We still can’t get enough of the stuff, but dairy farmers need our help to survive
A sweet treat that won’t crack your teeth – honest!
These custard-filled cakes take the crème brûlée to the next level of deliciousness
Lemons are magnificent, whether you use them for salad dressing or stain removal
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
Imagine if there was a cereal that could stop you masturbating
A recipe to follow when the thought of doing anything other than opening and closing the oven door is overwhelming
Joan of Arc, Nostradamus and Louis XIV were all partial to jam
Making cupcakes sophisticated involves light sponge and lashings of silky custard
From frozen flowers to breast milk, ice cream has a rich and surprising history
A recipe for bread that’s doesn’t require skill, implements or fancy ingredients
Honey has been prized throughout history and its sweet appeal shows no sign of abating
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
Nowadays it’s health-crazed hipsters rather than penniless orphans who are asking for more
This is the most impossibly bewitching pudding.
They are a great mystery and a great leveller; a simple thing that can be eaten a hundred ways.
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.