BAKING

My mother’s mince pies are like no other I’ve ever tried. Her mincemeat is far more how I imagine it tasting to a Medieval palate. Made w...

My gorgeous friends and fellow ex-pat musos, Jeroen Speak and Dorothy Ker sent me a bag of feijoas they'd grown in their allotment here i...

Latticed pies are always wonderful to look at. The one pictured is a bit rushed and rustic, but still drew gasps when I presented it at ...

Every year, my mother would make walnut crescents as part of her annual Christmas baking repertoire - a formidable collection of recipes....

Makes one 23cm tart (with some leftover pastry in case you want to add some pastry shapes on top) You'll need: a 23 cm tart/flan dish wit...

I've based my vanilla cupcake recipe on the Hummingbird Bakery recipe as I haven't encountered a better one, quite honestly! However I do...

I'm often asked for my favourite, most versatile, never-fail chocolate cake recipe. This one always wins. It was given to me by my siste...

I love making madeleines so much and experimenting with flavours. These orange-blossom-scented madeleines with lemon and cardamom are EXQ...

This recipe is from one of my favourite eateries in New Zealand, Floriditas. I decided to make them a few weeks ago because my Sainsbury'...

I am proud of these. It’s taken a lot of tries but I’m happy to sacrifice my waistline for culinary perfection - and I reckon I've nailed...