars.

3. Close the lids and leave to cool, before refrigerating. They will be ready to eat after 2 days, and will keep for around a month.

Panfried Mackerel

Mackerel fillets
Salt and Pepper
Oil for frying (I use rapeseed)

1. Add a glug of oil to a large frying pan, and place on a medium to high heat.

2. Pat the mackerel fillets dry with some kitchen towel- this will help them to crisp up. Season with salt and pepper.

3. When the oil is hot, add the mackerel skin side down. Press down on each fillet firmly with a fish slice, until you feel the fish is no longer trying to curl up. Cook for 1-2 minutes, then flip and cook for a further 30 second to 1 minute depending on the thickness of the fillet. Remove the fish to a plate lined with kitchen towel to remove excess oil, then serve.

Photography Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.

Tuesday, 13 June 2017

A Tribute to Borough Market

Ever since I moved to London some 8 years ago and first stepped foot in Borough Market, I've referred to it as my favourite place in the city. I take every friend or relative who visits me there, whether they like it or not, and they never leave disappointed. It's the ultimate food lovers paradise, a booming and bustling hub of activity, with an incomparable energy. Visiting is a feast for the senses, with great towering wheels of parmesan piled up high, gleaming bottles of fragrant oil lining the stall shelves, and bountiful baskets of fresh seasonal produce beckoning you to buy. The traders are experts in their fields, and many of them have become my friends over the years. I can honestly say that it is a real community, and in this day and age that is something to be cherished.

With the wonderful news that Borough Market will be re-opening it's gates this Wednesday 14th June after the horror and sadness it has endured of late, I wanted to pay tribute to this special place in my own little way, by sharing some of my favourite shots that I've taken in my years of pottering around Borough Market. Some of these are taken on my DSLR camera, and some are just happy moments I've captured on my phone.

I hope that lots of you will join me in the coming weeks in visiting the Market, and filling up your shopping bags to show support to the Traders. Borough Market really is the most unique and wonderful treasure. It holds a huge place in my heart, and nothing will ever change that.



Tuesday, 18 April 2017

Purple & White Sprouting Broccoli with Toasted Almonds

This is so straightforward, I can barely even call it a recipe. There's just no need to mess with such a gloriously fresh and seasonal ingredient, so I say keep it simple and let the wonderful flavour of the sprouting broccoli shine through. Rather excitingly, I found white sprouting broccoli on sale at Borough Market, though I imagine that it won't have hit the supermarkets just yet, so if you can't find white, just use the more widely available purple variety.

Photography by Casey Lazonick, Prop styling by Cynthia Blackett, Food styling and recipe by myself. 


1 bunch purple sprouting broccoli
1 bunch white sprouting broccoli
150g flaked almonds, toasted till golden brown in a dry frying pan
juice of half a lemon
olive oil
salt & pepper

1. Fill a large lidded saucepan with water and bring to the boil. Add a good pinch of salt. Slice any especially large broccoli florets in half length ways so they are all roughly the same size. Plunge the broccoli into the boiling water and cook for 2-3 mins, until it is slightly softened but still very aldente, and hasn't lost all of it's purple colour (the purple colour fades to dark green rapidly when cooked, but visually it's nice to retain some of that purple if you can, so don't over cook).

2. Drain the broccoli and add to a a big bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper, and give it a toss around, coating the broccoli thoroughly.

3. This can be served warm or cold. When you are ready to serve, just scatter the toasted almonds over the top and voila!