Recipes

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!