Eat beautiful. Where modern creativity meets old fashioned skills. Recipe development and writing. Food & drink photography. Crafts and lifestyle.
Gluten free Italian orange polenta cake with a citrus, honey and anise syrup
Clotted cream biscuits, based on an old French recipe, with fresh raspberries and rolled in coconut
I’ve written up a recipe and a photo step by step guide to making one of my signature fruit pies.
Gorgeous little mini-cakes flavoured with lemon and baked with fresh strawberries and pistachios.
This is a sublime flavour for a fruit curd – and makes use of the surfeit of bountiful berries in late summer/early autumn.
Made for a ‘Wear it pink’ charity bake, these unusually-flavoured biscotti went down a treat.
The amazing combination of early cherries and late rhubarb make this tart something special
What to do with a punnet of blueberries that otherwise might not get eaten? Make old school blueberry muffins in time for breakfast.
These are based on the Orange-chocolate cake recipe in the ‘La Mere De La Famille’ recipe book by Julien Merceron.
I was just thinking I hadn’t made an enriched dough recipe for a while… Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweete…