With the weather and the world the way it is… I am in desperate need of some cocooning. A giant hug of cashmere always gives my wellbeing a boost… nothing compares to swathing myself in the warmth, comfort and luxury of this noble yarn. 

I love the ease of oversized pieces… There is something so indulgent about them. Right now I am reaching for my chunky roll necks more than ever… from our signature ‘jumper of life’ to our textural chunky rib roll neck with its vintage ski sweater inspired details. They score double points for comfort and being effortlessly cool.


            The Chunky Rib Roll Neck Jumper

The Kloss Roll Neck Jumper


 Wakeley Wellbeing…

Speaking of wellbeing, nutrition is so important. Nobody stands behind this ethos more than nutritionist Rosemary Ferguson. 

A truly inspirational woman and friend of the brand, her philosophy is centred around making healthy living achievable, giving you the tools your body needs to cope  with the crazy lives that we lead. At a time when our health and immunity is more important than ever, Rosemary has shared her go-to immune boosting vegetable stew. Delicious food to feed the soul and heal the body… What more could we want?


Immune Boosting Vegetable Stew


400g tinned black beans

1 cup of red lentils

3 sweet potatoes cubed

300g greens (whichever you prefer)

1 tsp of fresh ginger grated

1 tsp turmeric

1/2 cayenne pepper

1 tsp ground coriander

1/2 tsp cumin

1 kallo stock cube

500ml hot water (add gradually)

3 cloves of garlic crushed

1 onion diced

4 stick of celery sliced


Start by frying off the celery, onion and garlic. Once soften add the spices and ginger and mix through. Add the sweet potato, black beans and lentils. Mix through coating everything. Add your stock cube to your hot water and add into the pan ensuring everything is just covered. If you have some left over keep it to one side as you may need to add it in later. Place on a low heat with the lid on and cook for 20 mins. Once the sweet potato is nice and soft take off the heat, add your greens place the lid back on and let it wilt down.

This can be made in large batches and frozen or eaten throughout the week, delicious with brown rice, quinoa, buckwheat or on its own. This is also a really cost effective way to eat, as many of you may have the store cupboard essentials in this recipe. It can also be swapped and changed to what you have in stock.

This is a multi-vitamin in one pot. It’s got amazing anti-microbial, anti-viral and anti-inflammatory properties. High in antioxidants which are great for the immune system. It’s rich with vitamin c, beta carotene, calcium, potassium, vitamin K, B6 and iron. It also boosts the metabolism, balances blood sugar levels and is an excellent source of plant protein.


Stay safe, warm and nourished this weekend


No Comments Yet

Leave a Reply

Your email address will not be published.