Recipes

This Gold Top Christmas custard is lovely at any time of the year but over the festive period it is lovely to pour over your Christmas pudding or mince pies. We have added whisky to it but brandy or rum work just as well. The Gold Top milk is so beautifully creamy you don’t need to add cream to it.

Celebrate the festive season with a Christmas twist on the classic French clafoutis! This warm baked dessert is studded with whisky soaked cranberries to add a hint of holiday cheer, making it the perfect centrepiece for your Christmas Day table. Simple to prepare yet delightfully indulgent, this Gold Top Clafoutis Noel is a treat to share with loved ones on chilly winter evenings. Serve it with the Gold Top Christmas Custard for some added indulgence.

This version of the classic bread and butter pudding is made with Graham’s Family Dairy Gold Top milk which gives it a smooth richness. Rather than the usual vine fruits we have used dried apricot, pears and blueberries and included a sprinkle of mixed spice to add a festive twist to the traditional recipe.

This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.

Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.

This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.

Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.

Perfect for a simple, mid-week dinner for the family.

A chocolatey treat for any night of the week.

Best served with your favourite rice and topped with fresh coriander, lemon and another dollop of Quark!

A great recipe from Wholeheartedly Healthy using Graham’s Natural Quark.

A family favourite! Using Quark in the recipe results in a deliciously light sponge.

The ideal way to incorporate some of your 5 a day. Tangy fruit flavours blend perfectly with the low fat, high protein goodness of Graham’s Quark.

A simple chicken recipe with a lovely Quark filling – great for an easy mid-week dinner for the family.

Tablet is a great way to get started with baking: it’s easy, it’s delicious and even if you don’t like it, chances are you know someone who does.

A deliciously, sugar dusted cake. Suitable for kids to cook and adults to eat. For all those budding bakers out there, this is the perfect recipe to start with.

Holly and Douglas love these chocolate chip cookies – they’re a regular bake for our family!

Cupcakes are all the rage at the moment, have fun with your friends experimenting with Graham’s dreamy cupcakes – light and fluffy you’ll be carried off to Cloud 9 with one mouthful.

Perfect for Easter or just a wee chocolatey treat, easy to make and great fun to make with the whole family.

A big thank you to Maya Ferguson for giving us her delicious flapjack recipe! She says that these flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.

This mushroom soup is perfect for those cold crisp days! With our double cream and milk this soup is a delicious creamy delight that even the little ones love.

Ava Findlay is 9 years old and makes this cake often – it’s pretty easy and tastes yummy. Ava makes hers with Scottish raspberry and Graham’s whipped cream filling.

These muffins are definitely the moistest muffins you will ever taste.

The filling of this pie is one of my favourites and a classic: Bramley apple and rhubarb, with a little dried ginger.

An adult spin on a childhood classic, a sprinkling of a little nutmeg on top of your rice pudding adds a unique wee twist. Use Graham’s Gold butter and milk for extra sophistication.

Baking should be fun, delicious and achievable – this recipe is all three. And the best part? You can make them exactly how you want them to be, and it doesn’t have to be steak that you use – the possibilities are endless!

Sometimes the unadulterated bakes are the best. What am I talking about? All the time!

These muffins are for two sets of people. First, these are for the lovers of big, bold flavours. These people, like me, are open to the idea of being hit in the face by the zesty, puckering punch of pure lime. Then, there are the lazy bakers. This…

Everyone loves a classic chocolate muffin! This recipe uses Quark to create a light sponge.

Courgettes – a new ingredient will turn any dry recipe into a soft sponge that never cloys.

This can be made as a one traybake or 20 individuals muffins – you choose!

These are, in short, astounding. They are a classic for a reason: the crumbliness, fudginess and snappiness all collide in the mouth for a true taste experience.

There’s always an element of waiting around when making bread – but it’s well worth the wait.

What I want to do with this recipe is show you how to get a cake that’s just a bit like what you can get in the shops, but with all the flavour that a high quality, homemade cake can provide.

What could be better in the morning than a cup of coffee accompanied by a coffee bun? Nothing, that’s what. Especially if you’re using Sue’s recipe… Delicious!

Luxuriously silky smooth, this sauce is perfect drizzled hot over ice cream and it keeps well in the fridge overnight for any snack attacks the following day.

Banana bread is amazing – it stays moist for day after day and it’s much healthier than normal cake.

The ultimate comfort food – macaroni cheese!

When it comes to ingredients lists, I tend to “zone out” after the first four or five. Any more, and I tend to dismiss the recipe as unnecessarily complicated. Who has time to find them all?

If you purchase the pastry and acquire the curd, all you do is leave yourself to whip up a really simple meringue.

A classic baked cheesecake recipe that you can add your own twist to with different toppings, such as fresh berries.

The ‘roll’ is of the most indulgent form of bread. Subtly sweet, shining white and usually filled with bacon or egg or sausage or some combination of the three. I love them.

At every coffee break I can, I’ll have an empire biscuit to accompany my hot beverage because Empire Biscuits are superior to all.

A deliciously, scrumptious crumple for all the family.

This is a sublime twist on Victoria Sponge that goes great at any time of day.

Made with aubergines, lamb and Quark – tuck in to this Greek-style moussaka.

Wonderfully sticky and sweet… Individual Tartes Tatin to get your taste buds watering. It’s also easy enough to make as one large Tartes for those large family get-togethers.

