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The pearl trend isn’t going anywhere. Whether you want to go extra with chunky headbands or just add a subtle touch with a clip, we’ve rounded up 21 pearly accessories at the link in bio. @ninasandbech
This veggie paneer, potato & coconut curry is a delicious supper - & perfect for lunchbox leftovers. Total Time: 50 Minutes Serves 4-6 INGREDIENTS: 4 tbsp coconut oil 3 dried red chillies, chopped 1 tsp mustard seeds 10–12 curry leaves 2 onions, finely chopped 4 tomatoes, finely chopped 2 tsp ground coriander 1 tsp turmeric powder 1 tsp garam masala 250g (9oz) paneer, cubed 7–8 potatoes, peeled & cut into bite-sized chunks 400ml (14 fl oz/1 2/3 cups) coconut milk 3 tbsp desiccated (dried shredded) coconut 1 tsp red chilli powder 100g (3½oz) frozen peas handful of fresh coriander leaves salt METHOD: Heat 2 tablespoons of coconut oil in a large saucepan. When the oil is nice & hot, add the chillies, mustard seeds & curry leaves & cook for a few minutes. Add the chopped onions & cook for 8–10 minutes until the onions are golden brown. Add the chopped tomatoes, mix well & cook for about 4 minutes. Add the ground coriander, turmeric, garam masala & a little salt to the pan. Mix well & cook for about 5 minutes until the tomatoes & spices are cooked through. While this is cooking, heat the remaining coconut oil in a frying pan (skillet) & cook the paneer for 3–4 minutes until golden brown. Add the potatoes to the pan of tomatoes & stir to coat in the onion & tomato mixture. Pour in the coconut milk, coconut & chilli powder, along with about 120ml (4 fl oz/½ cup) water. Bring to the boil then reduce the heat & simmer, covered, for 25–30 minutes, stirring occasionally, until the potatoes are just tender. Add the peas & the cheese & mix through. Sprinkle with coriander leaves. Serve with rice & naan bread, with mango chutney & yoghurt on the side. Recipe courtesy of The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing
Switch out classic hoops for mismatched #earrings to spice up your outfit, & opt for chunky golds with pearl & shell details for a summer vibe. We’ve lined up 15 pretty pairs at the link in bio. @mounserstudio
We've made it to the final week of the #SL28DayChallenge. Let us know your progress below! Today’s directions: Fitness: Beginner: 30sec Active / 30sec Rest Advanced: 30sec Active / 15sec Rest 1. Squat & crunch 2. Jumping in/out squats 3. Diagonal mountain climbers 4. Plank jacks 5. Half burpees with boxing punches Complete 4 rounds with a 60 second rest between each round. Nutrition: Try to make your lunches at home this week rather than buying them on the high street or at any cafes nearby, it will prevent you from being tempted to snack or deviating from the healthy options that are part of your plan. Wellness: Make a point of getting outside on your lunch break today, whether it's going for a stroll, grabbing lunch with a colleague or taking your lunch to an outdoor area while you eat. It'll clear your head, & keep you motivated & energised to get through the rest of the day. We've teamed up with personal trainer @bodybykarly & nutritionist @missnutritionist to bring you this challenge - share your progress with us daily using #SL28DayChallenge.
These mascarpone chocolate pots with homemade honeycomb have us keen to get our #SundayBake on. Total Time: 35 Minutes Serves 4 INGREDIENTS: 150g of milk chocolate, broken into pieces 284ml of double (heavy) cream 250g of mascarpone Homemade Honeycomb: 150g of granulated sugar 25g of honey 60ml of golden syrup 1 tsp of bicarbonate of soda (baking soda) METHOD: Line a shallow baking dish with greaseproof (wax) paper. For the honeycomb, combine the sugar, honey, syrup & one tbsp of water in a saucepan over a medium heat, stirring until you see the sugar dissolve. Keep an eye on it as it simmers, stirring gently all the time. Continue stirring until the mixture forms a caramel, turning a golden brown colour like warm honey. Remove from the heat & have the lined dish ready, as the next step will happen quickly. Add the bicarbonate of soda (baking soda). The mixture will start to froth, so pour it immediately into the lined dish, then set aside for about 15 minutes, or until cool to touch. Once cool, break it into pieces. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, then stir in most of the honeycomb pieces, reserving a few for decoration. In a separate bowl, gently stir the cream into the mascarpone. Then stir two-thirds of the mix into the chocolate mix until just marbled. Spoon into small glasses or cups & top with the remaining cream mix & honeycomb pieces. Recipe courtesy of The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing
Sun’s out - wondering where to spend your Sunday? Whether you’re keen to test-drive a new local or are searching for the perfect summer spot for a spritz, follow the link in our bio for 16 of SL’s favourite boozers with beer gardens… @theprincelondon
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