Frode Bolhuis is a Netherlands based polymer clay artist, who creates the most unusual, vibrant and unique miniature sculptures that have swiftly amassed worldwide attention. These wonderfully whimsical figures are primarily made up of self-mixed polymer clays, adorned in an array of garments, accessories and objects hand crafted from a range of textiles, plastics, metals, wood, and all finished with bright pigmented paint. Frode shares his early days in sculpting, the most challenging aspects of working with polymer clay, his inspiration for the chosen colour palette, advice for anyone wanting to work with clay, hobbies outside of his creative work and what it’s like to live in Almere…

David Perry of David Perry Glass Ceramics is a Cornwall based, glass maker, potter & photographer. David has been producing intricate art pieces using fused glass, as well as creating the quirkiest ceramic homeware pieces working from his self-built home studio in Penryn. David uses kiln-formed glass to create cool and bold coloured checkered pieces ranging from bowls, coasters, placemats to the raddest of game boards. Each of his pieces has been meticulously handcrafted using a variety of techniques, some of which include hand-rolling/slab building, hand-cutting glass, glass powder fusing, enamel painting and vitigraph pulling. David’s inspiration comes from life on the Cornish coast and his vibrant discoveries as a professional Scuba Diver. We discuss David’s typical day in the studio, what keeps him motivated, a recent collaboration with Glassette, hobbies outside of glass making & his advice for anyone wanting to start up a craft business..

Ok - we’ve got a real goood one for you… This recipe brings a twist to the classic pairing of strawberry & rhubarb.. These bars turned out wonderfully chewy and crunchy at the base, with the juiciest fruity centre and a lush crisp topping. We’ve used the mighty sumac spice in the strawberry and rhubarb filling, which added an earthy, citrusy punch, and with the tartness coming from the rhubarb, this perfectly balanced the sweet & lemony flavour of the strawberries. This recipe is a healthier take on the typical crumble bars - we’ve used a combination of rolled oats, almond flour and chopped walnuts to get that wholesome nutty flavour, and added an egg replacer & vegan butter to ‘glue’ the mixture together making these Gluten Free & Vegan. This is one of those recipes that you’ll keep coming back to, and it’s perfect for any time of the day. A sweeeeet breakfast option, as well as a quick mid-afternoon pick me up… make a bigger batch and freeze to keep for those sweet tooth emergencies!

If you are like us and need a quick breakfast fix but..also…need…decadence - we’ve got something good to share! This overnight chia pudding is uuuuber creamy, chocolatey and oh so wholesome! AND it’s a great healthier alternative to an evening dessert too.. We foraged some wild blackberries from the local Norfolk woods, but store bought blackberries, raspberries, blueberries or strawberries will work equally as great. You can use coconut flakes or chocolate shavings to make it all fancy or add banana, apple or mandarin slices for the perfect morning treat! We added a layer of plain greek yogurt and stewed half of the wild blackberries with agave nectar to create a lush syrupy consistency to pour over the top of the yogurt layer. This recipe is Gluten Free, Vegan & naturally sweetened. This pudding lasts for a few days in the fridge so it’s ideal for any of you busy folks, who just need a get up n’ go type of thing… (if you can make it last that long)!

Bettina Campolucci Bordi is a best selling book author and plant-based chef residing in London, UK. Bettina is best known for her focus on seasonal, local and plant-based recipes she shares on her blog Bettina’s Kitchen. Her books have received rave reviews from the likes of The Times, The Guardian, and Metro – and her heartwarming personality paired with intriguing recipes landed her commercial slots on everything from The Food Network with Laphroaig Whisky, to recurring appearances on ITV’s James Martin’s Saturday Morning. We discuss where Bettina’s love for plant-based food comes from, the first dish she’s ever made, we find out about her new cookbook ‘CELEBRATE’ and what she enjoys doing outside of cooking, her advice on starting up in the food industry and her plans for the rest of the day…

Ok, so we all love a yogurt or granola bowl for breakfast BUT there’s something comforting about having a lush bakery style muffin with your morning coffee…(occassionally). These muffins are absolutely delicious, soft and moist, full of warm cinnamon flavour, packed with juicy, sweet and tangy apples and finished with a cinnamon sugar topping. This recipe is wholesome and filling, quick and easy to prepare and the addition of kefir adds to both the texture and taste of the batter. As kefir is fermented and cultured it creates a lighter and wonderfully moist crumb. We used a mix of green and red apples for this recipe, as a combination of at least two or three kinds is a good way to get a more complex flavour. We suggest using Braeburn, Granny Smith, Fuji or Golden Delicious. Perfect for snacking anytime of the day, these muffins keep soft and moist for a few days so you can really extend that joy for a little bit longer…

These Granola Yogurt Cups are made using our homemade Nutty Cacao & Cranberry Granola (see recipe here) filled with a lush creamy yogurt and topped with fresh berries.You can use any yogurt of your choosing and experiment on toppings side.. We went for some miso caramelised banana slices with pecans and fresh blueberries with white chocolate shavings, buuuut get as creative as you’d like! Summer time offers a myriad of delicious berries and other fruits that would work perfectly with your granola cups. Think blueberries, strawberries, peach slices, raspberries... so many options! Add some nuts or seeds for a healthier kick, or if you’re looking for something on the sweeeter side - add a scoop of your fav ice cream! Best part of all of this - they’re hassle free, require only a handful of ingredients and a suuuuuper nice option to be served at breakfast, brunch or later in the day to your family or friends!

