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”.
Not only is this recipe really very painless and risk-free, but it’s a demonstration of my one, ever-repeating concept in bread making: the wetter, the better. And this dough’s nice & clammy.
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!
This recipe takes all the best bits of baguettes and compresses them into an easy-to-make bread, lacking in hard work and complex time restrictions.
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.
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.
