How to cook classic canelés
These custard-filled cakes take the crème brûlée to the next level of deliciousness
How to bake Bonfire Night toffee apple cake
A surefire way of turning the perennially disappointing ‘treat’ into a thing of beauty
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
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
How to bake creme brûlée cupcakes
Making cupcakes sophisticated involves light sponge and lashings of silky custard
How to bake perfect spelt bread
A recipe for bread that’s doesn’t require skill, implements or fancy ingredients
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
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 perfect ‘Divn’t Fret Pet’ curry for a hot British summer
This is a curry that says: this too will pass.
Bake a Breton cake, wrap up warm and head to the sea
When I feel homesick for the sea, I bake this cake.
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
