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.

We're cooking in orange this week — the colour of the Sacral Chakra — using four beautiful ingredients: crepes, chicory, pumpkin, and whole oranges. Each one warm, nourishing, and deeply satisfying.

Here's a quick way to have a delicious side dish that fennel makes special.

What's better than fried zucchini flowers? Fried zucchini flowers in chocolate stout beer batter.

It's bread and chocolate with a delight of pear in the middle.

Waking up to the smell of chocolate bread maybe the best Valentine's Day you ever had.