This Christmas cake full of dried fruits is probably best left a day before cutting.
Tart, sharp and very citrussy, these baby cakes are an amazing amalgam of flavours that will brighten up any winter day.
In the busy days leading up to Christmas and the holidays this is such a useful cake recipe to have on hand, writes Joan Bishop.
These lamb patties, deliciously infused with aromatic spices, fresh thyme and the somewhat surprising addition of pomegranate molasses, are packed with fantastic flavour.
Pork cooked in this way is the most delectably, succulent pork I have ever eaten, writes Joan Bishop.
Wonderfully tasty cinnamon buns packed with a cinnamon and brown sugar filling are big, soft, a little sticky and absolutely delicious.
Most of us don’t have the luxury of time to devote hours preparing, assembling and cooking long and complicated recipes.
A salmon terrine must be the epitome of luxury and is absolutely perfect to serve on Christmas Day.
These Italian-style fruit and nut biscotti are delectable.
These are my speedy, superbly scrumptious pesto puffs.
Sticky date anything always seems to be a winner and this simple luscious cake is no exception.
Heavenly morsels are an irresistible combination of densely sweet and tantalisingly tart dried fruits, dark chocolate, and orange liqueur, bound together with ground almonds, a very tempting treat.
This special upside down pudding/cake is a celebration of summer and actually improves if made a day or so before eating.
These ginger cookies are just right for afternoon tea -not too sweet.
When it’s dark and cold outside, the best place to be is at home beside a roaring fire, a glass of red wine in hand. The food you serve needs to be rich, indulgent and, of course, home cooked.
These muffins are lusciously moist and ultra delicious.
Fresh, lively and zesty, this stunning salad works well as a main course paired with halloumi.
Not making a Christmas cake? These little beauties fill the gap admirably and don’t take long to make up and bake.
A foolproof recipe - an oven-baked sandwich layered with prosciutto, cheese and basil pesto.
I have published a number of recipes using rhubarb. Its sharp, surprising flavour is perfect in cakes, muffins and pies.