For us at the dairy, nothing quite beats a warm scone and a cup of tea in the morning! This recipe is so quick and easy to follow – anyone and everyone can get stuck in.

Muffins are so simple to make and are perfect sweet, savoury, as a treat or a midday snack!

I love the zing of grapefruit… it reminds me of Summer and this meringue pie sure gives lemon a run for its money!

When it comes to seasonal baking, there is one bake that is underappreciated and under-recognised throughout the Scotland, the UK and the World. That bake is Black Bun. The idea of a cake-like mix inside a pastry filling seems a bit strange, but it just works.

The addition of chives and Quark bring a new dimension to a traditional classic.

Panna cotta style desserts using naturally low-fat Quark.

These Overnight Oats may revolutionise your mornings! They require no cooking and are immediately ready to eat in the morning.

The mild curry packs a punch against the subtle sweetness of the peanut butter.

Creme Brûlée done the Flora Shedden way. Find out from Flora what her techniques and ingredients are for making this delicious dessert.

Great British Bake Off star, Flora Shedden, has whipped up this recipe for the perfect pancake using Graham’s Gold Top milk and butter.

Using Flora’s perfect pancake recipe as your base, try this new topping recipe. The flavour combinations  – unusually – complement each other perfectly.

This recipe is super simple to make – just bung the ingredients in a casserole dish into the oven, and two hours later you have the most wonderful warming pudding.

Fresh and creamy Cullen Skink soup from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this quick and easy meal.

A warming cup of hot chocolate from Flora using our award-winning Gold Top milk.

A warming and delicious starter that will gets mouths watering at the start of any Christmas dinner. Thanks Sue!

Our friend Sue Lawrence has kindly given us some of her lovely cheese recipes to celebrate the launch of our new Scottish Cheddar Cheese range.

A tasty recipe for homemade ice cream.

The tuna paired with the vibrant, zesty orange gives contrasting flavours, texture and colours.

A meal that will bring whole family together under one roof – a warming fish pie made even better with Graham’s Organic butter and milk. Three words – yum yum yum!

Easy and quick to make, this meal is perfect for rustling up in half an hour on those tired weekday evenings.

A fruity treat from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this quick and easy meal.

Our sundae recipes are all really easy to prepare, they only take a few minutes to put together, it’s worth making the caramel sauce if you’ve time.

A delicious nutty recipe from Flora Shedden. Find out what her techniques and ingredients are for making this Hazelnut Torte.

The word ‘Bannock’ can refer to many slightly different non-yeasted breads, each with their regional variations from Scandinavia to northernmost Canada.

This may well be the best-tasting bread we’ve ever had. Just make sure you use plenty of oil. And the best salt you can find. Lots of it.

This bread looks, on the face of it, fiendishly difficult to master – but it isn’t!

A great one for the kids, rich smooth and creamy, will set any kid up for a good day at school!

Our nod to the traditional dessert of Cranachan, this a super fruity smoothie that will set you up for the day!

We love this recipe – the fresh basil adds a fabulous freshness to this classic combination.

A delicious, easy-peasy breakfast based on the traditional Scottish dessert Cranachan. Traditionally, Cranachan includes whisky but we’ve omitted this as it is a breakfast recipe…. but feel free to include if it takes your fancy! Recipe by fresheather.

Lip-smackingly zingy this makes a great start to any day; or the perfect drink to sip in the sunshine.

It doesn’t have to be Halloween for pumpkin recipes, you can always substitute for more Butternut Squash if you’re struggling to find one.

Gillian spent 4 years in Dublin and became addicted to soda bread (or ‘brown bread’ as it is referred to there). It’s a versatile accompaniment to all meals. It’s also enjoyed in Ireland for elevenses (best meal of the day!) slathered in butter and jam.

A great smoothie for the kids; packed with fresh fruit and our delicious yogurt, it’s healthy but they’d never know!

If you don’t want to lose the colours and texture from fruit by blending it into a smoothie, you can always enjoy it as a refreshing fruit salad.

By using oil instead of butter the cakes stays moist, and has a lovely creaminess from the yogurt.

Delicious Gluten Free Brownies from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this delicious dessert.

Tasty treats from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this delicious dessert.

Eggs Benedict is a favourite of mine and it’s not as hard to make as you might think!

I can imagine the peak enjoyment for these fruit slices comes at the peak of a Monroe, crumbling into the just unwrapped cling film and with hot, strong tea from a flask.

A deliciously sweet Brioche Loaf from Flora Shedden.

Deliciously fresh, healthy and creamy gnocchi from Flora Shedden.

Graham’s are proud sponsors of Paul and Nick’s Big Canadian Food Trip on STV and you can recreate some of their delicious recipes here…

We love this juicy Blood Orange Upside Down Cake from Flora Shedden. The perfect dessert!

Deliciously light waffles from Flora Shedden topped with our fat free, high protein Vanilla Quark!

Graham’s are proud sponsors of Paul and Nick’s Big Canadian Food Trip on STV and you can recreate some of their delicious recipes here…

Burns Night isn’t complete without a creamy whisky sauce.

Graham’s are proud sponsors of Paul and Nick’s Big Canadian Food Trip on STV and you can recreate some of their delicious recipes here…

Graham’s are proud sponsors of Paul and Nick’s Big Canadian Food Trip on STV and you can recreate some of their delicious recipes here…

A deliciously warming and nutritional tart from Flora Shedden.

Alana and Lisa from The Gut Stuff have made it their mission to empower gut health in everyone and they want to shout it from the rooftops, so have created this kefir recipe to help us spread the message.

