A cake with only one tablespoon of sugar and a lot of vegetables? Yes and it's truly scrumptious.
This is a blast from the past. I remember eating versions of this way back in the '80s — it was all the rage. I loved it then and still do.
The tart fruitiness of Granny Smith apples offsets the stickily, aromatic sweetness of dates in this moreish cake.
Joan Bishop shares a delicious, easy to do ahead of time stew if you've got friends coming for dinner.
It is hard to resist the lure of these baby cakes, writes Joan Bishop.
With its seductively smooth and voluptuous filling, this is an irresistible tart, says Joan Bishop.
These simple scones from Joan Bishop have been dressed up for Easter with the addition of rum-soaked fruits combined with a mix of heady spices. Tender, rich and flaky, they are quick to make.
Packed with strong flavours and a glorious mix of textures, this salad makes a fabulous addition to lunch or dinner served alongside barbecued meats, roasts, chicken or fish.
Raspberries, fragrant and intensely-fresh tasting, are the most heavenly of all fruits.
Joan Bishop shares a non-traditional take on the festive fruit-cake.
These are mouth-poppingly delicious and so easy to make. I love them hot or cold.
Home baking is on a roll; it's fashionable and trendy right now.
This oven-cooked, one-pot braise simmers very gently for five hours with nary a bubble breaking the surface.
Welsh rabbit is a savoury delicacy of cheese melted with beer, spooned over toast and grilled. There are many variations of this dish, which is essentially melted cheese on toast.
I'm a great fan of sticky date puddings and cakes. However, when topped with toffee sauce, which is the norm, they can be tooth-achingly sweet.
Meatballs have become very chic of late - a great way to play with flavours. I love old-fashioned favourites, particularly if they have an intriguing flavour twist as this one does.
I fondly remember smoked fish from my childhood. It was always served in a fish pie with mashed potato and it was a great favourite.
This is a perfectly balanced cake. The tart, tangy rhubarb topping offsets wonderfully the fragrant almond and polenta sponge beneath.
Quinoa is the wonder ''grain'' of the moment and deservedly so.
In the busy days leading up to Christmas, there are many demands on the cook's time and attention, says Joan Bishop.