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.

This one is special. Pineapple Weed (Matricaria discoidea) is one of the most overlooked wild plants in Ireland and the UK — a small, cheerful little thing with dome-shaped yellow-green flowers that genuinely smell and taste of pineapple. You'll find it growing in gaps in pavements, field margins and roadsides from May through October.

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.