Alice Fevronia

05/19/2026

🥕 honestly, it’s a real game changer - you should try it!

05/16/2026

🍕🫒 🧺 ad It’s time for picky bits in the park and BBQ’s in the back garden.

I have been making this on repeat - I can’t get enough of the pizza flavour but the focaccia texture and its endlessly customisable. Of course you need lots of good quality olive oil, and Squeezy bottles are perfect for drizzling here!

You will need:

- 500g strong white bread flour
- 7g instant yeast
- 10g salt
- 450ml warm water
- La Espanola Squeezy Extra Virgin Olive Oil (measure with the heart!)
- 120g passata
- 2tsp mixed herbs
- 2tsp minced garlic
- 125g sliced mozzarella
- Toppings of your choice eg, olives, pepperoni

1. Mix the flour with the salt and yeast until combined.
2. Slowly add the warm water (add up to another 25ml if necessary) until everything is combined and you have a sticky mixture.
3. Drizzle generously with La Española Squeezy Extra Virgin Olive Oil so that it does not dry out.
4. Cover and leave to rest for 30 minutes.
5. Wet your hands so they don’t stick and reach to your bottom of the dough, stretch it up and fold it into the centre. Turn the bowl 90 degrees and repeat this all the way around the bowl until you have done 4 folds.
6. Repeat this step every 30 minutes until you have done it 4 times in total (so 16 folds).
7. Cover and leave to prove in the fridge for 18-24 hours.
8. Generously grease a deep 23x33cm baking pan with La Española Squeezy Olive Oil, and after forming a rough ball with the dough, place it in the tin, rolling it in the oil so it doesn’t dry out.
9. All to come to room temperature for a few hours, until it has spread out, filled the tin and in bubbly.
10. Drizzle with a bit more of La Española Squeezy Extra Virgin Olive Oil, and dimple the dough with your fingers.
11. Mix the passata with the garlic and herbs, and drizzle that over the top, using your hands to work it into the pockets.
12. Add your mozzarella and other toppings, then bake at 200°C for 25-30 minutes.
13. Allow to cool slightly before removing from the tin and slicing!

04/28/2026

🎨🍰 I’M GOING TO BE A PUBLISHED ILLUSTRATOR AND RECIPE BOOK AUTHOR 👩🏻‍🍳👩🏻‍🎨

I’m SO thrilled to say that my debut book The Art of Baking is out on 5th November (10th November for the US/Canada) and I couldn’t be more proud of it. Sorry it took me so long (those comments were from over 2 years ago!!) it has over 70 hand painted recipes, and I put so much time, thought and effort into every single one.

There’s a mixture of my most popular sweet and savoury recipes and lots of new ones too. Some are in my classic illustrated recipe print style, and I also got to experiment with other styles which I loved!

I can’t quite put into words how much this book means to me - I’m still in disbelief that I managed to finish it (many, many late nights of painting and editing!) and I hope you love it as much as I do.

As you may know, pre-orders are so important for authors, so if you do want a copy, pre-ordering is a great way to secure the lowest price and support the book ❤️

04/26/2026

04/24/2026

🍒🥥🍫 Homemade Cherry Ripe bars!

I always pick up a stash of these when I can, but Australia and New Zealand are a bit too far away to pop back for a chocolate bar, so needs must!

If you’ve never had one before, or you can’t get your hands on one, mine are pretty simple to make a lot home!

- 300g frozen cherries
- 200g desiccated coconut
- 2tbsp maple syrup
- 2 tsp vanilla extract
- Pinch of salt
- 400g dark chocolate
- 1 tbsp coconut oil

1. Blitz up the frozen cherries into a paste.
2. Add the coconut, maple syrup, vanilla and salt and combine.
3. Press into a lined tin, up to you what size, depending on how thick you want your filling to be - I went to thicker than an actual Cherry Ripe.
4. Freeze until set, then slice up into bars.
5. Melt the dark chocolate with the coconut oil, the then dip and coat your bars, leaving them to set on some baking paper.
6. Enjoy! 🍒🍫🥥

04/22/2026

🍓 baking is my love language, and when my mum requests strawberries and cream, she gets strawberries and cream! In the form of this delicious pistachio, strawberry and olive oil cake, and I think it’s her favourite one yet - perfect for Mother’s Day!

The Light In Colour Olive Oil from is great for baking - it enriches bakes with all the benefits of olive oil but has a mild, neutral taste so doesn’t overpowers the other flavours!

You will need:

Pistachio Sponge:
- 125g plain flour
- 50g pistachios (ground)
- 200g caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 110ml La Espanola light in colour olive oil
- 2 large eggs
- 175ml whole milk
- Zest of 1/2 lemon
- 1 tsp vanilla extract

Topping:
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Punnet of strawberries
- 50g pistachios (chopped)

1. Mix the flour, ground pistachios, sugar, baking powder, bicarbonate of soda and salt in a large mixing bowl.
2. Whisk the olive oil with the eggs then add the milk, lemon zest and vanilla.
3. Pour the wet ingredients gradually into the dry, mixing until fully combined.
4. Pour into a greased and lined 8 inch cake tin and bake at 180°C (fan) for 35 minutes or until a knife comes out clean.
5. Leave to cool for 5 minutes then turn out onto a wire rack and leave to cool fully.
6. Whisk the double cream with the icing sugar and vanilla to soft peaks and spread on top of the cake.
7. Top with the strawberries and chopped pistachios.

