Kayaking in the Mangroves on Ko Lanta. Such amazing scenery. I was not very good at paddling my canoe in the right direction but at least I didn't fall in! I love the little floating houses particularly with the woven bamboo patterned panels.

Citrus Cooler

You need a cocktail shaker and glass and muddler (apparently this is what the pounding stick for making mohitos is called) or a rolling pin for making this refreshing summer drink.

Serves 1

1/2 green apple, chopped into small pieces
1/2 lemon, chopped into small pieces
1 tbsp fresh mint
1 tsp sugar
500ml mango juice
ice cubes

Pound the apple, lemon, mint and sugar in a glass with the muddler or the end of a rolling pin. Add the mango juice, top up with ice and shake well in a cocktail shaker. Serve with a straw!

One of the nicest things in the lovely Layana hotel are the floating flower arrangements - there are bowls of them everywhere and they are always different. So pretty and yet so easy. How I wish we had frangipane flowers at home.

I have always loved the Thai Hot and Sour Soup. When I have made it in the past I alway use coconut milk but the recipe I have learnt this holiday is made with evapourated milk, which I normally only use for ice cream bases and rice pudding. I have to say any reservations and using evapourated milk was dispelled the minute I tasted this soup. It is delicious!

Tom Yam Ghoong

Serves 2

750ml chicken stock

5 kaffir lime leaves (deveined and shredded)

1 cm piece of galangal, finely sliced

60ml fish sauce

1 stalk lemongrass, top and bottom removed, finely sliced

1 shallot, peeled and finely sliced

1 green and 1 red chilli, whole but sliced through lengthwise

10 mushrooms, halved

12 shelled prawns, deveined

1 tsp chilli paste

1 tsp sugar

1 tbsp lime juice

125ml evapourated milk

2 tbsp chopped corriander leaves

Place the stock in a sauepan, add the lime leaves, galangal, fishsauce, lemongrass, chopped shallot, chillies and mushrooms and simmer for 5 minutes to allow the flavours to infuse. Add the prawns, chilli paste, sugar, lime juice and evapourated milk and simmer for 5 minutes until the rawns are cooked through. Taste for balance of flavours and add a little more fishsauce, lime juice or sugar if needed. Add the coriander to serve.

Thai Papaya Salad

You can make this delicious salad as spicy as you like - the below recipe is on the firey side so if you don't like too much chilli just use one chilli!

Som Tam

Serves 4 as a side salad Preparation time 10 minutes

1 large green papaya, peeled and seeds removed

1 large carrot, peeled

2 cloves of garlic

2 small red chillies

1 small green chilli

1 handful of raw green beans, topped and tailed

2 tsp palm or brown sugar (waitrose have started selling palm sugar)

1 tbsp roasted peanuts

1 tsp dried shrimp (optional)

2 tsp fish sauce

2 tsp lime juice

6 cherry tomatoes, halved

Finely grate the papaya and carrot (preferably into long strands with a hand serated peeler) and set aside. Place the garlic and chillies in a pestle and mortar and pound to a smooth paste. Add 5 or 6 of the beans and pounds again. Add the sugar, lime, dried shrip, if uing, fish sauce and peanuts and pound for a final time. Add the papaya, carrot, tomatos and remaining green beans to the pestle and mortar (or to a bowl if your pestle and mortar are too small) and toss through the dressing. Chill until you are ready to serve.

Twilight in Thailand (apt as I am just reading the Twilight series for about the nth time lying by the pool and sipping "Healthy Ginger Juice - fresh grated ginger with pineapple and soda water, shaken over ice - delicious) Thank you all for your kind wishes about my holiday and slight concerns about the fact that I am in Thailand. Rest assured that I am a long away away from Bangkok and, although the situation is being monitored closely, the area here is so peaceful and lovely and there is no evidence of any problems at all. I am glad that I came despite slight concerns before leaving the UK. Cookery course planned for later in the week so I look forward to passing a few authentic Thai recipes on to you lovely readers.

