Classic Scones
A warm scone, evenly parted with your hands, liberally smeared with butter and jam and then dolloped with cream – it never gets old.
Ricciarelli (Italian almond biscuits)
These Christmassy ricciarelli biscuits are gluten free, whip up in a flash and keep in an airtight container for weeks. They’re chewy, nutty, lemony, and we love them.
Spiced Rhubarb Cake
The warming spices combined with the jammy, tart rhubarb make it the perfect winter tea cake.
Upside-Down Apricot Tart
This tart is a riff on the classic French Tarte Tatin. Here, we swap out apples for summer’s friendliest stone fruit, the apricot!
Plum and Pistachio Galette
Semi-translucent, deeply red and sweet; plums are the jewels of February and here we create a sort of crown for them to sparkle in.
Focaccia
There are many ways to make focaccia, some are more labour intensive than others – this one is remarkably simple.
