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Miss T's amazing interview with Rob Biddulph


Following on from our recent blog post about Miss T enjoying her new #DrawWithRob books, the other totally incredible part of her prize was to interview Rob Biddulph by Zoom! 

She had great fun coming up with the questions and despite being a little star struck throughout the interview, she loved asking Rob the questions she had come up with. 

It was also very exciting to spot Rob's dog, Ringo, too. 

Trinity wrote up notes from the interview and created an article which has been published in First News this week! Eeek! So exciting! 

With huge thanks to Bath Festivals where Rob will be appearing in October as well as First News and of course Rob Biddulph and his publishing team for this wonderful opportunity that Trinity will treasure forever. 


Draw with Rob activity book, Build a Story and Monster Madness

Miss T was sent some amazing Draw with Rob books as part of a competition she won recently. She is a massive fan of Rob Biddulph's #DrawWithRob YouTube videos and had completed quite a few of the draw-along drawings over the past year or so. 

Her enthusiasm for getting stuck straight into these books shows just how much she loves Draw with Rob and it's given her the confidence to have a go at drawing almost anything! 

She started on the first Draw with Rob activity book with the Penguin Blue picture and it was brilliant because it includes space to do your drawings in the book but has perforated pages in case you want to tear the pictures out and display them. 

Next she did Gregosaurus (which she'd done previously on a #DrawWithRob video too!) but this time she was speedy and confident with her drawing. 
And then it was onto Kevin. The loveable furry monster. That's another that she was familiar with from the videos so she seemed to start on the ones she had previously drawn drawing them so much more confidently this time around. 

And still she wasn't done...So it was time for Fred Bear, who we'd again first met via a #DrawWithRob video...

As this is an activity book as well as a "draw along" style book, there were pages with other related activities too like drawing some other bears to be Fred's friends. 

And a page where you draw pirate hats onto several characters! I think Miss T did such an awesome job of this that it was hard to tell what was printed on the page and the hats that had been drawn on. 

And still she wasn't finished...In the following days she also did the Teddy the pug draw along, Eugene the Owl draw along, and is looking forward to dipping into the many other activities in the book too. As an activity book, it is brilliant for taking on travels too so definitely one to take with us next time we head on holiday. 

She's also made a start with the Monster Madness activity book by drawing the kindness monster and then starting on the page where you get inspired by different monsters eyes to draw the monsters around them as you feel inspired. 

As well as the draw along pictures, Draw With Rob: Monster Madness also has spot the difference, pages where you have to find the hidden objects in the picture, and lots of other activities to get your imaginations whirring. 

The third book, Draw With Rob: Build a Story actually came in handy today for planning a story that Miss T was writing as a piece of schoolwork. Again, there are plenty of characters to draw along with such as Superhero bear which we've completed the #DrawWithRob video for previously. And loads and loads of pages to help develop your story ideas from planning a character, to plotting the beginning, middle and end of a story and finally helping you create your very own storybook! It's fantastic! 

As well as being a fan of Rob's drawings, Miss T recently found out about Rob Biddulph's first fiction novel called Peanut Jones which she is really looking forward to reading as she is an avid reader too. 


No-egg eggy bread

I've had this recipe sitting in my drafts folder for so long having first made it in the early part of this year. I'm always in need of some breakfast inspiration as we head into autumn so hopefully by writing it up, I'll have no excuses to have this in my breakfast repertoire. 

It would also make a fabulous weekend brunch! 


150ml oat milk or nut milk

half a tsp cinnamon

1 tablespoon ground flaxseed

1 tbsp maple syrup

coconut oil to fry

2 slices of bread

Yogurt to serve (I used dairy-free Coconut collab mango and passionfruit yogurt here)

your choice of fruit to serve


It's super easy to make. 

1. Mix together the oat or nut milk, cinammon, flaxseed, and maple syrup. Pour into a shallow dish so that you can soak your bread in it. Turn it over so both sides of each slice absorb the liquid mixture. 

2. Heat a little coconut oil in a frying pan and then fry each side of the slices of bread until they're looking crispy and golden brown. It's a great way to use up any bread that might be starting to go stale to stop it from going to waste. 

3. Then simply cut each slice of bread in half and stack up the slices layered up with yogurt and your choice of fresh fruit. I used physalis and some frozen raspberries. 

I've never been a big fan of eggs so this recipe is a perfect alternative to traditional "eggy bread" style french toast by using flaxseed mixed in with the milk as an egg replacement. 


Summer 2021 National Trust... Chartwell, Ightham Mote, Emmetts Garden and Scotney Castle

Before school holidays began we tried to make the most of visiting some National Trust places to avoid the crowds, we had a couple of trips to Chartwell, a visit to Ightham Mote, a rainy day visit to Scotney Castle and a visit to the beautiful Emmetts Gardens. 

