the art of eating well. HEMSLEY & HEMSLEY is Jasmine and Melissa Hemsley. We are a London based family business for people who want to live healthier and more energised lives. We make whole, organic, nutrient filled, delicious homemade foods, free of grain, gluten, high starch and refined sugar. We want to share the food we love cooking and eating. This blog is all about food that changes the way we feel. Check out our new website www.hemsleyandhemsley.com





Our ‘have it with everything’ savoury jam.

One of the Ten Best Tomato Recipes for The Guardian Cook supplement:


Jerk spices, caramelised onions, cinnamon and a dash of maple syrup are used to make this sticky sweet jam.

Makes 400ml
1.5kg medium-ripe tomatoes
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
¼ tsp cayenne pepper
1 tsp red pepper flakes
1 tbsp ghee or butter
2 large red onions, finely diced
1 tsp dried thyme or oregano
3 large garlic cloves, crushed
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp sea salt

1 Preheat the oven to 200C/400F/gas mark 6. Halve the tomatoes then lie them flat on a tray and roast for around 40 minutes, until sticky.

2 Meanwhile dry-fry the spices in a large pan for a few minutes until fragrant and toasted. Remove from the pan.

3 Fry the onions in the ghee or butter, with the thyme or oregano for 20 minutes, until caramelised. Then add the spices and fry for one more minute. Add the garlic and fry for a further few minutes.

Add the vinegar, maple syrup and sea salt and stir for a further minute.

5 Pour in the roasted tomatoes and their juices and break them up using a wooden spatula. Simmer for 30 minutes until the mixture reduces to a thick and jammy consistency.

6 Sterilise two 200ml jars or 1 large jar and fill with jam while still hot. Allow to cool, cover tightly with a lid and store in the fridge.

Recipe supplied by Melissa Hemsley and Jasmine Hemsley,hemsleyandhemsley.com

Beetroot juice with a gazpacho twist

imageHEMSLEY & HEMSLEY forimage

We were first introduced to this gazpacho inspired juice by a friend last summer and it soon became a firm favourite:


Is it a juice or is it a soup? It can be whatever you want it to be… for us, it’s a refreshing mid-afternoon pick-me-up, cool consommé starter and even a fancy aperitif.

Beetroot is commonly juiced with apples, making the most of this sweet root vegetable - but here it becomes a base for a wonderfully tangy, savoury drink with incredible colour to boot. A spicy vegetable medley with all the flavours of Andalucia coupled with the amazing antioxidant, anti-inflammatory and detoxification properties of beetroot.

This makes a fantastic ‘morning after’ drink to revitalise the system…and the tastebuds! So dust off your juicer and try this savoury number - if you haven’t bought a juicer yet - a little note - masticating is better than centrifugal for more efficient juicing and nutrient preservation. But if you are time-poor or lazy in the kitchen then you’re better off with a centrifugal juicer - it’s much easier and quicker to use. After all, it’s better to use a centrifugal juicer more often than to leave the bigger, more expensive masticating juicer hanging around twiddling its thumbs, because it’s just such a pain to clean!

Duke of Cambridge

Meet our friend Geetie Singh - owner of the  incredible and unique Duke of Cambridge pub in Islington - the kind of pub that makes you wish you were a local.   We popped by this week  for a  catch up  and and enjoyed some good honest food in the sunshine, washed down with a refreshing Dunkertons organic cider.


We shared scallop ceviche, a spiced fish stew and this big summer salad  - fennel, broad beans, broccoli, spring onions, cucumber, kohl rabi and Laverstock buffalo mozzarella.


Geetie opened the Duke of Cambridge in 1998 - it’s Britain’s first and only organic pub. 

The menu changes twice daily and 90% of the fruit and vegetables on it comes from organic farms in the South east while 100% of the menu is of the best quality and organic.


Happy chef = happy food


Duke of Cambridge

30 St Peter’s Street, Islington, London N1 


Yeah we all shine on, like the moon, and the stars, and the sun.

—John Lennon

Peach, pea and goats cheese salad



The key to a satisfying salad is a combination of textures, cooked and raw.  This mix of hot, caramelised, buttery courgettes with soft ripe peaches, sweet tender peas, crunchy lettuce and strong, creamy cheese aims to please.  The fat from the cheese and extra virgin olive oil makes this a satiating dish and balances the sweetness of the peaches in terms of both flavour and by stabilizing blood sugar.



Rock lobsta

We had an excellent night at the just opened Rock Lobsta on Dover Street, London.


