Eggs

Baking

Ravneet Gill’s recipe for tinned cherry bakewell pudding | The sweet spot

There’s something comforting about a bakewell-style pudding. After I had my son Donnie, I’d pop one in the oven before dinner – it would often be cool by the...
Bread

How to turn leftover lasagne into a deep-fried treat – recipe | Waste not

The love of my life doesn’t cook often, but when she does, she batch-cooks the most wonderful and...
Autumn food and drink

Benjamina Ebuehi’s recipe for smoked salt chocolate creme brulee | The sweet spot

There are few things I love more than baked custard, and I’m reminded of just how easy it...
Dessert

How to turn browned bananas into a brilliant ice-cream – recipe | Waste not

Brown bananas are a gooey, sweet gift from the gods that just keeps giving. If you don’t have...
Baking

Ravneet Gill’s recipe for portokalopita | The sweet spot

This cake is a true revelation; it uses dried filo sheets to create a moreish texture. I first...

How to make battenberg cake – recipe | Felicity Cloake

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Mark Kermode once claimed that this gaudy, chequerboard cake exists solely in Alan Bennett dramas. And though it has since popped up on Bake...

How to make the perfect flan (or French custard tart) – recipe | Felicity Cloake

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Flan: not the cheese-and-tomato traybake served up for British school dinners or the Latin American creme caramel, but the magnificent custard tart that stands...

How to make a classic French omelette – recipe | Felicity Cloake

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It’s odd that in English we have only one word for a dish as multifarious as the omelette, which is used for everything from...

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