Thanks to Instagram we know that a wonderful thing called ‘Spring’ has arrived and the parks and roads are lined to burst with gorgeous cherry blossoms.
This is a very versatile recipe that you should feel free to experiment with. Alter the quantities of dark/milk chocolate to suit you and infuse whatever you like into the cream.
Despite recent temperatures suggesting otherwise spring is finally upon us; the first lovely pink crop of forced rhubarb has been and gone and the early edible Spring flowers are in full bloom.
I know, it’s not Valentine’s Day (happily), but it is very cold and still good weather for getting cosy and making food that warms the heart (sadly).
I change the menu week-to-week at the bakery, which leaves me free to experiment, adapt and change recipes constantly. Over time I’ve developed a philosophy of minimal wastage for maximum flavour and I always try and get everything I can from an ingredient I’m using, even the parts that usually get thrown away.
On the third Friday of each month, Lily puts her culinary skills at your disposal in her baking agony aunt column. Here are your dilemmas and her answers
We are introducing the world’s first agony-aunt baking column:“Recovering from a Bad Bake-up”, so send in your baking disaster stories of unexpected failures in the kitchen/recurring problems.
Latest from Independent journalists on Twitter