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.

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 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

A Note on Eating Indigo Indigo is the colour of the space between light and dark - the deep violet-blue of twilight, of the sky just before the stars come out. This week we eat purple. Follow the links below for the full recipes: • Lavender Honey Overnight Oats • Beetroot Chips with Goat Cheese & Figs • Blackberry Balsamic Glazed Portobello Mushrooms • Plum & Blackberry Galette Download Your Weekly Resources Save these handy one-page guides to plan and shop for this week:

A Note on Eating Yellow Yellow is the colour of the sun at its height — warming, energising, deeply nourishing. This week we eat golden. Follow the links below for the full recipes: Yellow Dal on Toast with Fried Egg Fish & Pineapple Cucumber Salad Jalapeno Cornbread Muffins with Shrimp Primrose & Nettle Kefir Welcome to Cook in Colour Welcome back to Cook in Colour, where we cook by chakra, eat by season, and follow the Celtic Ogham tree calendar as our guide through the yea