Headlined by chef Carl Clarke of Disco Bistro and God Save the Clam, the ‘best of British’ menu is full of delightful seafood fresh from the Cornish coastline.


Our highlights were the native lobster asparagus radish salad, the raw wild seabass with pickled ginger and passionfruit and the samphire and basil seed razor clams.


 The cocktails were something else, as was the gooseberry ketchup!



1 Dover St, London W1S 4LD

Piri Piri Prawns


Mmmmm. What we ate for lunch - prawns marinated in a peri peri/piri piri sauce with toasted coconut chips - biodynamic lettuce from Kennington Farmer’s market.

Holding on to anything is like holding on to your breath. You will suffocate. The only way to get anything in the physical universe is by letting go of it. Let go & it will be yours forever.

—Deepak Chopra

Summer smoothie - strawberry, mint & cucumber




People always want to know what we eat for breakfast. We eat exactly what we eat for all our other meals - good food! Eggs -  scrambled, fried or soft boiled, porridges made from buckwheat, leftover frittata or hot banana bread with plenty of butter.  We love dahl, soups and leftovers (especially steak and curry) and when it comes to the warmer months we crave smoooothies.

Cucumber and mint make this smoothie refreshing - the cucumber is a cooling, cleansing, alkalising and hydrating base packed with antioxidants. The mint is calming on the stomach and great for nausea - chew on some while your smoothie is blending to freshen that morning breath!

Now, a liquid breakfast does not give you permission to gulp your smoothie down in one go. Yes, smoothies are convenient and help to extract maximum nutrition from your food (especially if you’re a lazy chewer) - but it’s not just the mechanical action of the breaking down with your teeth that goes on when you put food in your mouth. This is the time when your stomach is informed on what it is about to receive and readies itself for digestion, so don’t flood your poor tummy! The mouth is also full of digestive enzymes - as mad as it sounds “chew” that smoothie to make sure plenty of digestive juices accompany it down your throat. If that isn’t enough to slow you down, then consider this: Food pleasure is about your senses - texture, taste and aroma is something your tummy can’t do!



Position of the month Chaturanga


                                    CHATURANGA or FOUR-LIMBED STAFF POSE

                                                                      Flo Yoga

Chaturanga is practiced from a plank position and is declined in two variations depending on your upper body and abdominal strength.

It is a fantastic pose to tone these two areas and in the advance variation, you also tone the front of the thighs and the serratus anterior (the muscles located underneath your armpits). 

Note of caution: if you suffer from shoulder injuries, please practice with extreme care to avoid aggravating your condition. 

For the first, easier variation of Chaturanga, start in plank:

  • Align your shoulders with your wrists and engage your abs as you reach through the heels and contract the front of your thighs.
  • Look onto the floor beyond your hands to maintain length in the neck and slightly lift the space between your shoulder blades. Hold for 5 to 10 breaths.
  • As you exhale, drop your knees onto the mat keeping the toes tucked under and lower your heart between your hands, sitting bones straight up in the air!
  • To exit, slide your chest between your arms to adopt the Cobra pose, elbows bent, lifting your upper chest gently off the mat as you bring your pelvis to touch down and lengthen the legs away.
  • Then push back in Downward Facing Dog 

In the second variation of Chaturanga:

  • Keep the knees off the floor as you bend your elbows to bring your upper arms parallel to the floor with a 90 degree angle at the elbow joints, firming your shoulder blades against the back ribs. You will feel the back of your arms really working!

Executed properly, it will serve you well, but if you “shrug” the shoulders to the ears, allowing the shoulders to roll forward, it can be a fertile territory for rotator cuff injuries! 

Follow this more advanced version of Chaturanga with Downward Facing Dog

  • Slide your chest between your arms, rolling over your toes to press the top of the feet onto the floor and push back in Downward Facing Dog.

Allow Chaturanga to become a pose which helps you to develop strength, not only in your body, but also on a mental and emotional level, renewing your determination and willpower on and off the mat!

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It’s our Katie





Meet our Katie.  She’s been illustrating for our blog for almost a year now and making it a more beautiful place to be!

We’re constantly swapping inspirational quotes back and forth with her to see which one sparks her creative mind.

We’re big fans of her work and love her new line of T shirts on www.whatkatiedrew.com 

Nick photographed her for the brilliant Sous Style.  See what she has to say:



Find more of her illustrations on www.whatkatiedrew.com and check out her latest illustration below - an artists impression of an artist’s quote.