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.

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 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.