A seasonal version for Burns Night from Flora Sheldon.
This recipe is from Chantelle Nicholson, chef/owner of zero waste restaurant All’s Well in Hackney, London.
A dark and sticky cake from Jeremy Lee, chef/owner of Quo Vadis, London. It is best left for at least a couple of days before eating.
A boozy trifle from Rachel Roddy. Leave out the bananas if you prefer, but i like them in this trifle.You could replace the raspberries with stewed cherries or damsons.
A citrussy mousse like cake from Thomasina Miers.
This is from one of my favourite recipe books- Claire Thomson’s ” New Kitchen Basics”. Everything i have cooked from it so far has worked well.
Felicity Cloakes “perfect” version.
A dessert for a special occasion from Yotam Ottolenghi.
A delicious vegan recipe from Meera Sodha.
A rich trifle for the festive season from Felicity Cloake. It will keep for up to 5 days in the fridge.
A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.
This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.
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Tagged Cakes
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My go to dressing for chaat from ” Mowgli Street Food” by Nisha Katona.
A classic spring pudding from ” Sarah Raven’s Garden Cookbook”.
A good way to cook a gammon joint from Nigel Slater.
