Why you should never buy scotch eggs
One of the perils of being a recipe writer is that people regularly ask me why I bother making things…
Eccles cakes
When I first made Eccles cakes, I’m not sure I really knew where Eccles was. I certainly didn’t think I’d…
The secret to baking the fluffiest hot cross buns
What makes a hot cross bun a hot cross bun? Is it in the bun: the spice, the dried fruit…
The magical kitschiness of black forest gateau
Kitsch is something of my stock-in-trade. And it doesn’t get more kitsch than Black Forest gateau. Pots of cream, pints…
Steak Diane: the perfect date-night dish
Cooking for romance is no laughing matter. The stakes are high. Get it right and woo the love of your…
Lardy cake: a royal favourite
Lardy cake has a branding problem. We don’t mind puddings or cakes which explicitly announce their richness or decadence —…
The sheer joy of a sherry trifle
Christmas brings out the best and the worst in me. It’s a chance to give in to my inclination to…
Recipe: Lancashire hotpot
Nine months ago, after a decade spent in London, I moved to Lancashire. Although I’m a northerner born and bred,…
Chicken Marbella
What is it about retro food? I don’t mean nostalgic food, from school dinner favourites to your grandmother’s signature dishes.…
French connection: how to make cherry clafoutis
My daydreams at the moment follow a predictable theme. I am on holiday somewhere balmy, with a carafe of cold…
