It's all about a balanced life: tarts and sport

I've had the most relaxing weekend in a long time and it's been time to reflect, see friends and family, but also to get things done. Dot the i's and cross the t's as my Nanny used to say.

We attended the Newbury Show, had some tapas to celebrate friends leaving to Spain, washed the cars, filled in legal house forms and relaxed. You always need weekends away from the hustle and bustle, and I can safely say that I didn't think of work once! Recharging of batteries complete.

Lacrosse training began last week. I didn't realise how much I missed it. A new lacrosse season begins but I shall only be training (and not match playing) due to the house needing more of my attention once we move in. My pink stick that I got for my birthday was brilliant - not much wearing in required. Hopefully next season I can pick up the stick for matches.

My yoga teacher is back after a few weeks off and teaching class again, thank goodness. I've been practicing with her now for about 10 months and she's the one. It's taken a long time to find the right yoga teacher. It's my favourite way to restore, energise, and strengthen. It's almost magical. It has this peaceful-japenese-zen-garden quality that you can't get anywhere else.

Nutritionally speaking, I'm known for a few cakes and chocolate based treats but it all has to be balanced. You mentally feel better after eating well, not just physically. The biggest treat this week was a shortcrust pastry plum and frangipani tart I made. It was amazing. Fresh buttery pastry and an almond centre with sharp plums cutting through. To be honest, I watched 10 minutes of Bake Off and had to get up and make pastry. There a few people I know who get an urge to make pastry but when it happens, it happens fast. That pastry has got to be made and it's got be made now. A butter and eggs shopping trip followed immediately.

Apart from the odd pastry craving, we eat really healthily. A lot of fresh fish and steamed veg. We're both very keen cooks and love to keep it interesting. On Friday, I made a cute little two course dinner: prawns and salmon with charred lettuce and a fresh tomato dressing, followed by pork medallions and camembert mash served with a risky peach and rosemary sauce. Who knew pork, peaches and rosemary would go so well? I thought of the pork/sweet apple combo and as we had peaches left to use, I simmered them with some white wine and finished with a little cream. Got to love a new sauce discovery.

It's important to get that nourishment when we're both training. The kitchen in the new house will be a challenge...with an extension and a whole new kitchen being required so that will be interesting. Baked beans out of the tin anyone?!

ZP x