How to make lemon curd, plus lots of extra tips and tricks to get it just perfect.
How to made delicious, smooth lemon curd in the microwave.
A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.
PLUS – Make this cake in any size of round, square or rectangular tin with my handy ingredients calculator.
A delicious no-bake cheesecake inspired by the classic ice cream flavour. Packed full of rum-soaked raisins and with a hint of black treacle.
A light, fluffy sponge packed with vanilla flavour. It’s also perfect for covering with fondant icing to make a birthday or celebration cake.
A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice.
Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches.
PLUS – Win a copy of Get Your Kids To Eat Anything by Emily Leary.
Smooth sweet buttercream with a delicious kick of Whiskey.
Moist lemon cupcakes topped with smooth lemon buttercream and filled with a hidden lemon curd centre.
Two different versions of my delicious lemon buttercream – one made with fresh lemons (juice and zest) and another made with either lemon extract or oil. Perfect for decorating cakes and cupcakes or filling biscuits and macarons.
A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.
PLUS – How to make this cake in any size of round, square or rectangular tin.
A rich and delicious beef, mushroom and pickled walnut pie topped with a homemade cheesy flaky pastry crust.
These vegan vanilla cupcakes are easy to make and taste delicious. No one would guess that they’re egg and dairy-free.
Delicious spiced carrot cake cupcakes topped with smooth cream cheese buttercream.
How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.
Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.
Delicious soft centred Lemon Amaretti Biscuits. So easy to make, crisp on the outside, chewy in the middle and packed with lemon flavour. They’re naturally gluten-free too.
STOP! Don’t buy ready made custard. It’s really simple to make vanilla custard at home from simple everyday ingredients.
These delicious sticky gingerbread cupcakes are made with ground ginger, chopped stem ginger and brushed with ginger syrup so they’re packed full of flavour and perfectly moist. The ideal treat for any gingerbread lovers.
Vegan vanilla buttercream that is simple to make and tastes absolutely delicious.
In need of a hot chocolate that doesn’t just taste good, but is also full of nutrients? Well look no further… The Ultimate Healthy Hot Chocolate is filled with lots of goodness and an extra kick of ginger to warm you up.
Easy to make, smooth coconut buttercream which is packed full of flavour. Perfect for decorating cupcakes, layer cakes and biscuits.
These coconut cupcakes are unbelievably easy to make and packed full of real coconut to give them lots of flavour.
Soft potato pancakes topped with melted Grana Padano cheese topped with Prosciutto di San Daniele and a poached egg. Perfect for a weekend breakfast or a light meal.
A twist on the traditional Spaghetti Carbonara – Spaghetti in a rich Grana Padano cheese sauce, topped with fresh Prosciutto di San Daniele. A delicious meal ready in just 25 minutes.
Crisp filo pastry parcels with a spiced lamb, feta and spinach filling served with a mint yogurt dip.
A delicious lemon and chocolate baked cheesecake served with redcurrant coulis. Using SPLENDA to replace the added sugar means it’s lighter too.
My festive roast leg of lamb flavoured with rosemary, cloves, orange and cranberries makes a fantastic alternative to turkey on Christmas day or to feed your family and friends over the festive period.
My take on a traditional Lancashire Lamb Hotpot – melt-in-the-mouth lamb and vegetables topped with crisp buttery potatoes.
Brandy butter shouldn’t be just for mince pies and Christmas pudding. My recipe to turn it into brandy buttercream makes it perfect for cakes too.