A sweet treat that won’t crack your teeth – honest!
These custard-filled cakes take the crème brûlée to the next level of deliciousness
A surefire way of turning the perennially disappointing ‘treat’ into a thing of beauty
My recipe harks back to the one by Hannah Glasse in 1747
A reviving and delicious recipe, just in time for Halloween
A recipe to follow when the thought of doing anything other than opening and closing the oven door is overwhelming
Making cupcakes sophisticated involves light sponge and lashings of silky custard
A recipe for bread that’s doesn’t require skill, implements or fancy ingredients
Creating beautiful brioche takes planning, perseverance and a whole lot of eggs
Knocking up a steaming bowl of moules is quick, easy and guaranteed to conjure the holiday spirit at home
This is the most impossibly bewitching pudding.
Not all buns are created equal. So let me introduce you to the mother bun, the bun to end all buns: the morning scroll bun.
It’s easy to forget quite how joyful strawberries are when you’ve been eating them for 28 years.
This is a curry that says: this too will pass.
When I feel homesick for the sea, I bake this cake.
The EU has transformed the way we buy, cook, eat and think about food.
Much more subtle than its lurid cousin the jelly, it never belonged at children’s parties