TV STAR Lucy Watson is as much Maid in Cheddar as Made in Chelsea as she models a stunning £40,000 couture outfit – inspired by a block of cheddar cheese.

Lucy Watson Pilgrims Choice 5

Lucy loved wearing the stunning dress even though it is a departure from her normal style as she favours laid-back looks with jeans and slouchy tops for the day and is famously casual with an edgier look for evenings out with her co-stars when she favours simple lines, directional shapes and on trend pieces.

The dress was exclusively created using supreme silk satin which is brand new for 2016 and no other designer has previously used. It features over 20,000 patterned enlaced sequins carefully hand-stitched onto the gown, which were inspired by the brand new packaging for Pilgrims Choice Cheddar Cheese.

The dress design reflects the Pilgrims Choice brand colours in its black and gold material and also in the shape of the logo, which echoes the swipe underneath the Pilgrims Choice logo on its blocks of cheese to celebrate the cheese’s recent make over.

The stunning dress was made to measure for Lucy, 23, by acclaimed designer Zeynep Kartal, who rose to fame on the back of the incredible couture outfits she creates for a growing list of celebrities including Amanda Holden, Tess Daly, Cheryl Cole and Michelle Keegan.

Food inspired fashion has become a growing trend on catwalks and at big showbiz events in the last few years, following the success of Henry Holland’s Magnum dress in 2014 and Lady Gaga’s raw beef dress which she wore to the 2010 MTV Video Music Awards.

Lucy, who returns in the hugely popular Made in Chelsea later this year, was photographed in the dress at the plush Baglioni Hotel in Knightsbridge, also famous for it’s all black and gold rooms.

Lucy is also draped in £30,000 worth of vintage canary yellow diamonds, once again reflecting the iconic Pilgrims Choice brand colours.

Zeynep said: “My ethos is to give every woman who wears a Zeynep Kartal dress a feeling of stylish sophistication and self-confidence. The inspiration came from the Pilgrims Choice Cheddar Cheese package – with the cut and colour of the packaging being replicated in the final design. The result creates a distinctive sense of elegance and femininity using the finest fabrics and hand-made embellishments.

“Lucy looks amazing in the dress and the colour scheme really works with her natural skin tone and hair colour. It’s the perfect match.”

The new Pilgrims Choice Cheddar Cheese brand packaging is in stores now, priced at £4.00 for a 350g block.

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What does Angel Delight remind you of?


For me it sends me in a Tardis-like fashion to the Seventies when life was so very different.

Can you remember the days where parents let you play out and so long as you got back by the agreed time they did not stress about it? Health and safety standards in those days meant you could have life on a building site without anyone worrying too much. You could also play conkers without a public inquiry.

Do you recall when mums made one meal for the whole family and you all sat down and ate it together? Not only that but you would then spend the evening together rather than disappearing off to chain yourselves to a variety of different machines.

Are you dreaming of the days where if children had an accident at school, the teacher would not only apply first aid but also be allowed to give a cuddle?

Music was different then too with my favourites being the Wombles and Bay City Rollers.

I lived with my Mum and Dad and two brothers who to my absolute delight left home in the Seventies leaving effectively as an only child.

I had brilliant birthday parties where my Mum would lay on a huge spread including a home-make cake, sandwiches and vol-au-vents. In those days you did not take out a mortgage for such things. Most things were home-made and the venue was your house.

Looking back I miss a lot about the Seventies. The interior design of the day was frankly shocking but overall there was a sense of structure and safety.

One thing that is as good today as it was then is Angel Delight. My children were very excited to be introduced to tasty dessert particularly the new bubblegum flavour.


In fact, we have tried out various recipe ideas as well as savouring milkshakes and the simple dessert itself. You can make smoothies, lollies, cheesecakes and trifles using Angel Delight. You can even try it as a topping or filling for cakes.

This one went down very well with all the family. Simply crush digestives and mix with melted butter. Add banana slices and banana flavoured Angel Delight.


As a mum, I love Angel Delight because it is so quick and easy to make.

You can find out more here

This post is an entry for #AngelDelightMoments Linky Challenge although I am not eligible to win as I work for BritMums.

I received 2 packets of Angel Delight and a glass sundae dish and straw to facilitate the writing of this post.

Did you watch the Great British Bake Off last night?


It was Biscuit Week so with my mission to do more baking and to be inspired by the show, I will be making biscuits this week.

