Recipe writing and food styling by Susie Carter
The idea of miso caramel had been on my mind for some time, popping up on my Instagram feed and staring at me from magazine pages and newspaper supplements. When I finally got the idea out of my head and into the kitchen, it had …
I have a bit of a love-hate relationship with choux pastry. A top-quality eclair promises so much, sitting there in the patisserie window, all glossy and bejewelled. However, by the time you get it home, even the most perfectly formed specimen is usually soggy and …
You know it’s been a hard week when you’ve felt compelled to make two batches of ice cream. This was definitely a two-batch week. The first was strawberry ice cream for the children, which I have secret plans for this weekend. The second is definitely …
This recipe features in the January edition of Hampshire Life magazine with wine matches from The knackered Mother’s Wine Club. Be kind to your body after the excesses of Christmas. Instead of punishing it with a crash diet; nourish it with whole grains, fresh vegetables …
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.
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 …