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You just will not get the marzipan to ooze into the cake batter if it starts off fridge-cold. In dire straits, I have cubed it and… Read on

This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic… Read on

Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and… Read on

I often double the quantities for the meat filling, then freeze half, so I'm only a defrost away from another pudding. Traditionally,… Read on

I can't claim this as an Iranian creation, but I certainly had the tastes and fragrances of some Iranian dishes in mind. Read on

Pizza rustica is not a pizza in the way that we've come to understand it, though anyone who's spent time in Italy might well have… Read on

There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two… Read on

Not only is this one of the easiest cakes to make, it happens - joyously - to be one of the most delicious. My household is totally… Read on

I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries - the cake we called station cake at… Read on

This is for those days or evenings when you want to usher a little something out of the kitchen that makes you thrill at the sheer… Read on

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