04/21/2026

Polish Karpatka - right up my street as a Geography teacher turned baker - a cake that looks like a snow topped mountain range!

Simultaneously rustic and dramatic and elegant and delicate, it’s absolutely delicious. Probably one of the nicest things I’ve had in ages!!

It’s basically a giant profiterole, with silky vanilla custard sandwiched with rounds of choux pastry (and I added a little twist with the raspberries - I think traditionally this would have been plain).

The recipe is a little too long to put in the caption but I’ve popped it on my website for you! Enjoy!

04/18/2026

🌸🌼 Vanilla ≠ boring! However, plain doesn’t need to look plain…here’s my attempt at trying to summon some spring vibes with these floral biscuits, they’re really fun to make and before you know it you have a whole bouquet! 💐

To make these you will need: (makes around 20 flower cookies)🌸

- 200g unsalted butter (softened)
- 200g caster sugar
- 1 tsp vanilla extract
- 1 medium egg
- 375g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- Food colouring

1. Cream the butter and sugar until pale, and mix in the egg and vanilla.
2. Sift in the flour, baking powder and salt and mix just until everything comes together into a dough.
3. Divide the dough up into portions, and use food colouring to dye the dough your chosen colours.
4. Roll a potion of the dough into a small thin log, and wrap that in another piece of coloured dough that has been rolled to around 1/4cm thick.
5. Make sure the edges are sealed, and repeat with another colour, or even more if you like!
6. Wrap in cling film and let chill in the fridge for 20 minutes before slicing into pieces and using your fingers to shape into petals.
7. Arrange your flowers on a lined baking tray and bake at 170°C for around 10-12 minutes. Keep an eye on the edges you don’t want them to brown.
8. Leave to cool and enjoy!

04/16/2026

Straight in my basket! 🪺🍫🐰 Happy Mini Egg eating everyone!

🪺 Makes around 6-8 meringue baskets:

Meringue:
- 200g egg whites
- 1/2 tsp white vinegar
- 325g caster sugar
- 1 tsp vanilla extract
- 1 tsp cornflour
- 20g cocoa powder

Chocolate cream:
- 200ml double cream
- 100g chocolate hazelnut spread
- 2tbsp cocoa powder

Coconut grass:
- 30g desiccated coconut
- green food colouring

Toppings:
- Mini eggs

1. For the meringue, whisk the egg whites until foamy, then add the vinegar.
2. Whisk until stiff peaks form then add the sugar 1 tbsp at a time, along with the vanilla and cornflour, and whisk until you have thick glossy stiff peaks.
3. Take out 2/3 of the meringue, and transfer into a piping bag with a large star nozzle, and onto a lined baking tray, pipe your nests (around 8)
4. With the leftover meringue, use a piping bag fitted with a smaller tip, and pipe the handles the same size as the width of the nests. These are fragile so pipe more than you’ll need.
5. Dust with cocoa powder.
6. Bake the meringues at 110°C for 90 minutes, then turn off the oven and leave to cool without opening the door.
7. Whip the cream to soft peaks, then add the chocolate spread and cocoa powder whisking until smooth.
8. Mix the coconut with the green food colouring and a little water until you get the desired colour. Leave to dry out.
9. To assemble, fill the meringues with your filling, piping blobs to stick on the handles with. Dust with the coconut and top with mini eggs.

04/14/2026

🐟 Salmon en Croute for a showstopper date night!

Went a bit medieval here with the fish shaped pie but it went down a treat!

You will need:

- 500g salmon fillet, skin removed
- 500g block ready to roll puff pastry
- 1 shallot, diced
- 1 tsp minced garlic
- 500g leeks, thinly sliced
- 120g cream cheese
- Zest of 1/4 lemon
- 1 tsp mixed herbs
- Egg for egg wash

1. Fry the shallot and garlic in a little olive oil, until soft
2. Add the leeks and cook until soft, then add the cream cheese, lemon zest, mixed herbs, and season with salt and pepper.
3. Allow to cool while prepping the pastry.
4. Roll out your pastry to a few mm thick, and wide and long enough to fully encase your salmon fillet.
5. Pat down the salmon to remove any excess moisture, and lay on the pastry, then top with the leek filling.
6. Brush the egg wash around the edges, then lay your other pastry sheet on top, securing around the salmon.
7. Cut out your fish shape, or just trim the pastry, poke a few holes on top, and a design if you fancy, then brush all over with egg wash.
8. Bake at the bottom of the oven at 200°C for around 30-35 minutes until risen and golden.
9. Serve with mash and greens!