Call me Kevin McCallister, but I have a thing about Christmas trees. Nothing gives me that Christmas feeling more than seeing a pretty decorated evergreen tree and one of my favourites in London is the massive tree at Somerset House. Each year different brands sponsor the ice-skating at Somerset House and this year it was Fortnum & Mason’s turn to deck the House!
I very rarely go ice-skating, as I’m that annoying person who refuses to let go of the side and panics every time another skater joins the side and blocks my side path! In this case, I have two options: simply let go of the side and attempt the journey around the skating pro, or apologise profoundly and ask if he/she can kindly skate away from the side to let me through! Stressful situation!
However if you’re braver than me (that’s everyone then!), Somerset House is a great place to skate. The atmosphere will definitely give you all the Christmas feels, as you’re skating in one of the most beautiful courtyards in London, with a massive Christmas tree (did I mention that I like trees?!) and festive music playing in the background. It’s guaranteed to make the Grinchest of Grinches and the Scroogest of Scrooges feel Christmassy.
dress – H&M | necklace – H&M | boots – ASOS (similar) | scarf – Zara (old but similar here)
Pumpkin spice latte, pumpkin pie & even pumpkin on pizza (say what?!) – pumpkins are everywhere and I can tell you that I don’t mind it one bit! I may have a teeny tiny obsession with the vegetable and I fully blame Cinderella for igniting this flame that makes me want to take pictures with, next to and/or standing by pumpkins (of all shapes – note these 3 mini ones. I couldn’t resist the autumnal cuteness!) for an Instagram!
This obsession lead me to researching pumpkin recipes on my go-to site to get inspiration – Pinterest and around 40 pins of pumpkins later I found this recipe which looked super quick and easy so I gave it a go…
- 2kg pumpkin
- 2 tbsp olive oil
- 125g bulgur wheat
- 1 onion roughly chopped
- Bunch of flat leaf parsley
- Bunch of chives
- 100g firm goat’s cheese cut into 1cm pieces
- Preheat the oven to 200 degrees.
- Slice the top of the pumpkin and scoop out the seeds and pulp.
- Brush the inside with a tablespoon of olive oil and bake for 30 minutes.
- Meanwhile, cover the wheat with the hot vegetable stock and cover for 20 minutes, until the water is absorbed.
- Heat the remaining olive oil in a small frying pan and add the onion then the garlic. Cook until softened.
- Combine the onion mixture with parsley, wheat & most of the chives, goat’s cheese. Season with salt.
- Remove the pumpkin from the oven and spoon the mixture into the pumpkin before returning it to the oven for another 25-30 minutes.
- Garnish with the remaining chives and goat’s cheese.
Outfit post! Not the most exciting autumnal outfit I know, but since my sister left home and got married, half of my clothes (read: her clothes that I often steal) went too, so therefore I am attempting to spend this weekend trying to build up the autumn wardrobe – sorry credit card!
I bought this suede skirt a few months ago and although it wasn’t cheapest of skirts, I think it was quite a versatile piece to buy, as the suede material can also work for autumn, despite the bright colour…I hope anyway! I teamed it up with a Breton stripped top and would have ordinarily worn a cute faux fur gilet on top but she took that too! Thanks sis(!)
skirt – ASOS | top – Petit Bateau | jacket – Zara (old)