SERVING UP STYLE: WITH JASMINE HEMSLEY
SERVING UP STYLE: WITH JASMINE HEMSLEY
Your guide to throwing a really
good Jubilee party with
Jasmine Hemsley
Your guide to
throwing a really good
Jubilee party with
Jasmine Hemsley
Jasmine and daughter Mahi
Jasmine and daughter Mahi
Jasmine and daughter Mahi
Best-selling author, chef and wellbeing expert Jasmine
Hemsley knows how to style her outfit as enticingly as she does her food. We’ve got Jasmine’s top tips on how to celebrate the Queen’s Jubilee in style. On what she’ll be wearing, to setting the perfect alfresco table, and what she’ll be serving; including the most delicious celebration layer cake (and it’s made out of beans). Hint: mouth-watering and healthy recipe incoming.
How will you be celebrating the [Jubilee] Bank Holiday?
Who’s on the guest list?
I’ve really connected to my local community since having
dogs… and now a baby! So, I’ll be have a little gathering at
mine, with old and new friends from the area and, if the
weather permits, it will be outdoors. I have new garden
furniture and I’ve been working on the garden these last
couple of years so want to put it to good use.
What’s on the menu?
I love to serve big help-yourself style platters – it’s so much
easier to prepare and it means once you’ve prepped you can
Best-selling author, chef and wellbeing expert Jasmine
Hemsley knows how to style her outfit as enticingly as she does her food. We’ve got Jasmine’s top tips on how to celebrate the Queen’s Jubilee in style. On what she’ll be wearing, to setting the perfect alfresco table, and what she’ll be serving; including the most delicious celebration layer cake (and it’s made out of beans). Hint: mouth-watering and healthy recipe incoming.
How will you be celebrating the [Jubilee] Bank Holiday?
Who’s on the guest list?
I’ve really connected to my local community since having
dogs… and now a baby! So, I’ll be have a little gathering at
mine, with old and new friends from the area and, if the
weather permits, it will be outdoors. I have new garden
furniture and I’ve been working on the garden these last
couple of years so want to put it to good use.
What’s on the menu?
I love to serve big help-yourself style platters – it’s so much
easier to prepare and it means once you’ve prepped you can
Best-selling author, chef and wellbeing expert Jasmine Hemsley knows how to style her outfit as enticingly as she does her food. We’ve got Jasmine’s top tips on how to celebrate the Queen’s Jubilee in style. On what she’ll be wearing, to setting the perfect alfresco table, and what she’ll be serving; including the most delicious celebration layer cake (and it’s made out of beans). Hint: mouth-watering and healthy recipe incoming.
How will you be celebrating the [Jubilee] Bank Holiday? Who’s on the guest list?
I’ve really connected to my local community
since having dogs… and now a baby! So, I’ll be have a little gathering at mine, with old and new friends from the area and, if the weather permits, it will be outdoors. I have new garden furniture and I’ve been working on the garden these last couple of years so want to put it to good use.
sit down and enjoy the rest of the day, without having to
jump up and serve a three-course meal.
For savoury eats I’ll be cooking up a vibrant beetroot tart,
noodle salad (my mum is Filipino and noodles are a must
for celebrations – signifying long life!), heritage tomatoes –
the perfect time of year – and my vata pakti bowl from my
cookbook, East by West – a colourful dish of cucumber,
crunchy green beans, beetroot and carrots sauteed with
garlic, and served with a dill and mustard dressing.
Always a winner (with the kids and adults alike) is my pizza
puda: an Indian chickpea pancake recipe that I’ve turned
into a pizza. The simple base is packed with grated carrots,
courgettes and even cabbage, and spices such as turmeric,
ground coriander and cumin. I’ll serve them margherita-
style with tomato sauce, fresh rocket and homemade
ricotta and maybe some fresh mint and coriander chutney
for a taste sensation.
