These gorgeous, orange topped muffins are adapted from the signature recipe from Honey & Co’s baking book. They appear on the front cover.Read More
This carrot, pistachio and almond cake is subtly flavoured with cinnamon. It does not contain any flour and is held together with eggs and ground nuts. Grated carrot and coconut give it a wonderful crumbly texture. I have made this version of Sabrina Ghayour’s recipe with olive oil, rather than butter and I have reduced the amount of sugar as the carrots make it quite sweet. It is a fabulous recipe and delicious with a dollop of thick Greek yogurt. I also served it as a pudding with a side of stewed and spiced apricots and some extra slivers of pistachio nuts.Read More
Madeleines are easy and quick to make once you have measured out the ingredients and put the oven on. They are best eaten fresh within an hour of making as they lose their texture quickly. These are flavoured with fresh lemon zest and juice. They are so delicate and lovely to look at. A real treat.Read More
These galettes are quick to make and look and taste spectacular. They showcase the beautiful new season Yorkshire rhubarb with its pink tones and gentle flavour. You can make the frangipane with ground pistachio nuts for a very special occasion. Pistachios are very expensive and so if you want to make a more economical version, use almonds instead and just scatter a few crushed pistachio nuts over the galettes just before baking.Read More
These mushroom and walnut samosas are vegetarian and there is not a deep fat fryer in sight. Instead the unusual, gently spiced, mushroom and walnut filling is wrapped in a double layer of buttered filo pastry and baked in a hot oven. This makes them lighter and less oily than traditional samosas.
This recipe is adapted from a recipe in Meera Sodha’s book Fresh India. I kept faith with the ingredients but halved the quantity and altered the method slightly. These samosas are absolutely delicious!Read More