Blueberry Crumble
A very simple two-portion recipe for blueberry crumble with a touch of walnut. The single fruit approach for this crumble really lets the delicate blueberry flavour sing forth. Memories of Maine, New England.
Rhubarb & Rose Compôte
Recipe for a fragrant rhubarb and rosewater compote, to keep in the fridge for livening up smoothies, pancakes or plain cakes. An utterly delightful flavour combo and a taste of The British Isles.
Low-and-Slow Pecan & Pumpkin Seed Granola
Very simple two-step recipe for homemade pecan and pumpkin seed granola. Memories of Suffolk.
Chocolate, Rose & Beetroot Loaf Cake
Recipe for Chocolate, Rose & Beetroot loaf cake, topped with cream cheese frosting. Fragrant and decadent, and an excellent keeper. Adapted from a Paul Hollywood recipe.
Mushroom Risotto
Recipe for an autumnal oven-baked mushroom risotto, portioned for a moderate 2 person meal, saving space for a dessert.
Choc-Chip Cookies
Recipe for choc-chip cookies, using a blend of dark and milk choc chips, and three types of sugar for optimum mix of crunch and chew.
Shortbread
Recipe for plain buttery shortbread, topped with crunchy sugar and sliced into bitesized bars. Tips for achieving that ‘short’ crumbly texture you are aiming for.
Chokoladbiskvier
Recipe for Chokoladbiskvier, or Swedish Chocolate Buttercream Macaroons. Alcohol optional. Ideal for making at any time of the year.
Apricot jam
Recipe for homemade apricot jam - more apricot than sugar. Making a taste of France at home.
Swedish Kokosrulad (coconut roll cake)
Recipe for Swedish Kokosrulad, a coconut roll cake filled with a custard buttercream.
Swedish Semlor buns
Recipe for Lenten-Easter treat, Swedish Semlor buns. Adapted from a recipe by patisserie-owner, Angeelika Kang.