Recipes

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.