Quince, almonds and a buttery crisp pastry. Three rather wonderful things make up this galette. A generous spread of almond frangipane gives it a good squidgy layer. The pastry is a spelt rough puff and has no shortage of butter. The tart itself is generous
Read MoreThis recipe was originally written for Town & Country UK.
Not quite a summer pudding and not quite a winter crumble I’ve often called this pudding ‘holding onto summer’. Perfect for a weekend lunch or end to a supper party
Read MoreWhen we were children we had a gooseberry bush in the garden. My mother would make countless crumbles, jams, chutney and fools with the tart slightly fuzzy berries and whenever she wasn’t looking we’d eat them straight off the bush. I can never resist buying a punnet when I see them.
Read MoreA wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.
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 MoreThis is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
Read MoreGolden crumbly pastry with boozy, sticky, festive spiced fruit. A little like a giant mince pie.
Read MoreA perfect tea-time cake with a silky cream cheese frosting and the subtle fragrance of lemon thyme.
Read MoreA slightly boozy take on the classic pecan pie with a honey sweetened centre and a crisp vanilla pastry.
Read MorePairing delicious hazelnuts with rich dark chocolate these cookies are crunchy on the outside with a wonderfully soft centre. Absolutely delicious!
Read MoreThis cake is rich and buttery with hints of ginger and vanilla but the rhubarb is the star of the show giving it a wonderfully bold zing.
Read MoreGloriously chewy, made with a sweet and creamy almond, honey, caramel these little nests are the perfect addition to the Easter table. Free from gluten, grains and dairy and can also be made vegan by subbing honey for maple syrup.
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