This wonderful cheesecake is baked between layers of shortcrust pastry, inspired by the classic Polish sernik królewski, but with the addition of rhubarb. A delicious cheesecake filling, made without separately whipping the egg whites, is

The perfect mazurek – made with prunes, caramel spread and chocolate ganache. It has a buttery almond shortcrust base, layers of rich flavours and, admittedly, plenty of calories… but the taste makes it all worthwhile! The flavours are perhaps more suited to

Kajmakowiec is a fantastic no-bake cake made with generous layers of creamy caramel and whipped cream filling, blackcurrant preserve and toasted flaked almonds, sandwiched between layers of salty crackers. Surprisingly, it isn’t overly sweet

I haven’t baked anything with pistachios in ages… perhaps I’m suffering from a pistachio deficiency ;). This no-bake pistachio cheesecake was inspired by my Lotus Biscoff cheesecake. Since summer suddenly arrived in the UK in the middle of spring, I was

Homemade kefir bread rolls – quick, easy and delicious! Simple homemade white bread rolls made with plenty of kefir, which stay fresh even the next day :). I baked mine nestled closely together, but you can also shape them into individual

An exceptionally fluffy skyr cheesecake – made with the popular Icelandic cultured dairy product called skyr, which is low in calories and high in protein. Skyr has a thick, creamy, yoghurt-like consistency, which makes it wonderfully versatile and suitable for all

Cranberry and white chocolate tart is exquisite and so… Christmassy. It consists of a crisp biscuit base, homemade cranberry jam with a subtle hint of orange, and white chocolate ganache. Lightly decorated with rosemary sprigs and fresh cranberries,

Cinnamon walnut twist bread made with laminated yeast dough is the best of both worlds: the rich, buttery pastry from my St. Martin’s croissants, combined with the upgraded walnut filling from my walnut buns. A crisp, flaky pastry crust

What can you make with rhubarb curd? A rhubarb and meringue tart is probably the first thing that comes to mind ;). I made individual tartlets, although you can of course make one large, classic-sized tart. I was feeling particularly lazy

Redcurrant panna cotta is a delicate no-bake dessert with an intense fruity flavour. You can make it with redcurrants, blackcurrants, or a mixture of both. I used redcurrants, which give the dessert its beautiful, delicate pink colour. If you enjoy adapting

This spring yoghurt dessert with raspberries requires no baking and is made with ladyfingers. The whole dessert is prepared in a loaf tin: first lining the tin with ladyfingers, then filling it with the yoghurt mixture and, once set, turning the terrine

A wonderful layered cake, almost like a little celebration cake. A chocolate cake with peanut butter cream, flavoured with almond liqueur and salted peanuts, layered with blackcurrant jam and topped with crisp meringue. What more could you want?

Absolutely delicious beer and cheese buns, with grated cheese added to the dough and baked until it becomes wonderfully crisp on the outside. What an aroma and flavour – they are impossible to resist! I originally planned to eat them

When the plum trees are laden with a bumper crop of plums… there is no need to think twice – it is time to bake plum sweet yeast buns! These taste just like your favourite yeast cake with plums and crumble. Soft and fluffy, easy to make and fragrant with cinnamon

Delicious rhubarb loaf cake. I called it a “loaf” because the addition of cinnamon and brown sugar, together with baking it in a loaf tin, makes it look a little more like a loaf. But it is, in fact, a delicious rhubarb cake. Moist, soft and wonderfully aromatic:

Wonderful maple and pecan sweet yeast buns – they are really hard to resist! They were inspired by our favourite maple pecan Danishes. This is one of the best nutty flavour combinations – sweet, sticky maple syrup, pecans nestled in it

Beautifully shaped lemon and poppy seed sweet yeast buns, finished with a lemon glaze. Light, fluffy and intensely lemony, with a lovely, unusual shape. Perfect with a glass of milk for a mid-morning snack :).

Wonderful, soft and delicate hot dog buns – the best I have baked so far. The addition of milk powder gives them a delicious milky flavour. They are baked close together, so after baking you can fry or toast them in butter to get lots of wonderfully crisp edges.