Most normal people two hours before a holiday are packing and getting ready to go to the airport. As two hours before heading to Heathrow I was making sugar vegetables, I do not put myself in the category of normal people. This is probably the reason that I am now sitting in Thailand with a random assortment of clothes and belongings that were very hastily thrown into my case. The cake was for Leon's 70th birthday - Leon is the head of Meat and Fish at our local Waitrose and during Masterchef very kindly gave me some training in different cuts of meat and tried to help me learn to identify fish on sight - I have to say I still have not mastered the later. Leon's wife Tracy is an expert in cheese and also gave me loads of help on cheese identification just in case they came up in the Masterchef identification round - sadly neither meat fish nor cheeses came up but at least I felt a little prepared! I have made this allotment cake several times before and yet everytime I make it, it looks a little different. I particularly liked the sweetcorn stalks. Happy Birthday Leon xxx

Pistachio Cookies

These little cookies are quick to prepare and perfect for elevensies!

Preparation time 20 minutes, baking 10 - 12 minutes

Makes 30

3oz shelled pistachios

2oz caster sugar

4oz butter

5oz plain flour

1tsp vanilla extract

200g findant icing sugar

few drops of green food colouring

Preheat the oven to Gas Mark 4/350C/180F and grease and line 2 baking trays. Place the pistachios in a food processor and blitz to fine crumbs. Cream together the butter and sugar until light and creamy, then sift in the flour and add 2/3rds of the ground pistachios and the vanilla extract. Bring together as a soft dough with your hands. Turn the dough out onto a floured surface and roll out to about 1/2cm thick. Using a 6cm cutter cut out 30 biscuits - I used a little flower cutter. Transfer to the trays and bake for 10 - 12 minutes until the cookies are golden - turn the trays half way through cooking for even colour. Transfer to a rack and place a sheet of foil or grease prooof paper underneath to catch the icing drips. Mix together the icing sugar with a few drops of green colouring (if using - I didn't, as I have run out of green after making very green whoopies the other day!) together with 2 - 3 tbsp of water - mixing until you have a smooth thick icing. Spoon the icing over the cookies whilst still warm and sprinkle with the remaining ground pistachios before the icing sets. You can use normal icing sugar but I prefer fondant icing sugar as this sets with a lovely glossy finish.

Last week was one of those weeks where everything electronic I touched seemed to go wrong. My camera broke, I lost the battery for my spare camera (even though I had it in my hand at the beginning of the week - I put it somewhere safe and now can't find it!!!), my computer didn't work for the cookery demonstration I gave on Wednesday (thanks so much to the lovely Kathy Brown for rescuing me at the last minute and lending me (and setting up) her laptop about 15 mins before I was due to start). Yesterday the trains weren't working and the website just said "no unplanned engineering work" not very helpful - so I had to drive Sacha all the way to Kings Cross to catch the Eurostar - not quite the afternoon I had been planning but luckily we just made it in time. All in all a little bit rubbish! My camera is now at the menders and, as they said it was going to take a month to repair, I have treated myself to a new cheap camera as a standby so that I can actually take some photos for the blog and for my holiday on Friday. I feel as if life has resumed to normal this week - lets hope so. My good news is that yesterday I finished the final edit of the manuscript for my book Whoopie Pies. It is just being proof read by my friend Jess and will then go to the publishers in the next few days. My favourite recipes in the book are the lime jelly pies which literally wobbly, the croquembouche tower (48 whoopies high in beautiful rainbow colours and ribbons - how I wish I could show you a picture but can't just yet) and Oyster shell pies with sugar pearls. So in lieu of the whoopie photos - here are a few inspirational cupcakes from a wonderful tea room in Bath - such vibrant colours and I loved the little sugar bows made from ready rolled icing - so simple to make and yet they look very 1950 vintage. Is it wrong to want one of these spiral staircases for displaying my cakes on!!!

Peach Melba Cake

At the weekend I watched James and the Giant Peach. I was in bed with a bad back and it came on to a channel I had been watching. I ended up watching the film to the end! Roald Dahl is one of my favourite author's, even as an adult. I grew up on his books! Watching the film left me with an overwhelming desire for peaches (not quite in season but the supermarket had some anyway!) So here is my recipe for Peach Melba cake - I am sure Dame Nellie Melba would have approved (her being the inspiration for the famous peach melba dessert). The amaretti biscuits give the cake a lovely almondy crunch.

