Category Archives: baking

Chocolate stout cake

Hola! It’s me, baking a chocolate stout cake in my first video for Stork. If you’ve got muscovado sugar I urge you to use that instead of caster – it really does echo those dark, boozy notes quite brilliantly.

Chocolate stout cake

Hola! It’s me, baking a chocolate stout cake in my first video for Stork. If you’ve got muscovado sugar I urge you to use that instead of caster – it really does echo those dark, boozy notes quite brilliantly.

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Pineapple upside down cupcakes with gran luchito buttercream

The other day I overheard a posh lady explaining to her crestfallen toddler why she wasn’t allowed a cupcake. Not because they’re sugary or calorific,  but because they’re “just so very unfashionable now darling” as she towered over her in

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Pineapple upside down cupcakes with gran luchito buttercream

The other day I overheard a posh lady explaining to her crestfallen toddler why she wasn’t allowed a cupcake. Not because they’re sugary or calorific,  but because they’re “just so very unfashionable now darling” as she towered over her in

courgette

miso courgette tart

aaah miso-cream cheese. My new addiction; this happy, happy accident has proved incredible on toast, in smoked fish sarnies, smeared over celery sticks and of course, straight from the spoon. It’s absolutely killer in this super-speedy tart. This has become

courgette

miso courgette tart

aaah miso-cream cheese. My new addiction; this happy, happy accident has proved incredible on toast, in smoked fish sarnies, smeared over celery sticks and of course, straight from the spoon. It’s absolutely killer in this super-speedy tart. This has become

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banana bread and chocolate-peanut butter pudding

A friend of mine is having what can only be described as a royally crap time. There’s me, moaning about not having slept since April, as if it’s such a massive deal. And there she is left holding her 3

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banana bread and chocolate-peanut butter pudding

A friend of mine is having what can only be described as a royally crap time. There’s me, moaning about not having slept since April, as if it’s such a massive deal. And there she is left holding her 3

Red Leicester and Nigella seed biscuits

Poor camera phone filming. Poor sound. Nice biscuits.

Red Leicester and Nigella seed biscuits

Poor camera phone filming. Poor sound. Nice biscuits.

Retro Cakes

  I’ve written a piece for BBC Good Food about the return of the retro cake. You can read it here

Retro Cakes

  I’ve written a piece for BBC Good Food about the return of the retro cake. You can read it here

fatrascal

Retro Cakes

  I’ve written a piece for BBC Good Food about the return of the retro cake. You can read it here

fatrascal

Retro Cakes

  I’ve written a piece for BBC Good Food about the return of the retro cake. You can read it here

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Cardamom Chocolate Mousse Cake

For me there are few things more rewarding than cooking for others, so I was super chuffed when those nice people at farm:shop asked me to start regularly supplying the cafe with my treats. These past few weeks have been

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Cardamom Chocolate Mousse Cake

For me there are few things more rewarding than cooking for others, so I was super chuffed when those nice people at farm:shop asked me to start regularly supplying the cafe with my treats. These past few weeks have been

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Spring onion and Red Leicester scones with roasted garlic cream

I’m still working my way through that final truckle of Red Leicester. As I don’t really have much of a sweet tooth, these savoury scones are my cunning twist on the classic cream tea. I’ve already made a batch for

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Spring onion and Red Leicester scones with roasted garlic cream

I’m still working my way through that final truckle of Red Leicester. As I don’t really have much of a sweet tooth, these savoury scones are my cunning twist on the classic cream tea. I’ve already made a batch for

cakes4japan

Cakes for Japan

Every so often I find myself really missing Japan. The gleaming row of vending machines opposite my tatami lined flat, selling everything from freshly pressed shirts to dodgy burgers. Or bumping into my students whilst perusing the fascinating aisles of

cakes4japan

Cakes for Japan

Every so often I find myself really missing Japan. The gleaming row of vending machines opposite my tatami lined flat, selling everything from freshly pressed shirts to dodgy burgers. Or bumping into my students whilst perusing the fascinating aisles of

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BREAD

It’s always the simple things. There’s something so impressive, so comforting and so magical about the transformative alchemy that takes place when the basics of flour, water, yeast and salt are confronted with fire. The olfactory effect of this particular

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BREAD

It’s always the simple things. There’s something so impressive, so comforting and so magical about the transformative alchemy that takes place when the basics of flour, water, yeast and salt are confronted with fire. The olfactory effect of this particular

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THANK GOD THAT’S OVER

The season of endless gluttony is finally over. I don’t know about you, but I managed to load on half a stone. Instead of feasting on wasabi cream cheese, spring onion and hot smoked salmon croissants for breakfast, I’m now

DSC09602

THANK GOD THAT’S OVER

The season of endless gluttony is finally over. I don’t know about you, but I managed to load on half a stone. Instead of feasting on wasabi cream cheese, spring onion and hot smoked salmon croissants for breakfast, I’m now

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Ottolenghi’s Caramelised Garlic Tart

This is Incredible. Make it for someone you love kind of incredible. Can’t wait to make it again and again kind of incredible. Make it in the afternoon and watch it cease to exist by the evening kind of incredible.

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Ottolenghi’s Caramelised Garlic Tart

This is Incredible. Make it for someone you love kind of incredible. Can’t wait to make it again and again kind of incredible. Make it in the afternoon and watch it cease to exist by the evening kind of incredible.

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Cider Rye Bread

I’m rubbish at making bread. Cakes, quiches, pies, I can happily churn out these things with varying degrees of confidence, but bread? Forget it.  I can’t even do it using a machine (my crust is inevitably anaemic and the texture

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Cider Rye Bread

I’m rubbish at making bread. Cakes, quiches, pies, I can happily churn out these things with varying degrees of confidence, but bread? Forget it.  I can’t even do it using a machine (my crust is inevitably anaemic and the texture

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Spinach Kicks

I’ve done one or two exciting things in my time, but one of the very bestest things I’ve ever done was to work for the late and legendary John Peel. John was amazing. For a brief and splendid period I

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Spinach Kicks

I’ve done one or two exciting things in my time, but one of the very bestest things I’ve ever done was to work for the late and legendary John Peel. John was amazing. For a brief and splendid period I

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Oaty Wholemeal Bread with Pumpkin Seeds

  I found this recipe on the Waitrose site. It’s pretty basic so I added some pumpkin seeds and sage. I found I needed extra time for my rubbish old electric oven, as it was still a little raw in

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Oaty Wholemeal Bread with Pumpkin Seeds

  I found this recipe on the Waitrose site. It’s pretty basic so I added some pumpkin seeds and sage. I found I needed extra time for my rubbish old electric oven, as it was still a little raw in

Carrot Cake

                              I wanted to use up a surfeit of those cheap bags of “basics” carrots I found hiding in the bottom of my salad box. It

Carrot Cake

                              I wanted to use up a surfeit of those cheap bags of “basics” carrots I found hiding in the bottom of my salad box. It

Spinach and Gruyere Muffins

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more cheese). You can of course use whatever kind of cheese

Spinach and Gruyere Muffins

I once had a version of these in the Konditor and Cook cafe section of the Curzon Cinema in Soho. These are simultaneously healthier (wholemeal flour) and more indulgent (more cheese). You can of course use whatever kind of cheese