You know how sometimes you meet someone and it feels like you've known them forever? When you sidestep the slightly awkward beginning of a friendship and immediately feel easy and relaxed? It was like that when I met Erin. At the time of that first visit to California, Erin had just got her book dea
I was recently asked to work with the Stella team at The Telegraph to put together a piece on How to Start a Food Blog. It was my first phone interview and I was really nervous about it. In the end it was fun - Rachael, the lady who wrote the piece, is lovely. It's out today and you can read it onli
I used to have two problems with making waffles. First, by the time I'd got up, mixed the batter, left it to rise and then actually made the waffles, I was ravenous. I don't like waiting around for my breakfast. Second, I didn't like the way that they a/ went limp quickly and b/ had to be served as
It's my birthday in ten minutes. I'll be 25. A quarter of a century! I created this recipe for my birthday party last year but the post about it lingered in my draft folder. Strawberry season ended and so here we are, a year on. This batch of balsamic caramel had the distinction of being the first t
Though most treacle tart recipes on the internet mention that it's Harry Potter's favourite dessert, I couldn't find much detail or thought on the matter. So, to remedy such a terrible situation, I skim read the books again to find the quotes (thankfully I know them well enough that it only took an
As I've mentioned before, Pancake Day is the only food holiday I always celebrate. This year Shrove Tuesday falls on the 4th of March (a.k.a. tomorrow). I'm not sure lemon and sugar can be beaten for Pancake Day but in case you fancy a change, I thought I'd round up all of my pancake/crêpe posts. T
In the middle of making this cake for the first time, my mum's Kenwood Major died. It was eighteen years old, bought when I was six. Mum taught me to bake with it. I can't begin to count the number of memories it features in. It had been going slowly wrong for the past year or so, and finally gave u
Butterkuchen means 'Butter Cake' in German. It's part of a family of sheet cakes (called Blechkuchen) that are often made with yeasted dough. This is one of the simplest. More poignantly, Butterkuchen is also called Freud-und-Leid-Kuchen or 'Joy and Sorrow Cake' because it is often served at wedding
Perhaps I'm odd, but I find rolling out puff pastry relaxing. There's something quietly satisfying about rolling back and forth, shaping, dusting, brushing and folding the smooth, cool dough. The whole process is calming - a bit like kneading your frustration into bread, but in a gentle way. As one
You've heard of caramelised white chocolate, right? It's been popping up all over the place since Food 52 posted about it a few weeks ago. I joined in and made Caramelised White Chocolate Éclairs filled with softly whipped cream. Just the memory of them makes me feel a bit weak at the knees. One da
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Erin's Golden Millet Crêpes
Some Thoughts on Starting a Blog
Yeasted Waffles
Strawberry & Balsamic Caramel Meringues
Treacle Tart v.2
Best of... Pancake Recipes
Pear & Caramel Pudding Cake
Butterkuchen
Foundations no.7 - Rough Puff Pastry
Caramelised Milk Chocolate