Hearty and warming for a cold winter’s afternoon.

With a bit of forward planning this makes for a speedy morning pastry. The mixture of a good crème patisseries with fat juicy raisins will give anyone a spring in their step.

The key to a good custard tart is the pastry I reckon. I love a perfect set on the custard but if the pastry isn’t crisp you may as well forget it.

The perfect picnic treat. I have an obsession with peas and frequently panic if I don’t have a bag in the freezer. They are delicious with mint so don’t hold back when adding it to the mixture. More recipes from Flora Sheddon

Deliciously moreish Seeded Crackers served with our creamy cheddar cheese.

Simple and delicious. This Pavlova from Flora Shedden is the ultimate dessert.

A delicious seasonal recipe from Flora Shedden. Find out what her techniques and ingredients are for making these Poppy Seed and Asparagus Croissants.

Having a fancy affair for your up and coming dinner party? Then why not delight your guests with these delicious doughnuts.

Gillian spent 4 years in Dublin and became addicted to soda bread (or ‘brown bread’ as it is referred to there). It’s a versatile accompaniment to all meals. It’s also enjoyed in Ireland for elevenses (best meal of the day!) slathered in butter and jam.

‘Splodge’ is one of our best selling chocolate traybakes at Three Sisters Bake . We created this white chocolate & cherry version of the milk chocolate original one Christmas and added some chocolate antlers for a bit of festive fun!

Most shop bought granola contains huge amounts of sugar; making your own is cheaper and means you know exactly what you are eating. This one is sweetened with honey and the juice of an orange. and the jumbo oats will keep you going all morning!

Our pistachio & cranberry cake is one of these recipes which you can enjoy at any time of the year – though we particularly enjoy it in the run-up to Christmas.

Since we opened cafes in Killearn & Quarriers Village, our homebaked quiche has proved to be a runaway bestseller. We change fillings seasonally. This one, made with leek & mature cheddar, is perfect for Spring!

It doesn’t have to be Halloween for pumpkin recipes, you can always substitute for more Butternut Squash if you’re struggling to find one.

This healthy, hearty veggie dinner is a great mid week after dinner meal when you feel like eating something tasty without ruining all your hard work in the gym!

This recipe is a favourite with our very own Baby Bakes, Rosie (3), Tate (2) and Harrison (1). As busy working Mum’s, Nichola and I are always looking for quick and easy ways to pack more veg into their meals and this broccoli pesto is the easiest way to do it!

Our granny ran a sweetie shop in Kirriemuir where she made and sold her own handmade tablet. When we saw Graham’s new Tablet & Vanilla Ice cream, we couldn’t wait to start experimenting!

We were introduced to the concept of French toast with ice cream by Three Sisters Bake Killearn’s head chef, Pete, who is a MASSIVE Elvis fan. A decadent creation similar to this was reportedly one of Elvis’s favourite brunch snacks!

Linsey developed a minor fish taco addiction while on holiday in California last year, where the influences of Mexican cooking are evident in almost every restaurant and café. The seasoned white fish makes a lovely, light alternative to beef or chicken tacos that we are more familiar with in the UK.

This cake is a regular guest in our cake cabinet and has proved hugely popular! With a heaped topping of blueberries, it makes a beautiful and mouth watering centre piece for a special event or afternoon tea.

Lighter than a meat pie yet still hearty and warming. This fish pie is a firm family favourite.

We love making wedding cakes and helping excited couples design wedding cake and dessert tables for the big day! Heart shaped lavender shortbread is a firm favourite and combined with lemon curd ice cream it makes a delicious light, summery dessert!

Fresh, fruity and delicious, this Pomegranate Pavlova is also naturally gluten-free so it’s the perfect dessert choice if you’re preparing a meal for family or friends who have coeliac or an intolerance.

A while ago it was a pleasure to create some recipes for Graham’s The Family Dairy… And now it’s time for some new ones! First up is this delicious Valentine’s Day recipe, a light sponge filled with raspberries and topped with a beautifully (and naturally) coloured Quark frosting, this healthy bake would make an ideal treat for your loved one!

Other than being a bit of a pain to peel and chop (which can be resolved by using pre-prepared packs from the supermarket if you are short of time), Butternut Squash is one of our favourite veggies in the Three Sisters Bake kitchen.

Quick and comforting food doesn’t have to come from a takeaway. This beetroot-based frittata will satisfy the most rumbling of tummies, while still giving you a way to get some brightly coloured root-veg into your diet. It’s simple to make, but the fresh herbs really lift the flavour and make it feel like a treat.

It takes a brave and keen cook to launch themselves in to the art of bread making. This is another recipe that I hold dear as it should put any apprehensions about bread making to bed. It’s pretty quick, doesn’t require expensive equipment and no tinkering with yeast. Linsey

A crème brulee is a lovely thing. Silky set custard topped with caramelised brown sugar, it is a great pudding to end a meal with. This version contains passion fruit for a slight sharpness and to turn the custard a great golden colour.

Really easy bake that the grandchildren love. This great family recipe takes just 15 minutes to prepare and 35 mins in the oven.

Biscotti are perfect for eating as soon as they are out the oven, but they stay edible for absolutely ages.

That million calorie takeaway pizza you’re thinking of ordering might be pretty delicious, but you’ll regret it in the morning. Why not learn a new skill and enjoy something that tastes even better, for a fraction of the cost?

