This started as a way to use up a focaccia and turned into one of my favourite things to serve at a table. The base is my Lazy Sourdough Focaccia, chewy, golden and full of flavour, loaded with a vibrant avo and pea dip, generous layers of ham, a drizzle of really good olive oil and enough parmesan to make you smile. It's relaxed, it's generous and it disappears fast.

This is sourdough for people who want great bread without the fuss. Mix it, leave it, bake it. The long overnight rest does all the work for you.

Easy pork, fennel and date sausage rolls made in the oven or air fryer, flaky, flavourful and perfect for batch cooking and freezing.

Who doesn't love a party, and these Party Lamingtons are a great way to get it started. One layer, no stacking, just a quick easy sponge with jam piped in and cream piped on top, fun, festive, and looking like you put in far more effort than you actually did.

Winter dessert just had an upgrade. A cannelle pan makes the most beautiful shape here but a standard muffin tin works perfectly well — don't let the tin stop you making these.

This is the showstopper. The same Yorkshire pudding batter poured into a low-sided cake tin creates one giant Yorkshire pudding that acts as the plate itself, then you fill it with a full roast dinner.

There's a Delia Smith recipe that has been doing the rounds at Christmas parties for decades, and these Mini Yorkshire Pudding Canapés are very much in that same spirit, unpretentious, crowd-pleasing, and the first thing to disappear from the table every single time. They've become a firm fixture at Christmas in my world, but honestly any gathering that deserves a proper canapé moment is a good excuse to make them.

Yorkshire Puddings are one of life's great joys, cheap to make, impossible not to love, and absolutely guaranteed a love for kids. They've been a childhood favourite for generations and honestly, I don't see that changing anytime soon. Simple ingredients, maximum impact.

Tiramisu is one of those desserts I will never get tired of making, or eating. Traditionally you'd reach for espresso, but filter coffee brewed through a Moccamaster brings something a little different to the party. The lighter body and those beautiful, clean coffee notes work perfectly here in a way that might surprise you.

It's been years since I bought a loaf of bread. Once you know what goes into a supermarket loaf, the gums, the additives, the preservatives, it's pretty hard to go back. This recipe needs time, but is oh so worth it!

Brownies are brilliant on their own, but poached pears and macadamias? Now we're talking. This is one of my favourite ways to take something already delicious and just nudge it into something a little bit special. A simple pimped brownie that looks and tastes like you put in way more effort than you actually did.

A proper Frangipane Pear Tart will always have my heart, but sometimes you want all of that flavour without the pastry work, and that's exactly where these come in. Quick, easy, and just as delicious, these are the kind of thing you can pull together without a second thought.

This is my go-to recipe and it couldn't be simpler, the pears do most of the work. I hope you love them as much as I do.

These Air Fryer Apple Pies were born from my Lattice Apple Pie scaled down, sped up, and made for kitchens that don't always have all the gear.

The Lattice Apple Pie is one of those bakes that has followed me through life, summers with a scoop of vanilla ice cream, winter afternoons with a river of custard, and every occasion in between. She's big, she's beautiful, and she is absolutely worth every minute it takes to make her.

This is my go-to sweet short crust pastry. It's buttery, it's got a little citrus lift from orange zest, and it's sturdy enough to hold a filling without going soggy. Let me walk you through everything, tips, method, and all the little things I've learned from making this more times than I can count.

Perfect for Mother's Day, a birthday afternoon tea, or honestly any occasion that deserves something a little bit special.

A showstopper to make everyone smile, ginger biscuit base, white chocolate filling, fresh strawberries. Make it simple or make it fancy, it’s a bake worth making this weekend.

Same shell. Same golden crumb. But this time we're slicing them open, filling them with a cloud of mascarpone cream, pressing them back together into the most beautiful little sandwich you've ever seen.

There's something almost magical about these. That delicate golden crumb, the unmistakable shell shape, the warm hit of vanilla in every bite, they're simple in the best possible way.