Browning the butter first gives the filling a flavour which is rather intriguing, while adding the vanilla at this browning stage produces a more pronounced taste, too. We use some spelt flour in the cake batter as it gives a delicious background nuttiness which…

This recipe uses buckwheat flour, which is gluten-free (despite the deceptive name), making it a great cake for anyone with gluten intolerance. Pears have a delicate flavour, so it’s best to buy them ahead of when you want to bake and let them ripen in a fruit bowl,…

Parsnips may seem an odd ingredient for a cake but, if you think about it, they are actually quite sweet; we don’t bat an eyelid at carrots in a cake. We pair parsnips here with malty Horlicks and toasted hazelnuts. You could add a more formal touch by serving the…

Cocoa nibs are what chocolate is made from and they will make a flavourful addition to your cooking. They are available from good chocolatiers or health food shops, although you will find that they are more reasonably priced in the latter. We know someone who used to…

The crumble element in this cake is quite easy to make, as you bake it separately so that you can sprinkle it on at the end. This keeps it crunchy, as you only need to add it shortly before serving.We use sunflower oil instead of butter for the sponge, as it gives a…

Using sunflower oil instead of butter gives a wonderful moist fluffiness to cakes and lets the flavour of the other ingredients do the talking. We use purple carrots, which turn the cake a beautiful deep blue colour, but, if you can’t get hold of them, regular carrots…

Tomatoes, with all their natural sweetness and vibrancy, make an excellent jam. You can use this as an alternative to tomato ketchup, or as a filling for savoury scones and sandwiches; it’s almost like a sweet chutney. It’s also a great way to use up leftover…

If you haven’t made custard from scratch before, now is your chance. It takes a bit of time and skill, but you will be pleased with yourself at the end. This recipe takes custard to a new higher level by infusing the liquid with toasted marzipan, which gives it an…

This may sound a little strange, but it is delicious and adds instant flavour and colour to any variety of dishes. Try serving it on our Best porridge (see here), or dribble a little on a sponge cake with some cream. You can experiment with different herbs, such as…

Adding fruit to butter is a simple yet effective way to incorporate variety and flavour into your cooking. The possibilities are endless. Lemon, lime or orange zests (make sure they are unwaxed) work great, or, for a savoury version, try smoked sea salt or crushed…

Again, this is very simple and quick to prepare because it’s cooked in the microwave, which preserves the vibrant colour and flavour of the onions. Serve it as part of a ploughman’s lunch, on a grilled cheese sandwich, or with a nice bit of Summer quiche (see here)….

By cooking this in the microwave you not only reduce the cooking time, but preserve the real flavour and colour of the fruit. The risk of burning the base of the pan also disappears!We’ve chosen pears here, but you can use whatever fruit you like: apples, strawberries…