This is one for those of a curious disposition: those of you who won’t be happy to just to give a bread recipe. This is for you, who want to dive in and change your life. Baking bread can make your life better, but you have to let it overwhelm you.

This recipe by Eileen Stewart is great for sweet-toothed coffee lovers.

If you’re looking for a delicious snack that is quick to make and not too indulgent then this one’s for you! It’s made with our Vanilla Quark which is high in protein and low in fat.

This pudding is like autumn in a mini glass and makes a lovely dessert for after Sunday lunch or a healthy protein-rich evening treat. Recipe by Wholeheartedly Healthy.

A quick and easy chocolate mousse recipe using Graham’s naturally low-fat Quark.

Creamy, smooth and oh so elegant, what else would you expect form Cafe St Honore’s head chef Neil Forbes? Made even more of a taste sensation with Graham’s butter and cream. Thanks Neil!

This dessert is perfect for cooling down on a warm summer evening – use Graham’s fresh Scottish double cream to make it that extra bit indulgent.

Here’s another great offering from our friend Neil Forbes. Graham’s double cream will give your sauce extra richness and indulgence, we can’t think of a better meal for a quiet night in with family or friends!

A gorgeous alternative to the traditional Turkey dinner. Neil’s Roe Deer is enough to make you go for something different every Christmas to come. Use Graham’s unsalted butter for the best taste experience that is sure to delight your guests on the big day.

We’re so delighted that our friends at Cuckoo’s Bakery have shared one of their cherished recipes with us. There’s absolutely nothing quite like Cuckoo’s Bakery Sticky Toffee Pudding made with lashings of Graham’s lush double cream and the brilliant for baking Graham’s unsalted butter.

Our queen of baking, Sue Lawrence, has come up trumps again with this fab buttermilk scone recipe – we might not make buttermilk, but our unsalted butter goes brilliantly in this recipe.

If you’re a chocoholic but are trying to be good, these bite size party chocolate pots are perfect for you! By serving in an espresso cup, you’ll get your chocolate fix without going overboard – and they’re delicious too!

This is a perfect picnic dish and way more exciting than a cheese sandwich! It is very quick and easy to prepare – simply mix up the spread, pop it in a plastic tub and pack a loaf of lovely white sourdough or crusty bread.

A lovely quick dish to throw together when you’re in a rush. You’re really just steaming the fish in it’s own juices and these smoky flavours!

If you’re looking for a cake to impress your guests, this is it! Not only does it look great but the rich taste will satisfy those tastebuds.

Lamb is one of our favourite meats on the BBQ as it retains its moisture and its strong flavour really stands up to the smoke.

Refreshing, light and ‘healthy’ if you’re looking for a ‘skinny’ smoothie this is a great one to start the day!

We’ve created this simple yet fabulous sarnie using hot cross buns and a few store cupboard ingredients.

Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is lovely and light.

Our Lemon Curd ice cream is extra zingy; with just a few ingredients you can create this colourful sundae.

Smooth and delicious our vanilla ice cream compliments the wonderful sweetness of this toffee sauce, whilst the popcorn adds a satisfying crunch.

Making sundaes with the kids is definitely a family favourite of ours! And our chocolate sauce recipe really compliments the toffee caramel ice cream, you can top this sundae with whichever nuts you’ve got in the store cupboard, we’re sure pecans or hazelnuts would be just as tasty.

Raspberry ripple was our all time favourite ice cream flavour as children so this dish has a real retro feel for us! Combined with homemade chewy meringue and berry compote, this is an ideal summer dinner party dessert.

Carina loves our Gold Top double cream which makes these little tarts extra special.

Use good quality, herby sausages to get the best flavour in this tagliatelle recipe.

It may be called drizzle but there’s certainly nothing dreich about this loaf. The perfect combination of sweetness, zing and Graham’s Quark.

The true test of great Greek cuisine is looking at the plate and thinking, “Smashing”. This refreshing but moreish dip is certainly that.

We all like to enjoy a taste of the finer things in life sometimes… and yes, we’re talking about the Graham’s Natural Quark in the sauce! Discover how it balances the seafood flavours in this stunning Nick Nairn dish.

We all need to treat ourselves from time to time and these crepes will certainly do that. Rich Nutella, zingy satsumas and Graham’s Vanilla Quark form the perfect filling.

Surf and Turf combine to bring you a dish that manages to feel both light and hearty. You’ll be amazed by the versatility of quark as it’s used in the pastry, the filling and even the salad dressing.

The good thing about this recipe is that there is no real method to it. You can change it up to suit your taste!

A quick and tasty breakfast option, best enjoyed when the summer berries are in season.

These muffins make a great change from the usual breakfast options!

Creamy, tangy, and refreshing – a perfect dinner party dessert.

Our take on the popular coffee-flavoured Italian dessert.

Using ready-made meringue nests, this Eton Mess is one of the quickest desserts you can make.

These little cheesecakes are best served in individual glasses making them a great idea for dinner parties.

Blogger fresheather created this wonderful fruity cheesecake recipe using Graham’s Quark.

You’ll need a waffle maker for this tasty, high protein waffle recipe from the Celery & Cupcakes blog.

This take on the classic fish pie recipe uses Graham’s Quark to make a lovely, creamy sauce.

Graham’s Quark makes a great sauce for these delicious lamb flatbreads.

Get buzzing with these espresso pots! They are prefect if you’re in need of a pick me up or just love coffee, like me. They are also great to serve to guests after dinner as they can be made up to 2 hours in advance.

