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
These rhubarb muffins are a great thing to pull out of the bag on Mother's Day, especially if, like me, you sometimes forget to pick up a present! Your mum will love them! Preheat the oven to 180°C/350°F/gas 4 and line a muffin tray with muffin cases. In... read recipe
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple - my Jools goes mad for them. First separate the eggs, putting... read recipe
This is a classic rhubarb crumble recipe but I've given it a little twist by adding stem ginger and porridge oats to make the best crumble mix ever. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold... read recipe
Whatever happened to cupcakes? I used to love them as a kid and, while mucking about with a sticky toffee pudding recipe, I tried to reinvent the good old cupcake - always puts a smile on my face. Preheat the oven to 200°C/400°F/gas 6. In a food processor,... read recipe
Preheat your oven to 190°C/375°F/gas 5. Roll out the shortcrust pastry to form a rectangular shape just under 1cm thick, using flour to dust. Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a... read recipe