Whipped cream … but not only …
Let’s talk about whipped creme fraiche, labneh whipped cream, whipped coconut cream and anything else that can be whipped into
Notes for the kitchen
Sugar-dusted
I am all about making baked goods and desserts taste that little bit more interesting, be it by playing around
Plum Tarte Tatin with Chinese Five Spice Powder and Tonka Bean Creme Anglaise
I tested and photographed this Tarte Tatin a week ago when it looked like autumn was clearly on its way
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What to bake when flour is in short supply or, god forbid, sold out
The end of this week marks 10 weeks of working from home for me as a result of the Covid-19
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Sunshine Brioche
2019 was a year of huge change for me. Most of it very good, but some of it was also
Baking your own sourdough bread – tips and tricks and common mistakes to avoid – Part 1
PART 2 IN THIS SERIES IS NOW AVAILABLE HERE With close to 10 events under our belt, there are two
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It’s Nespole season!
Growing up, Nespole (also known as Loquats or Japanese Medlars) weren’t exactly the kind of fruit your local supermarket would
Gibassier
Depending on which Southern French village you are in, gibassier either refers to an enriched bread not unlike brioche, sometimes
A primer on glazes
This post is all about glazes, icings, syrups, bun washes etc. Basically the finishing touch for buns, cakes and pastries
Pistachio Olive Oil Miniature Cakes
I once read an article about that strange feeling of returning to a city where you once used to live. To discover that this city has not been preserved in some kind of time bubble. That life in this city has moved on. Your friends have made new friends, filling that small hole your departure might have left. Shops have shut or moved. Restaurants have come and gone. How odd this is, whether or not this city has a special place in your heart or whether you were in fact glad to leave it when you did. It feels like I have spent most of my twenties either moving to London or moving away from London. After university and law school there I spent some time in Germany, working in a law firm to save up enough cash to travel around Argentina and Chile for a few months (which, incidentally is where I met Alessandro). I came back to London
REAL SIMPLE FOOD 