A delicious, simple recipe for the perfect home-made scones.

Any number of fillings can be used but the mature cheddar combined with new potato makes for a delicious filling meal!

A simple recipe for the classic tomato soup.

A quick and healthy lunchtime treat using naturally fat-free Quark.

Easy and quick to prepare, these nachos are a family favourite in the Graham household. A perfect platter to share amongst friends, or simply a satisfying snack, they taste all the better with our Graham’s mild cheddar cheese grated on top. Enjoy!

Warming, comfort food never goes amiss and this classic macaroni cheese recipe is sure to hit the spot on those cold winter evenings. Grandma Jean uses our mature cheddar to reach those ultimate levels of indulgence.

This recipe is gluten-free so it can be eaten with impunity, regardless of various intolerances. But it is not a recipe that has been twisted and tortured into the oh-sofashionable gluten-free box; it is simply without flour because it is better without flour. The addition of gluten makes this bake worse. The key is the ground almonds – or ‘almond flour’ as they call it in America. We can use this to make a thick frangipane, which is a basic French tart filling. But bake frangipane by itself and it stands proud to become a soft and crumbly cake that you can just eat and eat and eat until your doctors tells you not too. It’s divine.

This recipe is one that takes the traditional rules of baking, tears them up and thoroughly blends them.

Carb on carb. Nice. This simple, no-knead bread isn’t quite a pizza, so I think it’s best enjoyed as an awesome accompaniment or a (very) generous snack.

This tart will work well in any season and with any fruit. Keep the frangipane but add whatever you like on top – apples, raspberries or even chocolate chips would be awesome.

It’s beginning to look a lot like autumn. And what could be more autumnal than squashes and pumpkins? The recipe is fairly straightforward; blondies are just brownies but made with white chocolate.

If you want a simple, super-awesome bread, that’s as forgiving as you like, you just need one piece of equipment that you definitely already have. A casserole pot.

This bakewell tart recipe is a simple and glorious creation – crumbly shortcrust pastry, raspberry jam and frangipane made with ground almonds. So essentially it’s cake wrapped in pastry. Awesome.

If you want to make this recipe really special, you might want to make a quick caramel by melting sugar in a pan drizzling this on top.

This is a must. A super-fast meringue, some shop-bought lemon curd with a little double cream and orange juice. That’s all you need to make a fast, gluten-free and delicious dessert.

This easy, humble tart should be ample justification to look out the rolling pin.

These cookies are some of the most delicious things you can bake in a hurry – from start to finish, you’re talking half an hour, if you need.

I baked this is a dish about two years ago on the Great British Bake-Off and it’s awesome – the lavender works really well.

This is the perfect afternoon tea accompaniment. Not a savoury, but definitely not overly sweet. And a bit intellectual too, what with the savvy juxtaposition of conflicting flavours combined with the near ubiquitous combination of “lemon and poppy seed”.

Not only is this recipe really very painless and risk-free, but it’s a demonstration of my one, ever-repeating concept in bread making: the wetter, the better. And this dough’s nice & clammy.

Blueberries just work in pancakes – they’re tradition in America, but haven’t ever had much of a reputation for greatness in the Scottish (and obviously superior) version of the flat, griddled cake.

The contrast between the rich puff and the sharp tang of the apples is one that is quite unique to the turnover.

Bring this recipe to a different level and test your cake-making skills. We use juicy fresh pineapple, posh Morello cherries and make a proper sponge mix from scratch using posh butter (James recommends Graham’s butter!).

Exactly what it says in the title: hopefully this little recipe will be your simple guide on how to make epic meringues forever more. The strawberries and cream, though optional, really set it off well – especially if it’s Graham’s double cream!

This recipe takes all the best bits of baguettes and compresses them into an easy-to-make bread, lacking in hard work and complex time restrictions.

Fruit cakes don’t have to be super dense and dry and heavy and boozy and filled with that oh-so-satanic invention; the glacé cherry. They can be as light as any cake, with a huge variation in style from one wee simple recipe.

This recipe takes inspiration from the offerings at the famous St John restaurant in London, in terms of both the shape and the serving suggestion – cheese. It may sound a bit odd, but trust me.

This is one of James’s favourite recipes, of all time. If you’ve never tried baking bread before, please try this one.

These cookies strike the balance that all ache for – they’re not so soft as to ooze, but they still retain much of the moisture that defines the cookie as “not the same as a biscuit”.

Give this one a go: it’s as simple as the simplest of cakes and there’s no pernickety bits to do afterwards.

These fairy cakes are pretty awesome and pretty cute. They’re not “Black Forest”; all creamy and fudgy and full of that synthetic, almondy cherry flavour. These are distinguished little treats, perfect with tea instead of biscuits.

Obviously, iced buns are awesome. Kids and grown-ups truly do love them.

Christmas is long gone and the nights are getting shorter. But we’re certainly not sweltering yet, so use up a few leftover festive mulling spices and let this one warm you up.

Meat and other delicious things wrapped in puff pastry? It’s a no brainer.

This is not yet another Christmas cake recipe. This is a recipe for those who do not like Christmas cake, or simply haven’t made one this year.

A mince pie should not be overpowered by a heavy mass of pastry that surrounds usually a tiny half a teaspoon of runny, artificial-tasting mincemeat. The filling should be centre-stage, and that’s why I don’t cover it up.