For sweet treats there will be my no-cook bitesize coconut-
lime ladoo balls with fresh zest, which can be made and
rolled in advance – and as the showstopper, I’ve whipped
up the most incredible double-decker walnut, toffee
celebration cake, with a maple icing and caramelised
walnuts, made from cannellini beans (yes, really!). It ticks
quite a few boxes as it’s gluten free, plant based, not overly
sweet, obviously delicious and a very memorable recipe.
sit down and enjoy the rest of the day, without having to
jump up and serve a three-course meal.
For savoury eats I’ll be cooking up a vibrant beetroot tart,
noodle salad (my mum is Filipino and noodles are a must
for celebrations – signifying long life!), heritage tomatoes –
the perfect time of year – and my vata pakti bowl from my
cookbook, East by West – a colourful dish of cucumber,
crunchy green beans, beetroot and carrots sauteed with
garlic, and served with a dill and mustard dressing.
Always a winner (with the kids and adults alike) is my pizza
puda: an Indian chickpea pancake recipe that I’ve turned
into a pizza. The simple base is packed with grated carrots,
courgettes and even cabbage, and spices such as turmeric,
ground coriander and cumin. I’ll serve them margherita-
style with tomato sauce, fresh rocket and homemade
ricotta and maybe some fresh mint and coriander chutney
for a taste sensation.
For sweet treats there will be my no-cook bitesize coconut-
lime ladoo balls with fresh zest, which can be made and
rolled in advance – and as the showstopper, I’ve whipped
up the most incredible double-decker walnut, toffee
celebration cake, with a maple icing and caramelised
walnuts, made from cannellini beans (yes, really!). It ticks
quite a few boxes as it’s gluten free, plant based, not overly
sweet, obviously delicious and a very memorable recipe.
What’s on the menu?
I love to serve big help-yourself style platters – it’s so much easier to prepare and it means once you’ve prepped you can sit down and enjoy the rest of the day, without having to jump up and serve a three-course meal.
For savoury eats I’ll be cooking up a vibrant beetroot tart, noodle salad (my mum is Filipino and noodles are a must for celebrations – signifying long life!), heritage tomatoes – the perfect time of year – and my vata pakti bowl from my cookbook, East by West – a colourful dish of cucumber, crunchy green beans, beetroot and carrots sauteed with garlic, and served with a dill and mustard dressing.
Always a winner (with the kids and adults alike) is my pizza puda: an Indian chickpea pancake recipe that I’ve turned into a pizza. The simple base is packed with grated carrots, courgettes and even cabbage, and spices such as turmeric, ground coriander and cumin. I’ll serve them margherita-style with tomato sauce, fresh rocket and homemade ricotta and maybe some fresh mint and coriander chutney for a taste sensation.
For sweet treats there will be my no-cook bitesize coconut-lime ladoo balls with fresh zest, which can be made and rolled in advance – and as the showstopper, I’ve whipped up the most incredible double-decker walnut, toffee celebration cake, with a maple icing and caramelised walnuts, made from cannellini beans (yes, really!). It ticks quite a few boxes as it’s gluten free, plant based, not overly sweet, obviously delicious and a very memorable recipe.
On summer table setting. What’s your decorating style?
With alfresco summer tablescape styling, I think you can be
a little bit bolder, and add a little bit more of everything.
Lots of beautiful pieces of homemade pottery, plates and
bowls from around the world, and some family hand-me-
downs in all different shades – the more mismatched the
better, it adds so much character to the table.
Coloured-linen napkins, laid on place settings (or ironed
tea towels will do) and an eclectic mix of vintage cutlery
makes it feel like an event. I have a fantastic collection of
vintage coasters which will have to come out too. And not
forgetting candles and flowers – lots of them, in different
heights and shades, will instantly transform any old table
into a pretty magical summer tablescape.
On summer table setting. What’s your decorating style?
With alfresco summer tablescape styling, I think you can be
a little bit bolder, and add a little bit more of everything.
Lots of beautiful pieces of homemade pottery, plates and
bowls from around the world, and some family hand-me-
downs in all different shades – the more mismatched the
better, it adds so much character to the table.
