We’d had Inspector Morse: House of Ghosts at The Lowry in the diary for over a year, front row seats and everything – proper Morse nerd behaviour. As big fans of the original TV series, we went in really hoping for a clever, atmospheric night out. Instead, we walked away feeling flat and a bit cross that this was the show we’d waited so long for.
Tom Chambers just never quite landed as Morse for us. He seemed to fall back on the same pained expression for almost every situation, so after a while it all blurred into one note. Rather than that layered, grumpy-but-brilliant Morse we love, it felt like a surface overacted imitation without much going on underneath.
For a character this iconic, that made the whole thing oddly joyless to watch. The plot didn’t do the cast any favours either. It felt muddled and strangely put together, and ended up not being particularly satisfying on any front. There were moments where we genuinely lost interest, which is the last thing you want in a Morse mystery.
It was a real contrast to the last play we saw at The Lowry, The Constant Wife, which felt sharp, confident and beautifully put together from start to finish.
Most of the performances around Tom were, sadly, just as underwhelming – a bit weak, a bit stagey, and never quite believable. The one redeeming feature was Tachia Newall as Lewis, who was believable and played the part with humour.
And just to be clear, we absolutely love The Lowry as a theatre – its productions are usually of excellent quality, and it’s our favourite place to see a show. That’s probably why this one stung a bit more: our expectations were high, and this just didn’t reach the standard we’ve come to expect there. If you’re thinking of booking purely because you adore Morse, maybe keep an eye on audience reviews first – or at least go in knowing this is a very different, and for us much less rewarding, version of that world.
Last night I headed over to The Lowry’s Quays Theatre in Salford Quays for Ruby Wax’s new show, “Absolutely Famous,” and it felt less like watching a performance and more like being invited into a gloriously unfiltered conversation.
We had front row seats, which made it feel even more like we’d been dropped into the middle of a live TV recording – every expression, every side‑eye and every tiny reaction was right there in front of us. From the moment I walked into the Quays Theatre, it was clear this wasn’t going to be a big flashy production. The space is intimate, and that really works in Ruby’s favour – you feel close enough to catch every raised eyebrow and mischievous grin. The stage was simple: two high stools, a little side table and some retro TV screens glowing against pink, blue and purple lighting. It gave off cosy living‑room‑meets‑late‑night‑chat‑show vibes, which is exactly the mood for the evening.
The premise: fame under the microscope “Absolutely Famous” is Ruby looking back at her years of interviewing some of the most famous – and sometimes infamous – people on the planet. Think the classic “Ruby Wax Meets…” era, when she’d dive into the worlds of huge celebrities and political figures and ask the kind of questions most presenters wouldn’t dare. Instead of just rolling old clips, she uses them as jumping‑off points: what was really happening in the room, what got cut, and how she feels about it all now with the benefit of hindsight. She’s joined on stage by her long‑time producer and collaborator Clive Tulloh, and their chemistry is half the fun. Clive is the calm, gently teasing counterbalance to Ruby’s fast, fiery energy. Together they pick apart the madness of those interviews – the egos, the awkward moments, and the sheer surreal nature of being in a room with people the rest of us only ever see on screen. There were recollections of her conversations with Donald Trump (when asked if she would like to meet him again she said “only with a shotgun” 😂 and flashbacks with Joanna Lumley, Carrie Fisher who became a lifelong friend, Tom Hanks, Pamela Anderson, Imelda Marcos and the like. She also showed her meeting with the Spiritual leader Ram Dass who changed her life. Ruby has cited Ram Dass as a profound influence on her life, particularly regarding her understanding of mindfulness, consciousness, and the acceptance of pain.
Old fans, new fans One of the things that really stood out is how well the show works whether you’ve followed Ruby for decades or only discovered her recently through I’m a Celebrity…Get Me Out of Here. She nods to that jungle experience and the way it introduced her to a whole new audience, but never leans on it as a gimmick – it just becomes another layer in her very chaotic, very colourful CV.
