My Top 7 Mini Bags,The Hottest Trend This Season.

Mini Mini bags is a sleek and practical style for every day.  Its the hot trend in bags this season,  it can be worn both day and evening for an effortless nod to the season’s trends.

You can purchase all these bags at either Matches Fashion, or Netaporter.

Here’s by top 7 picks.

  1. At number one, is an acquisition of mine that I love, the mini suede version is sold out world wide. This is Mansur Gavriel 2018 Spring season, their bags sell out faster than hot cakes, watch this duo. Amazing.



2. Another favourite of mine is this lovely Bucket bag by STAUD, which is another sell out.1184353_3



3. At number 3 is this Fendi piece, so special and a one off.


4. In fourth place is another Fendi. A girl cannot have too many Fendis I say 🙂


5. One of my all time favourite designers, are the Olsen twins own brand ‘The Row’. Love, love, love.


6. The ultimate mini McQueen bag. Need I say more.


7. And finally this Simon Miller, in mint colour, is gorgeous, gorgeous for this spring/summer, mint colour is so in this season.



My Vitamin K2 Article For Oasis. march Issue





My Nutritious Shepard’s Pie


This yummy recipe, is one of my boys favourites,  it’s an old British recipe, I modify it slightly to be compatible with mahashouse’s nutritious meals.

Here’s a little trivia for you. Apparently if you use lamb mince as in this recipe, then it is called Shepard’s pie, if you use beef mince however its then called, Cottage pie.

This recipe will serve 4.


  1. 1 kilo organic potatoes (skin on)
  2. 2 organic carrots
  3. 2 cloves minced garlic
  4. 3 stalks french organic celery
  5. 1 large onion
  6. 1/2 a kilo of lamb mince including fat
  7. 1/2 kilo organic tomatoes
  8. 1 bay leaf
  9. A bunch of fresh thyme, ‘if you can’t get fresh use dried’
  10. A large knob of organic grass fed butter
  11. Salt and pepper to taste
  12. I garnish mine with some mini crops, here I use coriander and broccoli, be creative, or if you can’t source mini crops then use rocket leaves instead.

Pre heat the oven to 180 degrees.

Start by steaming the potatoes in a steamer including skin till soft, then cook the meat in a skillet stirring constantly for about 10 minutes or so, no need for any fat, the meat should cook in its own fat, after that add all the chopped vegetables, herbs, salt, leave the pepper to garnish with at the end. Stir all the ingredients together, lower the heat to medium so the juices from the vegetables would help cook it, there’s no need to add water, it should be ready within half an hour or so.

Meanwhile mash the potatoes including the skin, ‘when you leave the skin on, potatoes then becomes alkaline’ add the butter and salt, if you can’t have night shades vegetables like potatoes, then use celeriac instead.

In a flat pirex dish assemble the meat & vegetables, then top with the potatoes and an extra knobs of butter, bake in the oven till lightly gold, I never over bake or brown any food, as it can turn into something called AGEs “Advanced Glycosylated End Product” which can be Carcinogenic. 

Once cooked sprinkle black pepper, and top with the mini crops. Enjoy 🙂