For when all-out decadence calls. This pie is super simple to make, with plenty of fun layers to keep you going back for more.
With notes of cardamom and saffron, this Zanzibar semolina cake is best served warm with a bit of crème fraiche, clotted cream or yoghurt.
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these.
This pastry recipe makes an excellent short, savoury casing perfect for tartlets or pies, such as goat pies, or one of our favourites, this one, using leeks, eggs...
It's time to start winning the race against the used-by clock.
Any Italian will tell you that they grew up eating home-made apple cake for breakfast or la merenda, the afternoon snack. So will I.
Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
This is my take on Dominique Ansel’s shot glass forged from a choc chip cookie, filled with warm milk. Mine is made with an oatmeal cookie.
Baby goat is slowly cooked in milk until the meat is meltingly tender and the milk has formed scoopable, ricotta-like curds.
Haloumi – that squeaky cheese from the Middle East usually made with a bit of goat’s milk in it. It's lovely first cheese to try to make, because it’s a bit more...
The wattleseeds add a nutty, coffee-like flavour and smell fantastic when sliced hot.