Series 3, Week 6: indigo food for the Third Eye Chakra - blueberry porridge, Mexico's blue corn tlacoyos (Sharon's pick), a leek, mushroom and blue cheese tart and maple plum crumble, with Lithuania's pink saltibarsciai cold soup and Samhain-week mulled cider as the ivy hands the month to the reed.

Series 3, Week 5: blue food for the Throat Chakra — Japanese blue milk bread with a butterfly pea swirl, Malaysia's nasi kerabu blue rice, garlic butter lobster linguine and blinis with sapphire blue caviar, with Sweden's chilled blueberry soup and the electric blue-violet Queen of Scots cocktail first tasted at the Balmoral.

Series 3, Week 4: green food for the Heart Chakra — a spinach and feta omelette, the British Heart Foundation's pea and mint soup, spanakopita and a watercress and pear salad, with Iran's abdoogh khiar cold soup and a hawthorn and rosehip syrup brewed for the heart.

Series 3, Week 3: golden food for the Solar Plexus Chakra — sweetcorn fritters and salmon, Vietnamese grapefruit salad, Martha's paella and zabaglione, with quince and honey liqueur brewing for Christmas and the ivy heart of Chesil's Court.

Orange foods for the Sacral Chakra with a Mexican slant — papaya & lime breakfast boats, sopa de calabaza, camote tacos and flan de calabaza, plus a sunset gazpacho, tepache, cempasúchil and damiana. Celtic Ogham: Vine (Muin).

Red foods for the Root Chakra — raspberry & rose overnight oats, kidney bean stew, beetroot & mushroom wellington, and baked apples with cranberry and hazelnut. Plus sloe gin and rosehips at their peak. Celtic Ogham: Vine (Muin).

A violet-and-white finale for Cook in Colour: four recipes inspired by the Crown Chakra and the Celtic Vine month.

Indigo foods for the Third Eye Chakra — damson & agave oat milk smoothie, duck ragu with black grapes, indigo milk cap mushroom toast, and dark grape salsa with blue corn chips. Plus apple & blackberry switchel and the bilberry harvest. Celtic Ogham: Vine (Muin).

Blue foods for the Throat Chakra — blue cornmeal pancakes, smoked mackerel with blueberry relish, blue cheese stuffed chicken, elderberry fool, and damson gin liqueur. Celtic Ogham: Hazel (Coll) to Vine (Muin).

A house favourite jam originally created for Cook in Colour's Root Chakra week — tart rhubarb, sweet lychee, and a warm hit of gin, cooked down into a glossy amber preserve. Perfect on scones with clotted cream.