For long‑time fans, the night feels like catching up with a familiar, much‑loved voice, filling in the juicy details behind interviews you might remember from TV. For newer fans who know her more as a recent reality‑TV favourite, it’s a brilliant crash course in just how bold, funny and fearless she’s always been. The mix of generations in the audience really added to the atmosphere, with everyone laughing in all the same places. Laugh‑out‑loud moments and sharp observations This isn’t just a nostalgic clip show. Ruby still has that razor‑sharp timing, and the stories behind the scenes are often even funnier than what made it onto TV. There are proper belly laughs as she describes the chaos that went on just off camera, the outrageous demands, and the moments where she pushed things a bit too far (or not far enough). What makes the show more interesting is the way she now reflects on fame itself. She doesn’t just tell stories – she pulls them apart, asks what they say about power, insecurity and the way we idolise people who are, in the end, just human. One minute you’re laughing at a ridiculous anecdote, the next you’re nodding along to a surprisingly honest observation about mental health, self‑image or the pressure of always performing. Book signings and The Lowry atmosphere Seeing this at The Lowry really added to the experience. The Quays Theatre is big enough to feel like an event but small enough to keep that feeling of being “in on it”.
The lighting design, with glowing colours and those retro TVs, gave the stage a warm, nostalgic feel, like cracking open an old photo album – except this one talks back and swears occasionally. Another lovely touch was that Ruby did book signings in the interval and again after the show. It meant fans could actually meet her, have a quick chat and get a book signed while everything was still buzzing around in their heads. From the front row, then up close at the signing table, the whole evening felt very personal and generous – not just a show you watch, but one you feel part of. The audience was completely up for it: gasps, big laughs and that lovely, quiet focus when the conversation turned a bit more serious. It felt like everyone relaxed into it together, and Ruby clearly feeds off that energy. There’s a sense that no two nights will be exactly the same, which makes it feel special if you’re there in the room. Spoiler‑free verdict Without giving away specific stories, I’d describe “Absolutely Famous” as part comedy, part memoir and part group therapy session about our obsession with celebrity. If you’re expecting a traditional stand‑up set, this is something a bit different – more like being at a live, very honest documentary with a wicked sense of humour running through it. If you’ve grown up watching Ruby Wax on TV, you’ll love the behind‑the‑scenes gossip and the chance to see her up close, still as quick and fearless as ever. If you’re newer to her and came because you enjoyed her stint in the I’m a Celeb jungle, you’ll leave with a real sense of the career, intelligence and nerve that got her there in the first place.
Would I recommend it? Absolutely, yes. It’s the kind of show you leave still chatting about in the car on the way home – comparing favourite stories, debating what fame does to people, and maybe even thinking a little differently about the people we put on pedestals. If “Absolutely Famous” comes back to The Lowry or tours near you, it’s well worth grabbing tickets for a night of sharp storytelling, big laughs and a generous dose of backstage gossip.
High-protein apple and peanut butter overnight oats are honestly one of the best ways to start your day.
They’re creamy, crunchy, slightly sweet, and packed with all the good stuff your body needs in the morning. The combo of creamy peanut butter, tangy Greek yogurt, and juicy apples gives these oats the perfect balance of protein, fibre, and flavour. Plus, they’re ridiculously easy to prep—just mix everything the night before, pop it in the fridge, and wake up to a ready-made breakfast that tastes amazing and keeps you full for hours.
Why You’ll Love Them
• The ultimate make-ahead breakfast—prep once, enjoy all week!
• Full of protein and fibre to fuel your morning and support digestion.
• Deliciously creamy and naturally sweet, with a little crunch from fresh apple. • Totally customisable—use your favourite apples or switch up the toppings.
Ingredients • 2 small apples – I used Granny Smiths • 180g porridge oats • 500ml unsweetened soy milk (or your preferred milk) • 180g plain Greek-style yogurt • 4 tablespoons smooth natural peanut butter • 2 tablespoons pure maple syrup • 1 tablespoon vanilla extract • ¼ teaspoon salt • ⅛ teaspoon ground cinnamon
Lemon juice
Method Step 1: Prep the Apples Chop one of your apples into bite-sized pieces – sprinkle with lemon juice to stop browning
Step 2: Mix It All Together In a medium bowl, whisk together the oats, soy milk, yogurt, 3 tablespoons of peanut butter, maple syrup, vanilla, salt, and cinnamon until smooth and creamy. Stir in your chopped apple.
Step 3: Chill Out Cover your bowl or divide the mixture into jars, then refrigerate overnight—or for at least 8 hours. The oats will soak up all that creamy goodness while you sleep.
Step 4: Serve and Top It Off In the morning, give your oats a quick stir and portion them out. Slice the second apple for extra crunch, swirl through the remaining peanut butter, and add your favourite toppings—berries, pumpkin seeds, and coconut flakes are my go-tos.
