Recipes

I baked this is a dish about two years ago on the Great British Bake-Off and it’s awesome – the lavender works really well.

This is the perfect afternoon tea accompaniment. Not a savoury, but definitely not overly sweet. And a bit intellectual too, what with the savvy juxtaposition of conflicting flavours combined with the near ubiquitous combination of “lemon and poppy seed”.

Blueberries just work in pancakes – they’re tradition in America, but haven’t ever had much of a reputation for greatness in the Scottish (and obviously superior) version of the flat, griddled cake.

The contrast between the rich puff and the sharp tang of the apples is one that is quite unique to the turnover.

Bring this recipe to a different level and test your cake-making skills. We use juicy fresh pineapple, posh Morello cherries and make a proper sponge mix from scratch using posh butter (James recommends Graham’s butter!).

Exactly what it says in the title: hopefully this little recipe will be your simple guide on how to make epic meringues forever more. The strawberries and cream, though optional, really set it off well – especially if it’s Graham’s double cream!

Fruit cakes don’t have to be super dense and dry and heavy and boozy and filled with that oh-so-satanic invention; the glacé cherry. They can be as light as any cake, with a huge variation in style from one wee simple recipe.

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.

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.