Coloured-linen napkins, laid on place settings (or ironed
tea towels will do) and an eclectic mix of vintage cutlery
makes it feel like an event. I have a fantastic collection of
vintage coasters which will have to come out too. And not
forgetting candles and flowers – lots of them, in different
heights and shades, will instantly transform any old table
into a pretty magical summer tablescape.
On summer table setting. What’s your decorating style?
With alfresco summer tablescape styling, I think you can be a little bit bolder, and add a little bit more of everything. Lots of beautiful pieces of homemade pottery, plates and bowls from around the world, and some family hand-me- downs in all different shades – the more mismatched the better, it adds so much character to the table.
Coloured-linen napkins, laid on place settings (or ironed tea towels will do) and an eclectic mix of vintage cutlery makes it feel like an event. I have a fantastic collection of vintage coasters which will have to come out too. And not forgetting candles and flowers – lots of them, in different heights and shades, will instantly transform any old table into a pretty magical summer tablescape.
If we do have to head indoors due to the weather, my big windows coupled with a
house full of plants will help it feel as outdoorsy as possible.
“Add candles and flowers – lots of them, in different heights and
shades, will instantly transform any old table into a pretty magical
summer tablescape.”
“Add candles and flowers – lots of them, in different
heightsand shades, will instantly transform any old
table into a pretty magical summer tablescape.”
If we do have to head indoors due to the weather, my big windows coupled with a house full of plants will help it feel as outdoorsy as possible.
What will you be wearing?
Good question! I’m still breastfeeding; so I’ll be picking
separates over dresses, for ease. I’m also a big fan of Boden prints, and since dirty hands and dog paw prints are an everyday factor, anything that helps them blend in is a bonus. The tiered skirt (which has pockets) and the crop top are stunning: it looks as elegant as a dress, but you could mix and match it and get so much more wear out of it.
If we do have to head indoors due to the weather, my big windows coupled with a house full of plants will help it feel as outdoorsy as possible.
What will you be wearing?
Good question! I’m still breastfeeding; so I’ll be picking
separates over dresses, for ease. I’m also a big fan of Boden prints, and since dirty hands and dog paw prints are an everyday factor, anything that helps them blend in is a bonus. The tiered skirt (which has pockets) and the crop top are stunning: it looks as elegant as a dress, but you could mix and match it and get so much more wear out of it.
What will you be wearing?
Good question! I’m still breastfeeding; so I’ll be picking separates over dresses, for ease. I’m also a big fan of Boden prints, and since dirty hands and dog paw prints are an everyday factor, anything that helps them blend in is a bonus. The tiered skirt (which has pockets) and the crop top are stunning: it looks as elegant as a dress, but you could mix and match it and get so much more wear out of it.
I’ll be wearing the khaki two piece pretty much every day too. The colour is so flattering, and it’s so easy to throw on to run around after a toddler. Speaking of toddlers, Mahi will be wearing the Ivory patchwork floral romper set. It’s so cute and easy for her move in now that she’s walking.
And finally, who’s on the summer party playlist?
Anything by French fashion-photographer-turned- singer-songwriter, Vendredi sur Mer. It’s the perfect summer dinner party music.
See more of Jasmine @Jasminehemsley /
www.jasminehemsley.com.
I’ll be wearing the khaki two piece pretty much every day
too. The colour is so flattering, and it’s so easy to throw
on to run around after a toddler. Speaking of toddlers,
Mahi will be wearing the Ivory patchwork floral romper
set. It’s so cute and easy for her to move in now that she’s
walking.
And finally, who’s on the summer party playlist?
Anything by French fashion-photographer-turned-singer-
songwriter, Vendredi sur Mer. It’s the perfect summer
dinner party music.
See more of Jasmine @Jasminehemsley /
www.jasminehemsley.com
I’ll be wearing the khaki two piece pretty much every day
too. The colour is so flattering, and it’s so easy to throw
on to run around after a toddler. Speaking of toddlers,
Mahi will be wearing the Ivory patchwork floral romper
set. It’s so cute and easy for her move in now that she’s
walking.
