This French family classic, brioche perdue, is traditionally made with day-old bread but now it's often made with brioche as a breakfast treat.
A simple and quick cake for afternoon tea. Gateau aux cerises et aux noisettes can be made with fresh cherries or jarred morello cherries.
Savarin au rhum, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You'll need a 20 cm buttered ring...
A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it. The method is logical and simplified for...
Bake your own wholesome loaf of sourdough, dense with wholegrains and nutrition-packed seeds.
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.