This sweet offering is the result of some tinkering with a cake recipe that I found once in a Leon cookbook. Coconut, cashew and parsnip - What an intriguing combination?  And a delicious one too, it turns out.  Admittedly its a bit beige, beige and beige but who cares? This magnificent beastie more than makes up for it with its full, warm, caramelly flavours and satisfying texture. Read more

Bakewell tart sounds like something you’d search the recipe for in a Mrs Beeton’s Cookbook, back in the 1950s. The last time I ate it was certainly the last century. How about you?
I’m so glad to re-discover it. This pud really is a little classic. It’s a buttery, almondy, fruity comfort concoction and bloody delicious! Read more

When you’re in need of a low carb, zero/low sugar dessert at short notice, it’s good to have one or two recipes up your sleeve that you can throw together with minimal fuss or fancy ingredients. This lovely little chocolate heartthrob fits the bill. And yet for all its simplicity it’s definitely one to savour and whisper “yum” to. This probably has something to do with the generous dark chocolate topping you need to break through to reach the fruity, nutty, choccy squidge below. Read more

I made these magnificent beasts for a tea party recently. I’m happy to report they went down mightily well. In the sugary days of yore, whilst I might have happily snaffled a Jaffa Cake if one was on offer, they wouldn’t necessarily have been my first choice. These freshly baked ones though, with just the tiniest hint of warm ginger and their generous layers of chocolate and zingy orange jelly are in another league. They ooze flavour! Read more

Up until recently I’d never eaten a blondie before. Have you? In the spirit of cake research, I decided to look into some blondie recipes and see what the fuss was about. It turns out they’re bloody gorgeous. Why didn't anybody tell me? Read more