Birthdays mean cake. I like birthday cake. At the risk of sounding like Marjorie Dawes, I like cake in general. l like making cakes for people even more. This week it was a good friend’s birthday, so, unsurprisingly, I decided there should be cake.
An easy, three-ingredient, no churn ice cream recipe with a honeycomb and lemon curd variation
I’ve eaten a lot of lemon curd in my time. A lot. So it was about time I found a good method for making it and here it is: the best-ever lemon curd recipe.
A totally tropical take on traditional Easter cupcake nests made with Lavolio’s Easter eggs for London bakery school, Bake with Maria
A deliciously easy recipe that gives traditional cheesecake a sweet spin for a Valentine’s Day dessert
In the spirit of Christmas leftovers, I’ve created a second sweet and spicy partridge and raw shaved salad recipe for the Pays d’Oc IGP wine challenge
A wintery recipe for partridge and braised onion pearl barley risotto made to match a decadent Pay d’Oc Merlot
Wandering around the supermarket on Sunday, I was embarrassingly delighted to see the first harvest of cox apples had landed. When I was small, my mum used to take me and my brother to a little pick your own farm called Cuckoo’s Corner for the start of Autumn. We’d run wild there, through the orchards…
The first recipe from my Easy Cheesy Chèvre goats cheese challenge: turning a salty, sharp cheese into a creamy, indulgent dessert
In between spending an embarrassingly long amount of time on YouTube scratching my latest (and strangest to date) music itch and hauling myself out of bed at 4am to go to Billingsgate Fish Market (it involved wine, which’ll be explained later) I unearthed some mini tart tins that my friend gave to me an age ago and…
I decided a few weeks ago that it had been far too long since I’d done a proper bake and, since this notion coincided with the realisation that I’d missed not one, but two work colleague’s birthdays, a tuesday evening seemed like the perfect time to go a bit mental in the kitchen with an…
An easy-to-make fruity, almond-rich tart that’s perfect for a lazy Sunday tea and makes the most of in-season plums