1001 Recipes You've Always Wanted to Cook (2015)

Herby Potato Farls

HOME BAKING

In recent times, baking has undergone a renaissance as more of us embrace the pleasures of good old-fashioned home cooking and bake our own cakes and bread. In an age of austerity, we are becoming more thrifty and focused on creating great bakes with simple honest ingredients.

In the following pages you will find homely traditional cakes, including Victoria sponge, rock buns, fairy cakes and fruit cake, plus some modern fruity traybakes - a great way to enjoy seasonal fresh stone fruits and berries. There are also crisp cookies and sticky flapjacks in a range of flavours - perfect with a cup of tea or coffee when you’re feeling peckish.

Muffins are popular at any time of day - for breakfast, brunch or teatime. As well as the ubiquitous blueberry ones, we have a version made with yogurt and even savoury ones flavoured with tangy cheese and flecked with spinach. Or why not try some scones, drop scones or potato farls? They are all so easy to make and cook in no time at all.

Finally, for the more adventurous, there are some basic bread recipes. Nothing beats the fragrance of freshly baked loaves wafting through your kitchen - and they taste delicious, too.

BLUEBERRY MUFFINS

2 medium (US large) eggs, beaten

250ml/9fl oz/1 cup milk

225g/8oz/1 cup caster (superfine) sugar

a pinch of grated nutmeg

340g/12oz/3¼ cups plain (all-purpose) flour

4 tsp baking powder

225g/8oz fresh blueberries

1 Preheat the oven to 200°C/400°F/Gas 6. Line a 12-cup muffin tin with paper muffin cases.

2 Mix the beaten eggs, milk, sugar and grated nutmeg together in a bowl.

3 In another bowl, sift the flour and baking powder together, then add the blueberries. Mix together and then make a well in the centre.

4 Add the egg mixture and mix in gently. Divide the mixture among the paper cases.

5 Bake in the oven for 20-25 minutes until risen and firm on top. Cool the muffins on a wire rack.

LEMON SUGAR MUFFINS

150g/5oz/1¼ cups plain (all-purpose) flour

2 tsp baking powder

a pinch of salt

1 medium (US large) egg, beaten

4 tbsp caster (superfine) sugar

50g/2oz/4 tbsp butter, melted

100ml/3½fl oz/⅓ cup milk

finely grated zest of 3 lemons

6 tsp lemon curd

3 brown sugar cubes, coarsely crushed

1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.

2 Sift the flour, baking powder and salt together.

3 Put the beaten egg, caster sugar, melted butter and milk in a large bowl and mix well. Gently fold in the sifted flour and the lemon zest.

4 Spoon the mixture into the paper cases and bake in the oven for 30-35 minutes until golden and risen. Cool the muffins on a wire rack.

5 Spread the lemon curd over the top of the muffins and sprinkle with the brown sugar.

ECCLES CAKES

225g/8oz puff pastry

flour to dust

25g/1oz/2 tbsp butter, softened, plus extra to grease

2 tbsp dark brown soft sugar

25g/1oz/¼ cup finely chopped candied peel

75g/3oz/½ cup currants

grated zest of 1 orange

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cinnamon

2 tbsp caster (superfine) sugar

1 Roll out the puff pastry on a lightly floured surface and cut into 9cm/3½in rounds.

2 In a bowl, mix together the butter, brown sugar, candied peel, currants, orange zest and the ground spices.

3 Place a spoonful of the spicy fruit and butter mixture in the middle of each pastry round. Draw up the pastry edges to enclose the filling, then brush the edges with water and pinch together to seal. Turn each round over and roll lightly until the currants just show through. Prick the top with a fork. Set aside to rest for 10 minutes in a cool place.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Place the pastry rounds on a buttered baking sheet and bake in the oven for 15 minutes or until golden.

6 Cool on a wire rack and sprinkle with sugar while still warm.

SAVOURY MUFFINS

150g/5oz/1¼ cups self-raising (self-rising) flour

1 tsp baking powder

75g/3oz/¾ cup grated Cheddar or Parmesan cheese

25g/1oz/2 tbsp butter, melted

100ml/3½fl oz/⅓ cup milk

2 medium (US large) eggs

1 tbsp whole-grain mustard

4 tbsp chopped fresh parsley

125g/4oz baby spinach leaves, chopped

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.

