More from life
How to poach peaches (and why you should)
I’ve never been very good at leaving things be. I tend to gild the lily. I may plan to do…
Sundae best: how to make a knickerbocker glory
I grew up by the seaside. More precisely, I grew up near South Shields, on the north-east coast – somewhere…
Why you should never buy scotch eggs
One of the perils of being a recipe writer is that people regularly ask me why I bother making things…
Eccles cakes
When I first made Eccles cakes, I’m not sure I really knew where Eccles was. I certainly didn’t think I’d…
The secret to baking the fluffiest hot cross buns
What makes a hot cross bun a hot cross bun? Is it in the bun: the spice, the dried fruit…
The magical kitschiness of black forest gateau
Kitsch is something of my stock-in-trade. And it doesn’t get more kitsch than Black Forest gateau. Pots of cream, pints…
Steak Diane: the perfect date-night dish
Cooking for romance is no laughing matter. The stakes are high. Get it right and woo the love of your…
