This delicious tart looks and tastes sophisticated but is in fact a doddle to make. We like the intensity of the dark chocolate topping, but if you have a sweeter tooth, feel free to up the ante.
We’ve got many years experience baking with chocolate and here are our top tips!
This is a beautifully soft bread, packed to the rafters with seeds. It slices well and can be used for sandwiches or toast. We’ve kept the flavour neutral, so you can pair it with robust, full on toppings. You can add herbs, spices or roasted vegetables to the dough if
We’ve departed from the traditional definitions of pesto by embracing different combinations of vegetables and fruit.
This is a lovely, robustly flavoured satay. We’ve kept the sweetness level on the low side, so you can always add a little more muscovado if you wish. Delicious served with the Lally’s Salad with Minted Wraps or Coriander Dippers, ideal for festivals and camping. Both recipes of which are
This recipe is inspired by my backpacking adventures in Sri Lanka a million years ago, or so it feels. The flavours of the food I enthusiastically tried out were memorably fresh and beautifully balanced betwixt sweet and savoury. Taken from the ‘Festival Favourites’ chapter in our new ‘Honeybuns All Day
Today is National Banana Day and it got us thinking what to do with those overripe bananas currently languishing in our fruit bowl.
This is a full flavoured, sugar free alternative to shop bought pasta sauces. Use with rice, added to soups, or as a dip. Try adding chopped fresh oregano, thyme and/or basil if you have them to hand.
The spicy bean balls and tomato sauce are knock-outs in terms of flavour. Believing in honesty being the best policy, I’m not sure that homemade gluten free spaghetti necessarily warrants the effort involved.
This scrummy festive biscotti is delicious dunked in coffee. Drizzled with dairy free dark chocolate make this crunch delight even more special.