This recipe is ideal if your fruit is under ripe and hard, because you can soften it in the pan and sweeten to taste. Then, it’s also ideal if your fruit is a bit past its best – cut off any mouldy or dodgy looking bits and chuck it all in.

These wriggly lengths of light crispiness are the perfect vehicles for shipping dip from plate to mouth. So good in fact, that James has even included the easiest, most delicious dip recipe.

This is portable cake – cake anywhere. All you need is a bowl, a whisk (a wooden spoon will do) and a frying pan. And you could probably forego the bowl.

So this recipe isn’t technically baking. But it definitely isn’t cooking either. Caramels and fudges come under the baking umbrella, so why not this too? Make this as an alternative to mulled wine and you will be hooked for all Christmases to come.

Pizza is one of those rare things: a slice of sheer baking indulgence that constitutes an entire meal in itself. And not necessarily an unhealthy one too, although it is pretty tasty with some Graham’s cheese on top, don’t go too sparingly!

These wonderful healthy muffins are a great alternative to cake, however any illusion of vitality is destroyed by the brilliant juxtaposition of the cream-cheese icing. Tangy, soft, devourable. A classic with carrot cake so why not with carrot muffins too?

This fabulously over-the-top French dessert instills delight in some and fear in many. This version is pretty straightforward and with melted chocolate & caramel this is one for optimum indulgence. It tastes even better with Graham’s double cream.

No, we’re not talking that seasonal favourite, ‘figgy pudding’. This is different – fig pudding: an oven-baked, super-light pudding made with fresh figs rather than dried. Use Graham’s semi-skimmed milk for the ultimate taste!

Friands are the easiest cakes. There’s no whisking of egg whites to stiff peaks and there’s no creaming of butter and sugar until almost ice-white. It’s just a case of lobbing everything into a bowl, mixing, pouring and baking.

Making a chocolate cake is as easy as making any cake – the process is exactly the same, but with cocoa powder in place of some of the flour.

Many people make the mistake of believing the apple Strudel is made with puff, for the ones you buy in the supermarket frozen aisle do indeed use puff pastry. You can use shop-bought puff if you like for this will surely be delicious, but it’s not a strudel.

This recipe is a no-brainer: a buttery biscuit base, a sharp, delicious raspberry curd and a rich cheesecake mix. It’s baked to give it that New York Cheesecake-style texture and brilliant slice-ability.

Simple. Glorious. Massive. This Pavlova is the ultimate dessert. And there should be plenty left over for breakfast, too.

This is the mother of all crumble toppings. It cannot be beaten (or if you think it can, please send in a letter with your recipe and I guarantee I will consider it!).

This recipe doesn’t necessarily involve any baking, but you can if you like. I choose to make my Crème Brulee on the stovetop, for I find it infinitely more reliable (and it’s far quicker).

Making your own pastry may seem like a challenge but this recipe makes it oh so simple. Use Graham’s unsalted butter for the ultimate taste sensation.

Compared to your average British or American apple based snacks, these guys just take the biscuit. Or the pastry. But which is the easier look and taste to achieve at home? The French, by miles.

Think flapjack, but crispier, tastier and all round better. Healthier, too.

A good homemade iced bun is possibly the most brilliant baked good on the planet. It’s a swirl that keeps you coming back for more and more and more – it doesn’t have the richness of a pastry or the sweet sickliness of sticky syrupy equivalents.

Quite probably our favourite choux pastry treat. Simple, pure and oh so yummy – sometimes the humblest treat is the best. Make with a Graham’s trio by using our whole milk, salted butter and double cream.

Still got a sweet tooth after Easter but fed up with chocolate eggs and hot cross buns? These quirky muffins are a very delicious and seasonal alternative.

Surely not?! We hear you ask… But believe it or not this combination of sweet and savoury makes for a perfect tingly taste sensation. Trust us, he’s that one from the telly!

A go-to recipe in baking emergencies. People coming over imminently, cupboards and fridge barren but for flour, an egg and some leftover fruit. The solution? Muffins.

Give this a go if you like bananas – it’s a great way to use up the old black ones, because these work best incorporated into the cake. For a bit more bite in the topping, use those that are slightly green.

Who can deny the glory of pure, white, indulgent bread? A celebration of all things right. And who says bread needs to be difficult? Plenty of people, but they’re wrong.

This is one of the most adaptable and useable savoury bakes to have up your sleeve. It may seem like it has lots of steps, but really, it’s dead easy. A far cry from frozen packs of sausage rolls from the supermarket!

Baking your own breakfast cereal? Are you mad? No. This recipe is guaranteed to change many a breakfast-eating way and is made all the better when enjoyed with Graham’s milk.

There’s something truly amazing about the combination of cherry and chocolate that goes far beyond any alliteration present. It just works.

This recipe is one that will not let you down. It is a classic; it was passed down the generations of my family and has finally ended up here with me.

Red velvet cake is a tricky one. It’s not tricky in terms of making it (it virtually always works) but it’s tricky in terms of choosing your recipe.

From this recipe, you can extrapolate every other variation. Want fruit scones? Leave the spice. Want plain? Leave the fruit as well.

This may well be my new favourite recipe. So, so easy and very quick.

Muffins, of the American sort, are exquisitely suitable to adaptation. This recipe is one of the very best and the simplest.

Use shop-bought mincemeat with a finely chopped apple added through – makes it go further, dampens the sweetness and improves the flavour.

