• Get the kettle on!

    Pistachio biscotti

    It’s easy to make your own elegant biscotti, baked twice for just the right crunch ready for dunking into coffee or sweet dessert wine after dinner. I like them crumbled into ice cream too with a shot of espresso splashed over, for a crunchy affogato. Figs and pistachio give a flavourful and also graphic cross-section […]

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  • Vic sponge

    Classic Victoria Sponge

    A classic recipe made with the simplest of ingredients, just right with a cup of tea! Follow this recipe closely if you’re planning to enter the Victorious Sponge category of The Big Thame Bake. I’ll be posting some hints and tips on baking as the contest gets closer.

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  • 051-banana-bread-3-finished-dish_Web

    Choc & nut banana bread

    There’s no excuse not to use up those spotty brown bananas hanging around in the kitchen when the method for making banana bread is as straightforward as this. Mash, fold and bake, and you’re well on your way to breakfast or teatime happiness.

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  • The finished cake - easy to make and very versatile.

    Cinnamon Crumb Cake

    Great cakes for coffee time, this simple fruity cake is also a prime candidate to serve for dessert, just-warm with a splash of cream or a scoop of vanilla. The batter, made with buttermilk, is tender and light and will accommodate just about any fruit you want to add. Here I've used blueberries; there are some other seasonal variations at the bottom of the page.

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  • Pudsey

    Pudsey bear cupcake decoration

    You don’t need any special equipment to make your own cute Children in Need treats; just 12 ready-baked cupcakes and a little time to play in the kitchen.

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  • Spiced carrot & lentil soup

    Spiced carrot & lentil soup

    This is one of my most popular recipes for BBC Good Food, most likely because it’s so simple, low fat and quick and economical to put together. Perfect for a warming Autumn lunch and ideal to pull from the freezer too, if you fancy making a double batch.

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  • fin

    Sticky Soy Ribs with Asian Slaw

    Satisfy the caveman (or cavewoman) in you with these tender ribs, cooked until melting in the oven, the grilled to crisp and dark perfection.

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  • fin

    Easy Ciabatta Pizzas

    This is more of a suggestion than a recipes really - if you don't have goat cheese or would rather use mozzarella, then fine. Ham instead of salami, mushrooms instead of tomatoes, red onions instead of olives... just use what you have on hand. No need to buy pizza-topping sauce either; just use tomato paste (purée) and dried herbs.

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  • fin

    Asparagus & Bacon Frittata

    Eggs, bacon, tomatoes- almost all the elements of a classic breakfast, but shaken up with a fresh blast of basil pesto and seasonal green vegetables. Add a handful of sliced mushrooms to the bacon if you like. If there are any leftovers (I doubt it), pack them into lunchboxes. Enjoy with good crusty bread.

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  • feat

    Stuffed Chicken with Tomatoes & Arugula

    Bring this delicious one-pot meal straight to the the table - not only because everyone will be impressed, but also because the cooking juices are well worth soaking up with good bread once the chicken is all gone.

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  • harissa

    Couscous & Harissa Salad

    Add a little Moroccan flavor to your lunch and try this aromatic, light salad.

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    Fudgy Cheesecake Brownies

    A brand new recipe from What to Bake & How To Bake It.

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  • scones

    Classic Scones with Jam & Clotted Cream

    You can have a batch of scones on the table in 20 minutes with Jane's store cupboard recipe, perfect for unexpected guests.

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  • roll

    Cinnamon Rolls

    Here’s something really worth getting out of bed for. As with most dough-based recipes, these sticky rolls take a little while to put together, but this recipe cuts out any lengthy kneading. The rolls are best eaten warm!

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  • 0503-01-summer-recipe-muffins_aw

    Blueberry & Cream Cheese Muffins

    Great for a Sunday brunch or with a cup of coffee on the way to the office. And the secret ingredient is…cream cheese!

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    Raspberry & Lemon Polenta Cake

    Give your sponge an Italian twist with Jane's easy-to-make polenta cake.

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Recipes

  • Yield : 8 scones
  • Servings : 8
  • Cook Time : 10 Min
scones
  • Yield : 12 rolls
  • Servings : 12
  • Cook Time : 25 Min
roll
  • Yield : 12 muffins
  • Servings : 12
  • Cook Time : 20 Min
0503-01-summer-recipe-muffins_aw
  • Yield : 1 cake
  • Servings : 8
  • Cook Time : 30 Min
imagesize