10 Instagram accounts to follow right now


Instagram is my favourite social network without a doubt. For the visually minded it’s like crack. I can spend hours scrolling without boredom. So much so, that I had to give it a break a couple of months ago as I started to get RSI in my hand…

ANYWAY! I thought it would be nice to share with you 10 Instagram accounts I love right now. Please share your favourites with me too, I love finding amazing new accounts. Enjoy!

1. Symmetry Breakfast

breakfast
This account is food porn to the max. Actually, it’s food porn ART. Whoever is behind this account, well, I wish he was my boyfriend. Apparently each breakfast is for him and his boyfriend every morning. And no, it’s not a mirror. It’s all really laid out like that!

Follow here: https://instagram.com/symmetrybreakfast/

2. Fran Meneses

fran
Fran is an Illustrator and Youtuber now based in London, previously Berlin. I love her sketchbook drawings, and the pastel colours she uses. A lovely illustration/doodle account if you need a bit of inspiration to get drawing yourself!

Follow here: https://instagram.com/frannerd/

3. Sneakers the corgi

sneakers
Sneakers is legit my favourite Instagram dog. I mean, I follow at least 10 other corgi’s but she’s my favourite. Just so, damn, cute. THOSE SIDE EYES <3.

Follow here: https://instagram.com/sneakersthecorgi/

4. Ava Szanjna-Hopgood

ava
Ava is a friend from Yorkshire, also living in London. Her account is mainly a documentation of her adventures in Vegan-ism (is that even a word?!). Past vegetarian, prior drunk burger eater; Ava turned Vegan after reconsidering the ethics behind what she ate. She decided it was going to be her New Years resolution and she stuck to it. She’s maybe the only person I know to keep a resolution. Anyway, it makes for a colourful and fun account and you should follow her too if you like vegetables.

Follow here: https://instagram.com/guacandrolluk/ and her blog here, which is full of amazing recipes!

5. Bunny Bissoux

bunny
Bunny is an illustrator in Japan, originally hailing from the midlands (I believe). She moved to Tokyo a couple of years ago and I’ve followed her for a few years after finding her wonderful illustrations online. Her account is a mixture of crazy colours, cute Japanese shit and her amazingly detailed and hectic artwork.

Follow here: https://instagram.com/bunnybissoux/

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The Great De Beauvoir Bake Off – Victoria sponge cake


strawberry
After watching the first episode of the new The Great British Bake Off, I felt an urgent need to make a cake. It seemed as though everybody else in Dalston did too, as the baking supplies isle in the giant Sainsbury’s was looking pretty empty!

As it’s been hot hot hot in London this week, I thought I’d go for a Victoria sponge cake. It feels quite British picnic to me; light, summery and the best season for fresh strawberries. In keeping with GBBO I referenced a Mary Berry recipe, but tweaked it a teeny bit. Here’s how you bake it!

What you need:

The Sponge
4 Eggs
225g self-raising flour
225g caster sugar
225g butter (soft – melt a bit otherwise it will be hard to mix)
2 teaspoons baking powder

The Filling
Strawberry jam
300ml whipping cream
1 tablespoon of caster sugar

To Finish
Icing sugar
Fresh strawberries, sliced

victoriasponge

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Drawing dogs for Boden – Johnnie B t-shirt


dogs_boden
Another t-shirt I illustrated for Boden is now in the shops. Hooray! This might be my favourite one yet, but that’s maybe a no brainer because it includes lots of dogs. The design was inspired by my Drawing For Dogs project – in which I raised over £1500 for Battersea Dogs & Cats Home. For Boden I included Johnnie Boden’s own pup Sprout in the design :)
You can buy the shirt here. (It’s in the teenage range but age 16 fits a size 10-12 – if you like this kinda thing!)
dogs2_boden
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The Best Moussaka Ever – A recipe


mousakka
Moussaka is one of my favourite meals ever. I first tried it on Exmouth Market when I used to work nearby. There was this one stall who sold an incredible one for £5 with rice and salad. I think I ate it at least twice a week for months! Since then, I’ll always order moussaka if it’s on the menu. This was the first time I cooked it myself. I referenced a couple of different recipes and sort of picked the bits I thought would work well to make this one. It did turn out really well and bloody tasty so I thought I’d share!

Just a note… this is not a quick meal to make. It took me between 2-3 hours in total before we ate it!
This does make enough for 4-5 generous portions though so you could save it for another day. It’s a Sunday cooking adventure, if you will.

What you need:

For the delicious insides:
Olive oil
2 large aubergines, sliced
1 large onion, chopped
2 cloves of garlic, crushed
1 tsp cinnamon
1 tsp dried oregano
500g minced lamb
250g tomato passata
150ml red wine
Salt & pepper

Small bunch of flat-leaf parsley, chopped

For the bechamel topping:
500ml whole milk
60g butter
60g plain flour
50g Parmesan cheese, grated
2 eggs, beaten
A sprinkle of nutmeg

Method:

1. Heat your oven to 180°c degrees, place your aubergines sliced into 0.5/1cm slices onto a baking tray with a bit of olive oil and salt over them. (You can pile them up, but make sure a tiny bit of oil is between each layer!). Bake for around 20-30 mins until soft and golden.

2. While the aubergine is cookin’, oil a large pan and cook your onion and garlic, season with the cinnamon and oregano. Add your lamb mince and cook it through making sure it’s brown. Once the lamb is cooked through add your passata and red wine, add a little of your parsley and some salt and pepper to taste. Cook for around 30 minutes until most of the liquid has evaporated.

cooking

3. Go make yourself a cuppa while your meat base is cooking, then in the last 10 mins, make your bechamel sauce. Heat up your milk in a pan, but do not boil. Melt your butter in another pan and stir in your plain flour. Make sure you use a whisk! That’s my tip for making the perfect bechamel sauce, as it helps it stay smooth. Add the milk in little bits and whisk as you go along until it thickens and is smooth. Once all your milk is in, add your grated Parmesan and stir until smooth. Take off the heat, cool slightly, then add your beaten eggs. Whisk until smooth. Sprinkle in a bit of your nutmeg. If you’re a big nutmeg fan feel free to add a bit more, personally I find it a bit overpowering so didn’t put too much in!

4. Arrange a layer of your cooked aubergines in the bottom of a large baking dish, pour in your lamb mixture and then place some more aubergines on top. To finish, pour on your bechamel sauce. Place in the oven at 180°c  and cook for about 45 minutes until the top is brown.

Serve with white rice and a side of salad if you fancy. Tomatoes would go well too :)

Hopefully you’re as much of a fan of moussaka as me!