This Christmas cake will be just as good as any Christmas cake that’s been maturing for months & months.

A simple, stress-free recipe for delicious turnovers – suitable even for beginners.

My version of a gluten free bread recipe that doesn’t taste like cardboard.

If you are in need of any comfort during the cold winter nights, these viscous eruptions of flowing chocolate will provide it.

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!

This recipe is an example of what I call modular baking. To see how relaxed these little tarts are to make, all you need to do is break the recipe up into wee parts. The pastry. Obviously, you can buy it if you don’t want to make it. Go for the “all-butter” stuff if you can. And ready rolled? Even lazier, even better. If you do decide to follow my recipe and make your own, good on you. It’s nothing more than flour, butter and water. The lemon filling. This is actually just a really good recipe for lemon posset, and doesn’t require any extra baking once you’ve filled your tart shells. If you’ve got some left over, you can pour it into wee glasses and leave it to set in the fridge for an alternative, pastry-free dessert. It’s just cream, lemon juice and sugar. The candied lemon. An optional flair, but a nice one nonetheless. You could just top each tart with a little raspberry or blackberry, but I like canided (or ‘confit’) lemon. It’s as simple as sugar, water and fresh lemon slices. Please feel free to take any of these aspects and use them in other dishes, and on their own. They’re great wee recipes in their own right.

The posh French alternative to Scottish coconut macaroons. These indeed are the little, delicate things that everyone thinks are really hard. Well, let me tell you, they’re not. They’re ridiculously easy, in fact.

Surely the world isn’t in need of another Lemon Drizzle Cake recipe? Uh, it definitely is. Especially this one!

A really simple, no-knead bread recipe.

This tart is as simple as tarts get. The key here is seasoning.

A delicious citrus tart, perfect for any summer’s day!

This recipe doesn’t require any actual baking – it’s just biscuits, butter, cream and chocolate.

They’re hideously healthy, easy, quick and cheap; perfect for everything from picnics to posh appetisers.

A tarte tatin is like an upside-down cake, but using puff pastry instead of cake mix. And the title does not lie: when you try this tart, you’ll be hit by two flavours in abundance: pear and vanilla.

The star of this recipe is undoubtedly the gingerbread itself. Gingerbread is a really simple biscuit to make, and this recipe is the perfect compromise between time, simplicity and taste.

A blondie, for those unfamiliar with the term, is a brownie that’s made with white chocolate.

This is one of the first recipes to give me perfect cookies, every time.

This recipe was actually conceived for my friend Paul’s birthday – birthday cake is so very common, and with the candles burning above it this tart looks particularly special.

This recipe was inspired by a tart I was recently served at a dinner party. Or rather, it was called a tart but was actually a delicious brioche-style bread dough with lots of eggs and butter.

There’s something quite special about baking a ‘sandwich’ style cake – it feels like an occasion. Although this might seem to have a few more ingredients than your standard Victoria sponge, it’s really just as easy.

Sometimes the simplest ideas are the best, and they don’t get much more foolproof or tasty than these nutty crunches. Even the most accident-prone baker couldn’t fail to nail these.

As cookies go, this is a pretty solid recipe. It’s for that American, gooey, chewy sort of slab that’s just a bit too easy finish.

Add your own twist to recipe by adding extra tasty ingredients. A few I’ve tried and can heartily recommend involve finely chopped bacon, pancetta and, of course, a good grating of cheddar cheese on top. Go wild.

This recipe can make use of any plums, ripe or unripe, meaning you can take advantage of the best supermarket deals. Because they can be quite acidic, they do require a few wee changes to a standard muffin recipe.

A bear claw is a simple treat that’s not-so-common in this part of the world. Head to certain parts of the states, however, and you’ll find them in every bakery, supermarket and gas-station.

If you want a recipe that is dead easy, but makes all your friends think you’re an expert, look no further. To make this loaf, all you need to know is how to plait a pigtail.

This recipe began as an attempt to simplify the classic French fruit tart. I like to break things down, in baking. If you split this particular recipe up into its component parts, it’s simple enough: pastry, custard & fresh fruit.

Raspberries are always in season somewhere, right?

These sticky buns look stunning, and are particularly suited to soaking up a very sticky syrup indeed.

Meringues may take a bit of time to do properly but are actually rather simple.

The salty, treacly topping for​ ​this cake is a slightly thicker variation of​ ​a caramel sauce recipe, so that it stops just shy of soaking into the sponge below.

It just so happens that this recipe is a little healthier than normal pancakes. Like banana loaf is a little healthier than normal cake, but that’s not why I make it.

If you’re after an alternative to the bog-standard Christmas cake this year, and you’re a lover of all things cocoa, keep this wee trick hidden for Christmas Eve.

Some bakes are indulgent and personal, best scoffed hot and moist straight from the oven. This bake isn’t like that – this is a selfless act of kindness for those around you this Christmas.

Every year, I tend to make the same old Christmas bakes with the same old Christmas ingredients. But this year, try going for something a little different.

Breakfast should be a time savoured – there is something truly special about a decadent bowl of Scottish porridge first thing in the morning.

A great way to kick off your day. Blueberries are the superfood to boost brain power and to add to that, these light and fluffy muffins taste just delicious!

With the richest dark chocolate, these mousses are for the discerning palette. Rich, creamy and light – the best way to round off any night with friends.

This is a really easy dish to prepare and is perfect for a quick family supper in front of the fire.

