From the blissful threat of ‘death by chocolate’, to a book made of sponge and the lemon drizzle to end them all, these are the bakes that left the biggest impressionsThe Sorting Hat sponge I made for my son’s Harry Potter party...
Read MoreJimi Famurewa, restaurant critic and food journalist, journeys across London to track down some of the best bakeries where ancestral recipes and ingredients meet contemporary British baking. First stop: Panadera in Soho, for a...
Read MoreExperts say reducing ultra-processed foods can be challenging in a world built around convenience, but these strategies can help make it more manageableI have been trying to eat fewer ultra-processed foods with my family for...
Read MoreCan you beat a traditional spiced yeast bun at Easter? There’s only one way to find out. Bring on the rhubarb and custard version, the red velvet, the chocolate and fudge, the tiramisu …Hot cross buns, the Easter treat...
Read MoreBiscoff-based recipes are breaking the internet – everything from cheesecakes and milkshakes to prawn dishes and salads. A few traditionalists are even enjoying the biscuits on their own. What’s behind this sweet success...
Read MoreAmid a cost of living crisis, pricey patisserie is all the rage – and not just in London. Our reporter goes on a crawl to find out if a tart can really be worth £45There was a time when you could get a stuffed vanilla cream...
Read MoreThe ultimate TV challenge is back. But who will triumph, and whose showstopper will be the much-heralded disaster?The Great British Bake Off is upon us once more, shipping a new fleet of enthusiastic bakers into the big tent for...
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