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. Terry's Chocolate Orange taste like Christmas to me. It's a proper treat in our house. Try to buy them when they're on special of

You'll need a cook's blowtorch for this. Please be bloody careful. 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. 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.

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.

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

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

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.

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 musco

My classic white chocolate cheesecake, topped with truffley milk chocolate ganache. Some common issues with no bake cheesecakes are: They

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

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.

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

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

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

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