I have made biscuits in the past. My biggest issue is allowing enough space between the biscuits on the baking tray. I don’t think I have ever made savoury biscuits as they did in the show so that will be a new challenge. I loved the sound of some of the flavour combinations last night.

The technical challenge in yesterday’s episode was to make Florentines. As food can do, I was immediately transported back to my late mum’s kitchen at Christmas. Isn’t it lovely how food so often creates memories of special family times? It might be a very different memory for my children as I attempt them for the first time. Apparently they are easily burnt. Then there is the challenge to ensure they have a delicate lacy look and an even distribution of chocolate. Delicacy, even – not really my forte!

There was a lot of emphasis last night on making things look the same. Is uniformity important to you when you bake? Or if it tastes delightful, will that do?

I felt sorry for the two older bakers thinking how their grandchildren would love their efforts and perhaps that is what really matters.

I am not sure whether to take on the 3-D showstopper challenge. As with many things, I have great ideas in my head but making them appear in the real world is not quite the same thing. I fancy doing the solar system in biscuits. I can see it clearly in my mind’s eye.

Last week, I did not do as much baking as I had hoped. Having recently moved, we seem to have lost some of bakeware so I intend to go on a shopping spree at the weekend. My Swiss Roll did roll and tasted good so that’s a start.

Sometimes in the blogging world, people do the same thing. I did not know that there was already a linky challenge on another blog when I wrote last week’s post but was told about it on Twitter so here is a very good place to link up your relevant posts

    Are you excited at the return of the Great British Bake-Off on our television screens?


    I love the programme with all the different ideas for tasty treats, the banter and getting to know the individual bakers as the weeks go by.

    I don’t think I could enter the show though as I would hate having to work with other contestants around.  I would find that a real pressure.

    Inspired by the return of the show, I have set myself a challenge of baking some of the things featured on the show week by week.

    My mum was a marvellous baker famous for her scones, her walnut cake, her butterfly buns and her mince pies.  She cooked as a job, at home and at community events.

    I enjoy baking – I find it calming, creative and love seeing people relish what I turn out on my best days.  I don’t claim to be a great baker but this challenge might help me improve along the way.

    So every Wednesday, I will write a post showing what I have made the week before and how I got on, mistakes and all.

    I have already made a Swiss roll and intend to do a cherry cake and mini cakes of some description inspired by the TV show.

    I am making this a linky in case anyone wants to join in and so that we can all learn from each other and have fun.

    You can find recipes and inspiration on the Great British Bake-Off website

    Fancy joining in the Great British Bake-Off Bloggers’ Challenge?

    As with all my things, there are few rules.  Simply post a blog showing your baking efforts inspired by Bake-Off preferably with pictures and/or video.

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    Make an effort to visit some or all of the other posts linked up.  That’s all part of the fun of it.

    Over to you!



    Here is a salmon en croute recipe perfect for treating your loved one.

    SERVES 4


    500g Salmon fillet, skinned and boned

    2 happy eggs

    1 pak choi

    1 dessert spoon of ginger, grated

    1 tsp garlic, grated

    1 small bunch coriander

    1 stick lemongrass

    2 green Thai chillies

    Zest & juice of 2 limes

    50ml sesame oil

    1 pack of ready-rolled puff pastry


    This recipe has a hint of Thai flavours which makes it wonderfully tasty.

    Firstly, lay the pastry on a buttered sheet of baking parchment and place it in the fridge.

    Heat the sesame oil in a frying pan, whisk the eggs together, then add to the pan and cook to make a thin omelette. Put aside to cool (keep approx ¼ of an egg, to glaze the pastry).

    Roughly chop the pak choi. Finely chop the coriander, lemongrass and chillies and mix with the grated garlic, ginger and lime zest.

    To assemble

    Take the pastry out of the fridge. Trim the omelette so that it is roughly the size of the salmon.

    Place the omelette in the middle of the pastry, then cover the omelette with the pak choi, followed by the salmon. If the salmon tail is thin, fold it over on top of itself so that the salmon is roughly an equal thickness. Sprinkle the spice mixture over the salmon and a little of the lime juice.

    Fold the pastry over the salmon making a neat parcel. Where it joins, use the egg wash to glue it together. Trim the excess so that you don’t have lumps of pastry (as they will not cook). If you have excess pastry you can cut-out some shapes and decorate the top before using the egg wash to glaze the pastry.

    Place on a preheated baking sheet, in a preheated oven at 180°C for 30 minutes, or until the pastry is crisp and golden.

    Serve hot with new potatoes.

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    Will you be trying this salmon en croute recipe?

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