Final Touch
Think of these oats as your morning power-up. Each serving packs 20g of protein, 8g of fibre, and a healthy dose of good fats. You get long-lasting energy, stable blood sugar levels, and a happy gut—all while eating something that feels like dessert! They’re great cold straight from the fridge, or warm them gently if you fancy something cozier. I like making a few jars on Sunday night so breakfast is completely sorted for the week—zero effort, maximum yum.
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You know those recipes that feel way fancier than they actually are? This is absolutely one of them. My dark chocolate and sea salt fudge has become my go-to when I want something indulgent, quick, and impressive — and it never fails. It’s silky, rich, and has that perfect balance between sweet and salty that makes every bite irresistible. It only needs four simple ingredients (fewer than most midweek dinners!) and no special equipment at all. Honestly, if you’ve got a saucepan and a spoon, you’re good to go.
🧁 What You’ll Need: • 400g dark chocolate • 1 tin condensed milk (397g) • 2 tsp vanilla extract • Sea salt flakes (I always grab the Maldon ones — they stay nicely crisp and don’t instantly melt into the fudge)
👩🍳 How to Make It: Start by breaking your chocolate into small chunks — this makes life so much easier because it melts faster and more evenly. Then add the chocolate and condensed milk to a heatproof bowl, and pop that bowl over a pan of gently simmering water.
Make sure the bottom of the bowl doesn’t touch the water — you just want the steam to gently heat it. I keep my heat on the lowest setting possible, but all cookers are different, so if you need a touch more heat, that’s fine. Just don’t rush it! Dark chocolate can be a bit temperamental, and you don’t want it to burn or turn grainy. If you’re short on time or prefer less fuss, you can also melt it in the microwave — just do short bursts (about 20–30 seconds), give it a good stir each time, and stop as soon as it’s smooth and glossy.
Once everything’s beautifully melted, stir in your vanilla extract and mix until combined.
Pour the mixture into a lined tin and smooth out the top — I use the back of a spoon for this part because it gives such a lovely shiny finish.
Now for the best part: the sea salt. Sprinkle those flakes over the fudge like edible confetti! You can add as little or as much as you like, but I’d say go easy until you find your perfect balance. A few flakes here and there bring out the chocolate flavour and give it that little “wow” moment when you bite into it.
Pop your tin in the fridge to chill for a couple of hours — though, let’s be honest, I usually leave mine overnight because the texture is even better the next day.
Once it’s firm, slice it into lovely little squares or bars. That’s when the magic really happens — glossy fudge pieces with crisp sea salt on top, ready to melt in your mouth. I can’t stress enough how addictive this is! It’s rich enough that you only think you’ll have one piece… but somehow half the tray disappears before you know it.
💡 Little Tips: • Try milk chocolate if you prefer something softer and sweeter. • Line your tin with parchment paper so it’s easy to lift out once set. • Store any leftovers (if you somehow have leftovers) in an airtight container — fridge or cool cupboard is perfect.
Whether you make this as a weekend treat, a homemade gift, or just because you fancy something chocolatey after dinner, it’s such a winner.
Easy, minimal ingredients, and tastes like heaven.
If you love jam but hate how sugary most shop‑bought jars are, this healthy chia plum jam is going to be your new best friend. It’s fruity, tangy, lightly sweet and thickened naturally with chia seeds instead of pectin. You can whip it up in about 15 minutes on the hob, and it feels like such a win when you spread it on toast knowing what actually went into it. This is the kind of recipe I love for busy mornings: a little bit of chopping, a little bit of stirring, and then the chia seeds do all the clever thickening work while you get on with your day.
Why Chia Plum Jam Is a Healthier Choice Traditional jam is usually just fruit plus a lot of sugar. That’s why it’s so thick and sticky, but it also means a big sugar hit for breakfast. With chia jam, we flip that on its head. • Much less sugar Instead of a huge amount of added sugar, the sweetness mainly comes from the plums themselves, with just a spoon or two of honey, maple syrup or sugar if you want it sweeter. You’re getting flavour without turning your breakfast into dessert. • High in fibre and good fats Chia seeds are little powerhouses – they’re packed with fibre and plant‑based omega‑3 fats, which can help keep you fuller for longer and support digestion. The fibre also helps slow down the release of sugars from the fruit, which is friendlier for blood sugar balance. • All the goodness of plums Plums bring vitamins, antioxidants and natural fibre to the party. Leaving the skins on means you keep even more of that goodness, and you also get a lovely rich colour in the jam.
