I treated myself to a new cake tin the other day. I don’t actually make cakes all that often (which is usually obvious from their clunky look) but I can’t resist shiny bits of kitchen kit.

Equally, I rarely buy jams and preserves because I make my own, but I have fallen in love with Scarlett and Mustard‘s tangy and more-ish Passionfruit and Lemon Curd.

The two came together in this recipe, Continue reading →