I’d say this was a cake fit for a king, but I suppose that should really be a Battenberg. If you’re looking for a recipe for the Coronation weekend, though, you could do worse than this luscious Swiss roll, with its tiramisu flavours of coffee, hazelnut and chocolate and rich, creamy mascarpone filling. Continue reading
This is the simplest of seasonal recipes but perfect for the first days of spring, whatever the weather is doing outside the kitchen window. Brilliant pink forced rhubarb, poached with blood oranges and fresh ginger, served with orange and walnut shortbread. And joy, it’s all quick to make, allowing you (me) more time to prune the roses you (I) should have done a month ago. Continue reading
A truly seasonal treat, this almond, gooseberry and elderflower cake is frankly irresistible. Continue reading
Raspberry tartlets. A crisp, biscuity pastry, lemon mascarpone cream and fresh raspberries – summer desserts don’t get much better than this. Continue reading
The hedgerows are frothing with elder blossom and the strawberry beds spilling over with fruit. I can’t think of a better way to bring them together than in this fresh, seasonal interpretation of a centuries-old recipe, an elderflower and strawberry syllabub. Continue reading
A seasonal twist on a perennial favourite, this Eton Mess sparkles with the springtime tang of rhubarb and is a little lighter than the traditional version, thanks to the addition of some Greek yoghurt. Continue reading
This date and almond tart is inspired by one I ate in one of my favourite restaurants, Michelin-starred Pea Porridge here in Suffolk. I enjoyed it so much I’ve had a crack at my own version and by happy chance I’d just bought some fresh dates from a lovely fruit and veg stall in Norwich’s central market. Continue reading
Galette des Rois, King Cake, Twelfth Cake … there are different names and different recipes for this always irresistible concoction depending on the country of origin. Some are like brioche, some are a fruit cake but this is a French version, with buttery puff pastry enclosing a frangipane filling. Continue reading
It’s rice pudding, Jim, but not as we know it. This is a version of the Spanish arroz con leche and it’s delicately spiced with lemon zest and cinnamon. You can eat it warm or lightly chilled. Continue reading
“Better than mince pies,” said my husband, devouring two in quick succession. These mincemeat swirls, or pinwheels, are the lazy girl’s answer to Christmas catering. With a bigger than average ratio of filling to pastry, they require less than an hour of your time and only three ingredients. Continue reading