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  1. Vegan Recipe: Opera Cake

    Recipe by Danielle Maupertuis, Vegan Pastry Chef This cake is a great thing to have in your repertoire. Pistachio, passionfruit, raspberry make a mosaic of soft, warm colours, like summertime.   OPERA CAKE  Preparation notes Makes 5 cakes  3 x 3 x 8 cm Preparation time:  40 mins + 2 extra hours to set Cooking time: 15 mins   PISTACHIO SPONGE   25g ground almonds 25g ground pistachios 25g gluten-free plain flour ¼ tsp baking soda 15g cornflour 40g golden caster sugar 65g milk alternative 1 ½ Tbsp rapeseed oil   Method Preheat the oven to 190C / gas mark 5. Grind the pistachios in a food processor. In a mixing bowl, using the paddle attachment, mix all the ingredients together until smooth consistency, with no remaining lumps. Pour the sponge in a pre-lined baking tray. Spread evenly – 8mm thick – with a...
  2. Vegan Recipe: Le Fraisier Classical French Strawberry Cake

      Recipe by Danielle Maupertuis, Vegan Pastry Chef I propose to re-baptise it “the Wimbledon cake”! This is a brilliant answer how to combine creamy, fruity, soft and crispy textures, all in the same time!  LE FRAISIER, CLASSICAL FRENCH STRAWBERRY CAKE    Preparation notes Makes: 6 cakes 8cm diam, 3,5cm height Preparation time: 30 minutes Cooking time: 30 minutes   1.FRENCH SABLE PASTRY   50g hard vegan block (Violife, Naturli…) 75g sifted icing sugar 25g vegan milk alternative (coconut,soya,almond,rice…) 125g plain gluten-free flour ¼ tsp xanthan gum ¼ tsp. baking powder pinch of salt Method  In a mixing bowl, using the paddle, at medium speed, beat the spread and the sugar until fluffy consistency. Reduce the speed and incorporate the milk. Add the flour, baking powder, xanthan gum and salt. Work on a low speed till all the ingredients...
  3. Vegan Black Forest Gateau Recipe

    Recipe by Danielle Maupertuis, Vegan Pastry Chef   When it comes to desserts, do vegans deserve more than a fruit salad? Vegan pastry chef Danielle Maupertuis certainly thinks so! This is the first of a series of recipes Danielle has kindly shared with readers of Fab after Fifty from her latest cookbook (details below) . You will find various adaptions of this cake, originated from Germany. Respecting the traditional components – cherries, cream, sponge – I introduced an exquisite chocolate mousse to enrich the balance and interest of the flavours. The kirsch liquor made from cherries will gently excite your palate. Now time for tasting!                        BLACK FOREST GATEAU  Preparation notes Makes : 6 cakes 6cm height, 7cm diameter Preparation time : 40 mins + extra time...
  4. Al Fresco Dining Recipe: Crab pâté with tarragon and pink grapefruit

    I was asked if I would like to take a look at a new cookbook: Around The Table, the new cookbook from Great British Chefs. It has some fabulous recipes, broken down into sections such as Small Plates, One Pots, Dinner Party Starters. I have been permitted to share some of the recipes with readers. At the time of writing we finally have some sunshine as we come towards the end of a pretty wet summer, so I chose a recipe from the Al Fresco section to start. Crab pâté with tarragon and pink grapefruit Crab always brings a little luxury to proceedings and this foolproof pâté can be made well in advance ready for when friends come round for...
  5. Healthy Eating Barbeque Recipe: Sizzlin’ Sea Bass with Fennel & Sweet Basil

    Recipe by Grillmaster Chef Brian George Sizzlin’ Sea Bass with Fennel & Sweet Basil Serves 4 Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up!   What you need Sea Bass fillets (unskinned) x 4 Fennel bulb – grated 4 finely sliced garlic cloves 5g roughly chopped sweet basil 5g chopped flat-leaf parsley 1 Lemon – sliced 10g sea salt & 5g black peppercorn 5g fennel seeds 25ml olive oil Plus 4 sheets cooking foil What you do Cut diagonal lines across skin of sea bass Mix fennel, garlic, basil, parsley and place equal amounts on each foil Place fish skin side up on top then sprinkle with salt,...
  6. Healthy Eating Barbeque recipe: Awesome Asparagus with Parmigianino & Lime


    Recipe by Grillmaster Chef Brian George

    healthy bbq recipe Asparagus with lime image

    Serves 4 (as a starter)

    I think this is one of the simplest, yet most impressive alfresco snacks or starters that you can prepare. I prefer baby or young asparagus with lots of Parmigianino, but please remember to shave; do not grate!