Tips and Variations Completely no‑added‑sugar version If your plums are nice and ripe, you might not need any added sweetener at all. Just leave out the honey/maple and sweeten only if you find it too tart after cooking. • Extra flavour ideas Add a pinch of cinnamon, mixed spice or vanilla for a cosy flavour. A tiny pinch of salt can also make the fruit taste sweeter and more rounded. • Smoother texture If you prefer a smoother jam, you can lightly mash the plums with a fork or potato masher as they cook. For an ultra‑smooth finish, blitz the cooked fruit with a stick blender before stirring in the chia seeds. • Scaling the recipe You can easily double or triple the recipe. Just keep roughly the same ratios: for every 300 g fruit, use about 2 tablespoons chia seeds and adjust sweetener to taste.
Because chia seeds swell and naturally gel as they sit in the cooked fruit, you don’t need pectin, special sugars or any jam‑making wizardry. It’s pretty much chop, simmer, stir, done.
How To Use Chia Plum Jam Honestly, once you’ve got a jar of this in the fridge, it disappears very quickly. Here are a few ideas: • Swirled into Greek yogurt or Skyr • On hot buttered toast or crumpets • Dolloped over porridge or overnight oats • As a filling for crepes or pancakes • Stirred through cottage cheese or ricotta on toast • As a quick layer in a jam tart or dessert pot It also makes a cute homemade foodie gift if you pop it into a little jar with a label.
Healthy Chia Plum Jam (No Pectin, Low Sugar) Makes about 1 small jar (250–300 ml) Ingredients • 300 g ripe plums, washed, stones removed and roughly chopped • 1 tablespoon lemon juice (freshly squeezed) • 1–2 tablespoons honey or maple syrup (or 1–2 tablespoons golden caster sugar, to taste) • 2 tablespoons chia seeds (about 20–25 g) • 2–4 tablespoons water, only if needed (if your plums are not very juicy)
Method
Prepare the plums Wash the plums, remove the stones and roughly chop the flesh. There’s no need to peel them – the skins soften as they cook and add colour and fibre.
Start cooking the fruit Add the chopped plums to a small saucepan along with the lemon juice and your chosen sweetener (start with 1 tablespoon; you can add more later if you like it sweeter).
Simmer until jammy Place the pan over a medium heat. Gently simmer for about 8–10 minutes, stirring occasionally, until the plums break down and look soft and saucy. • If the mixture looks very dry or starts catching on the bottom, add 2–4 tablespoons of water to loosen it. • If it looks too runny, just keep cooking for a couple more minutes to let some of the liquid evaporate.
Taste and adjust sweetness Take the pan off the heat and carefully taste a small spoonful (it will be hot). Add a little extra honey/maple/sugar if you’d like it sweeter and stir through.
Stir in the chia seeds Sprinkle the chia seeds over the warm plum mixture and stir very well so they’re evenly distributed. The jam will still look runny at this stage – that’s fine.
6. Let it thicken Leave the mixture to sit for 15–20 minutes at room temperature. The chia seeds will swell and thicken the jam. Give it an occasional stir so it thickens evenly. • If after resting it’s too thick for your liking, stir in a spoonful of water. • If it’s still a bit runny, you can stir in an extra teaspoon of chia seeds and let it sit a little longer.
7. Cool and store Once you’re happy with the consistency, transfer the jam to a clean jar or container. Let it cool completely, then store in the fridge. Use within about 1 week.
Tips and Variations • Completely no‑added‑sugar version If your plums are nice and ripe, you might not need any added sweetener at all. Just leave out the honey/maple and sweeten only if you find it too tart after cooking. • Extra flavour ideas Add a pinch of cinnamon, mixed spice or vanilla for a cosy flavour. A tiny pinch of salt can also make the fruit taste sweeter and more rounded. • Smoother texture If you prefer a smoother jam, you can lightly mash the plums with a fork or potato masher as they cook. For an ultra‑smooth finish, blitz the cooked fruit with a stick blender before stirring in the chia seeds. • Scaling the recipe You can easily double or triple the recipe. Just keep roughly the same ratios: for every 300 g fruit, use about 2 tablespoons chia seeds and adjust sweetener to taste.
