Autumn brings an abundance of fruits, the flavours of which are greatly enhanced by gentle poaching. Damsons and quinces work well in this recipe too, if you can get hold of them. It’s important to poach each type of fruit separately, as they all cook at slightly...
This is not your regular muesli – we have incorporated a crumble into the mix which makes it a bit richer. If you do not have all of the nuts or fruits which are called for in the recipe, don’t worry, just substitute them with whatever you do have in the...
This is the perfect recipe for those intimidated by the thought of making bread, because it uses a mix of bicarbonate of soda and baking powder instead of yeast. This means it’s faster to make, as you don’t need to wait for the yeast to activate; these sorts of loaves...
Our version of the nostalgic British biscuit, these make a legendary addition to any tea break. You can also try them filled with White chocolate icing or Salted butterscotch (see here and here). Or, if you can’t be bothered to make either of those, just have the...
This recipe has a neat little trick involving chocolate flavoured popped rice cereal; the kernels give an interesting crunch to the biscuits. Be careful when heating the chocolate, as it can burn easily. MAKES 8For the biscuits220g self-raising flour1 tbsp bicarbonate...
A little twist on a good old British favourite, as these are made with almonds and mixed peel. Although one of the more time-consuming recipes in this book, these are fun to make at the weekend and well worth the extra effort. The aroma as they bake is incomparable!...
Essentially a brioche recipe, these light, melt-in-the-mouth buns are great to make at the weekend when you have a bit more time than usual. It is a tricky and time-consuming recipe but, when you see the results, you’ll feel like a professional. The dough can be...
This recipe is gluten- and dairy-free and has a texture similar to that of fruit cake. It’s so simple to make and can be prepared in advance for the week. There do seem to be a lot of ingredients, but if you do a lot of baking you will have these things in your...
The secret to really great porridge is in the oats: toasting them in a little butter before incorporating the milk brings richness and a delicious nutty flavour.Try it with home-made jam dolloped in the middle of the bowl and sprinkled with some more toasted oats....
This makes for a hearty breakfast or brunch at the weekend when you’ve more time (or guests to impress). If you haven’t any white truffle oil you can use Fried onion vinaigrette or Microwave brown sauce instead. The tomato and rosemary cake can be prepared the night...
A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.YIELD: SERVES 8CRUST¼ cup each almonds, pecans, and hazelnuts¾ cup whole-wheat flour¼ cup sugar¼ tsp. salt6 Tbs. chilled...
Avocados give this luscious dessert its rich, creamy texture. The key is to use avocados that are neither underripe nor overripe, both of which have superstrong avocado flavor.YIELD: SERVES 43 Hass avocados (2 cups mashed)¼ cup plus 3 Tbs. raw agave nectar¼ cup plus 2...