Walnut and Cinnamon Buttermilk Muffins

These darling little muffins were MADE for frosty January mornings, sturdy little things that can claim heritage from both the classic cinnamon bun, and the muffins featured in Nigella Lawson’s Domestic Goddess. Filled with a deliciously buttery, cinnamon-y filling and topped with a crumbly streusel mix, these muffins will set you up perfectly for a…

FESTIVE COMTÉ CHEESE WREATH

{AD} Nothing says ‘Christmas party’ like a beautiful cheese selection- but this recipe takes it to the next level in the form of a gorgeous, Comté-filled bread wreath. This expertly aged cheese from the Jura in Eastern France has a beautiful balance of savoury nuttiness and sweet milkiness, and turns beautifully oozy when served warm….

Mushroom Ragu with Pappardelle

A classic of winter dinners, a ragu (what we Brits often refer to as Bolognese) goes brilliantly with pretty much any pasta shape you happen to have in. Pappardelle, those wide thick satiny ribbons of pasta, just happens to be my favourite shape of all time. And the mushrooms? These wonders of the natural world…

Chick’n and Mushroom pie

Why the jazzy spelling of ‘chicken’, I hear you ask? Well that’s because it’s not chicken! This super easy pie is one of my go-to recipes for autumn and winter, but I wanted to see if I could make a more accessible version than my standard chicken version. And thus, the chick’n pie was born!…

Winter veg and goat’s cheese tart

Sweet, earthy veg meets zingy goat’s cheese in this showstopper of a tart. I’ve made my version with vegetables readily available in November, but feel free to substitute any of the vegetables for others that you feel would work- beetroot, and butternut squash ribbons are a personal fave. Topping this tart is on the fiddly…

Martha’s Tiramisu Pots

The nights are getting longer. The second national lockdown of the year is fast approaching, and the nation is in need of comfort. Tiramisu is one of those dishes, much like apple crumble or shepherd’s pie, that simply defies ‘fancying up’- it knows its worth, and doesn’t need any bling other than good ingredients. I’ve…

Madeleines with salted caramel sauce

A classic of French baking, these dainty seashell shaped mouthfuls of sponge are gorgeous simply as they are, served warm or dipped into a hot drink. But you know what I love dipping into even more? CARAMEL SAUCE! Let’s go. For the Madeleines: 100g caster sugar 2 large eggs 1/2 teaspoon baking powder 100g plain…

Fusilli with rosemary and walnut pesto

I used to be terrified of pesto. I’ve never been that great with green liquids, plus this was a food that I only ever encountered round our Italian friends’ house- and as a child, other people’s foods are always weird! They’d sit down to their fragrant bowls of penne and pesto, and I’d huddle away…

Ruth Stone’s Baked Cheesecake

Ruth Stone played the French Horn. Unfortunately, I remember precious little else about her, save for her cooking. My family moved away from the community that put together the cookbook I found this recipe in when I was quite young, and now it’s all I have to remember her by. I’ve often avoided cheesecake as…

Lemon and Barley shortbread biscuits

Lemon and barley have been paired since at least the time of the Ancient Greeks, and in the UK was more recently popularised by Eric Hodgson in the 1930s when he served it to Wimbledon players to help them rehydrate. So when the @the_flour_lab sent me some of their beautiful, fresh barley flour, I knew…