Recipes

This recipe is gluten-free so it can be eaten with impunity, regardless of various intolerances. But it is not a recipe that has been twisted and tortured into the oh-sofashionable gluten-free box; it is simply without flour because it is better without flour. The addition of gluten makes this bake worse. The key is the ground almonds – or ‘almond flour’ as they call it in America. We can use this to make a thick frangipane, which is a basic French tart filling. But bake frangipane by itself and it stands proud to become a soft and crumbly cake that you can just eat and eat and eat until your doctors tells you not too. It’s divine.

This recipe is one that takes the traditional rules of baking, tears them up and thoroughly blends them.

Carb on carb. Nice. This simple, no-knead bread isn’t quite a pizza, so I think it’s best enjoyed as an awesome accompaniment or a (very) generous snack.

This tart will work well in any season and with any fruit. Keep the frangipane but add whatever you like on top – apples, raspberries or even chocolate chips would be awesome.

It’s beginning to look a lot like autumn. And what could be more autumnal than squashes and pumpkins? The recipe is fairly straightforward; blondies are just brownies but made with white chocolate.

If you want a simple, super-awesome bread, that’s as forgiving as you like, you just need one piece of equipment that you definitely already have. A casserole pot.

This bakewell tart recipe is a simple and glorious creation – crumbly shortcrust pastry, raspberry jam and frangipane made with ground almonds. So essentially it’s cake wrapped in pastry. Awesome.

If you want to make this recipe really special, you might want to make a quick caramel by melting sugar in a pan drizzling this on top.

This is a must. A super-fast meringue, some shop-bought lemon curd with a little double cream and orange juice. That’s all you need to make a fast, gluten-free and delicious dessert.

This easy, humble tart should be ample justification to look out the rolling pin.

These cookies are some of the most delicious things you can bake in a hurry – from start to finish, you’re talking half an hour, if you need.

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.