I'm sorry for the things I said cause it's Winter

Shepherd's Pie

I don't know about y'all but I've hit that point in the Winter game where all the warmth has seeped out of my body. Ugh. Obvs, the only way I'm found to warm up said body is to chow down on delicious warming foods. Enter the humble Shepherd's Pie. Ok, so food purists may BOO and HISS at my version of Shepherd's pie. Whatevs. It's spicy and so not kosher but guess what, it's utterly delicious. Heck, my fussy Mamabear calls dibs on it anytime I bring some over for the family. 

Word of warning, the proportions listed are enough to two Lady Baker bowls worth of Shepherd's Pie. This gives you the option of baking up one Lady Baker bowls worth of Shepherd's pie and the remainder portion can be used to make Shakshuka (just add a bit more passata when cooking),  spag bolognese, meaty cheesy nachos.. I can keep going on and on guys if you get what I mean. 

Lastly, to preempt the eye roll and muttering...yes there are quite a few ingredients. They are mainly spices , but bear with me it's totally worth it. 

Shepherd's Pie served up in an Indigo Lady Baker bowl

Shepherd's Pie served up in an Indigo Lady Baker bowl


  • Mince:
  • 1 kg Lamb mince
  • 2 chorizo sausages (sliced)
  • 1 onion diced
  • 4 cloves garlic (crushed)
  • 2 inches ginger (chopped)
  • 3 tbsp tomatoe paste
  • 1 bottle Passata
  • 200 mls water
  • 2 tbsp chilli powder
  • 1 1/2  tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp tumeric powder
  • 1 tsp smoked paprika
  • 2 tbsp garam marsala
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1 can kidney beans & 1 cup of frozen peas
  • Olive oil

Potatoe topping:

  • 1 kg potatoe
  • 2 tbsp butter
  • 3/4  cup vintage cheddar (grated coarse)
  • 150-200mls cream (depending on consistency)
  • ½ bunch chives (chopped) or green portion of 2 spring onions (sliced fine)
  • Parmesan (for topping grated fine)
  • Salt and pepper to taste

Mince Method:

Preheat oven 190 degree

Fry up chorizo with some oil and remove from pot. Don’t get it too crispy though you do want to render some of the yummy fat and flavour out.

Sautee onions, ginger and garlic in same pot. Add more oil if required. Once glassy, add mince and fry on high til it’s half cooked.

Add bottle of passata and 200 mls of water to rinse bottle and add contents to pot. Add Chorizo and powders.

Cook for approx 10 mins after adding Kidney beans. In the last 5 minutes add the frozen peas. Salt and pepper to taste and lastly add Apple Cider vinegar. Make sure the mince mixture isn’t too wet or dry. Slightly saucy is just right.


Mash Method:

Once potatoes are boiled, remove skins and mash.

Add butter and 150 mls of cream, after incorporating it into the mix.  Check consistency. You don’t want it too firm or too sloppy. If required, add the remainder cream.

Add vintage cheese and chive to mash and mix through. Salt and pepper to taste.


Assembling & Baking:

Add mince to Lady Baker bowl. Add Potatoe mash on top. If you want to – get fancy and decorate. Make sure to leave a 1 cm moat so when the mince mixture bubbles it has somewhere to escape. Sprinkle Parmesan to top

Bake at 190 degrees till the edges start bubbling. This takes approx 20-25 mins. Grill the top till it's all lovely and delicious.

Let it stand for 5-10 mins (it will be super hot)


Serving suggestions

- a fresh loaf of bread that you can rewarm in your cooling oven while you finish plating up your meal

- simple side salad


Like what you saw? Here's the Functionality product used in the photo:

Lady Baker bowl


I love a good Sausagefest

Oven baked Sausages with beans and beets

I love a good Sausagefest. Clean your mind you filthy creature..well maybe. I like my sausages pretty much the same way I like men - rich...in flavour, overwhelming in quantity and so delicious all I can say is "yummy". Scout's honour, I have been known to use my inside voice out and say "yummy" when I see a cute guy.

Ok, suggestive smuttiness aside..This is one of the EASIEST dishes you'll ever make. The depth of flavour you'll experience when eating it will make you want more. Seriously. Lastly, don't be kosher about the sausages. Buy the best that you can and really try to get a mixture of pork, beef, lamb and chicken. If this means you end up buying 3 - 4 packets of sausages portion them up cause you'll be wanting to remake this dish regularly. Plus, I'm all about bulk buying. Why? Cause you sava-tha-money.

