These 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 MoreLockdown 2.0 was the catalyst for these buns. I woke up one morning with a hungry determination to master sourdough cinnamon buns. My sourdough bread was just about there and I thought why not! It took me more than a couple of attempts to reach what I was looking for – a buttery enriched pillowy dough with the complex almost nutty flavor that comes from working with sourdough.
Read MoreI’ve been making this carrot cake for years and it is a firm family favourite. It’s beautifully moist with a good dose of cinnamon spice. I let my stand mixer do all the hard work whisking. I have Smeg one and love it. It guarantees completely smooth and irresistibly creamy frosting - that is arguably the best bit of any cake.
Read MoreA cake of pure joy. A cake that is perfect for a celebration or simply to bring a bit of sweetness to a midweek tea. I made this for my father’s 60th birthday and it went down a treat. The jam is key here for creating the beautiful marbling as well as those striking pink lines through the sponge.
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 MoreWe have been blessed with the sunshine these past few weeks and I have soaked up as much of it as I can, following the sun (beach towel, book and glass of rosé in hand) as it spots its way around my little garden. Most meals have been enjoyed outside and, wherever I can I’ve spent as much time as I can making them outside too.
Read MoreI love the combination of pecans and chocolate and they’re perfect in these crunchy oaty cookies.
Read MoreThere is just something better about homemade granola than store bought. Perhaps it is the satisfaction of having made it yourself or perhaps it’s the smell that fills the kitchen as it crisps up in the oven. Homemade just seems more delicious
Read MoreThis recipe was originally written for Town & Country UK.
I always feel lucky when I find a bunch of forgotten bananas, spotty skinned and ripe and ready for banana bread. There are few smells as inviting as the smell of a banana loaf rising in the oven and as cakes go its certainly one of the more virtuous ones using no added sugar.
Read MoreThis recipe was originally written for Town & Country Uk.
This is the sort of cake my Grandmother used to make, little fuss and not at all fancy but incredibly delicious. The streusel topping is the star of the show and I like to be generous with the pecans for a bit of indulgence. I use russet apples for this but any firm, crisp eating apple will do. Enjoy it with a scoop of clotted cream if you wish but I like it just as it is.
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I love a ginger cake especially when paired with a zippy cream cheese icing and this is one of my favourite cakes to enjoy during the festive season. Switch up the ratios of the ground spices depending on your taste, but a must is the finely grated ginger
Read MoreZesty, sweet with the delicious aromatic bitterness of Campari. A Campari fiend this is my ideal tart. I love it just as it is but it is heaven with some soft whipped sweet cream.
Read MoreMy local greengrocer had a glut of British plums that were going soft. He let me fill my bag much to my glee. I love baking plums when they are on the turn. The squishiness makes them all the better. The chai cashew cream has a beautiful warmth to it from the spices that pairs perfectly with the slight tang of the fruit. I like to top mine with something crunchy.
Read MoreI love chocolate mousse for pudding. A good chocolate mousse should be light and fluffy and wickedly chocolatey. This one is made with aqua-faba (also known as chickpea water).
Read MoreI’ve used this method of making ice cream for years and swear by it. Even when I was bought an ice cream maker I remained loyal. Gosh knows where that machine is now…probably gathering dust somewhere next to the heart shaped waffle maker (a rather one-hit-wonder valentines impulse buy). For the home cook this is the way to make ice cream! Technically it’s more of a semifreddo but scooped up into a cone or drizzled with chocolate it’s all the same thing really.
Read MoreNo summer party is complete without a pudding and there is little as joy inducing as an ice cream. These remind me of making similar with my siblings when we were children but I’ve given them a grown up twist with a coffee kick.
Read MoreWhen baked the strawberries become soft and juicy and their sweet juice runs into the sponge bringing a new texture to the cake. You have light and spongey, sweet and creamy and fruity-juicy.
Read MoreA quick and healthful #zerowaste take on the classic apple crumble this recipe is perfect for any less than perky apples you have lying about. The more bruised the better.
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.
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