Like a fascinating history book, in Berlin the past is present wherever you go. Some of the more poignant images I took are permanent reminders of the city’s turbulent past. The Brandenburg Gate, a symbol of Germany’s reunification, the Berlin Wall’s graffitied remains and the Holocaust Memorial.

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This island is one of the most beautiful places I have ever been, surrounded by the indigo coloured sea, with its beautiful hill top towns and the glow of red and orange against the cliffs in the evenings from the spectacular sunsets…

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This deliciously creamy almond and coconut butter is sugar, dairy, oil and gluten free. It is also incredibly easy to make…

  • 2 mugs whole almonds
  • 1/2 mug of unsweetened flaked/shredded coconut
  • pinch of salt

Roast the almonds in the oven for about 10 mins at 200c (180c for a fan assisted oven). Allow the almonds to cool. Blitz them in a strong food processor for about 15 mins until smooth and creamy. During the last 5 mins of processing, add the coconut. Store in an airtight container for up to a week. I like to put mine in smoothies or drizzle a bit over my bircher muesli. It also tastes great stuffed into medjool dates – a tip I picked up from reading a Deliciously Ella book.

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A quick preview from beautiful baby H’s newborn session yesterday. He snoozed through his entire shoot, just like his big sister did three years ago!

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