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Jam making starter kit everything you need including jars
You know those pastas that are so good they go a bit quiet at the table because everyone’s too busy eating? That’s exactly the vibe with this Marry Me Chicken Rigatoni. It’s rich and creamy, but still bright and tangy, with juicy chicken, sun-dried tomatoes, garlic and Parmesan all wrapped around chunky rigatoni that catches every last bit of sauce. It looks like something you’d order out, but it’s actually just a big cosy one-pan pasta that you can absolutely pull off on a weeknight. This is the kind of recipe that quickly becomes a “signature dish” – perfect for at-home date nights, having friends round, or just spoiling yourself after a long day. The sauce comes together in the same pan you cook the chicken in, which means all those golden, flavour-packed bits on the bottom get whisked into the sauce. The rigatoni is important: the ridges and tubes hold the sauce beautifully so you’re never stuck with dry pasta and a puddle of sauce at the bottom of the bowl. Add some garlic bread and a glass of something nice and you’re fully in “fakeaway Italian restaurant” territory.
This is a proper cosy one‑pan pasta, so once you start, everything happens in the same dish – minimal effort, maximum comfort.
• Salt and black pepper • 1 tbsp olive oil • 3 garlic cloves, finely chopped • 60–80 g sun‑dried tomatoes in oil, drained and finely chopped • 1 tsp dried oregano • 1 tsp paprika • 250 g dried pasta (penne/spirals/rigatoni all good) • 600–650 ml chicken stock • 150 ml double cream • 40–50 g grated Parmesan cheese • Optional: pinch of chilli flakes, handful of fresh basil, squeeze of lemon
Season and brown the chicken Season your chicken pieces generously with salt and pepper. Heat the olive oil in a large deep frying pan or casserole over medium–high heat, then add the chicken and fry for about 5 minutes until it’s starting to colour on all sides. You don’t need it fully cooked yet, just nicely sealed and golden in places.
Build the flavour base Reduce the heat slightly so nothing burns. Add the chopped garlic, sun‑dried tomatoes, dried oregano and paprika straight into the pan with the chicken. Stir everything together and let it cook for 2–3 minutes until it smells amazing, the garlic has softened and the spices are toasty and fragrant.
Add dry pasta and stock Tip the dry rigatoni straight into the pan with the chicken and flavour base. Pour in the chicken stock and stir well so the pasta is mixed through and everything is mostly submerged. Bring it up to a gentle boil, then lower the heat to a steady simmer.
Let the pasta cook in the pan Pop a lid on and cook for about 10–12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. The rigatoni will slowly soak up the stock and all those garlicky, tomato‑y flavours. You’re aiming for the pasta to be al dente and most of the liquid to be absorbed.
5. Add the cream and thicken the sauce Pour in the double cream and stir it through. Simmer for a further 2–3 minutes, lid off, until the sauce turns thick, silky and glossy, coating the pasta and chicken. If it looks too thick at any point, splash in a bit more stock or water to loosen it.
6. Finish with Parmesan, chilli and basil Take the pan off the heat and stir in the grated Parmesan until it melts into the sauce. Add chilli flakes for a gentle kick, then stir through the fresh basil. If you like a bit of brightness against the richness, squeeze in a little lemon juice and give it all a good mix.
Taste, tweak and serve Taste and adjust the seasoning – a little more salt, pepper or chilli if you think it needs it. Serve straight from the pan into warm bowls, topping each portion with extra Parmesan and a few basil leaves for that “wow” moment.
Little tips and serving ideas • A simple green salad or some steamed greens on the side balances the richness really nicely. • Garlic bread or crusty bread is perfect for mopping up any leftover sauce in the pan. • Leftovers reheat well – just add a splash of water or cream when you warm it through so the sauce loosens up again. Make this once and it’s very likely to become your signature pasta – the one people ask for again and again, and the one you know you can always rely on when you want maximum flavour with minimum faff.
If you make this One‑Pan Marry Me Chicken Rigatoni, let me know how it goes – I love hearing if it got any “marry me” reactions at the table! Save or pin this recipe so you’ve got it ready for your next cosy pasta night, and if you share it on social, tag me so I can see your version. And if creamy, one‑pan comfort food is your thing, stick around – there are plenty more easy, feel‑good dinners coming your way.
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You know those recipes that sneak into your life and suddenly become your thing? This banana bread is exactly that – simple, reliable, and just a little bit extra thanks to the mix of chocolates and optional dates.
It’s the perfect bake for when your bananas have gone spotty and you fancy something cosy with a cuppa, without spending all afternoon in the kitchen. One bowl, minimal effort, maximum payoff. It’s a great “anytime” loaf: Sunday baking, after-school snacks, packed lunches, or a little treat with your morning coffee. The ripe bananas keep it soft and moist, the white and dark chocolate chips give you pockets of sweetness and richness, and the chopped dates (if you use them) add lovely chewy, caramel-like bites. It feels like a classic banana loaf that’s had a little glow up – still homely and comforting, but just special enough that people will ask you for the recipe.
