Monthly Archives: November 2013

Rhubarb Meringue Pie

Rhubarb Meringue Pie A

With forced rhubarb in season, I’ve come up with a recipe with this ingredient’s vibrant colour and flavour at its heart. A favoured dessert of my childhood was lemon meringue pie – albeit from the freezer aisle as my mum was not (and still isn’t) a keen cook – the sharp filling contrasting with the super-sweet meringue all held in a crisp(ish) pastry base. This version with rhubarb is super tasty and soon to become my new favourite!

Click here for the recipe


Chocolate Flapjack Bars

Chocolate Flapjack Bars A

These indulgent little treats are a childhood favourite turned adult. The dark chocolate running through the middle transforms these flapjack bars, with each bite achingly satisfying and truly moreish – I hope you like them as much as I do!

Click here for the recipe

Rough Puff Pastry

I find making pastry really relaxing. The need for precision and the hands-on approach make me feel very at home. Rough puff pastry is a great alternative to shop-bought puff pastry if you want to make it yourself. It’s not the quickest thing to make but it sure is quicker than standard puff pastry. To be honest, most of the time is spent while the pastry is chilling so all-in-all not that time-consuming. Along with this I publish my Mini Onion Pithiviers recipe – a must for any dinner party! Click here for the recipe

Mini Onion Pithiviers

Mini Onion Pithiviers A

It’s been a while since I’ve done a savoury recipe, must be starting to think I survive on sugar! Funnily enough, this is a savoury interpretation of a classic sweet bake. These pastry parcels filled with soft, tasty onion are the perfect canape, suitable for veggies and meat-eaters alike – they also freeze well.

Click here for the recipe

Apple & Blackberry Crumble

Apple & Blackberry Crumble ANothing says comfort more to me than a bowl of fruit crumble with lashings of warm custard. As the cold weather sets in, snuggling up with a pud like this is sure to warm you up from the inside out!

Click here for the recipe