Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

About Me

Hello, welcome to Tin and Thyme. I’m Choclette, an award winning vegetarian and vegan whole food blogger, baker and recipe developer. My blog, Tin and Thyme, showcases simple home cooked food that’s full of flavour.

I admit to having a sweet tooth and I’m particularly keen on baking and chocolate. That said, I like to think there is a nourishing element in all of my cooking. I cook with local, seasonal and foraged ingredients where possible and I love a simple recipe. I also get excited about experimenting with new ingredients and unusual combinations.

Portrait of Choclette

So why Tin and Thyme?

Tin is in my blood. I grew up in the old and neglected tin and copper mining area on the edge of Bodmin Moor. The house I was raised in was an old Kiddlywink, where the miners would stop off for a bit of a brew before heading home from the mines. And I don’t mean tea. My mother lives there still.

Wild thyme grows in many parts of Cornwall, but especially around the various engine house ruins scattered around my bit of moor.

You can find a bit more about me, if you so wish, in these posts, The ABC of Me and Food Bloggers Unplugged.

Passionate Baker and Cook

I’ve been passionate about cooking and baking ever since it was my duty to “clean out” my mother’s mixing bowl and lick the wooden spoon.  As a small child, I proudly spooned the jam into the tarts – convinced that it was me that had produced these delicious treats.

Later on as a teenager, I did all of the household cake and biscuit baking at home and some of the bread baking too.  To earn extra pocket money, I occasionally worked in the local wholefood cafe where it was my job to make the bread rolls amongst other things.

When I was at university I would fill up my mother’s freezer with goodies for her during the holidays so she had something to offer guests in my absence.  I was the only student I knew who baked their own bread.

Simple Cooking

Do you like flavoursome home cooked food you can get onto the table with the minimum of time and fuss? My aim when cooking is to make delicious and nutritious food. But with a caveat. I try to do it in the simplest and least fussy way possible. Drizzles of raspberry coulis on a massive white plate is just not my style, nor is mountains of washing up.

Chocolate Log Blog

If you love eating and / or cooking with chocolate, you’ve come to the right place. Like many people, I have to confess to a decided penchant for chocolate. It started off many years ago when, as a child, I would save up my pocket money until I had enough to buy a bar of “Old Jamaica”. It’s ended up with something a little more sophisticated – preferably organic and with a much higher cocoa content.

I started Chocolate Log Blog back in Feb 2009 in an attempt to extend my repertoire of recipes and explore my passion for chocolate.

It was an enjoyable journey and I learnt a lot.  I had no idea that the world of chocolate cookery would turn out to be so vast. You will still find many interesting and delicious chocolate recipes here as Chocolate Log Blog is now incorporated into Tin and Thyme.

You can find a bit more about the move from Chocolate Log Blog to Tin and Thyme in this blog post, Delving Deeper.

Chocolate Log Blog Wordle Cloud


In my experience, cooking with good quality ingredients is the key to making good food. I try to buy ingredients locally from small suppliers where I can and if they’re organic, so much the better. It’s a shame chocolate doesn’t grow in the UK! 

I grew up in a wholefoody household so I’m used to the different properties of wholemeal baking. I want to continue and build on the tradition of delicious, wholesome and hearty food that I learnt from my mother.

Connect With Me

If you’re interested in delicious and nutritious vegetarian and vegan recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Working with Brands

Recipe development is something I find particularly fascinating. So I enjoy working with brands to come up with exciting ways of using their products. I also accept sponsorship for products in keeping with my blog’s ethos.

I review products relevant to my blog and relish the opportunity of trying unfamiliar ones.  You can expect a fair and honest review from me. I also host giveaways for products and services I think my readers will enjoy.

Please don’t ask for dofollow links. If I’m working with a brand, all links are nofollow.

I welcome all feedback, contributions and comments and will always try and answer any questions.

Thank you for visiting and please do contact me to discuss commissions, recipes, sponsorship, giveaways or reviews.

Choclette x


  1. Julie

    29th March 2015 at 12:24 pm

    I am trying to track down I made once of a white chocolate and banana loaf. This was delicious but can’t now find it!! I think it was an old 2009 one. Could you help? Many thanks

    • Choclette

      30th March 2015 at 9:04 am

      Great to hear from you Julie. There is a search box in the side bar, but I suspect this is the one you are looking for – /white-chocolate-banana-loaf/

  2. Milk Chocolate Cake

    13th August 2015 at 1:56 pm

    […] theme of Choclette‘s this month’s We Should Cocoa challenge is… chocolate! […]

  3. Mimi

    14th September 2016 at 7:49 pm

    A lovely blog! I’ve only been to Cornwall once with my daughter during the time she lived in London. It’s so lovely there.

    • Choclette

      14th September 2016 at 8:57 pm

      Thank you very much Mimi. Cornwall is a lovely county and I feel very lucky to have grown up here and to have made it back again after living away for many years.

  4. Cath

    7th August 2017 at 2:14 pm

    Hi, Lovely flapjack (carrot recipe). You Lia the cooking temperature as 180, can you confirm the temperature for a fan oven?

    Many thanks,


    • Choclette

      8th August 2017 at 8:32 pm

      Hi Cath. Thanks for your interest. It is a good recipe. I’m afraid I don’t have a fan oven, but I believe it’s usually 20℃ below a conventional one. So 160℃ for these flapjacks. You should be able to confirm this via your oven manual.

  5. Minouche

    1st January 2018 at 5:15 am

    I truly enjoyed cooking the Mex polenta. Thank u Choclette.

    • Choclette

      1st January 2018 at 11:58 am

      I’m glad you liked it. Thanks for letting me know.


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