Peach Melba Cake

Serves 6 - 8

115g butter

115g caster sugar

2 large eggs

115g self raising flour

2 tsp almond essence

40g amaretti biscuits, finely crushed

2 tbsp peach jam

3 tbsp double cream

1 ripe peach

100g fresh raspberries

juice of 1 lemon

Preheat the oven to Gas Mark 4/180C/350F and grease and line a loaf tin. Cream together the butter and sugar until light and creamy, then beat in the eggs. Sift the flour and add to the bowl, together with the almond essence, amaretti biscuits, 1 tbsp of peach jam and the cream. Fold in gentle until everything is incorporated. Spoon half the mixture into the tin and then sprinkle over the raspberries. Spoon in the remainder of the cake batter. Cut the peach into thin slices and layer over the top of the cake. Bake for 25 - 30 minutes until the cake is cooked and a knife comes out clean when inserted into the middle. When the cake is cooked, heat the remaining peach jam with the lemon juice for a few minutes, then brush over the top of the cake to glaze using a pastry brush. This cake is nice warm or cold and all the better for a dollup of cream!

Happy May Day Weekend to you all. I am up early finishing my cook book and suprise suprise it is raining heavily here! Why does it always rain on a bank holiday??? This is the May Day Dawn (6am!) Celebration at Ampthill Park in Bedfordshire yesterday. Sadly I was in Germany so missed it this year, but my Mum and Mike thought you might like to see their photos of the traditional English Morris Dancing on May morning! The event always ends with cooked breakfast in a nearby pub - a perfect start to the day and a reward for the VERY early start!

I am avid Twihard Fan ....I saw the last Twilight film three times in the weekend it released at the cinema (and queued for two hours to get in!!!)....I have read all the books over and over...I even have a Trollbead twilight bracelet....I am officially a VERY sad case! I was recently asked to make a Twilight Cake for a friend of a friend. It was rather short notice and I was really busy at the time, but this is what I managed to come up with - I thought the ribbon was very Culham Family crest like, I sprayed the cake with gold edible lustre spray for a vampire "twinkling skin" effect (lustre spray being my decoration of choice at present - I can't seem to get enough of it!) and topped it with an edible picture of Jacob, Bella and Edward. Edible pictures are always a good way of creating a quick cake on a theme. At some point when I have more time, I will do a proper Twilight cake - I quite like the idea of making the meadow scene complete with sugar wolves - perhaps for the release of Eclispe in July! Well see!

I am not doing particularly well at keeping this blog up to date at the moment! I had a busy, but lovely weekend, with my friend Maren who was over visiting from Germany and have also been trying to finish writing my book (almost there now - just a big push this weekend I should hopefully be done - I have written up a third of the recipes already which is a good way through). Today I am flying to Munich for a meeting tomorrow - what a jet set life eh (although sadly I don't think visiting a compost plant will ever class as being jet set!)

Maren and I spent the weekend antique shop hunting. I found a lovely oil lamp for the hut and Maren bought this very patriotic boat for her dinning room (if you didn't know she was German, you would think Maren was English). She sent me this photo when she got back of the boat in position in her flat and I think it looks great! I can't wait to see it in person when I am next in Hamburg (NB - Notice the Laura Ashley curtains - see what I mean about being English!!!!)

It is high time that I posted a recipe on this blog so here are some pistachio crips I made this morning.

