One of my pet peeves is when recipes have a "teaspoon" of flavouring in them... Whether that be orange peel, lemon juice or a seasoning -...

Poached pears may sound like a dull dessert choice to the haters but I think they are the perfect way to end a heavy meal. You get that...

It's pancake day, and what better way to enjoy the fantastic fruit there is to offer in winter! As much are there are the purists who...

These brownies are the best gift for a lockdown birthday, as they (unlike a cake) are easily sent in the in the post or dropped on a...

My mum is the best baker I know (everyone says this, but mine is, end of story). This recipe is based on her 'vintage' caramel shortbread...

My best friend's younger brother (shout-out to Louis) messaged me the other day and said his post-covid tastebuds have come back...

I had some peaches that I wanted to make a special dessert with for the last of the summer get-togethers in the garden, and, as I’m meant...

Another Ottolenghi recipe, I adjusted this to make them extra boozy. By using double the amount of raisins and soaking them for doubly as...

Salt and sweet is one of those completely delicious combinations that is dangerous to have in the house. I adapted this recipe from an...

All of my friends and family have probably more than once tried one of my brownies, they are my ultimate bake, I gift them on birthdays,...

I nearly always choose carrot as my cafe cake of choice when faced with the decision.

A bright and tart afternoon cake recipe that uses blueberries and a sharp lime cream cheese frosting. This cake is delicious and as it...

A truly delightful cake. It is like a classic crumbly, zesty Italian polenta sponge smothered in a rich, boozy dark chocolate mirror glaze..

Inspired by Anna Jones who says on lemons “I use them as often as salt and pepper in almost everything I cook — to me, they're the third...

Yes, this is a more time-consuming bake. But, it is a truly showstopping summer dessert for any celebration or party...

An Ottolenghi bake that I tweaked, it uses blitzed hazlenuts & ground almonds rather than flour for nutty, moist, crumbly texture.