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

Lemon and ginger and treacle-y Parkin, all at once. Smashing. Not that there should ever be such a thing as leftover Parkin, but when I ha

My easy, no-bake biscuit slices all start with the same crushed biscuit base, topped with the same layer of indulgent chocolate ganache. You can vary the toppings with whatever you have in the cupboard, or whatever you find on special offer. Maltesers are always a winner though, aren't they?

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 a great beginner recipe, using the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main 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

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 u

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 U

Everyone loves Lotus Biscoff, don't they? Any brand of biscuit described as Speculoos, or 'caramelised' will work perfectly in this recipe.

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.

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 sharp tartness of blackberries teams perfectly with creamy white chocolate. Full disclosure: I froze the one in the photo in slices,...

This recipe makes classic style cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while the PB chips are 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 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.

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 style 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. Chocolate Chip Hazelnut Cookies Makes 10 if weighed out at 100g each - that's a large s

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 would be great for a summer celebration. Serve with crushed meringues, and some warmed lemon curd or raspberry sauce drizzled over each slice. This cake is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY ingredient

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

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

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