The irony that these are called Rocky Road when the road to this recipe is far from rocky. Consider it a peaceful glide. Adapted from Christina Tosi’s idea for Compost Cookies, this Rocky Road makes use of any mishmash you have lying around the kitchen that needs using up. Half of a bag of salted … Continue reading WHEELIE BIN ROCKY ROAD
The rosemary in this cake is a whisper, not a shout, so before you think you’re going to be getting mouthfuls of pine, don’t panic. Cheesecake (and I’m still unable to say it without thinking of Peter Kay) is just one of those basic examples of why the classics just are what they are. I … Continue reading LEMON & ROSEMARY CHEESECAKE
This is a BEAST of a post for something that truly feels like a BEAST of a task. Don’t dismay; it is not. This is a Sunday Dinner broke down to avoid a breakdown. Not because cooking a Sunday Dinner is difficult and breakdown inducing, but because the concept of it may seem difficult, and … Continue reading A SUNDAY DINNER
I have several brownie recipes up my sleeve for several occasions, but with this one I knew I wanted something that had a bit more soul to it. Soul meaning a treacly, nutty burnt butter in the guts and a syrupy, bitter sweet chocolate ganache DRIPPING down the sides. That, dear reader, is soul. A … Continue reading BURNT BUTTER BROWNIES WITH CHOCOLATE SOUR CREAM GANACHE
Like an appreciation for early nights and not being able to get out of a chair without groaning, bread baking came to me a little later in life. And thank God it did. I never want to give unnecessary steps to my readers because I never want to waste your time, energy, or money but … Continue reading HONEY BEER BROWN BREAD
Jam. Marmalade. Chutney. Compote. Preserve. They’re all very different things, I know, but for me, so long as I’ve got a dollop of sweet, tangy, syrupy fruit to slather on toast or sneak into bakes, then I really don’t care what we call it. This recipe here is basically a jam because by it’s very … Continue reading QUICK FROZEN FRUIT JAM
After I made this pie, I had two handfuls of pre-made puff pastry scraps leftover. I will never let anything go to waste. So the galette enters the group chat. I hate the term galette. It’s basically just a free-form version of a pie but for some reason, food bloggers ran with it over the … Continue reading SPICED PEACH & BLUEBERRY GALETTE
I’ve spoken lovingly many times of St David’s Day and how it’s rituals are embedded into my culture. However, through Dawnsio Gwerin, the llefaru, the daff, the leek and the singing there is one token of Welsh culture that will stay with me literally until the day I die, regardless of what day it is. … Continue reading WELSH CAKES
Speckled Bread. That’s what Bara Brith means (bara – bread, brith – speckled) named thusly because of the plump, tea-soaked morsels of dried fruit that freckle it’s proud interior. There’s a scenic route to Bara Brith, which a far better cook than I would take, which involves yeast and kneading and proving, therefore earning it’s … Continue reading BARA BRITH
I am not the one to bake for a special occasion. People too often want a performance piece for a special occasion, and for that, there are so many talented professionals out there who can give you an absolute show stopping architecture of sponge with all sorts of fireworks. While I can aspire to that … Continue reading MIXED BERRY & LEMON CAKE
MIKEY AND THE KITCHEN. 