1. 5 Things You Can Do To Achieve Those New Year Goals

    If you have pledged to embrace a healthier lifestyle but are already feeling like that slice of cake is TOTALLY worth giving up on those plans, just WAIT! There might still be hope: we’ve gathered a few tips and tricks on how to make things a little bit easier for you…

    1. Check out these healthy cook books to help you beat those chocolate cravings.

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    From left to right, top to bottom: Sugar Free, Salad Love, The Naked Diet, Superfoods.

     

    2. Upgrade your kitchenware to make cooking more fun – smiling will definitely help you burn some calories… that’s what we like to think.

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    From left to right, top to bottom: Guitar Salad Servers, Ms Food FaceObsessive Chef Chopping BoardNested Chicken Measuring Cups, Puppy Egg MoldOola Fish Salt & Pepper Set.

     

    3. Avoid temptation and take your own lunch to work in these quirky lunch boxes.

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    From left to right: Vintage Daisy Lunch BoxBicycle Lunch Box.

     

    4. Always carry a water bottle and give it some extra zing with tasty fruity bits.

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    From left to right: Infruition Bottle Mint, Infruition Bottle Yellow, Infruition Bottle Red.

     

    5. And finally… If you still want the cake, have the cake! (We won’t judge you!)

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  2. Introducing Louche SS16

    We’re dreaming about never-ending, fun-filled, sun-drenched days. And what better way to celebrate this than by introducing you to our new SS16 Louche collection?

    NOW & THEN
    The first part of our SS16 collection, NOW & THEN, is inspired by the feminine looks worn by Jean Shrimpton and Twiggy, two English models that became poster girls for the Swinging Sixties and the mod subculture. Clashing prints, from bold retro florals to statement pin stripes, set this story ablaze. Pops of colour appear throughout, set against contrasting black and ivory. Boxy tops and A-line dresses bring this decade back to life, complemented by midi skirts and kimono-sleeved dresses, with quilting and lace inserts for extra detail.

    NowandThen

    ROLLERDAZE
    This story captures the sporty style of the 1970s. Off-white and navy stripes set the tone with punchy bold hints of mustard and emerald green. Wrap fronts, contrast bindings and ladder inserts are key elements that captor the spirit of the 70s woman. Culottes and wide-leg trousers allow for soft lines. Sitting alongside midi shirt dresses, box-pleat skirts and geo-printed dresses complete the story.

    rollerdaze

    MADAME BUTTERFLY
    Whimsical and romantic, this story promotes a mid-summer night’s dream. Drawing inspiration from luscious gardens, MADAME BUTTERFLY showcases luxurious and embellished fabrics set against modern and elegant silhouettes. Metallic geo-patterned jacquards sit alongside floral-printed lace; bird prints and oversized florals make for a rich collaboration between pattern and cut. Baby and cornflower blue, lemon yellow and seagrass green, with pops of blush and hot pink, make this story characteristically eclectic.

    MButterfly

    SURFS UP
    Aboriginal art creates the foundation for this print-focused story. With elements of Hawaiian surfer style, SURFS UP is relaxed and easy – perfect for a high-summer look. Pineapple prints add humour to the story, shown alongside tribal-inspired geometrics and tropical hibiscus florals. Culottes, playsuits and kimonos carry on the holiday vibe, with elasticated drawstring waists, slim shoulder straps and off-the-shoulder necklines as design features.

    SurfsUp

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  3. Comfort Food: Anna Mae's Mac 'n' Cheese

    Keep the January blues at bay with a heart-warming, mouth-watering mac ‘n’ cheese (with emphasis on the cheeeeese bit).

    Tony Solomon and Anna Clark are addicted to mac ’n’ cheese. So much, that they have turned their passion into a profession, with Anna Mae's as a result – now one of the most talked-about food trucks in London. With their food shortlisted for the BBC Good Food Awards and the Festival Awards, it is only natural that we ask their guidance on this much-loved classic.

    If we’ve opened up your appetite, be sure to know you can find this (and other equally irresistible recipes) on Anna Mae's Mac ‘n’ Cheese book, available online and in store.

    However, if this wasn’t enough, let us introduce you to their legendary #CheesusLovesYou. First, you’ll need to make the Starter Sauce (you can find the instructions below) and only then the mac ‘n ‘cheese, but hey, we promise it will be worth every minute of your time.

    #CheeusLovesYouSMALL

    Starter Sauce
    Ingredients
    600ml whole milk, at room temperature
    50g unsalted butter
    50g plain flour
    A pinch of salt

    Get two heavy bottomed pans over medium-hot heats. Heat the milk in one pan until hot, but not boiling. At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste – this is a roux. Continue to cook, stirring continuously, for 3 to 4 minutes, or until the roux turns golden in colour, being careful not to overbrown and burn the mixture.
    Add the hot milk to the roux a little at a time, stirring vigorously. Once the mixture is fully combined, turn up the heat to medium and cook for another 5–8 minutes, or until the sauce is thick enough to coat the back of the wooden spoon. Make sure you stir continuously to keep the sauce smooth and so that it doesn't stick to the bottom of the pan. Season with salt.

    And now, the #CheesusLovesYou mac
    Ingredients
    400g macaroni
    1 x portion Starter Sauce
    230g mature Cheddar, grated
    90g Monterey Jack, grated
    30g Parmesan, grated
    ½ tsp English mustard
    30g mozzarella, grated

    Preheat the grill to 220°C/200°C (fan)/gas 7. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
    In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese except the mozzarella, then the mustard, and stir until melted. Stir in the drained pasta.
    Transfer the mixture to an ovenproof dish, sprinkle over the mozzarella and place under the grill for 6–8 minutes, or until blistered and bubbling. Woof.

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