A video showing you decorative crimping techniques for pastry including how to use a string of pearls to give your pie a decadent finish.
Some tips for budding breadmakers to help you make a successful loaf.
This bread is more like a muffin mixture: you mix the wet ingredients, and slowly add the dry ingredients to it. Serve it with a hunk of cheese.
Laura House in the Daily Mail made the recipe and loved the fact you could make it in one bowl (less cleaning) and that the consistency of the finished cake ‘was no different to that of a traditional cake’.
A café bestseller and a classic. It’s based on the all-in-one method for a Victoria Sponge cake so it’s not only delicious but it’s one of the easiest cakes to make.
This is a classic recipe for soft Amaretti biscuits – they are very sweet so you’ll probably only want to eat one or two at a sitting. They keep for a few days in a tin.
This is a perfect crisp pastry to make shortbread biscuits or to use as a base for any sweet tart.
Lard gets a bad press because it is pork fat, but if you buy lard that is rendered from a well-reared animal rather than the commercially-produced lard that you find in the supermarket it can actually be quite good for you. (Nina Plank writes in Bon Appetit magazine that lard is ‘mostly unsaturated oleic acid’.)