An easy homemade chocolate granola recipe that has become one of our favourite breakfast options! This granola is full of aaaall the good stuff; oats, hazelnuts and pecans with a little bit of cacao powder and of course some luuush dried cranberries and desiccated coconut for the added natural sweetness and chewiness! This recipe is Vegan & Gluten Free and the fun part - it’s customisable! Choose from a myriad of mix-ins; you can use any type of nuts, add goji berries or maybe some dried cherries.. (yum!) you can also make it a little more indulgent with some dark chocolate pieces!

We’ve made this granola on the healthier side with a lower sugar content which makes it perfect for breakfast, dessert, or even snacking! Use it with a dollop of yogurt and some fresh berries, enjoy with some milk or sprinkle this chocolatey goodness over a scoop of ice cream (for those sweet craving evenings..). Surely any day that starts with a bit of chocolate is going to be a great one!?

Bare Bones Chocolate is a Glasgow based, micro-batch bean-to-bar chocolate company started up by business (& real life) partners Lara Messer & Cameron Dixon in 2018. These guys create devilishly delicious bars from the world’s finest cacao; bringing craft chocolate to another level (seriously). They sell single-origin handmade chocolate bars and hot chocolate across the UK and Ireland, as well as host chocolate tasting events from their beautiful and recently renovated Glasgow Arches factory based in Osborne Street.

We chat to the guys about their backgrounds, their journey into the world of craft chocolate, a typical day in the chocolate factory, advice on starting up your own business and the guys share some of their favourite spots to visit in Glasgow…

Tom Abbiss Smith is an award-winning contemporary designer, currently residing & working from his home studio in Norwich, United Kingdom. Graduating in illustration from Norwich University of the Arts in 2016, Tom (with his masterful eye for colour and detail), quickly gained attention and subsequently collaborated with many notable brands like Pinterest, Propercorn, Gorman, Häagen-Dazs and Liberty London amongst others. Tom’s bold, vibrant and blocky shape compositions are often equally inspired by natural, soft and flowing forms and the sharp contrast of city architecture. He produces quirky abstract designs that can be applied across a range of creative uses; from surface pattern design, to homeware products, art posters, packaging and accessories.

We discuss Tom’s earliest influences, his preferred medium to work with, some of his favourite brands to work with, his tips on overcoming that dreaded ‘creative mental block’, favourite places to shop, what Tom gets up to in his spare time & his recommended places to visit in the fine city of Norwich…

This spiced ginger cake is deliciously rich, moist, sticky and a little bit chewy; thanks to the addition of the fiery crystallised ginger pieces. Yum! It’s the perfect afternoon tea cake - with all the lovely warm and deep flavours of ginger and nutmeg, paired with a sweet and tangy passionfruit glaze. The bold, fruity and tart flavour of passionfruit brilliantly balances the richness of the batter. We opted to use black treacle in this recipe, as this adds a real depth of flavour and creates that lush sticky exterior. This cake is super simple to make and improves/becomes more moist after a day or two of sitting. We highly recommend this cake for a cheeky little breakfast option with your morning coffee…it’s gooood.

Nina Olsson is an award winning food-photographer, art director, stylist, illustrator, writer and book author. With an impressive background in fashion, PR & marketing, she has worked creatively with food for magazines and culinary brands for over 15 years. A best-selling author of four green cookbooks, she’s a multi-talented and truly passionate cook. Nina founded Nourish Atelier in 2008, as a creative food & media platform; a place for her to write and share ideas and inspirations for healthy conscious food, people and places. With a focus on plant-based eating, you can expect the site to be packed with mouth-watering imagery, with delicious and healthy recipes inspired by a mix of cultures and countries to create recipes with a worldwide influence.

Nina shares a glimpse of her life as an Art Director, her career journey from fashion to food, current go-to recipes, homeware/kitchenware brands she likes to shop, advice for starting up in the food industry & some very exciting plans for the future…

Need a protein kick? These Chocolate Peanut Butter Protein bars will do the trick. This is a simple recipe that does not require any baking* The base is a combination of puffed rice cereal, peanut butter, maple syrup and protein powder - these real wholesome ingredients provide you with healthy fats, fiber and a good ratio of carbs - leading to a great boost in energy, keeping you full and very satisfied. Great as a pre-post workout snack, or those afternoon slump times… We decided to give these a little ‘oomph’ factor and cover the top with a rich dark chocolate and a generous sprinkling of roughly chopped mixed nuts (for that extra crunch). We promise this will be your go-to bar to keep in your fridge & snack/enjoy throughout the week.

Figs. Are. Great. Aside from the numerous health benefits (rich in copper, vitamin B6, calcium, magnesium and packed full of fibre), this wondrous fruit works sooo well in both savoury and sweet dishes, and pairing them with a bit of tahini and dark chocolate, well.. it’s ultimate bliss! For this oatmeal cookie recipe, we used sticky dried figs for added natural sweetness, flavour and that lush chewy texture. We decided to opt for quite a chunky shape, but feel free to make them a little thinner if you prefer a more crisp, slim cookie. We love these with a cup of tea - they’re super satisfying, filling and work perfectly as an afternoon pick me up. We opted to use a mix of ground oats and spelt flour, as the spelt gives these cookies a compelling nutty flavour whilst keeping them quite light and airy, and of course both oats and spelt are gut-friendly grains, keeping you feeling fuller for longer and aiding in a nice and healthy digestion.