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.

Blue is a rare colour in the kitchen — nature doesn't hand it out easily. That's part of what makes this week's menu feel so special. We're leaning on butterfly pea flower and blue spirulina, two of the few truly natural blue pigments in the plant world, to bring a whole day of eating into deep ocean and midnight-sky tones.

Fresh asparagus and its bright yolk at breakfast. Dark charred broccoli over creamy roasted pepper tofu at lunch. The cool pop of green grapes at dinner. And a basil and peach ice cream that smells like a summer garden.