Watching BodyAmr designer Amr Ali troop his fierce model army through the beautiful art deco halls of the Grade II listed Freemason’s Hall in London was surreal. These shots are proof that all I initially contemplated were the lengths of the models’ legs. There’s a hint of the mystical about the first shot above I think, as if this army had come from the rays of light, all long limbed and alien. But there’s a sound reason to love Amr Ali (I’ll explain in a mo).

Tom Ford once wrote ‘Bodyamr; Give me a job!’

Operating from a discrete townhouse in Bloomsbury, Omani-born designer Amr (pronounce ‘Armour’) has steadily grown BodyAmr since 2005. It now has a cult following with his knack of mixing the old (he’s a keen vintage collector) the new (he’s very aware of what’s happening on London’s streets) and his own unique heritage (strong Omani roots).

Tom Ford once wrote ‘Bodyamr; Give me a job!’ as BodyAmr was hailed by Vogue and Harpers Bazaar to be one of London’s hottest brands, but it’s the allure of his draped gowns and the precise detail on his body-con dresses that have earned him respect among women and celebrities. You might be a bit surprised at who…..

So did it happen to you yet? Did you experience the leg envy that I did? That’s a question I asked myself silently that day and for months after seeing this show (maybe I should have kept that to myself). I especially loved the model’s own ‘rats’ trousers teamed with the BodyAmr blonde balero thrown over her shoulders before the show. An exaggerated shoulder, a skinny leg and those BodyAmr shoes: a simple way to look sharp. Yes those legs stretch on forever but then I though (cue Carrie Bradshaw voice) ‘Do we really need legs this long to look hot?

Eoooeeeeuw, you are probably thinking. I don’t want to think about it G! I have and honestly, I don’t think we do. As I stood silently behind the line-up I could see evidence in the cutting of his garments of the well know fact that Amr Ali is obsessed with complimenting the female form. A quick look on the BodyAmr website and three examples show how he compliments Kylie Minogue, Cheryl Cole and Daisy Lowe (LOVE her !!!). Whether wearing his alluring draped gowns or leg exposing body-con dresses they’re all very, very different, beautiful and unique.

When people think legs in fashion, I know they often mean long and lean and mocha-coloured all over, but the thing about legs is this… if a designer is clever and thoughtful enough, there doesn’t have to be a set formula, no one set of measurements that adds up to guaranteed perfection. And this is partially due to his love of discreet draping, a technique that harps all the way back to one of fashion’s doyennes – Madame Grès.

We’re used to being fed an ideal form to which we should all aspire, but I believe that legs remain the exception to that rule- the one place where we can each be ourselves and still look great (especially if designers like Amr Ali have anything to do with it). Good news then that BodyAmr is easily available on Net-a-Porter

Oh and between now and Monday I’m off to Finland so I’ve just uploaded this LEG SHAKING TUNE to my iPod. It’s got just the right amount of Starkey and Hutchness and funk to proudly spin my little pins to.  Shake em!!!! Twist em!!!! Because each leg is unique!!!!

I’m not really a Valentines Day type of gal. I suppose my disinclination is due to the truckloads of fluffy naffness. Perhaps it’s because I waited tables one year in Washington DC on Valentines Night and the snippets of overheard conversation have stayed with me for life. Scarred!!!

But it’s mid May now so I think it’s a safe enough distance away from February to make heart-shaped food. The reality of this gesture today though is more genuine. I just want to tell those who’ve helped me build this place that I love them. (And I get to cook).

My heart-shaped offering is a Summer Berry Pudding. It’s pathetically easy to make and you can easily make it in a non heart-shaped bowl (which the recipe below matches). I found my small heart shaped bowl a few years ago. It’s for salt and comes with a little spoon. But shape aside, there’s an awful lot to be said for not littering the hob with pots and pans (there’s just the one for this recipe) and this is the perfect food for berry lovers (which are, as we know, the best kind). I’m struck every season at the tables of berries that Vivienne Westwood provides backstage at her fashion show. Do I have to even go on?

The berries for this dessert need little else alongside: bread which provides a cozy home and caster sugar a little sweetness, so you’re spared any thought of turning on an oven or any form of chopping (by all means make hand-made heart-shaped ravioli to eat before if you want, but that’s not exactly easy is it?)

And while Summer Berry ‘PUDDING’ may not seem the most seductive of words (not like Tiramisu or Sorbet or Eaton Mess is it?), the fact that the colour conjures up happiness makes it a winner. Humour me. It’s my queen of puddings.

OK so you think it’s a little bit simple? But it tastes luscious and looks cute and if well made it can look very cool. Oh and finally, quite apart from the seductive prettiness of its dense and dark crater filled with molten fresh juicy berries, there is something very relaxing about making it. Here’s how…. (Enjoy xxx)

You can use any type of berries – raspberries, blackberries, blackcurrents, red currents – depending on what you like. You can serve it with Mascarpone cream (cream and vanilla extract whipped into Mascarpone), vanilla ice-cream or whipped cream. I do neither and just serve it on its own!

THE RECIPE

Place the berries (keeping a few back for decoration), sugar and 60ml (2fl oz) of water in a large saucepan and heat gently and simmer on a low heat for 3-4 minutes until the fruit softens and a rich, dark juice starts to rise around the fruit. Set aside to cool.

Pour off the juice and place in a flat dish. (Put the fruit aside)

Cut the crusts from the bread and cut two circles one to cover the bottom of your mould/bowl and one to fit the top. Cut the remainder into triangle slices about 1/2 cm (1/4 inch) thick.

Dip both sides of the bred pieces in the berry juice and then line the bowl with the smaller circle of bread first at the bottom and then continue to build your shell with the juice soaked bread. Overlap them slightly to make sure there are no gaps.

Spoon the berries into to bread lined-bowl and drizzle with any remaining juice. YOu can patch here and there if there are tiny holes and then finally top with the larger circle of bread, trimming it to fit.

Cover the top of the pudding with clingfilm and then find a plate that fits perfectly inside the rim of the bowl and sit it on the large bread lid. Press the plate in, then find something  heavy and weigh it down (a heavy can or two). Place the bowl in in a shallow dish to catch any juice that might overflow, and refrigerate overnight (for at least 12 hours).

To serve, run a thin knife around the inside of the basin and shake the tipped bowl onto a serving plate. If any berry juice has escaped, collect it and drizzle it on top. Serves 8

FOR THE PUDDING

1kg (2lb 4oz) mixed berries (use a combination of raspberries, blackberries, blueberries, redcurrents or blackcurrents)

200g (7 oz) superfine caster sugar

10 slices of stale white bread, (remove the crusts)