I once claimed this recipe was mine, naming it “Yummy cake”. Grandma didn’t have the heart to tell me it was well-known and called Millionaire’s shortbread.
My version of this dish replaces bacon fat and sugar with ricotta and just a touch of honey for an incredibly moist and flavorful cornbread to indulge in.
This is a plum cake known as a “Placek z Sliwkami”. It is the very first cake I learned to make with my mother, and my children love helping me make it now.
Despite a slightly dysfunctional family setup, I have some very strong food memories – the strongest of which is undoubtedly this incredible mixed grill.
My mum would often make this creamy, sweet rice pudding, simply-flavoured with vanilla, cinnamon, cardamom and sultanas, and it was great served warm
I was lucky enough to spend the first five years of my life in Italy, and what I ate in those formative years has shaped my palate and the way I eat.
This banana cake was a favourite growing up, and was an easy recipe for a child to master, being an all-in-one method and needing little preparation.
Inspired by a meal at Fifteen, I worked up this asparagus and cheddar tart, which I served alongside a baby spinach and beetroot salad. Spring perfection!
Sometimes the last thing you want to do is cook, but no matter how little time you have, you can still whip up a meal and have next to no washing up to do.
Eighteen months ago, Jamie was given 1kg of white truffles by a friend in Italy, and turned to Tom Calver of Westcombe Dairy to create a truffled Cheddar.