There’s nothing like a tall, layered cake to create a sense of occasion. In this one the layers have fillings of frosting folded through with lemon curd. Some fresh flowers top it off perfectly.
This roulade is served cold and can be made up to 24 hours ahead.
My four-year-old daughter Hazel has not stopped asking for these since I first made them for the photo shoot. They are delicious served hot or cold.
We used eye bacon (smaller, leaner rashers of middle bacon) but these burgers would also work well with split grilled sausages or warm ham off the bone.
This fabulous fudge is flavoured with Frangelico, a hazelnut liqueur, as well as roasted hazelnuts.
This delectable light-textured cake is very easy; everything is just whisked together. Weighing the ingredients ensures accuracy.
An adults-only drink with retro appeal. The raspberry syrup is made in advance so you can mix these to order.
Caramelised onion jam, aka onion marmalade or sweet onion relish, is delicious with all manner of dishes including cheeses, cold meats and as part of a ploughman’s platter.
Home-made venison patties, juicy with bacon and spiked with tart cherries, make these burgers a gourmet treat.
For a cafe-style brunch with the wow factor
Wal’s Tandoori chops are legendary, and he’s been kind enough to share them with me. I’ve added this simple mild eggplant and yoghurt sambal that works a treat alongside.