I’ve gone on record here as an avowed Anglophile who thinks there are plenty of things that Brits do better than us. Scones. Tea. Cooking competition shows. I have something else to thank them for: ...

"This sablée is incredible versatile to use in place of any regular sweet shortcrust. What makes it different from a regular shortcrust (apart from the cocoa) is the addition of the hazelnut meal ...

Make the pastry case ahead of time so on the day you can simply fill the tart with the mixture and bake. Passionfruit can be found in tins in the fruit aisle at the supermarket if need be. To serve, ½ ...

To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into ...

To make the pastry, combine the icing sugar, flour and butter in a food processor until crumbly. Add the egg yolk, vanilla extract and water, and process until all the ingredients just come together.

To make pastry, place flour and icing sugar in a food processor with a pinch of salt and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Combine egg yolks with 2 tbsp ...

Nothing beats a ripe passionfruit. There’s nothing better than cracking open and indulging in a ripe passionfruit. From its irresistible fragrance to its tangy pulp and crunchy seeds, there is so much ...

For the pastry: 1 Rub the flour and butter together until the mix resembles fine breadcrumbs. Add the salt, icing sugar and the egg and mix until the dough just comes together. Wrap the dough in ...

One of the loveliest ice creams I’ve ever made. Passion fruit can overwhelm other ingredients – it’s so tart and distinctive – but it’s in balance here. You can use this recipe to make mango and ...