Whoever said that sweet and savoury don't go together is, quite frankly, crazy. Miso replaces salt in this salted caramel alternative.

While like many I’m partial to sage with butternut squash, nigella seeds are an interesting alternative in most recipes.

The subtle acidity of blackberries cut through the sweetness of ripe pears and topping while the hazelnuts bind everything together.

Gingerbread brings back fond memories of my childhood. They are such an easy treat to whip up that we'd have them regularly.

Just like pigs in blankets, devils on horseback are a great snack to be handed around at a drinks party, or as a side to a festive roast.

This cranberry sauce is incredibly quick and simple to make. It's zingy and a breath of fresh air compared to commercial alternatives.

I've seen many recipes that call for fewer egg yolks, but I find my recipe to be rich, smooth and delicious. I can't stop making it this way

Light, foamy, sweet meringue combined with thick, rich and tangy homemade lemon curd make this the ultimate lemon meringue pie.

This peach and rosemary tart is a quick and easy way to cook up a fabulous summery dessert while using up excess seasonal fruit.

This Asparagus & Pistachio Risotto uses Carnaroli rice. It is far more forgiving than other risotto rice varieties yielding better results.

I adore pâté but sometimes nothing but the real deal will do. Fried lightly and served on sourdough toast is simply marvelous.

A cow’s cheeks are some of the most used muscles in its body resulting in dense and gelatinous meat. They are incredibly flavoursome.

A classic Swedish baked good, kardemummaknutar, these delectable delights are found in bakeries around the world. Perfect for a Fika.

My sourdough guide will take you through how to make a starter, all the way through to baking techniques and troubleshooting problems.

Not just great on steak, this sauce can add a wonderful zing to just about anything. Here's my formula for Chimichurri.

Although I often chose to mix different types of grain in varying quantities when making sourdough, this is our regular everyday loaf.

Served with Balsamic strawberries, a hint of basil produces a wonderful grownup twist to a classic strawberry ice cream.

Rather than stick to a classic kulfi formula, I prefer to go with frozen custard and create a silky smooth pistachio and cardamom ice cream

A good dressing can absolutely transform any salad to greatness. It is the fundimental flavour maker and binds everything together.

The tart sour lemon curd combined with sweet and crispy meringue is heavenly. Inspired by my love for Lemon Meringue Pie.

Combined with crunchy hazelnuts and soft creamy goats cheese, this butternut squash salad is delish.

At Christmas each year, it has become tradition for our family to devour vast quantities of Vanillekipferl, usually after Christmas dinner.

Made just like the traditional panettones of old, this recipe requires the use of natural yeast and a fermentation period of over 30 hours.

To have a truly marvellous roast potato, one must simply let the potato dry completely after parboiling before roasting in extremely hot fat