Recipes

Don’t put jelly in my trifle — I may throw a wobbly

My recipe harks back to the one by Hannah Glasse in 1747

How to make smoky pumpkin and bacon soup

A reviving and delicious recipe, just in time for Halloween

Can corn flakes kill the sex drive?

Imagine if there was a cereal that could stop you masturbating

27 Oct 2016

How to make cheat’s risotto

A recipe to follow when the thought of doing anything other than opening and closing the oven door is overwhelming

Jam: a beautifully preserved history

Joan of Arc, Nostradamus and Louis XIV were all partial to jam

21 Oct 2016

How to bake creme brûlée cupcakes

Making cupcakes sophisticated involves light sponge and lashings of silky custard

We’ll never stop screaming for ice cream

From frozen flowers to breast milk, ice cream has a rich and surprising history

14 Oct 2016

How to bake perfect spelt bread

A recipe for bread that’s doesn’t require skill, implements or fancy ingredients

How to bake a messy but magical plum cake

Home baking is about cosiness, not perfection

Honey: the nectar of gods and posh hippies

Honey has been prized throughout history and its sweet appeal shows no sign of abating

23 Sep 2016

How to bake perfect brioche

Creating beautiful brioche takes planning, perseverance and a whole lot of eggs

Mussel memories: How to cook perfect moules marinière

Knocking up a steaming bowl of moules is quick, easy and guaranteed to conjure the holiday spirit at home

How gruel became cool

Nowadays it’s health-crazed hipsters rather than penniless orphans who are asking for more

15 Sep 2016

From fishers of men to Filet-O-Fish

The Christian story behind the famous fish burger.

7 Sep 2016

A pavlova for glamorous women and stoic girls

This is the most impossibly bewitching pudding.

The enigma of the egg

They are a great mystery and a great leveller; a simple thing that can be eaten a hundred ways.

31 Aug 2016

Wake up to the English version of the croissant

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.

A strawberry cheesecake for the Great British Summer

It’s easy to forget quite how joyful strawberries are when you’ve been eating them for 28 years.

The joy of ugly food

It’s time to embrace ugliness in cooking.

Bake a Breton cake, wrap up warm and head to the sea

When I feel homesick for the sea, I bake this cake.

How to be confident with custard

I’m pretty sure I’ve finally cracked custard.

Blancmange is either ignored or despised: here’s how to make one that’s neither slimy nor bland

Much more subtle than its lurid cousin the jelly, it never belonged at children’s parties