Oven baked sausages with beans and beets baked in a Plattertastic

Oven baked sausages with beans and beets baked in a Plattertastic


  • 6-8 good quality sausages, cut into 2 inch pieces (chicken, beef, pork and lamb) 
  • 2 handfuls of grape tomatoes
  • 1 can of organic cannellini beans (drained)
  • 1 bunch of silver beet or swiss chard (rinse, remove the stems and roughly tear the leaves into 3 inch pieces)
  • juice of one lemon


  • 4 tbps Olive oil
  • 2 tbsp Dijion mustard
  • 1 tbsp smoked Spanish paprika
  • 2 cloves of garlic (crushed)
  • a good grind of cracked pepper
  • Salt to taste (after cooking)


Preheat oven to 180°C.

Mix together the dressing in a large bowl and add the silver beet and cannellini beans to the bowl. Take the time to make sure every leaf is covered with the dressing. This will stop the leaves from burning in the oven.

Place the beets and beans mixture on a Plattertastic (or large baking dish), place the sausages and tomatoes on top.

Bake 30 mins at 180°C and an additional 5 mins on Max grill to slightly crisp up the sausages. Easy right?!

Once removed from the oven squeeze the juice of one lemon juice over your baked yumminess.

Serve immediately and be prepared to fight for your share while promising to work out extra tomorrow.

Serving suggestions

- a fresh loaf of bread that you can rewarm in your cooling oven while you finish plating up your meal

- Manuka Smoke butter - this may sounds super wanky BUT it will change the flavour profile of your meal. Slather some butter on some fresh bread and take a bite while eating your meal. I swear you'll think your sausages have been baked over a campfire. So damn delicious. 

Like what you saw? Here's the list of Functionality products used in the photo:

 Plattertastic, Lady Plate and Nibble bowl

*Adapted from a Food52 recipe



#MilkedDry...well my version anyway

Don't be scared pretties. A mocha creme brûlée sounds fussy and fancy but it's seriously super easy to make. Like I could be well on my way to tipsy drunk while entertaining and still nail this.

By the way, don't be scared about using a food blow torch with your Functionality pieces. These babies have been fired to 1280 degrees in my kiln. So a bit of blow torching isn't going to hurt it. 

Mocha Creme Brûlée baked in Nibble bowls

Mocha Creme Brûlée baked in Nibble bowls


  • 625ml (2 1/2 cups) thin cream
  •  7 egg yolks, at room temperature
  •  3 tbsp caster sugar
  •  185ml (3/4 cup) freshly brewed strong coffee + cacao mixture

Cacao + Coffee mixture

  • 2 tbsp freshly ground coffee
  • 2 tbsp ground cacao nibs


  • 6 tbsp caster sugar


Preheat oven to 150°C. Place six Nibble bowls in a large roasting pan.

Brew up the coffee + cacao mixture in a french press for 4 minutes and pour into a beaker once ready.

Place the cream in a small saucepan and heat uncovered, over medium heat until warmed through (don't let the cream boil).

On a damp cloth place a heatproof bowl (eg. Carb Loading bowl) place the egg yolks and caster sugar in the bowl and whisk until well combined.

Gradually add the warm cream while constantly whisking. Stir in the cacao + coffee brew. Once mixed evenly pour the mixture through a fine strainer into a large jug (eg a Punch Drunk Pitcher), and pour the mixture evenly into the Nibble bowls.

Place the roasting pan with the mocha creme brûlée filled Nibble bowls on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the Nibble bowls.

Bake in the preheated oven for 35 minutes or until mixture is just set. Carefully remove the Nibble bowls from the roasting pan. Let it cool for 15 - 30 minutes.

Sprinkle 1 tbsp of caster sugar into each Nibble bowl evenly and blow torch the surface until the sugar bubbles and caramelises. Serve immediately.

Like what you saw? Here's the list of Functionality products used in the photo:

Nibble bowl, Espress Yoself beaker and  Mini Meek beaker 

*Adapted from a Taste recipe


Mama I love you

Wheat and Grain free Broccoli Fritters with Labneh and Smoked Salmon

My tiny little Indian mother is one tough cookie. She's impossibly hilarious, somewhat serious and worth her weight in gold. I adore her. I've also pretty much given up taking my Mama out to yummy places for lunches as she's fussy as a princess. So I've instead learned to cook dishes that she either loves or has yet to try but may fancy. 