If you’re bored of all those usual desserts why not try these delicious wee Crema Cotta. Served as individual desserts, they are the perfect sweet guaranteed to take you back to that sunny holiday in Italy.

Adding Graham’s double cream to this recipes makes the scrambled eggs light, creamy and utterly delicious.

The Graham’s Organic range is just right for making these wee trifles. Jelly, custard and cream – we might as well be at a children’s birthday party!

There’s nothing better than tapping into the top of a Crème Brûlée. Our Graham’s double cream makes these little puds smooth, creamy and delicious.

Everyone loves chocolate cake! Try this dessert as a kiddie classic or serve for the elegant finale to your dinner party. Graham’s Gold butter makes it all the more luxurious.

This dish will transport you to Italy in one mouthful. Try serving in a glass with the fruit and syrup poured on top, similar to a sundae.

Gourmet elegance is made simple with this fantastic recipe. Cool and serve a pear each with the mousse and a drizzle of the sauce for optimum indulgence. And it tastes all the better with Graham’s Gold double cream.

The key to great shortbread is a very high quality butter produced as simply as possible.

Mini doughnuts are always a great hit at parties or get-togethers and they are so much fun to make! You can change this recipe up to add your own spin on the toppings so no matter the occasion, they are sure to delight.

Of the great many bakes I’ve brought into work over the years, this has to be one of the very biggest hits. And yes, I used shop-bought pastry. How Mary would be appalled!

Celebrity chefs Paul Rankin and Nick Nairn set sail on a new cooking adventure, in which they creat this beautiful and delicious dessert.

Every year, I like to create a wee recipe to use up leftover Christmas cranberries. Last year, it was the muffin: a bake so adaptable you can throw just about anything at it and it will turn out delicious. I still recommend you do.

Shortbread, lemon curd cream, raspberry purée, icing sugar and strawberries… need we say more?

This is a classic dessert, with two classic flavours. It’s sure to be a big hit with friends and family and tastes even better with our Graham’s unsalted butter.

Caramel, apple and lemon… what could go wrong with a flavour combination like this? Graham’s double cream comes in a treat when making the lemon mascarpone cream in this recipe.

For 2016, my personal New Year’s resolution is to respect the classics of baking. With the Bake-Off still booming, there’s a continual push by bakers, professional and home, to try and make their recipes original by adding their own ‘spin’.

A warming whisky dessert is just the ticket to keeping warm on those cold winter nights! Add a tea syrup to it and you’ll be sorted.

This Walnut & Apricot Tart is a scrummy option for all the sweet tooths at your table this Christmas. Use Graham’s unsalted butter for the best results.

If you’re a traditionalist at Christmas, Nick’s Roast Turkey is a classic. Mouth-wateringly good – enjoy!

Of all the biscuits, jammie dodgers were my childhood favourites.

The espresso adds everything to this dish. In Italy someone had the bright idea of drenching a panna cotta in espresso and called it ‘panna cotta affogato’, literally meaning ‘drowned cooked cream’. A delicious treat!

My hobnobs, crisp and crumbly in the perfect ratio, are balanced with a thin layer of proper dark chocolate. As a result, their more-ishness brings me towards tears and obesity.  All you need is an oven, a microwave, a bowl and a spoon. 

You’ve got double chocolate muffins, so why not double lemon drizzle?

If you’re planning to make this when British raspberries are out of season, use frozen Scottish raspberries instead of fresh imports. The flavour will be far superior.

Delicious any day of the year…

This recipe is for a yeasted bread that works so well, you’ll want to make the effort.

I understand it is a particularly cruel thing for me to do – making you fridge set the brownies. Waiting more than 4 hours is never fun I know but I guarantee the result will be infinitely better. What you will end up with is a dark and dense fudgy brownie that will rival everyone you have had before – you just need to be patient.

Ice cream sandwiches are one of the best ways to show off a really great ice cream.

Make your afternoon tea complete with these so very British fruity scones. Why not add some Graham’s whipping cream to go with your favourite jam?

In the mood for a savoury snack or a tasty side dish? Graham’s spreadable butter makes for a great addition to this family favourite.

Perfect for al fresco eating, served with a big salad and cooling cocktails.

What could be a better combination than bubbling hot cheese & toasted tomatoes? These scrumptious tomato rarebits are just the ticket when those pangs of hunger strike. Graham’s butter and extra mature cheese make these the perfect scrumptious snack.

Serve hot with a slather of good butter and steaming bowls of soup for the perfect lunch.

Smooth, creamy and utterly indulgent – a blueberry cheesecake perfect for family sharing.

I will admit I don’t actually like a fridge set cheesecake. Given the choice I would always go baked. This recipe is different however as it uses yogurt to make the whole thing much lighter.

Have an ice day! Graham’s Baked Alaska is sure to delight and impress – with Graham’s Organic ice cream it truly is a work of art.

This is a great dinner to chuck together last minute. Herby pasta in a creamy sauce with spinach and nutmeg croutons, it ticks all the comfort boxes. A one pan wonder and perfect for dark dreich nights.

This mix of hot and cold of this pudding will taste great and get your taste buds tingling! Talk about indulgence…

This is such a speedy pudding to fling together before a party, and simple to store in the freezer until its big reveal.

Sophisticated and elegant, Graham’s Affogato is the perfect piece de resistance for any dinner party. Graham’s Gold ice cream makes for an even better taste experience.

With a decadent ganache texture these heavenly delights are sure to satisfy your sweet tooth.