This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for... read recipe
A great family treat for the Easter weekend! Preheat your oven to 180°C/350°F/gas 4. Rub a 20cm cake tin with butter. Whizz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then... read recipe
Even though it has a strong British heritage, America has embraced the apple pie to the point that it's now considered a quintessentially American dessert. American pies often look like the ones from those Desperate Dan comics - big, robust and full of attitude.... read recipe
I can't lie: this dish has become one of my new favorite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won't be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good... read recipe
These are fantastic: a real improvement on basic mince pies and the ice cream works well with hot mulled wine! It's best to make the meringue and to brown it as close to the time when you want to serve the pies as possible. Preheat the oven to 180°C/350°F/gas... read recipe
This pudding is chocolate heaven! The original recipe idea for it came from my mate Ben, the head chef at Monte's. I've changed it round a bit to make it easier to make at home. Melt 125g chocolate with the coffee, then pour into small ice-cube molds and... read recipe
This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven! You just have to be extremely careful when... read recipe
This is the best apple pie in the world. You can't go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they're softened first.... read recipe
I must have made thousands of these tarts when I worked for Antonio Carluccio at the Neal Street Restaurant in London. We used to make them for the Royal Opera House, and people going to see an opera or ballet would have one as part of the poshest picnics... read recipe
This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don't know of many Italian trattorias that have American cheesecake on their menus!) and I'm glad that it did because it's absolutely delicious. As you can see, the ingredients... read recipe