Ok, so lets be clear...my Mama isn't a wheat free, diary free, paleo, fruitarian who follows the 5:2 diet. She's a Type 2 diabetic who's been the picture of health ever since her initial diagnosis. As a result of her dietary changes our family like to start the day with a savoury breakfast. You're probably wondering...what's with the wheat and grain free recipe? What's wrong with wheat flour? Nothing. I personally have been reducing the amount of wheat in my diet for health reasons for the last couple of months. In saying that, it's all about balance baby so try and get in between a croissant and me and you'll come off second best. 

Broccoli Fritters served with Labneh and Smoked Salmon on a Dove Grey Lady plate

Broccoli Fritters served with Labneh and Smoked Salmon on a Dove Grey Lady plate


  • 3 cups of broccoli (steamed)
  • 2 free range eggs
  • 65 grams almond flour
  • 65 grams grated parmesan cheese
  • 1 clove garlic (smashed)
  • salt & pepper to taste
  • olive oil for frying


Break down broccoli and steam for 5 mins or until tender.

In a bowl combine eggs, almond flour, parmesan cheese, garlic. Add steamed broccoli and mix thoroughly. Break broccoli to small pieces but not to mush..yuck! Add salt and pepper to taste.

Heat a large frying pan over moderate heat. Once hot, be liberal with your oil, about 4 to 5 tablespoons. Once the oil is hot scoop a two tablespoon size mound of the mixture and  into the pan, flattening it slightly with your spoon. Repeat until your frying pan is full, remembering to leave a couple inches between each. Cook for 2 to 3 mins and once brown underneath, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain and serve with my recommended topping suggestions.

Topping suggestions

- labneh (or greek yoghurt) + smoked salmon

- free range bacon + eggs

- grape tomatoe + avocado +fetta

- free range bacon + eggs + grape tomatoes + avocado (my personal favourite)


Like what you saw? Here's the list of Functionality products used in the photo:

Lady PlateMini Meek beaker

*Adapted from a Smitten Kitchen recipe

Curls get the girls but carbs always gets the boys

Bread and Butter Pudding

I love comfort food. There I said it. I lurrrrrve comfort food. Now, before the biodegradable pitch forks are raised and pointed at me I should state that unless you have the resting metabolic rate of a super athlete or going through a tough time, eating comfort food  as an occasional meal is a good idea. Like on a weekly cheat day and maybe not on a daily treat yo'self session. I love whipping up a batch of bread and butter pudding when I'm entertaining and never just for myself. Why? Cause I would eat the whole damn thing.  True story.

By the way, if you do have the resting metabolic rate of a super athlete and know how to harvest and transfer those amazing stem cells, hit me up. You bring the cells and I'll bring the food. Seriously.

Bread and Butter Pudding baked in a Nibble bowl

Bread and Butter Pudding baked in a Nibble bowl


  • 4 thick slices of brioche loaf (either roughly torn or cut into large cubes)
  •  50g unsalted butter, melted, cooled
  •  3 free range eggs
  •  1/2 cup (110g) caster sugar (or less)
  •  300ml pure (thin) cream
  •  300ml milk
  •  1 tsp vanilla extract/paste


Grease 4 Nibble bowls and set aside. Preheat the oven to 180°C.

Whisk the melted butter, eggs, sugar, cream, milk and vanilla together in a bowl until just combined. Soak the brioche in the mixture for a minute or two, then assemble the pieces of brioch in the nibble bowls. Tip - a bit of height when arranging the bread pieces in the Nibble bowl equals crunchy bits. Are you picking up what I'm putting down? Excellent.

Stand for a minimum of 30 mins, this is to allow the cream mixture to soak in and the flavours to develop.

Bake the pudding for 30 - 35 mins or until just set. Serve by itself or with a dollop of good quality ice cream.


Bowl size - this recipe can suit two Super Cereal bowls

Brioche bread can be swapped for - any type of croissant or raisin bread.

Thin cream - (or commonly knowns as Whipping cream in Australia) I have used light sour cream instead of cream and it turned out perfectly. 

Flavour combos - try orange zest with a smattering of dark chocolate pieces.

