The fear of the Soggy Bottom hung in the air during Bake Off episode four, with Kimberley summing up everyone’s fears well: “If my bottom is dry, all will be well today.”
This is a lovely garnish for your cakes, especially chocolate. It’s a simple hard caramel, strewn, in this case with fleur de sel, toasted almonds, cacao nibs and blue cornflowers and then pulled to form pretty, thin strips at the crucial moment of setting.
Our good friends at House of Hackney opened a gorgeous new store on Shoreditch High Street last night and I made the canapés for the evening. The menu included gold-topped fresh ginger and date cakes, mini passion fruit and mint puff pastries and these spiced sesame shortbreads.
As with the filling for the rose chocolate truffles, this ganache is easily adaptable.
A slight deviation from style this week and admittedly a bit weird, but at least I can finally say I wrote a column with some food for thought (and more than one dad-joke).
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.
Latest from Independent journalists on Twitter