Ingredients • 100g softened butter • 175g caster sugar • 2 large eggs • 2 ripe bananas, mashed (the spottier the better) • 225g self-raising flour • 1 tsp baking powder • 2 tbsp milk • 100g white chocolate chips • 100g dark chocolate chips • 100g chopped dates (optional, but lovely for extra chew and sweetness)
Method
Get your tin and oven ready Preheat your oven to 180C / 160C fan / Gas Mark 4. Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment. This makes it much easier to lift the loaf out later without it sticking or breaking.
Mash the bananas Peel your ripe bananas and pop them into a small bowl. Mash with a fork until mostly smooth, with just a few little lumps. The riper the bananas, the sweeter and more flavourful your loaf will be.
Mix everything in one bowl In a large mixing bowl, add the softened butter and caster sugar. Beat them together until well combined and a bit lighter in texture. Add the eggs, mashed bananas, self-raising flour, baking powder and milk straight into the same bowl. Using an electric hand mixer or a wooden spoon, beat everything together for about 2 minutes, until you have a smooth, thick batter and everything is well blended.
Fill the tin Spoon the mixture into your prepared loaf tin. Use the back of a spoon or a spatula to level the surface so it bakes evenly and looks neat once it’s risen.
Bake your banana bread Place the tin in the preheated oven and bake for about 1 hour. Ovens do vary, so start checking from around 50 minutes.
The loaf is ready when it’s well risen, a lovely golden brown on top and a fine skewer inserted into the centre comes out clean. Don’t worry if you see a little melted chocolate on the skewer – you just don’t want any raw batter.
Cool it down (the hardest part!) Take the tin out of the oven and leave the banana bread to cool in the tin for a few minutes so it can firm up a little. Then carefully lift it out using the parchment, peel off the paper and transfer the loaf to a wire rack to cool completely – or at least until it’s just slightly warm.
Serving ideas and little tips • The absolute best moment is slicing it while it’s still a touch warm, when the chocolate chips are soft and a bit melty and the crumb is tender and moist. • It’s delicious on its own, but a thin swipe of butter on a warm slice takes it into full comfort-food territory. • The loaf keeps well for a few days in an airtight container, and the flavour actually deepens by the next day. • Older slices are lovely lightly toasted under the grill and served with butter for a cosy breakfast or snack.
• You can easily tweak it: swap the dates for chopped nuts (like walnuts or pecans), or stick to just white or just dark chocolate depending on what you have in the cupboard. This is one of those low-effort, high-reward bakes that makes your kitchen smell amazing, looks impressive sliced on a board, and tastes like a warm, homemade hug. Make it once and there’s a good chance you’ll become “the banana bread person” among your friends and family – and you won’t mind one bit.
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kenwood mixer – this is the newer sleeker version than my old workhorse but they are classics ! https://amzn.to/3Qef1AV
Okay, hands up if mornings always feel like a race against the clock 🙋♀️ Because same. I swear I blink and it’s suddenly time to leave the house. But I refuse to start my day with a sad granola bar when something this easy and delicious exists!
This feta and egg breakfast wrap has been my current obsession — it’s super quick, tastes amazing, and makes me feel like I’ve got my life vaguely together (even when I definitely don’t 😅).
What You’ll Need • 1 tsp avocado oil • 1 tortilla wrap • 1 cup spinach • 1 egg • 2 tbsp crumbled feta cheese • Optional: a drizzle of balsamic glaze, because fancy breakfasts at home are the vibe ✨
Let’s Make It! Heat a little avocado oil in a pan and warm your tortilla for about a minute each side, just to soften it up. Take it out, then throw in your spinach — it’ll wilt in no time.
Next bit’s the fun part: sprinkle your feta
in a circle (leave a tiny hole in the middle), crack your egg right in the centre, pop the lid on, and let it cook for about two minutes.
You get this gorgeous melty, golden egg situation that smells so good.
Slide it all onto your tortilla, drizzle with balsamic glaze, fold it up, and that’s breakfast done! 🥙
Why You Need This Wrap in Your Life It’s seriously foolproof — five minutes, one pan, and no weird ingredients. Plus, it’s healthy-ish but still hits that “oooo yum” comfort food note. You can totally mix it up too: swap feta for cheddar, add avocado slices, or maybe a bit of chilli if you like a kick.
