Recipe writing and food styling by Susie Carter
Ahh, the good stuff! Sometimes you come up with a recipe that isn’t healthy or local or travel related, and it’s too alcoholic or full of sugar for your kids, but still deserves to be shared. This is its natural home.
I can still remember the excitement of choosing my next birthday cake when I was little. My mum was – and still is! – an amazing baker, and she would always make it her mission to turn my vision into a reality, no matter how …
Brownies are one of those bakes that give maximum pleasure for a modest amount of effort. My basic recipe has changed very little over the years, but it is infinitely customisable for any occasion.
After 5 weeks of being swaddled and fed with whisky, the Carter family Christmas cake has been decorated!
This recipe features as part of the December edition of Hampshire Life magazine with wine matches from The knackered Mother’s Wine Club. My favourite Christmas starters are light, fresh and zingy. They rouse your appetite without filling you up. This recipe takes the iconic ingredients …
This recipe features in the December edition of Hampshire Life magazine with wine matches from The knackered Mother’s Wine Club. This is my local take on a Black Forest roulade. I have fond childhood memories of hunting for porcini below the oak trees of the …
These beautiful biscuits were originally developed to accessorize my New Forest roulade recipe for Hampshire Life magazine‘s Christmas edition, but they also make a lovely gift for any foodie friend with a sweet tooth.
When I designed my ultimate yule log recipe, I wanted to go all-out on the edible decorations. These finishing touches not only give the the roulade some wow-factor; they give your guests a great choice of flavours and textures for their Christmas lunch finale.
The original rich fruit cake recipe came from an old St Michael baking book, but over the years I’ve adapted it to lean towards ginger, whisky and walnuts. The smell of the cake mixture instantly transports me back to childhood, when every member of the …
I was sceptical about the various no-churn chocolate ice cream recipes I’d seen on the internet. 3 ingredients? No specialist equipment? No endless whisking and refreezing? Surely the taste wouldn’t match the hype?! After the first batch, I was completely hooked and now our freezer …
I made these cookies in the height of lockdown when the home-schooling theme of the week was creepy crawlies. Like all the best cookies, they are crisp on the outside, chewy in the middle and stuffed full of chocolate!