Like what you saw? Here's the list of Functionality products used in the photo:

Nibble bowl, Mini Meek beaker

*Adapted from a Delicious Mag recipe

My buns bring all the boys to the yard

Dark Chocolate Hot Cross buns

I love a good hot cross bun but found I never ate the traditional fruit filled ones as lets face it when offered something with chocolate in it versus fruit filled its chocolate all the way for me baby. I'll be honest, baking bread (though attempted numerous times) is not my favourite food to create. Now, breaking bread...I got that down pat. This recipe is full proof as well as flexible to variations. If you'd like a mocha inspired version substitute the water portion for espresso coffee. Want it vanilla flavoured? Add it! It's that simple. I hope you enjoy this recipe! 

Dark Chocolate Hot Cross buns baked in a Plattertastic

Dark Chocolate Hot Cross buns baked in a Plattertastic


  • 1 tablespoon active dry yeast
  • ½ cup (110g) caster (superfine) sugar
  • 1½ cups (375ml) lukewarm milk
  • 4¼ cups (635g) plain (all-purpose) flour, sifted
  • 1 tbsp mixed spice
  • 1 tbsp ground cinnamon
  • 50g unsalted butter, melted
  • 1 egg
  • 200g good quality dark chocolate (broken up into shards)
  • ½ cup (75g) plain (all-purpose) flour, extra
  • ⅓ cup (80ml) water
  • unsalted butter, to serve

Gelatin glaze

  • 1 tablespoon water
  • 2 teaspoons gelatine powder
  • ¼ cup (60g) caster (superfine) sugar
  • ¼ cup (60ml) water, extra


Place the dry yeast, 2 tbsp sugar and the lukewarm milk in a large bowl and set aside for 20 minutes. The mixture will start to foam, indicating that the yeast is active.

Sift the flour, mixed spice, cinnamon and remaining sugar into one bowl. Add the chocolate shards to the mix.

Add melted butter, water and beaten egg to the yeast mixture, once combined add  it to the dry mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface for 8 minutes or until you feel your triceps burn. Keep a watch on the time while kneading the dough as you'll want to stop and consider being carb free. Keep going! Your efforts are worth the results. 

Place dough in a lightly oiled bowl, cover with a clean, damp cloth or cling wrap and set aside in a warm place for 1 - 1.5 hours or until doubled in size. Divide the dough into 12 pieces and roll into balls. Arrange the dough balls onto a Plattertastic that has been lightly oiled and with layer of non-stick baking paper on the bottom that curls a little but up the sides. Cover with a damp cloth and set aside in a warm place for 30 minutes or until risen.

Preheat oven to 200°C. Place the extra flour and the water in a bowl and stir to combine. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 30–35 minutes or until golden and springy to touch.

Once the hot cross buns are removed from the oven, make the glaze. Place the water in a small saucepan and sprinkle over the gelatine. Set aside for 1 minute or until the gelatine is dissolved. Add the sugar and extra water in small saucepan over low heat and cook, stirring, until the sugar is dissolved. This should take 1-2 minutes. Brush with the warm glaze while the buns are still hot. One layer is sufficient, two is excessive and the top becomes super sticky. Shiny, but sticky.

Serve warm with butter and try to stop yourself from eating one. I dare you. Nay, double dare you. 

Like what you saw? Here's the list of Functionality products used in the photo

Plattertastic, Side Winder plate, Mini Meek Beakers, Condiment Schmondiment bowl.

*Adapted from a Donna Hay recipe

Ask and ye shall receive

What's worse than being a tease? Nothing and I've been a big ol' tease for 4 years.

Since the introduction of Functionality my porcelain dinnerware collection I've enjoyed cooking and showing y'all the versatility of my range a LOT! What?! It's the feeder in me. 

During this time quite a few people couldn't believe that my Functionality range is just that - Functional. Yes, you can Make | Bake | Serve with it. All in the one dish. Let's face it pretties, ain't nobody got time for fussy dinnerware. Between you and me - to say that the Functionality range is Dishwasher, Microwave and Ovenproof is nothing to sneeze at.

This Easter weekend y'all broke me after I posted the pic of my Dark Chocolate Hot Cross buns yesterday. Within 24 hours numerous people have requested/nagged/politely begged for the recipe.

So pretties at long last I've gotten my A into G and released the Recipe section. The recipes posted will be cooked up or served in Functionality pieces (obvs), super easy, with maximum flavour and most importantly..damn pretty. Cause lets face it - we all want to be #foodstylists. Ha!

So pretties, I hope you enjoy the recipes and I'd love to hear from y'all! 

Patricia xx