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 non-boozy rich fruitcake is perfect for Mother's Day. I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make it perfect for a business seller - there is no need to keep unwrapping, feeding and re-wrapping - time is money! The secret is to soak the fruit thorou

No holds barred with this one - the creamy layer tastes like a good quality raspberry ripple ice cream. Dark chocolate ganache drip makes it

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 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 texture, in my humble opin

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.

If you've ever tried making your own marmalade, you'll know it's a long, laborious and messy process. We have to dissect the oranges, faff about with muslin, peeling pith and scraping seeds. We're finding sticky bits in the kitchen for a full week afterwards. If you make it this way, and enjoy it, I raise my flat cap to thi! When I started getting heavily into pre

Dense, fudgey brownies with a ginger kick, to warm your cockles on a nippy Autumn day. 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 gives a fudgey texture - if you prefer your brownies more cakey, just add an extra quarter teaspoon of baking powder and

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

Classic, smooth white chocolate cheesecake with tangy passion fruit swirled throughout - a perfect summer dessert for a bit o'summat posh to

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 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 texture, in my humble opin

Of course you can skip the candied orange peel and pile it high with Terry's segments or Jaffa Cakes. But this right here is a good cheffy

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.

My easy, no-bake biscuit slices all start with the same crushed biscuit base, topped with the same layer of indulgent chocolate ganache.

Yet another variation on Eton Mess - you can sub any berry, any jam or curd, and just mix it to your tastes. No science involved here! Lemon & Blueberry Mess Makes 6, in those 60p glass tumblers from Asda. This is a decent portion, so you could be a bit tighter with it - maybe 8 portions in standa

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make i

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 triangles for t

This recipe makes classic cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while the chocolate is still a bit melty. 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.

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 texture, in my humble opinion. The main technical pointers I will give you - these bananas HAVE to be very ripe, the mushier the better. And don't be tempted to mix

Inspired by the goddess herself Nigella Lawson - to give credit for the flavour idea, I will link to her original recipe here. Hers is a b