Journal





Hot cross buns (without the cross)

Gluten and Lactose Free Hot Buns Ingredients 300ml oat-milk 1 orange, zested or I used clementine  50g unsalted butter (or lactose free block butter) 1 egg, beaten 1 tbsp olive oil 500g gluten free bread flour blend 80g caster sugar 14g  yeast ½ tsp salt 1 tbsp plain gluten-free flour 1 tsp mixed crushed cardamon + cinnamon + nutmeg 100g dried mixed fruit For the tops 1 egg, beaten How to 1.Heat the oat-milk and zest the orange into it. Add the butter too. Keep heating until little bubbles form on the edge.  2. Leave the milk to cool. Add all the dry ingredients together. 3. Add the egg and oil. Then add the cooled Milk. Mix it well until its all combined. ...

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ZM x Anthropologie: Behind the Scenes

      Behind the Scenes  We got lost in a sea of boxes and jewellery!    During the whole process, I moved from London to Cornwall staying a month with my parents in between (after isolations with each move).    So the pieces were first created in my studio in Clapton Hackney. I experimented with different concepts and ideas and then after meetings with the Anthropologie team we finally decided to create an extension to my Roads collection. Each piece was carefully created before being handed over to the casters for the samples to be made.  The boxes were stamped at my parent's house, each one individually by me. Then the final pieces where cast in London, and then...

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44 Years Married

  Married 44 years is really quite the achievement. This is my Mum and Dad, Kate and Andrew, pictured in their beloved greenhouse, which produces the sweetest of nectarines, tomatoes, and more.    Mum is wearing the Plantlife Hoops in recycled brass. They not only remind her of happy summer days pottering in and around the greenhouse but of the twists and turns of life.    As always life has brought ups and downs, twists and turns, but they are still smiling.   What's their secret - I think it's always smiling and joking around. My Dad is known for his giggle and my Mum for her warm smile. So keep smiling!     I know my parents can't wait to give their...

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Vegan Snickers Bar

  Getting you through lockdown...  NOUGAT - 3/4 cup pitted medjool dates (179g) - 1 cup blanched almound flour (115g) - 1/4 teaspoon fine sea salt - 1/2 teaspoon vanilla extract    VEGAN CARAMEL:  - 1/4 cup peanut butter  (71g) - 1/4 cut Maple syrup (78g)   CHOCOLATE COATING Dark chocolate - 1 bar (we go with Green & Blacks cooking choc)   Instructions:  1. Prepare 9x5 inch pan / tray, oil with coconut oil. 2. Nougat - Pulse the dates & almond flour, salt and vanilla, until uniform. 3. our in a tray and press firmly down. 4. Caramel - stir peanut butter and maple syrup together. Layer this on top of the base and sprinkle with peanuts.  5....

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Why we love gold?

Its made from two stars colliding! Did you know gold is made from two stars colliding? A supernovae. We're not scientists but you can read more about it on National Geographic here.  Corrosion Resistance / Durability  It doesn't oxidise, tarnish like other metals do. This means you can wear it all the time and it will remain looking shiny. It has incredible durability, you could bury your gold (like many have in the past) and someone could find it years/centuries later in the same condition as you left it!! Thats why its perfect for special pieces of jewellery you want to pass down generations. We unfortunately age, but gold doesn't. Its there to hold all your memories forever.    Its...

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Gluten Free Bread

My partner is gluten-free and since getting into bread baking, I have been trying to perfect a gluten-free loaf. I generally got to the point where I thought it actually wasn’t possible. This gluten-free bread actually tastes like bread, and for any of you who have tried gluten-free bread, you will know what a feat this is! So I just had to share it. Ingredients 8g active dry yeast 20g superfine caster sugar 390g warm water divided 20g psyllum husk - V IMPORTANT 120g buckwheat flower 100 g potato starch / corn starch 90g brown rice flour (you can replace the 3 above flours with a GF bread flour - 320g) 10g table salt 12g apple cider vinegar Instructions: In...

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Growing Food From Your Food

Wearing The Vida Signet During lockdown we have really got into our gardening, and the pure delight of growing food from our food. Above you can see a Bok Choy grown from one we bought from the shops. All we did is stick the left over stalk in some water until it showed signs of growth and roots. We then planted it up in a pot. We have now done this with fennel, celery, garlic, spring onions. Its so easy to do and saves you a few pennies here and there too! We have also started growing quite a few other fruit and veg - top tip to keep them pesky slugs - grapefruit skins and eggs shells! Also lay...

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