The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together. Cut with a sharp metal cutter, or a sharp, flat-bladed knife that's been dusted with flour, and don't twist when you cut - just straight down and lift straight back up. Glaze/wash on the very top only - don't paint the sides, and try not to let it drip either. I prefer to cut into trian

Banana cake was one of the first recipes I adapted and perfected to my own tastes, back when I opened my little sandwich shop in Donny town centre in 2007. The addition of the dark muscovado sugar was a chance I took, when I ran out of caster sugar - and it became my secret ingredient from then on. It elevates it from a decent cake, to a really bloody luvvley cake. By all means use whatever sugar you have, but something brown and unrefined gives the best flavour and textu

So...please don't expect this to be any kind of authentic, to any kind of cuisine. I slung everything in the slow cooker and hoped for the best - and was pleasantly surprised. This is quite decently healthy. The only added fat is the coconut milk, and if split into 8 portions it adds less than 90 calories per portion for a ton of flavour. There's plenty of veg in here, and if you're calorie counting or dropping carbs then serve it with cauliflower rice, or indeed over any

A refreshing lemon cheesecake, dressed up pretty with shop-bought mini meringues & fresh fruit, for effortless garden get-together glam.

This whole recipe cost me about £3! I was very kindly given this food processor by a friend last week, plus some of that soup mix with lentils and pearl barley in, a LOAD of the Asda Just Essentials frozen mixed veg. So of course my brain started itching, and this is the result. I was originally picturing a brothy, hearty soup, but to be quite frank, it looked like vomit. So trust the process if yours does too - it comes good in the blender! Creamy Vegetable Soup

From 2007 - 2012, I was the self-proclaimed, undisputed, salad queen of Doncaster. I had opened my 'little butty shop', focussing on daily fresh bread, hot roasted meats and home made sweet treats. What I didn't expect, was that the extra product line I offered - salad boxes - would become our main income. We were among the office streets, so our queue, full of ladies with sedentary desk jobs, would often be snaking out of the door - while we frantically filled our compost

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate. This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer.

This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 180g, or 220g, just measure out the other ingredients to that weight as well. For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there. This buttercream recipe is what's referred to in baking circles as ABC - American buttercream, but it's the classic buttercream we all grew up with in the UK

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

This recipe makes classic cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while they're still warm. There's no need to chill this dough, but you can prepare it a couple of days ahead and keep it in the fridge until you're ready to bake. It freezes well too, so you can form it into flattened balls and bake straight from the freezer.

Banana cake was one of the first recipes I adapted and perfected to my own tastes, back when I opened my little sandwich shop in 2008. The addition of the dark musc

This is part of my Big Batch series, encouraging you to make a big batch of something nice and split it into freezer portions. It's always good to have something tasty and simple to re-heat for our busier days. I made this it with tinned low fat coconut milk, and it was gorgeous - but can be expensive. Keep an eye out for it on special offer. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based cream substit

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate. This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer. For the jammy swirl here, you can use pretty much any type of sweet spread from a jar. You don't have to keep it fruity - all supermarkets now have a wide selection of nut butter and chocolat

I've kept the recipe here to basic low budget, dairy rice pudding. It's nice and creamy already, but you can add some cream into the recipe (swap out for the same ml of milk) if you're not watching the calories or the budget. As for dairy free options - the first time I made this it was with tinned low fat coconut milk, and it was gorgeous - but expensive. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, filled with blackberry jam, topped with a beautiful creamy mascarpone icing that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley flavour. And we all know how both chocolate and stout go really well with dark berries. Guinness & blackcurrant, anyone? And this icing might become your favourite - it goes beautifull

Banana cake was one of the first recipes I adapted and perfected to my own tastes, back when I opened my little sandwich shop in Donny town centre in 2007. The addition of the dark muscovado sugar was a chance I took, when I ran out of caster sugar - and it became my secret ingredient from then on. It elevates it from a decent cake, to a really bloody luvvley cake. By all means use whatever sugar you have, but something brown and unrefined gives the best flavour and textu

I feel like St Patrick's Day is celebrated more the St Georges in England. Maybe we love it because it's a great excuse for some excellent Guinness-fuelled shenanigans? Either way, have a bit of cake with it, eh? This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley