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.