The residents of Somerset are very lucky people. The most wonderful artisan bakery has recently opened its doors to the public, to sell the amazing breads, pastries and puddings that they normally only sell wholesale.

In the tiny village of Lovington, in the old ice-cream factory, a young couple have set up bakers shop and are producing some of the best baked goods I've tried. I popped down there a month or so ago, and came back with arms full of seriously yummy sourdoughs, pain au chocolat, handmade chocolates and challah buns.

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I was thrilled to be invited to Barrio East, one of 3 Barrio restaurants, to try their new brunch and brunch cocktail menu recently. Breakfast/brunch is one of my favorite things, especially when there's time to enjoy it at the weekend. Barrio East is on Shoreditch High St and Sunday was the first time I'd been there since they took over from previous residents Avalon (apparently there's even still a swimming pool in the basement there!)

As you know, it was baking hot on Sunday in London, and getting the tube from West to East was almost unbearable, but arriving at Barrio East, into their cool, bright and funky venue, it all seemed worthwhile. We were seated on a table right by the window, which was perfect for watching the world go by outside.

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I wasn't intending on posting this recipe up here, as it's more of a compilation of foods than an intricate recipe, but it tasted and looked so good that I felt I had to share! It's the perfect summer supper that's quick and easy to make. You can eat the red peppers with other fish than salmon, they're also great with sticky chicken, and they're brilliant to take to a picnic. 

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On Tuesday night the boy and I went to Carl Clarke’s new venture, Rock Lobsta at Mahiki, near Green Park. Mahiki is not somewhere I would normally choose to spend my evenings, but stick one of my favourite chefs in there, cooking up a seafood feast, and I was there like a shot!! The last time I ate Carl’s food was in a beach hut on top of a roof in East London, on what was meant to be a sunny evening last summer, when in fact, it poured rain all night, and rather than enjoy the food as I should’ve done, I sat shuddering from the rain and cold in the corner of the roof top hut. However, Tuesday night was a much warmer, more enjoyable experience.

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So, this post doesn't really have anything to do with food.... but hear me out, because I have an invitation for you! And although it's nothing to do with food, the company I'm writing about has a lot to do with what I believe in when it comes to clothes and their production.

My lovely boyfriend runs a company called THTC, The Hemp Trading Company, who for the last 14 years have been producing and selling ethically made clothing, primarily to men. THTC was set up to target those who wouldn't normally think about or care where their clothes have come from; making cool, printed t-shirts, sweats, hoodies, caps and more from ethically sourced and produced, organic and fairtrade materials. The majority of their printing is done with water based inks, which in turn do much less damage to the environment. All in all, whether he's my boyfriend or not, I think what THTC do is brilliant, and a great way to engage people in understanding responsible fashion.

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Here's a little selection of what I got up to in June...

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This isn't actually a soup. Well it is, but normally soup has more liquid than other ingredients, so I suppose this more of a broth. Either way, it's the perfect lightweight, healthy meal that's quick and easy to cook. The original recipe came from Lyndsey Bareham's column in The Times, but I've made a few tweaks to give it my own twist.

Serves 2.

250g Jersey Royal new potatoes
1/4 vegetable stock cube
1-2 cups of water
1 lemon, zest and juice
200g raw king prawns, peeled
200g peas
100g green beans, chopped into 2cm pieces
1 tbsp creme fraiche

Rinse the new potatoes and chop into bite size pieces (about 2cm square). Put the potatoes in a wide saucepan (I actually use the wok to cook this in) and pour over enough water to just cover them. Sprinkle with a tiny corner of vegetable stock cube. Bring to a gentle simmer and cook uncovered for 8 minutes or so, or until the potatoes feel slightly soft when poked with a knife.

Add the zest and juice of the lemon and the prawns, stir, and cook for another 2 minutes. Now add the peas and beans and cook for 1 minute.

Remove from the pan, and stir the creme fraiche into the juice.

Serve in bowls with plenty of the liquid, a grind of black pepper, and a big wedge of lemon.

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