Pistachio Crisps

Makes 16

Preparation time 10 minutes, baking 10 - 15 minutes

2 large egg whites

200g caster sugar

180g ground pistachios, plus 20g for decoration

50g hard amaretti biscuits, finely crushed

1 tsp vanilla essence

1 tbsp frangelico liqeuer or amaretto

80g plain chocolate, melted

Preheat the oven to Gas Mark 4/180F/350C and grease and line two baking trays (or line with silicon mats - I use them all the time and they were a very wise investment, particularly for merigues). Whisk the egg whites to very stiff peaks then gradually add the caster sugar a spoonful at a time until you have a glossy meringue. Add the ground pistachios, amaretti crumbs, vanilla and liqeuer to the bowl and fold in gently with a spatula. Place the mixture into a piping back and pipe 1 inch circles onto the trays leaving a gap between each as the cookies will spread during cooking. If you do not have a piping bag, use a spoon to make mounds of the cookie mixture. Bake in the oven for 10 - 15 minutes until crisp and golden, then leave to cool. Melt the dark chocolate and drizzle over the cookies with a fork, then sprinkle with the reserved chopped pistachios for decoration.

My brother has sent me the link to this cake pan from the USA. Is this not the coolest cake pan you have ever seen! It is right up there with the Baker's Edge Brownie pan which revolutionized my brownie making a few years ago. I just love the idea of a "cakewich" - you could make the largest peanut butter and jelly sandwich ever! Imagine taking a giant sandwich out of your hamper on a picnic - I am sure it would make your friends smile!

By the looks of the large scale potato planting operation that my Mum and Mike did on Monday at their allotment, we are going to have a LOT of potatoes this year! They planted 84 rows with 60 potato plants in each row - enough potatoes to probably feed the whole village. I am not knocking it - I love free home grown food and everything that comes from their allotment is delicious - but I do think when you are using a tractor this size you can't really call it an allotment any more, more a small farm!!

I am pleased to report that after two weeks of intense baking, I only have two recipes left to do for my Whoopie Pie book and should finish in the next few days. I have made over 350 whoopie pies - an average of 25 a day which has got to be some sort of record. Sadly I am not able to share any pictures with you just yet but I am very pleased with some of the pies - all very kitsch and OTT! Everyone has been playing their part - my brother has sent whoopie pie pans from America; my friends Lucy and David very kindly went on a research trip to Harrods to get pies from their Whoopie Pie counter, with Lucy grilling the man behind the counter about all things whoopie (I tried the Harrod's Pies with some trepidation but the overwhelming verdit from all who compared then was that mine were better - a relief I can tell you!) and the whole village has been tasting pies, although with so many pies on offer for the last two weeks, I can hear a collective groan of "No More Pies" as I go up into the village with trays of freshly baked pies!

Our little hut in place and furnished (well almost furnished - I am still trying to pursuade Sacha that bunting is needed!) As you will see, the hens have already staked their claim!

Never have six men talked for so long about where to position a shed!!!

The day has finally arrived - our shepherd's hut came about half an hour ago on a crane lorry! As I type it is being hoisted into the garden - I am holding my breath in case it falls! Will post more pics later!

I will be talking to Hannah Murray on her radio show today at Talk Radio Europe at about 12.10 UK time to discuss all things ice cream and my new book. You can listen in on their website - link here. Wish me luck!

I thought I would introduce you to the "almost" new member of our family - Grasshopper the Rooster (so named because he has a habit of standing on one leg as if in a Jackie Chan movie ready to leap in some wild karate move). I popped into a garden centre to buy a sandwich on my way back from a work meeting and clearly I wasn't thinking straight as I left with no sandwich and this tiny little rooster in a cardboard box. He was just such a dear little tame thing, with really funny long legs and needed a home. I was sold! Sadly my enormous grey hens decided otherwise and quickly showed him the door - I now completely understand the term "hen pecked", poor little rooster. Luckily my neighbours were looking for a rooster for their two hens (theirs having sadly been snaffled by the fox) and so he has happily moved in to the farm next door. This weekend he came to visit and sat on our fence crowing away - the garden centre said they had never heard him crow so he must be settled in. Almost as good as owning him and at least now he is living with two hens who dote on him and follow him round (rather than my grumpy old hens). Being so small, his crow is more of a "Cock a dooooodle" with no "Do" at the end - imagine standing on a dog toy and the squeeky noise you get when lift you foot off it and you would be about there!

