These sourdough rolls, packed with wholemeal flour and seeds and flavoured with a touch of honey, are dinnertime's BFF.
This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead.
Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
Banana and caramel are one of life's great pairings. Add to this a boozy ice-cream to cut through all the sweetness and you've struck dessert magic, friends.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin.
The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
This cherries in the sauce add a great hit of acid, cutting through the fat of the duck.
True to its name, this pave is rich and velvety. The best part? You don't have to hunt down any exotic ingredients, and you can make it ahead of time.
Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here, I've given lots of tips and direction about how to use...
Pomegranates really don’t need much fanfare or support. This baked custard is a wonderful example of this – silky custard subtly flavoured with rosewater and...
The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is...
Give this rich, creamy parfait a go the next time guests stop by. It's the perfect centrepiece to elevate any grazing board.
Many of us celebrate the arrival of new potatoes in the humblest manner – simply boiled and tossed with a knob of butter, and it is one of the greatest ways to...