

The Deep Root: Beetroot, Raspberry & the Grounded Vine
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).
The Crown Feast: Violet, White & the Wisdom of the Vine
A violet-and-white finale for Cook in Colour: four recipes inspired by the Crown Chakra and the Celtic Vine month.


The Inner Eye: Damsons, Black Grapes & the Vision of the Vine
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).


The Blue Voice: Damsons, Elderberries & Finding Your Expression
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).


The Green Heart: Watercress, Walnut & the Wisdom of the Hazel
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.


The Golden Flame: Saffron, Yellow Tomato & the Inner Sun
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.


The Amber Well: Apricot, Peach & the Flow of Creativity
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.


The Red Hearth: Tomato, Raspberry & the Roots of Belonging
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.
Sharon's Original Rhubarb and Lychee Jam
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.


The Violet Crown: Aubergine, Grapes & Opening to Stillness
A Note on Eating Violet Violet is the colour of the Crown Chakra — the highest energy centre, the seat of spiritual connection, and the place where the individual self meets something greater. White is its companion, representing purity, clarity, and the blank page of pure consciousness. Together, they are the colours of knowing without thinking, of being rather than doing. • Chia Pudding with Violet Flowers • Miso Aubergine (Nasu Dengaku) • Veronique-style Mushrooms with Pur

















