If you're a fan of the Buddha bowl or a hot mug of chicken and matzo ball soup, this is the recipe book for you.
So, are these publications disguising the fact they’re vegan and vegetarian?
We ‘age’ the golden syrup in the oven over two nights at a very low temperature to develop the flavour.
Our chef Charlie made this chicken curry to eat with rice at home, and decided it would be great in a pie. The curry is beautifully fragrant and mildly spiced.
We first made this savoury scone as an alternative to a sweet scone for our farmers’ market stall. They’ve since become a firm favourite of our bakery repertoire.
Growing up, my Gran would take me to the amusement arcade, where I would watch the doughnuts coming out of the fryer into the cinnamon sugar, and eat them warm.
This is a reliably versatile pastry that's perfect for a range of sweet tarts - from fresh fruit to lemon meringue and the humble cherry pie.
Shortcut pastry is the workhorse of the pastry world, providing a firm base for pies, quiches and savoury tarts. Luckily, it is an easy dough to master and...
Flaky pie lids, delicious sausage rolls ... so many wonderful foods rely on a great puff pastry.
This is my kind of everyday brekkie! Gluten-free, dairy-free and loaded with nutrients.
The pink grapefruit in this pavlova has a lovely bitter flavour that cuts through the sweetness of the meringue and balances a rich meal.
They are filling on their own, but also really good with something light, like a green salad, if it’s closer to lunch time.
Excellent served for brunch or even a Sunday night dinner, this dish, which sits somewhere between an omelette and a frittata, is so easy to make.