Pickle Wars 2019

Yes you read that right!

This sunday lunch time my partner and I took part in the 2020 Pickle Wars.

Each year in January, the Pickle Wars takes place at the Woodvale Pub and Hotel in aid of The Childrens Liver Disease Foundation.

‘The whole idea started in the Woodvale Hotel in Gurnard when 2 gents were arguing over who made the best pickled onions..
19 years later it would seem there are plenty of people that take pickled onion making VERY seriously!

The reason for choosing the Childrens Liver Disease Foundation as the charity is that one of the original gents at the bar arguing over his onions had a grandson born with a liver deficiency and I also know the family very well so we got our heads together and decided to make an event of it and raise a few pennies for a good cause’

– Lee Taylor (one of the founders)

This year there were an amazing 35 entries, all scored by the public between 1 and 10.

I’ll admit we couldnt quite handle all 35 at once, so we took a break after the first 15 and sat down for some lunch.

Prawn Barra Gallega with Sweet potato fries

Warm pulled pork with stuffing and apple sauce, with triple cooked chips

After a bite to eat, we bought a couple of raffle tickets and continued to work our way through the pickled onions.

The Woodvale was absolutely heaving, so I couldnt get pictures of all of the raffle and auction prizes, but as you can see from what I could capture, there was a ton!

A few of the auction prizes included

  • Football tickets
  • Paragliding experience
  • Vintage furniture
  • Overnight stay at a beautiful hotel with dinner included
  • A power boat ride across the solent

In 19 years, they’ve raised an incredible over £77,000!

*** update ***

On Sunday 26th January 2019, a sensational £8133.90 was raised!

We didnt stay for the raffle, auction or who was crowned King or Queen of The Pickle Wars, but we had a brilliant time, and it was certainly a different way to spend your Sunday afternoon!

Kaya •

Cooking at home with Kaya

Easy and Delicious Classic Carrot Cake

Good afternoon and happy sunday all,

A few weeks ago, I made a carrot and walnut cake for a dear friend, (decorated as a pig) and without tooting my own horn, I must say, it was the most incredible one’s I’ve made.

This fluffy, melt in the mouth, delicious cake, was a recipe from non other than BBC.food, you can’t go wrong!

This morning I decided it would be a good idea to make the cake again, not only because we were having a BBQ and I insisted on bringing dessert, but also, because when I made the birthday cake last time, I didn’t actually take any pictures of it before I turned it into a pig! Of course, this meant I had to bake another, just for the photos.

And yes, my family were devastated that I made the cake and that they had to force it down, shame shame.

Classic Carrot Cake


For the carrot cake

For the icing


  1. For the carrot cake, preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 26cm/10in springform cake tin.

  2. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

  3. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

  4. Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

Let me know if you try this recipe and if you add anything extra to your carrot cakes, for me, cinnamon is a must!

Kaya •


Sunday’s are for…

Good evening all, a new week is nearly upon us, how was your Sunday?

Today started pretty well!

My favourite black jeans were in the wash, so I grabbed a pair of blue jeans that I hadn’t worn before as they were a bit snug.

I pulled them on, and to my surprise, they buttoned up and fit like a glove. I love it when that happens!

Nothing like a sunday to try out different make up.

Today I wore ‘They’re Real!, Double the lip’, lipstick and liner in one from Benefit. I wore the shade ‘hot wire pink’.

I do love a pink lip but this one was a little bright for me. Before I could change my mind, we left the house.

The application was simple and creamy, with a subtle liner combination on the top of the lipstick. My lips stayed soft and I was able to wear this lipstick for a few hours before having to gently reapply.

Photo from Benefitcosmetics.com

My partner and I then headed into town to do a bit of shopping.

Once we got home we did the chores and I started dinner. I made us a turkey joint roast dinner, with all of the trimmings, including homemade fluffy Yorkshire pudding and honey glazed carrots.

I then made my take on Apple Betty. I haven’t found a recipe that I find fully satisfying, so I went rogue and decided to make my own. I often find that too much sugar is used and not enough cinnamon. It was damn good if I do say so myself! We normally enjoy this with a dollop of double cream or custard.

I might share the recipe one day.

We watched How to Train your Dragon in preparation for the third installment that we’ll be watching next week.

Well I can’t tell you the last time a children’s film made me cry like that. It was a bit unexpected! I won’t spoil the ending for anyone, but the last 15 minutes, what a ride?!?

I’m going to attempt to get an early night, failing that, read more of my Holly Madison biography.

How do you spend your Sundays? And do you have a set Sunday routine?

Kaya •