Creating a pastry lattice to top a savoury pie or tart is something we wanted to learn so we watched all the videos we could find – this one from King Arthur Flour in the States is the easiest to follow.
A hand pie is literally that, one you form by hand and one you eat in your hand! They can be as higgeldy-piggeldy as you like in shape as long as you make sure all sides are sealed so the filling stays put (though as you’ll see from our photo this is a virtual impossibility and some of the fruity juices will inevitably leak out). This makes them look even more hand-made so they will be even more of a success. Use any fruit.
We asked pâtisserie chef Selina O’Connor from Selina’s Cakes in County Kerry to explain how to choose your wedding cake designer, what influences the size and flavouring of the cake and how to brief the cake designer to make the cake of your dreams.
How to make madeleines, those delicate moist french cakes that set Proust on the road to writing À La Recherche du Temps Per
Jenny Jones shows how to make easy crusty rolls with no kneading and almost no work.
A no-knead, no overnight wait bread which you can make with white flour or wheatflour. This easier, faster recipe from Jenny Jones makes an amazing bakery-style loaf with a golden crispy crust. Anyone can make this foolproof bread, even if have never baked bread before.
A french classic. Make them a few hours in advance, chill and bake just before serving. They take just 12-13 minutes to cook.
When you bake a pie, you need to allow the steam to escape so that the pastry doesn’t get soggy. One way to do this is to use a ceramic pie bird, which has a hole in its beak to allow the steam to escape during cooking.
These little bites are the perfect size to give you an energy boost. Pack them into a lunchbox or eat one or two if you miss breakfast.