And finally, who’s on the summer party playlist?
Anything by French fashion-photographer-turned-singer-
songwriter, Vendredi sur Mer. It’s the perfect summer
dinner party music.
See more of Jasmine @Jasminehemsley /
www.jasminehemsley.com
“I’m a big fan of Boden prints, and since dirty hands
and dog paw prints are an everyday factor; anything
that helps them blend in is a bonus.”
“I’m a big fan of Boden prints, and since
dirty hands and dog paw prints are
an everyday factor; anything that
helps them blend in is a bonus.”
-
A Double-Decker
Celebration CakeThis is one of my favourite teatime bakes, transformed
into a double-decker celebration cake that's deliciously
rich and moist, with a toffee taste, complete with a
generous buttercream-style icing and a topping of
toasted or caramelised walnuts for crunch. It’s plant
based, vegan, gluten and dairy free (if you opt for
coconut oil, vegan butter or even extra virgin olive oil
instead of the butter) – and last but not least, it’s made
of protein-rich beans in both the cake and icing!A Double-Decker Celebration Cake
This is one of my favourite teatime bakes, transformed into a
double-decker celebration cake that's deliciously rich and moist,
with a toffee taste, complete with a generous buttercream-style
icing and a topping of toasted or caramelised walnuts for crunch.
It’s plant based, vegan, gluten and dairy free (if you opt for coconut
oil, vegan butter or even extra virgin olive oil instead of the butter)
– and last but not least, it’s made of protein-rich beans in both the
cake and icing!
A Double-Decker
Celebration Cake
This is one of my favourite teatime bakes,
transformed into a double-decker celebration cake
that's deliciously rich and moist, with a toffee taste,
complete with a generous buttercream-style icing
and a topping of toasted or caramelised walnuts for
crunch. It’s plant based, vegan, gluten and dairy
free (if you opt for coconut oil, vegan butter or even
extra virgin olive oil instead of the butter) – and
last but not least, it’s made of protein-rich beans in
both the cake and icing!
Ingredients
For the cake:
- 4 tbs ground flax
- 12 tbs/180g water
- 2 tins of cooked white beans, rinsed and drained
well (cannellini or butter beans)
- 1/2 cup melted butter/coconut oil/extra virgin
olive oil
- 200g dark demerara/muscovado sugar*
- 2 tsp vanilla extract
- 250g gluten-free self-raising flour (I used Doves
Farm self-raising)
- 3tsp baking powder
- 1/2 teaspoon sea salt
- 70g of walnuts, chopped into chunks
For the icing:
- 2 tins of cooked white beans, rinsed and drained well (cannellini or butter beans)
- 1 tea bag of Earl Grey/Rooibos Earl Grey in½
cup freshly boiled water
- 1 tsp vanilla extract
- 6 tbsp maple syrup, plus more to taste
- 4 tbs/1/4 cup melted butter/coconut oil/extra
virgin olive oil- ¼ tsp sea salt
- 40g of walnuts, chopped into chunks
Top tip:
*You can use coconut sugar instead of demerara/
muscovado sugar for the cake sponge but the flavour is
less intense and less sweet so you will need to use more.
Best to use maple syrup for the icing unless your sugar is
moist rather than granular for a smooth consistency.
Method
1. In a small bowl, mix the ground flax and water
together to make a flax egg and set aside.
2. Preheat oven to 180C fan.
3. Line the base of two 9 or 10 inch cake tins with
parchment paper if necessary, and grease the
base and sides.
4. For the cake: blend in a food processor: the
beans, butter, vanilla extract and flax eggs and
blend until smooth.
5. Add the flour, sugar, baking powder and sea
salt and blend again.
6. Stir in 70g walnut pieces by hand.
7. Split the cake batter between both tins and
bake for 25 minutes, or until a toothpick comes
out clean. Allow to cool for 15 minutes before
removing them from the tins.
8. Allow to completely cool before icing.
9. To make the icing, steep the tea bag for 5 mins
in the hot water and then remove.
