Lemon tart

Lemon tart is by far and away my favourite dessert. It’s not just the taste – although that’s a big part of it – it’s the whole look and texture and the exquisite beauty of the end result, whether large tarts or small, delicate pastries. I love looking at lemon tarts and pastries on Instagram…

Vegan chocolate cake

This is a Nigella recipe which I have been meaning to make for a while, if only to see if it’s as good as Nigella says it is – and it is indeed delicious. I made this yesterday as I wanted something to take to a friend who is laid up with her leg in…

Lemon posset

I prefer a lemon dessert over a chocolate one any day because I don’t like anything that’s too sickly sweet. This is an adaption of a James Martin recipe, but I’ve reduced the sugar a bit (I like it quite sharp and I found it still set quite well). It’s dead easy to make –…

Chocolate brownies with cranberries and hazelnuts

This is based on a Jamie Oliver recipe and works really well every time. You just need to make sure you don’t over bake the mixture as brownies should be soft and gooey in the middle. So there should still be some mixture on the skewer when you test it (the traditional way of testing…

Apple tart (tarte aux pommes Maman Blanc)

I made this apple tart for the buffet table for a New Year’s Eve celebration with friends. I also baked some chocolate brownies (made with good quality chocolate, hazelnuts and organic cranberries) and a Waldorf salad which is fresh and crunchy and goes well with most buffet food. I had a cosy time in the…

Pavlova

This was our Christmas Eve dessert this year (unusual for me to make dessert actually because it’s my birthday and I normally celebrate by eating out). A Pavlova always looks festive and special and belies the amount of time required on preparation. You just need to make sure the meringue mixture is the right consistency…

Hazelnut and pistachio crunch

This is an Antonio Carluccio recipe which sounds so much better in Italian – croccante di nocciole e pistacchi. I followed the recipe to the letter so head to the Antonio Carluccio website for the instructions. Now that it’s mid November it’s probably acceptable to start making something a bit Christmassy. The recipe is very…