Sharon Hearne Smith

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Sharon Hearne Smith

Food Stylist & Writer

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Food stylist and writer Sharon Hearne Smith has over 20 years experience between London, New York and Dublin. And having worked with some of the top names in food (think Jamie Oliver, James Martin, Lorraine Pascale and Ina Garten!) she has …

Sharon's dessert with cheats toffee sauce: Today

This luxurious treat is surprisingly healthier than the usual decadent dessert but without the feeling of missing out.
Recipes • 25 Apr 18

Sharon's 5 Ingredient Pan-Fried Pizza: Today

Yes, this pizza is cooked in a frying pan. While it's not the traditional method, nor is the base authentic to Italy, it gives surprisingly delicious results.
Food • 30 Jan 18

Sharon's Honey & Spelt Carrot Cake Muffins: Today

These muffins are lightly sweetened with honey instead of refined sugar and with the natural sweetness of the carrot. You could use butternut squash in place of the carrot if liked.
Food • 25 Apr 18

Sharon's Sticky Puds with Caramel & Custard: Today

Sharon Hearne Smith's favourite slow cooker dessert is... sticky pudding with caramel and custard.
Food • 13 Dec 17

Sharon Hearne Smith's Porridge Bread: Today

Sharon Hearne Smith's Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Food • 28 Sep 17

Sharon's Beetroot, Coconut & Lemongrass Soup

This makes a deliciously smooth and velvety soup, with a vibrant colour to boot.
Food • 28 Sep 17

Sharon's Baked Easter Chocolate Pudding: Today

Sharon Hearne Smith dropped by Today with Maura and Dáithí to make her amazing baked Easter Chocolate Pudding.
Sharon Hearne Smith • 04 Apr 17

Sharon Hearne Smith's Minty Choc Mousse Pots:Today

These pots combine the silky smoothness of a blended avocado with the flavour of chocolate. If the idea of chocolate and avocado in the same mouthful sounds unconventional, trust me – they are a food marriage made in heaven.
Sharon Hearne Smith • 26 Jan 17

Sharon Hearne Smith's Sin-Free Chocolate: Today

You can enjoy these fruit and nut chocolate bars without any guilt, as they are packed full of health-boosting ingredients and are so much better for you than their sugary, shop-bought counterparts. Use whatever combination of dried fruits and nuts you fancy. They melt quite easily, due to the coconut oil, so keep them in the fridge until ready to serve. Then just wait for them to melt in the mouth!
Sharon Hearne Smith • 16 Mar 17

Sharon Hearne-Smith's Almond Meringue Wreath

Sharon Hearne Smith's Almond Meringue Wreath with Cranberry & Maple Compote.
Sharon Hearne-Smith • 30 Nov 16
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