The lovely husband jetted off for a week-long trip last night, and although I was sad to see him go, I have to say that I slept brilliantly. I went to sleep in a star shape and woke up in a star shape there's just something so good about stretching out and having a double bed all to yourself.

Especially if your husband snores like a monster from the deep. (Please burn after reading to destroy all evidence of this comment…).

Fortunately, to help prevent our house descending into the kind of domestic chaos that normally accompanies any of my single-working-parenting, UK granny arrives just in time to enjoy the long weekend.

The downside has been preparing the house for her inspection as this requires the kind of "deep clean" normally reserved for condemned buildings.

However, having spent an evening doing things like dusting the fire extinguisher and reorganising the cutlery tray, I am feeling fairly angelic.

Also on the upside, whilst it's normally easy to tell that a nutritionist lives in our house, this has now been heavily disguised with lots of cookies, cheese, a large bottle of gin, and a little tonic to go with it.

Whilst UK granny has long been a proponent of a healthy, balanced diet, I have tried to explain that these do skew the "balance" somewhat.

Nevertheless, as holiday fever kicks in, I've given up and am embracing the prospect of a few days off the healthy-eating wagon.

Still, whilst I'm a big fan of (occasional) treats, I do draw the line somewhere. Instead of cookies, cakes or candy laden with artificial sweeteners, flavours and colours, I have always encouraged people to go for more "natural" options instead.

This mandarin orange cake recipe is fantastic because whilst it certainly comes within the treat bracket, at least it's not covered in fake cream and artificial colours.

Also, served with berries, this provides you with one of your daily servings of fruit! Last but not least, it's gluten-free and dairy-free too, and whilst many gluten-free/dairy-free options are heavy and dry, this is exceptionally light, moist and absolutely delicious.

Amazing mandarin –orange cake

Ingredients:

• 375g tinned mandarin oranges, drained weight. (Try to find them tinned in juice, not syrup. If you can't find mandarin oranges, this actually works well with tinned peaches or apricots).

• 6 eggs

• 225g caster sugar (remember this is a treat only!)

• 250g ground almonds (usually found in the baking section. Try Supermart or Miles)

• 1 heaped tsp baking powder (gluten-free if you are celiac or gluten intolerant)

• 1 tbsp crème fraiche per person (or use plain soy yoghurt if dairy/lactose intolerant e.g. Provamel)

• Icing sugar for "dusting"

• 2 tbsp fresh berries per person strawberries, blueberries, raspberries and blackberries all work well

Method:

1. Preheat the oven to 190 C or 375 F

2. Grease a 21cm (approx.) springform tin well, with butter or dairy-free margarine e.g. Earth Balance from Down to Earth. A springform tin has a clip on the side that enables you to detach the sides from the bottom.

3. Blend the mandarins (or peaches/apricots) for about five seconds, so that they form a liquid pulp.

4. In a bowl, beat the eggs.

5. Stir in the sugar

6. Stir in the almonds and baking powder

7. Stir in the pulp

8. Pour into the tin (fairly liquid, so don't panic!) and bake for one hour. Thirty mins. into the cooking time, quickly cover the tin with foil or baking parchment to prevent the cake from burning.

9. Allow to cool, then refrigerate.

10. Dust the top with icing sugar and then serve with crème fraiche/soy yoghurt and berries!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is a fully qualified clinical nutritionist. She can be contacted on 291-4725 or clinicalnutrition@gmail.com.