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.

Heart Chakra week brings vibrant green foods — watercress and crayfish soup, walnut parsley pesto pasta, savoury eggy bread, and apple fennel sauerkraut. With rowan eau de vie from Arthur's Seat and plantain as our medicinal herb. Final week of the Hazel (Coll) Ogham month.

Solar Plexus Chakra week brings golden yellow foods — saffron chicken, yellow tomato stew, banana chia pudding, and plum hazelnut crumble. With Hazel (Coll) as our Ogham tree and St John's Wort in bloom.

Series 2 of Cook in Colour continues with the Sacral Chakra - apricot and ginger overnight oats for breakfast, roasted butternut squash and chickpea salad for lunch, sweet potato and red lentil curry for dinner, and spiced peach and apricot crumble. Plus peach and apricot iced tea and calendula in bloom.

Series 2 of Cook in Colour begins with the Root Chakra — shakshuka for breakfast, Ruby Murray curry for lunch, raspberry balsamic chicken for dinner, and scones with Sharon's original rhubarb and lychee jam. Plus meadowsweet champagne and red clover in bloom.

A uniquely summery jam pairing tart rhubarb with sweet, fragrant lychee and a splash of gin. An original recipe from Sharon for The No Fuss Gourmet.