Recipes

This recipe takes inspiration from the offerings at the famous St John restaurant in London, in terms of both the shape and the serving suggestion – cheese. It may sound a bit odd, but trust me.

This is one of James’s favourite recipes, of all time. If you’ve never tried baking bread before, please try this one.

These cookies strike the balance that all ache for – they’re not so soft as to ooze, but they still retain much of the moisture that defines the cookie as “not the same as a biscuit”.

Give this one a go: it’s as simple as the simplest of cakes and there’s no pernickety bits to do afterwards.

These fairy cakes are pretty awesome and pretty cute. They’re not “Black Forest”; all creamy and fudgy and full of that synthetic, almondy cherry flavour. These are distinguished little treats, perfect with tea instead of biscuits.

Obviously, iced buns are awesome. Kids and grown-ups truly do love them.

Christmas is long gone and the nights are getting shorter. But we’re certainly not sweltering yet, so use up a few leftover festive mulling spices and let this one warm you up.

Meat and other delicious things wrapped in puff pastry? It’s a no brainer.

This is not yet another Christmas cake recipe. This is a recipe for those who do not like Christmas cake, or simply haven’t made one this year.

A mince pie should not be overpowered by a heavy mass of pastry that surrounds usually a tiny half a teaspoon of runny, artificial-tasting mincemeat. The filling should be centre-stage, and that’s why I don’t cover it up.

This recipe is ideal if your fruit is under ripe and hard, because you can soften it in the pan and sweeten to taste. Then, it’s also ideal if your fruit is a bit past its best – cut off any mouldy or dodgy looking bits and chuck it all in.

These wriggly lengths of light crispiness are the perfect vehicles for shipping dip from plate to mouth. So good in fact, that James has even included the easiest, most delicious dip recipe.