Recipes

This is a technically exquisite cake – it’s moist, it’s light, it’s not too rich despite the heavy chocolate use. And it makes an extravagant, if rustic, centrepiece.

Whether or not you are partial to a quiche, I demand you make this recipe. The critical cream:egg ratio makes all the difference.

Banana and toffee is one of those classic combinations that works well in pretty much any expression. And muffins are no exception.

The flavour of the gin works so well, cutting straight through the richness of the sponge.

This is a personal favourite of mine; perfect as we come into spring and the first of the rhubarb thrives. But if you still can’t find fresh, don’t worry. This one works with tinned, too.

Somewhere in the vast palace of the internet lurks my original recipe for this tart, but it takes about 5 hours to prepare. This recipe is a tart of equal greatness to the original, but with a fraction of the effort.

These are both very tasty in each of their own rights, but combine them and they seem to become something a whole lot more impressive.

My inspiration for this bake comes from my local bakery in Glasgow.

With the recent election ferocity, it’s about time we focused on harmony. Muffin harmony. There are flavours that go well together and flavours that don’t. Or at least, they don’t seem to at first glance.

Mille Feuille is the pretentious, French title for what had a perfectly brilliant name in English already: the custard slice. Literally, the French words mean ‘1000 leaves’, referring to the countless crumbly layers of the puff pastry used in this recipe.

Who says a sandwich needs to be made with bread? Biscuits work far better!

Whenever I’ve done demonstrations that involve getting the audience up on stage to bake something from scratch, I’ve used madeleines. There’s a reason for this: they’re easy and they’re fast. Real fast!