We didn't go indoors at all to avoid being in enclosed spaces with others and tried to avoid any areas that looked busy. That meant on our second visit to Chartwell (it was a weekend visit so much busier by then), we avoided the main part of the grounds altogether and went to the woodland area instead. 

Here's a photo diary as my phone was running out of space to store my pics...

Miss T at Chartwell - Summer 2021 - This time we took our wellies so we could visit the woodland areas too! 

Ightham Mote

Ightham mote on a dreary day - We managed to avoid the crowds as hardly anyone else had ventured out in the wet weather.

Ightham mote

Ightham Mote

Ightham mote - what is it about kids as they grow older and not wanting to be in photos! Even with their masks on, it's clear they wouldn't smile for the camera. 

Ightham Mote

Ightham Mote

Ightham Mote

Ightham Mote

Love finding a magical looking doorway! 

Ightham Mote

Ightham Mote

Ightham Mote

Ightham Mote


Another doorway - this time at Chartwell





Lovely view at Chartwell



Emmetts Garden

They were just putting in the finishing touches to a fairy trail around the grounds when we visited.

Emmetts Garden Fairy trail

Emmetts Garden

Emmetts Garden

Emmetts Garden

Emmetts Garden

Emmetts Garden

The woodland area just outside Emmetts Garden

Scotney Castle - will the rain hold off?

Scotney Castle

Scotney Castle

Scotney Castle

Scotney Castle

Scotney Castle - The rain did not hold off! 



Ghormeh sabzi recipe

Literally meaning "Braised/fried Greens" this is one of my all time favourite Persian dishes. Sabzi means "greens" referring to the herbs in the dish. My brother used to call it "compost heap" when he was younger but it is now one of his favourites too.  It isn't the most photogenic dish though I will try to get better photos the next time I make it. 

Sadly I never learnt to make it when my mum was alive but my amazing auntie taught me to make it since. It is still quite a rarity for me to make it as it involves a LOT of fresh herbs - I can never seem to grow enough of my own so then it can add up buying loads of herbs from the supermarket.

This dish would traditionally have beef in it but I make mine vegetarian by either omitting the meat altogether (it still tastes amazing) or using vegetarian mince to make meatballs to go in it. It is possible to also use tofu by using firm tofu and frying it lightly in a little oil. Mushrooms are another alternative to meat - I had that once in an Iranian restaurant. 


1 tin (400g) kidney beans

Either 1 large or 2 small onions (you can also include 2 cloves of garlic too if you wish)

100g fresh flat leaf parsley

100g fresh coriander

200g kale

300g spinach

optional other greens: spring onions / leeks

400g vegetarian mince 

1 tsp fenugreek

1 tsp turmeric

salt and pepper

Dried "limoo amani" limes which are dried white limes (these are more widely available these days but when I can't get hold of them, I tend to use dried lime slices or add preserved lemons to the dish at the end).


juice of half a lemon

pinch saffron

pinch of dried cardamom

1 tsp rosewater


1. Prepare your greens by washing and roughly chopping the parsley, coriander, kale, spinach and any other greens you are using. 

2. Dice and fry the onion in some oil or ghee (and garlic if using). Add the fenugreek and tumeric.

3. If you are making this with meat, this is the stage to add it. But instead I make meatballs using vegetarian mince and fry them separately, adding them to this dish at the end of cooking so that they don't fall apart.

4. Add the kidney beans (rinsed and drained)

5. Add the greens and continue to fry a little longer. 

6. Add some water, pierce the dried limes then simmer for a while until the limes are softened and the stew thickens again. The herbs really become thick and mushy rather than watery. If you are not using meat then I guess the cooking time can be reduced. 

7. Add seasoning to taste. The finishing touches, which are optional but which my auntie recommends are adding the juice of half a lemon at the end, a pinch of ground saffron, a pinch of ground cardamom and 1 tsp of rose water. 

Serve with plain rice, saffron rice or zereshk (barberry) rice. I have also made quinoa to serve with it in the past as an alternative to rice. 

This photo is with the zereshk quinoa. I can't take credit for the tofu ghormeh sabzi here though as it is one we ordered from Modern Persian Kitchen who do the most wonderful Persian meals as frozen meals which are quick and easy to heat up and serve. 

The zereshk quinoa is made by cooking the quinoa according to pack instructions. Frying some zereshk (barberries) and grated carrot in some butter or ghee and mixing into the quinoa with a little ground saffron and water mixed together and stirred into the quinoa too. 

It was actually well over a decade ago that my auntie taught me this dish but I keep losing the piece of paper I wrote it on so now I found it again, I thought I would type it up to avoid losing the recipe again!