Recipes

Shortbread, lemon curd cream, raspberry purée, icing sugar and strawberries… need we say more?

This is a classic dessert, with two classic flavours. It’s sure to be a big hit with friends and family and tastes even better with our Graham’s unsalted butter.

Caramel, apple and lemon… what could go wrong with a flavour combination like this? Graham’s double cream comes in a treat when making the lemon mascarpone cream in this recipe.

For 2016, my personal New Year’s resolution is to respect the classics of baking. With the Bake-Off still booming, there’s a continual push by bakers, professional and home, to try and make their recipes original by adding their own ‘spin’.

A warming whisky dessert is just the ticket to keeping warm on those cold winter nights! Add a tea syrup to it and you’ll be sorted.

This Walnut & Apricot Tart is a scrummy option for all the sweet tooths at your table this Christmas. Use Graham’s unsalted butter for the best results.

If you’re a traditionalist at Christmas, Nick’s Roast Turkey is a classic. Mouth-wateringly good – enjoy!

Of all the biscuits, jammie dodgers were my childhood favourites.

The espresso adds everything to this dish. In Italy someone had the bright idea of drenching a panna cotta in espresso and called it ‘panna cotta affogato’, literally meaning ‘drowned cooked cream’. A delicious treat!

My hobnobs, crisp and crumbly in the perfect ratio, are balanced with a thin layer of proper dark chocolate. As a result, their more-ishness brings me towards tears and obesity.  All you need is an oven, a microwave, a bowl and a spoon. 

You’ve got double chocolate muffins, so why not double lemon drizzle?

If you’re planning to make this when British raspberries are out of season, use frozen Scottish raspberries instead of fresh imports. The flavour will be far superior.