Sometimes it is just knowing the tricks of the trade that produces the best cakes. I have always been amazed by the skill in posh wedding cakes encased in tall chocolate curls until I discovered recently that you can buy the curls ready made and just have to stick them onto icing! At the same time I discovered these dear pink chocolate curls. To make these little cakes I simply baked muffins (these were cherry and sour cream but any flavour will do). When cooled, remove the cake wrapper and carefully slice off a thin layer at the top of the cupcake so that it will sit flat when you turn it upside down. Cover the inverted cake in vanilla buttercream, then roll in the pink chocolate curls and top with sugar flowers for very pretty spring time cakes! The curls are available at Make a Wish Cake Shop (click here) and come in white and caramel too - needless to say I bought every flavour they had!

As part of my Easter afternoon tea, I served little fruit pots - in an attempt to counter the sugar content of all the cakes and at least give some semblance of heathly eating on the table! Finely chopped strawberries, kiwi and blueberries filled one topped with passion fruit and the second pots contained mango and strawberry, a drizzle of violet syrup and low fat creme fraiche. They went down very well and were so simple and quick to prepare. They would also make a lovely pre dessert as part of a dinner party to cleanse the palete!

Wishing you all a very Happy Easter. This is the little Easter tree I stitched for my Mum as an Easter present - so much beading and I only just finished it in time (yesterday!). Beading on an aeroplane on my way back from Germany was never going to be a good idea - I dropped my beads all over the floor of the plane!!!! Not very impressive when I was sitting next to my boss. Anyway luckily the end result is nice even if there are a few beads missing!!!

I hope that you all have a lovely Easter Day and get to spend some quality time with friends and family. I will be in Buxton in the Peak District with my Mum and Aunt - Bakewell tarts here we come!

Apricot and Coconut Simnel Cake

Happy Easter everyone! I hope that you are all having a nice few days off work. Yesterday my Dad and Liz (and my step sister Sarah and her boyfriend Mark) came for an Easter afternoon tea. A great excuse to do lots of baking! This was my take in Simnel cake - not quite traditional with the addition of Malibu and Apricots - but tasty all the same!

Simnel Cake

Serves 10 - 12

500g mixed fruit

100g chopped dried apricots

200g glace cherries

200g soft shredded coconut or dessicated coconut

400ml malibu

225g butter

225g caster sugar

4 large eggs

250g self raising flour

450g marzipan

Place the fruit, apricots, cherries and coconut in a bowl together with the malibu and leave to soak for 1 - 2 hours. Preheat the oven to Gas Mark 3/160C/325F and grease and line an 8 inch round spring form tin. Cream together the butter and sugar then add the eggs one at a time, whisking after each egg is added. Sift in the flour and fold in gently to incorporate. Fold in the fuit mixture and soaking liquor. Scrape half the mixture into the tin, then take 1/3 of the marzipan and roll out into a circle the same size as the tin. Use a little icing sugar to dust the surface you are rolling the marzipan out on. Place the maripan into the tin and top with the remaining cake batter. Bake in the oven for 1 1/2 - 2 hours until the cake is firm and a knife comes out clean when inserted into the middle. Allow the cake to cool and turn out upside down. Roll out the remaining marzipan into a circle the size of the cake, keeping the trimmings to make the balls for decoration. The underside of the cake should be sticky enough to secure the marzipan when you place it on top. If it is not, brush the cake with a little warmed apricot jam. Roll the trimmings into 11 balls to represent the 11 apostles, then place the cake under a grill for 2 - 5 minutes until the marzipan balls are golden brown, turning the cake half way through to ensure even colouring. Decorate with ribbon and Easter chicks.

I have some exciting news that I am now able to share with you. My next book to be published by Ryland Peters and Small will be Whoopie Pies - coming out next Spring! Needless to say I have a busy few weeks ahead creating and testing the recipes but I am so looking forward to working on this project. For those of you who are yet to discover the delights of the Whoopie pie, these are dreamy light and dainty cakes sandwiched together with very wicked fillings. It is such a me project and I am so excited to be working on it! Will keep you all posted on the writing/testing/photo process!