Pastry

Autumn food and drink

Bonfire Night treats: Yotam Ottolenghi’s recipes for hand pies

For anyone who’ll be standing outside on Tuesday, looking up at fireworks in the night sky, might I suggest a hand-warmer in the form of a pie? They’re November’s...
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...
Baking

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

Flan: not the cheese-and-tomato traybake served up for British school dinners or the Latin American creme caramel, but...
American food and drink

How to make the perfect blueberry pie – recipe | Felicity Cloake

One of the great revelations of my recent trip to the US was the quality and variety of...
Baking

Have pastry-making methods changed? | Kitchen aide

The short answer is no. How you make pastry now is most likely similar to, if not exactly...

Rukmini Iyer’s quick and easy recipe for crab and leek tarts with chicory salad | Quick and easy

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These are smashing little tarts: packed with flavour, they take minutes to make and, if you use tinned crab, are economical, too (feel free...

Meatball pastry puffs and a dip for crisps: Yotam Ottolenghi’s recipes for cooking with kids

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There’s often a gulf between the way that cooking with kids is portrayed – everyone smiling at each other adoringly, working together in harmony...

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