I’ve been making this non-stop lately and honestly can’t get enough. It’s the kind of breakfast that looks fancy but takes less effort than making toast 😂 Would you try this? Or are you more of a sweet breakfast person? Let me know in the comments because I love getting new breakfast ideas from you all!
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Steam curled up from the paper cup in my hand as I took that first comforting sip of herbal tea, a tiny plate of handmade treats balanced on my lap. Lance sat beside me, his own cup and cakes resting on a crinkly white paper plate, and for a moment it felt like we were on a cosy date night, gently landing back in the real world after being bathed in waves of sound. That simple scene – tea, cake, and a soft, candlelit glow – perfectly sums up how we ended the evening: grounded, nourished, and very grateful for Mija’s magic.
Arriving at Sound Bliss We arrived at Grappenhall Independent Methodist Church just before 7 pm, arms full of our own mats and blankets, ready to create a little nest for the evening. The space was set up beautifully but kept wonderfully intimate: fairy lights tracing the edges of the room, candles glowing at floor level, and vases of bright yellow daffodils adding a soft, spring-like touch. In the centre, a circle of frosted crystal singing bowls sat on a patterned rug, surrounded by twinkling lights and little lotus candle holders. On the wall behind, a large heart artwork carried words like kindness, joy, gentleness, and love, quietly setting the intention for the night. With everyone spreading out their mats and blankets, the room felt less like a formal class and more like a gathering of friends coming together to rest and recharge. Held by Mija’s Presence Mija, who also teaches us yoga, has such a gentle, grounded presence that you instantly feel at ease around her. She welcomed each person personally, making sure everyone was comfortable and had what they needed to relax. There’s something very special about the way she holds space – calm, warm, and quietly reassuring, without any pressure to “do” anything perfectly. Before we settled down, she explained what to expect from the sound bath and encouraged us to simply receive, letting the vibrations do their work. Her intention for the evening felt clear: to offer a pocket of peace in the middle of busy lives.
The Sound Bath Experience Once everyone was lying down on their mats, snuggled under blankets, the lights dimmed and the room dropped into a deep, shared silence. Mija moved into the centre of the circle of bowls, surrounded by candles and subtle rainbow colours reflecting on the walls. When she began to play, the first tones were gentle and pure, like a soft exhale rolling across the room.
The sound unfolded in waves: deep, resonant notes that you could feel humming through your chest, shimmering higher tones that seemed to float just above your body, and occasional accents from other instruments. With eyes closed, it felt as if the sound was moving through every part of the body, loosening tension we hadn’t even realised we were holding. Time became a bit blurry; there were moments where it felt like we were outside of it altogether. Mija walking between us playing instruments and chimes reminiscent of the wind and sea
For me, the experience was deeply soothing, almost like being cradled in sound. For Lance, it brought a sense of stillness and clarity – he later described it as “meditation with a soundtrack your whole body can hear.” Thoughts would rise up and then drift away again on the vibrations, leaving behind a calm, spacious feeling.
Oracle Cards and Gentle Reflection After the sound gradually faded, we were guided to come back slowly – stretching, moving fingers and toes, and eventually sitting up. Laid out on the floor were oracle card decks, carefully arranged so everyone could choose a card that spoke to them. I loved this part; it turned the evening into not just a relaxation session, but a little ritual of reflection and guidance. Each card felt like a tiny mirror, offering insight or reassurance. It was fascinating to see how many people picked messages that lined up perfectly with what they were going through in life.
Tea, Handmade Treats, and Coming Back to Earth Only once we were fully back in the room did Mija bring out the beautiful snacks in, all lovingly prepared by her. On my plate was a glossy date stuffed with peanut butter and dipped in chocolate – rich, gooey, and ridiculously good – alongside a square of vegan blueberry cake, delicately decorated with edible flowers. They looked almost too pretty to eat, but we managed.
Sipping herbal tea and nibbling on these treats was the perfect way to ground after the sound bath. It gave everyone time to chat quietly, share how the experience had felt, and let our bodies catch up with the deep relaxation we’d just dropped into. For Lance and me, that little tea-and-cake moment sealed the evening as something really special – not rushed, not transactional, just thoughtful and heart-led from beginning to end. Why This Sound Bath Meant So Much Walking out into the cool night air afterwards, wrapped up in our blankets and mats, we both felt softer around the edges – calmer, clearer, and more connected to ourselves and each other. The combination of Mija’s nurturing presence, the intimate setting, the powerful sound journey, and those lovingly made snacks created an experience that felt truly holistic.
