These are very dark & decadent, using bitter chocolate and a coffee liqueur - such as Tia Maria or Kahlua. This recipe makes dense, fudgey brownies. If you prefer them a little more cakey in texture, add an extra quarter teaspoon of baking powder and bake for 5-10 minutes more.

Classic, smooth and PERFECT. This is BEAUT served exactly as it is - but of course you can dress it up however you like. A dollop of whippe

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 recipe makes classic chocolate chip 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.

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 combination of white chocolate & fresh strawberries is a guaranteed crowd pleaser. Buy your strawbs British, when they're in season in

The basic brownie recipe that is not basic AT ALL. Once you've perfected this, you can move on to adding fillings & toppings of your choi

The ideal master Blondie recipe - for me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted

This is one of my OG recipes, from back when I had my little sandwich shop. This photo is from 2007! The addition of the dark muscovado

This no-bake beauty is the perfect blend of zest & cream. Common issues with no bake cheesecakes are: They don't set firm enough, and Th

This master recipe can be dressed however you like - pile on the fruit, the nuts, the chocolate, the sauces, or just serve it classic and ad

Excellent for a festive gathering - make it ahead and keep it in the freezer. Defrost overnight in the fridge. Common issues with no bake c

Classic, smooth and PERFECT. Serve with a selection of fresh, tart fruits, so everyone can customize it to their own tastes. Some common i

If you've got some leftover booze-soaked dried fruit from making your Christmas cakes, try these - they're flat, chewy in the middle and cri

Introducing my perfect moist chocolate sponge recipe. Don't be concerned about how runny the batter is - it bakes into a rich and tender cru

These are always a winner at this time of year! A rich, fudgey brownie base, with strawberry buttercream brains, and added fruity gore.

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

The first of my easy, no-bake biscuit slices. Tip: The quality of the chocolate really matters here.

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

These are very sweet and delicious, can be decorated with any sweets & sprinkles to suit a party theme, and only take about 10-15 minutes.