Flaky filo, tangy apples, walnuts and cinnamon.
An exotic fruity perfume, sweet & tangy taste and a topping of oats, coconut & Brazil nuts. What are you waiting for!
At least once in your life, make a batch of rich shortcrust pastry. You may just fall in love with it!
Quick fig tarts – make one, or make a dozen!
Cake for dessert, cake for afternoon tea, cake for breakfast, cake anytime!
Cake time! It’s easy when you know how.
Short sharp season. Get them while you can.
Ilaria’s got it sorted: Soften tomatoes in garlicky oil, squish down, and there’s your sauce!
A proper pudd, but one you can whip up on the fly.
Oh plums, I’ve been waiting for you!
The stuff of summer dreams.
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Blueberries and apple is such a classic, and for good reason.
Easy, fruit-tutti stuff. Just do it.
This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!
Chocolate and cherries, cherries and chocolate. Mmmm …
This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.
A little creative plating can help expensive berries feed many mouths … and it looks so festive!
Author Emma Warren makes a mean Crema Catalana. See how.
Quick. No-bake. Pantry staples. What’s stopping you?
Strawberries are seductive little things …
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
Torta di mele – Nonna’s apple cake.
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Easy when you know how – just use the right lemons!