Buttery light vanilla cupcakes with a fresh strawberry filling and velvety crème pâtissière, trust me, they’re so irresistible, you won’t be able to stop at one. It’s not strange that the house is full of so many baked goods at the moment, the vast majority of them produced by me. I’m a natural baker, and…
Recipes
High Hydration Sourdough Loaf
This is my favourite rustic white sourdough loaf, with just the right amount of whole grains to give it the perfect balance of flavour. If you’ve been baking sourdough for a while and want to achieve really lovely airy loaf with an open crumb then this is the recipe for you. Here are a few pointers…
Wild Garlic & Nettle Tart
Wild Garlic and Nettle Tart – a wholegrain pastry base, with a creamy, savoury custard filling and foraged greens. As regular readers may have noticed, I go through obsessive periods with either certain dishes or ingredients. So, you’ll be unsurprised to see that you’ve had two different wild garlic recipes from me recently. However, unlike…
Stuffed Aubergine with Olive Tapenade
While in the summer there are a whole load of fresh, light and bright dinner options available, having something comforting and imaginative in a cold spring can be harder. A relatively quick and delicious meal I’ve been enjoying recently is stuffed and roasted aubergine. Served hot or warm, the spongy flesh roasts up beautifully into…
Soft and Light Brioche Buns
These Featherlight Brioche Buns are made using the tangzhong method, they’re fluffy, pillow-soft and not too sweet! Enjoy freshly baked or lightly toasted. Fill with just about anything savoury but they’re the obvious choice for beef, salmon or veggie burgers and pulled pork. Using the tangzhong method is a must in this recipe. While traditional…
Earl Grey, Lemon & Yogurt Loaf
This is a wonderful Earl Grey, Lemon & Yogurt Loaf: a moist cake incorporating two flavours that work so very well together. I had every intention of posting this recipe at the beginning of the week however with a flurry of cake orders to fulfil and food photography assignments to complete, it was pushed to…
Braised Cod with Wild Garlic Emulsion
Braised Cod with Wild Garlic Emulsion – this vibrant dish is the ultimate celebration of spring, combining succulent cod, zesty wild garlic emulsion with a citrus dressing and tender new season asparagus. Spring is the time to forage for this versatile plant. With its fresh, garlicky aroma, wild garlic or allium ursinum has an unmistakable…
Saffron Spiced Easter Salad
This impressive-looking Easter Salad of Quails Eggs & Hasselback Potatoes with a saffron dressing is actually very easy to make. The rich, velvety dressing can be prepared ahead and stored in the fridge for up to 3 days. The rest is really very straight forward with delicious results. Saffron and citrus, the sunshine in all…
Swedish Saffron and Vanilla Buns
It might surprise you to find out that saffron is a very popular spice at Christmas and Easter in Sweden, especially in baked goods. With a glorious splash of honey yellow and a delicious subtle floral yet earthy flavour, it adds a wonderful warmth to these Swedish Saffron and Vanilla Buns. A sweet, enriched yeasted…
Nettle & Pine Nut Parcels with Whipped Feta
This recipe for Nettle and Pine Nut Parcels with Whipped Feta marks the start of the spring foraging season. They’re relatively quick and easy to make, using some store cupboard ingredients. Bronzed and crisp flaky pastry bites, filled with new season nettles, sautéed onion and garlic, with a hint of spice from the smokey paprika….
