When I find a new ingredient, I tend to use it a lot to start with, so last night I made the parsnip thing again. This time I didn’t use sweetcorn and I used more spiring onion. I also added a bit of ginger an dried thyme – I liked it even more than the first version.

Today I’m putting more coconut butter into jars for the Funky Raw shop. I’m going to do a Vipassana meditation course on Wednesday which is 10 days long – I’ll be away for 12 days in total, so it seems like I have a lot to get finished. Anyway, the coconut butter is delicious, it’s hand made in Thaliand, completely raw, organic, etc. I can’t stop eating it myself, there’ll be none left to sell! I like to open a date up, fill with cacao nibs then top with coconut butter, mmm, I might just go and make one now…