    What you need

    16 Asparagus spears

    Juice of 1 lime

    30ml Extra Virgin Olive Oil

    15ml Balsamic vinegar

    A small wedge of Parmigianino Reggiano

    2 tsp’s Sea salt

    1 tsp Cracked black pepper

    What you do

    Mix lime juice, oil and balsamic plus ½ salt & black pepper

    Coat asparagus and grill slowly on medium, turn frequently and baste occasionally.

    Remove asparagus once cooked through, lightly cover with shavings of Parmigianino and drizzle remaining lime, oil & balsamic, season with salt & black pepper to taste.…

  7. Healthy Eating Vegan recipe from chef Keith Squires: Mojo Rojo (Red Sauce)

    Recipe by Keith Squires Mojo Rojo (Red Sauce) The raw pepper and paprika give this a fresh vibrant colour. This is a raw food dressing that adds sparkle to a meal. Traditionally served with wrinkly potatoes this could also be used as a sauce on all sorts of fresh vegetable or bean dishes.   Serves 2–3 2 garlic cloves peeled 2 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp ground paprika 1 tsp ground cumin 1 large red pepper deseeded & roughly chopped salt to taste   Keeping the salt to one side, place all the other ingredients in a liquidiser or food processor and blend until they become a smooth purée. Season to taste. Pour over the freshly cooked potatoes.   This recipe is from Keith’s Favourite Vegan Recipes  (available on Kindle ) ...
  8. Healthy Eating Vegan Recipe from chef Keith Squires: Quinoa Tabbouleh

    Recipe by Keith Squires A traditional tabbouleh would be made from bulgur wheat or couscous. In this version I have used quinoa as it is gluten free and higher in protein. You can vary the vegetables and herbs in the salad. I often include spring onions, baby spinach leaves or celery.   Serves 4 200 g quinoa washed 450 ml vegetable stock 1 tbsp hemp oil or linseed oil 2 tbsp extra virgin olive oil 2 tbsp tamari 2 tbsp lemon juice 2 garlic cloves crushed 1 red pepper diced 1 fennel bulb finely sliced 3 tbsp chopped fresh parsley   Place the quinoa in a medium pan and cover with the stock. Bring to the boil then reduce the heat and cover with a lid. Simmer until the quinoa is cooked. (The grains are cooked when they are still a bit crunchy; there...
  9. Healthy recipes: Mixed Bean Chilli from Keith Squires

    Recipe by Chef Keith Squires Tried and tested vegan wholefood recipes that are easy to cook and totally delicious from plant based Ayurvedic chef and author Chef Keith Squires. This recipe for mixed bean chilli is from Keith’s book ‘Keith’s Favorite Vegan Recipes’ Mixed Bean Chilli This is similar to a bolognaise sauce, but with a spicy twist of paprika, chilli and coriander. Great served with rice, or as a potato or pie filling.   Serves 3-4 1 tbsp coconut oil 1 onion finely sliced 2 sticks celery finely sliced 1 small red pepper diced 1 tsp ground coriander 1 tsp ground cumin 1 courgette diced 1 carrot diced 2 garlic cloves crushed ½ small red chilli finely chopped ½ tsp dried oregano ½ tsp mixed herbs 1...
  10. Healthy eating recipe: Salmon and Spring Greens Tart with a Walnut and Almond Pastry Crust

    Recipe by Joanne Wood This tart showcases some of our best Spring ingredients and looks and tastes good enough to be on the finest restaurant menu. Serve with dill pesto (recipe below) and simple steamed vegetables or salad leaves.   (Gluten-free) Serves 4 Tin size: 35cm length x 13cm width x 2.5cm height – loose bottomed (if not using loose bottomed, please add baking paper to the tin before adding the base to allow for easy removal of the tart after baking). FOR THE BASE INGREDIENTS: 100g walnuts 100g ground almonds 150g buckwheat flour 100g unsalted butter (or vegan spread) 1 TBSP xylitol sugar alternative (available as Total Sweet) Pinch salt 1 egg beaten (or 2 TBSP ground flax seeds)   METHOD: Place the walnuts into a food processor and pulse until finely chopped. Add the ground...
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