If you’re curious about sound bathing, I’d absolutely recommend trying a session with Mija if you can. Bring your comfiest mat and blanket, leave your to-do list at the door, and let yourself be held by the sound, the space, and the small, beautiful details that make the evening feel so special.
If there’s one thing I have to bake every Easter, it’s these Gooey Mini Creme Egg Brownies. They’re rich, fudgy, a little bit messy, and absolutely loaded with chocolate – basically everything you want from an Easter treat in one tray.They’re the kind of brownies you pop down on the table and everyone quietly hovers, “just waiting” for you to say it’s okay to dig in. Whether you’re baking for family, friends, or just because you fancied something chocolatey with a cuppa, these are such a simple little joy.
Ingredients You’ll need: • 200 g unsalted butter • 200 g dark chocolate • 3 large eggs • 275 g caster sugar • 100 g plain flour • 50 g cocoa powder • 100 g white chocolate chips • 100 g milk chocolate chips • 3 bags mini Creme Eggs, frozen and unwrapped (foil removed) • Extra Creme Eggs (halved) for the top – optional, but very hard to resist A quick tip: freezing the mini Creme Eggs first helps them keep that lovely gooey centre instead of disappearing completely into the batter.
How to Make Them
Get everything ready Preheat your oven to 180ºC (160ºC fan). Line a 9” square baking tin with parchment paper – I like to leave a bit hanging over the edges so you can lift the brownies out easily later.
Melt the butter and chocolate Pop the butter and dark chocolate into a heatproof bowl. Gently melt it over a pan of simmering water, or microwave in short bursts, stirring in between, until it’s smooth and glossy. Set it aside to cool down a little – you want it closer to room temperature so it doesn’t cook the eggs.
3. Whisk the eggs and sugar In another bowl, whisk the eggs and caster sugar together. Keep going for a few minutes until the mixture turns pale, thick and mousse‑like, and almost doubles in volume. This step gives you that lovely shiny top and a gorgeous texture, so it’s worth the extra minute or two.
4. Bring the two together Pour the cooled melted chocolate mixture over the whisked eggs and sugar. 5. Gently fold everything together with a spatula until it looks smooth and combined. Take your time here – you don’t want to knock out all the air you’ve just whipped in.
6. Add the dry ingredients Sift the plain flour and cocoa powder over the top of the mixture. Fold again until you can’t see any streaks of flour. It should look thick, glossy and very tempting already.
7. Stir in the chocolate and Creme Eggs Now for the fun part. Fold through the white chocolate chips, milk chocolate chips and the frozen mini Creme Eggs. You should have a gloriously chunky, chocolate‑packed batter.
8. Time to bake Pour the batter into your lined tin and level the top.
9. Bake in the preheated oven for around 25–30 minutes.
The edges should look set, but the middle should still have a slight wobble – that’s your fudgy centre in the making.
10. Add the extra Creme Eggs When the brownies come out of the oven, gently press the halved Creme Eggs onto the top. They’ll soften and sink in slightly, giving you that picture‑perfect, gooey Easter brownie look.
Let them set (the hardest part!) Leave the brownies to cool completely in the tin.
If you want really neat slices, pop the whole tin into the fridge for a couple of hours so the chocolate can firm up. Once chilled, lift them out using the parchment and slice into squares or chunky bars. Serve at room temperature for maximum gooeyness.
How to Serve This is where you can have a bit of fun: • Warm a slice gently and add a scoop of vanilla ice cream. • Pile them up on a plate or stand as a centrepiece for your Easter table. • Wrap a few pieces in parchment and ribbon as a sweet little gift for a neighbour, friend, or family member. They’re rich, indulgent, and feel just that little bit special – exactly what an Easter bake should be.
Storing Your Brownies • Keep them in an airtight container at room temperature for up to 3 days. • If your kitchen is warm, you can store them in the fridge and bring them out a little before serving. • They also freeze really well: wrap slices individually and freeze for up to a month. Perfect for when you fancy a sneaky treat with a cup of tea.
A Little Easter Tradition These brownies are one of those recipes that easily turn into a little ritual – you make them once, someone asks for them again next year, and suddenly they’ve become “your” Easter bake. If you do try them, I’d love to know how they went for you – did they make it to the table, or did everyone start picking at the tray while they were still warm?
LCChaosandhome 