I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.
Read MoreThis cake is chocolatey, bananary and has super squidge. A shot of coffee really makes the chocolate flavour sing (even if you aren’t a coffee drinker it’s worth it).
Read MoreThese cookies are chocolatey, nutty, and chewy in the centre with a crisp edge. The brown butter gives them a subtle caramel flavour and they are entirely delicious! It took three batches and at least six variations of baking time to work out this recipe.
Read MoreChocolate chip cookies are great but giant chocolate chip cookies are better or at least bigger. I made these for my #diningindishes IGTV series during lockdown and they went down a treat.
Read MoreI like my brownies to be rich and squidgy which these certainly are. I’ll admit it took me a few attempts to get these just right but I think I’ve done it. As with all brownies the oven temperature is key so keep an eye on them as they bake.
Read MoreThere is something romantic about the combination of chocolate and orange, even more so when using the ruby flecked blood orange variety (although this works just as well with classic oranges). Sesame brittle gives it that magical touch and a little whipped cream never goes amiss.
Read MoreA wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.
Read MorePairing delicious hazelnuts with rich dark chocolate these cookies are crunchy on the outside with a wonderfully soft centre. Absolutely delicious!
Read More
