SWEET RECIPES
Letitia Ann Clark’s lemon tiramisu
Letitia Ann Clark's latest book For the Love of Lemons, celebrates a single sunny ingredient, the lemon. Joyful and bright recipes that transport us to sunnier days. From Letitia: 'I may have resisted the temptation to call this ‘lemonisu’ (partly because it doesn’t...
Welsh potato + leek breakfast rostis
A delicious addition to any Welsh breakfast in time for St David's Day / Dydd Gwyl Dewi Sant. This speedy recipe brings together two Welsh favourites in one pan.INGREDIENTSServes 4 600g Blas y Tir potatoes 1 large leek, trimmed 5-6 tbsp olive oil or Castle Dairies...
Dark chocolate and sea salt macaroons
These classic treats are elevated by a pinch of Pure Sea Salt and glossy dark chocolate. Easy peasy to make vegan. Best eaten with a cup of hot tea.INGREDIENTSMakes around 12 6 tablespoons of aquafaba (the liquid leftover from cooked chickpeas) or 3 good quality egg...
Gurd Loyal’s Masala-candied cocktail nuts
Gurd Loyal, our brilliant friend and food writer knows how to entertain. These perfectly spiced nuts feel like a celebration of British Indian cooking and are delicious with a cold beer or classic cocktail. Serve broken up into clusters and piled high in small bowls....
Festive smoky fennel meatballs
A recipe for those in-between-days over the Christmas break. Festively red and green, these smoky meatballs and their sauce can be made ahead and then poached before serving. Perfect when you need a rest from all the main-event cooking. Poaching your meatballs, as...
Nicola Lamb’s chocolate, peanut + coconut biscuits
Nicola Lamb is a master of her craft. She’s baked at all your favourite bakeries from Ottolenghi to Little Bread Pedler and has brought her expertise to her first cookbook ‘SIFT: The Elements of Great Baking’, sharing the theories and principles of great baking and...
Jess Dennison’s rosemary and apple cake
Jess Dennison, the talented cook of Elliotts in Edinburgh, has written a brand-new cookbook. It’s an absolute triumph that celebrates her favourite midweek meals. Simple, tasty and down-to-earth cooking for any time of the week really, Jess’s Midweek Recipes is out...
Nicola Lamb’s secret chocolate cake
Nicola Lamb is a master of her craft. She’s baked at all your favourite bakeries from Ottolenghi to Little Bread Pedler and has brought her expertise to her first cookbook ‘SIFT: The Elements of Great Baking’, sharing the theories and principles of great baking and...
Classic Bara Brith
INGREDIENTS For one loaf: 350g (1 pint) mixed dried fruit . We use a mixture of raisins, dates and prunes 225g (1/2 a pint) soft dark brown sugar 1/2 tsp mixed spice 275ml (1/2 pint) hot, strong Earl Grey tea 375g (1 pint) self-raising flour Pinch of Pure Sea Salt 1...
Christmas morning buns
INGREDIENTS Makes 12 buns For the dough 500g strong white bread flour, plus extra for rolling 60g golden caster sugar ½ tsp Halen Môn Pure Sea Salt in a Finer Flake 1x 7g fast-action yeast sachet 85g unsalted butter 300ml whole milk 1 egg For the filling and...
