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It's rhubarb season! I came home from my parents' last weekend with a large armful of the stuff. Rhubarb is extremely tart and not very nice on its own unless you drown it in sugar. It's particularly good when paired with very sweet things to balance out the sharp edge of the fruit, hence its classic pairing with custard. I love the pleasingly pink hue of it when it's cooked. On Sunday night I…
I've been making this "Bonfire Brownies" recipe since it was aired on UK children's TV institution Blue Peter in the early 00s, and I maintain it's still the best brownie recipe. Chewy and delicious. I recommend freezing them and eating them straight out of the freezer (I discovered this when my mum used to put them in the freezer to keep them out of the way of temptation, and I'd nick them when…
If I need to impress, or bribe people to like me, I make these cookies. A shortcrust pastry/biscuit dough hybrid case with appley-cinnamony goodness inside, packaged in an adorable pie shape. The process is a little involved, but they're flaky and delicious (and often gone in an instant). I first made them over a decade ago and it's still one of my go-to recipes.