While I don’t totally understand the soft matter physics at work, this is easily the best and, importantly, easiest tart base to work with. This is an unsweetened shortcrust pastry. That tends to lend it to savory tarts, but it can also work for a very sweet filling....
Ingredients 150 g all-purpose flour 90 g desiccated coconut 90 g rolled oats 1 teaspoon baking soda Pinch salt 150 g unsalted butter 160 g brown sugar 90 g golden syrup Method In a large bowl, combine the flour, coconut, oats, baking soda, and salt....
While I’m not at all religious, a few years ago I decided to embrace the ritual of making hot cross buns for Good Friday. My remix of this Commonwealth classic is result of a cultural flub....
This chickpea preparation is dead-simple. It was a pandemic discovery via the incomparable Ottolenghi team. The most challenging part is crushing the spices. In all honesty, I’m not above using pre-ground cumin or coriander when I’m feeling extra lazy....
Baked rice isn’t a particularly novel concept. But for whatever reason this version from the Ottolenghi team’s weekly column in The Guardian really captured my heart. It’s easy enough to remix this with different spicing....
This is one of my go-to desserts. I’ve adapted it from something I’ve had at the wonderful River Cafe in London. The original version has more drama: it’s much larger and made in a very wide cake tin....
I spent years — literally decades — trying to figure out how to consistently bake great madeleines. Then, by pure luck, I found this amazing blog, Je pense donc je cuis, that took a rigorous science-based approach to the cakes....
The original source for this recipe is lost to my memory. It entered my repertoire one Christmas when I needed something new to bake. They’re more or less the sweet version of grissini....
As a rule, when I work from home during the week I take an hour at lunchtime to walk somewhere and buy lunch. If I’m feeling indulgent, I sometimes like to order a small piece of cake or another dessert-y item....
The galette has an excellent effort-reward ratio. The fancy French name aside, they’re incredibly easy to make and look reasonably impressive if executed well. These quantities make a galette that serves four generously....