This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
This has a very Spanish edge to it and if you want more heat add a chopped chilli or two.
This recipe is very special. What you get are clouds of very lemony, very light melt in the mouth loveliness.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
Creme brulee with a vanilla and chocolate twist, a great dessert for entertaining as they are prepared in advance and kept in the freezer until you need them
Serve this souffle straight from the oven...
The combination of orange and passion fruit gives this a tangy flavour, and because passion fruit is always available it’s great to use between seasons, particularly in winter.
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.
Because there’s no flour in this it’s unimaginably light and airy, and very lemony, which makes it a very elegant dessert cake.
This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time. I've never been keen on fiddly canapes, and these are so simple and easy, and absolutely never fail to please.
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