10. In a food processor, blend all of the
ingredients (except the walnuts) until completely
smooth. Taste and adjust sweetness if necessary.
11. Spread half the mixture over the top of one of
the cakes and top with the other. Smooth the
remainder of the icing over the top.
12. Toast the walnuts in a dry pan until golden
then add a touch of butter to make them glossy.
Alternatively caramelise the walnuts in the pan by
cooking them in 2tbs of demerara or maple syrup.
1 tbs of water and ½ tbs of butter, until all
moisture evaporates, stirring constantly to
prevent the mixture burning. Allow to cool.
13. Sprinkle the walnuts over the top of the cake
to decorate and finish with a sprinkle of the
demerara sugar if you like.
14. Store the final cake or any leftover pieces in an
airtight container in the fridge for up to three
days and serve at room temperature.
A Double-Decker
Celebration Cake
This is one of my favourite teatime bakes, transformed into a double-decker celebration cake that deliciously rich
and moist, with a toffee taste, complete with a generous buttercream- style icing and a topping of toasted or
caramelised walnuts form crunch. It’s plant based, vegan, gluten and dairy free (if you opt for coconut oil, vegan butter
or even extra virgin olive oil instead of the butter) – and last but not least, i’s made of protein-rich beans in
both the cake and icing!
Ingredients
For the cake:
- 4 tbs ground flax
- 12 tbs/180g water
- 2 tins of cooked white beans, rinsed and drained well (cannellini or butter beans)
- 1/2 cup melted butter/coconut oil/extra virgin olive oil
- 200g dark demerara/muscovado sugar*
- 2 tsp vanilla extract
- 250g gluten-free self-raising flour (I used Doves Farm self-raising)
- 3tsp baking powder
- 1/2 teaspoon sea salt
- 70g of walnuts, chopped into chunks
For the icing:
- 2 tins of cooked white beans, rinsed and drained well (cannellini or butter beans)
- 1 tea bag of Earl Grey/Rooibos Earl Grey in½ cup freshly boiled water
- 1 tsp vanilla extract
- 6 tbsp maple syrup, plus more to taste
- 4 tbs/1/4 cup melted butter/coconut oil/extra virgin olive oil- ¼ tsp sea salt
- 40g of walnuts, chopped into chunks
Top tip:
*You can use coconut sugar instead of demerara/ muscovado sugar for the cake sponge but the flavour is
less intense and less sweet so you will need to use more. Best to use maple syrup for the icing unless
your sugar is moist rather than granular for a smooth consistency.
Method
1. In a small bowl, mix the ground flax and water together to make a flax egg and set aside.
2. Preheat oven to 180C fan.
3. Line the base of two 9 or 10 inch cake tins with parchment paper if necessary, and grease the
base and sides.
4. For the cake: blend in a food processor: the beans, butter, vanilla extract and flax eggs and
blend until smooth.
5. Add the flour, sugar, baking powder and sea salt and blend again.
6. Stir in 70g walnut pieces by hand.
7. Split the cake batter between both tins and bake for 25 minutes, or until a toothpick comes out clean.
Allow to cool for 15 minutes before removing them from the tins.
8. Allow to completely cool before icing.
9. To make the icing, steep the tea bag for 5 mins in the hot water and then remove.
10. In a food processor, blend all of the ingredients (except the walnuts) until completely
smooth. Taste and adjust sweetness if necessary.
11. Spread half the mixture over the top of one of the cakes and top with the other. Smooth the
remainder of the icing over the top.
12. Toast the walnuts in a dry pan until golden then add a touch of butter to make them glossy.
Alternatively caramelise the walnuts in the pan by cooking them in 2tbs of demerara or maple syrup.
1 tbs of water and ½ tbs of butter, until all moisture evaporates, stirring constantly to
prevent the mixture burning. Allow to cool.
13. Sprinkle the walnuts over the top of the cake to decorate and finish with a sprinkle of the
demerara sugar if you like.
14. Store the final cake or any leftover pieces in an airtight container in the fridge for up to three
days and serve at room temperature.