2 In a large bowl, mix together the flour, baking powder, most of the grated cheese and a little salt and pepper.

3 In another bowl, whisk together the butter, milk, beaten eggs, mustard, parsley and spinach. Add to the flour mixture and mix well together.

4 Divide the mixture among the paper cases, and sprinkle the remaining grated cheese over. Cook in the oven for 12-15 minutes until the muffins are risen and golden brown.

SPICED YOGURT MUFFINS

225g/8oz/2¼ cups plain (all-purpose) flour

2 tsp baking powder

½ tsp freshly grated nutmeg

½ tsp ground cinnamon

¼ tsp allspice

a pinch of salt

50g/2oz/¼ cup light muscovado (brown) sugar

225g/8oz/1 cup Greek yogurt

125ml/4fl oz/½ cup milk

1 medium (US large) egg

50g/2oz/4 tbsp butter, melted

1 Preheat the oven to 200ºC/400°F/Gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the flour, baking powder, nutmeg and salt into a bowl. Stir in the sugar.

3 In another bowl, blend the yogurt with the milk and beat in the egg and melted butter. Stir lightly into the flour mixture. Divide the mixture among the paper cases.

4 Bake in the oven for 15-20 minutes until the muffins are well risen and golden brown.

5 Cool the muffins on a wire rack.

WELSH CAKES

225g/8oz/2¼ cups plain (all-purpose) flour, plus extra to dust

1 tsp baking powder

½ tsp mixed spice

50g/2oz/4 tbsp butter

50g/2oz/4 tbsp lard (shortening)

6 tbsp caster (superfine) sugar

50g/2oz/⅓ cup currants

1 medium (US large) egg, beaten

splash of milk

1 Grease a griddle or heavy frying pan. Sift together the flour, baking powder and spice. Rub in the fats until the mixture resembles fine breadcrumbs. Add the sugar and currants.

2 Make a well in the centre, then stir in the beaten egg and milk to make a stiff paste.

3 Roll out on a lightly floured surface to 5mm/¼in thick. Cut into rounds with a 7.5cm/3in cutter.

4 Cook on the griddle over a medium heat for 3 minutes on each side or until golden brown. Cool on a wire rack.

ROCK CAKES

125g/4oz/½ cup butter, plus extra to grease

225g/8oz/2¼ cups plain (all-purpose) flour

2 tsp baking powder

6 tbsp demerara (light brown) sugar plus extra to sprinkle

75g/3oz/½ cup mixed dried fruit

grated zest of ½ lemon

1 medium (US large) egg, beaten

milk to mix

1 Preheat the oven to 200°C/400°F/Gas 6. Butter two baking sheets.

2 Sift together the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, dried fruit and lemon zest and mix thoroughly.

3 Using a fork, mix to a moist but stiff dough with the beaten egg and a little milk.

4 Place rough heaps of the dough on the prepared baking sheets and sprinkle with sugar.

5 Bake in the oven for 20 minutes or until golden brown. Cool on a wire rack.

MADELEINES

125g/4oz/½ cup butter, melted and cooled until tepid

125g/4oz/1 cup plain (all-purpose) flour, plus extra to dust

3 medium (US large) eggs

125g/4oz/½ cup caster (superfine) sugar

finely grated zest and juice of 1 lemon

1 tsp baking powder

icing (confectioner’s) sugar to dust

1 Brush two Madeleine trays with a little of the melted butter, then dust lightly with flour.

2 Beat the eggs, caster sugar and lemon zest together in a bowl, until pale and creamy. Sift in half the flour and the baking powder. Pour in half the melted butter and the lemon juice and gently fold in until evenly and thoroughly mixed. Repeat with the remaining flour and butter.

3 Cover the bowl and leave to stand for 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.

4 Divide the mixture among the prepared Madeleine trays and bake in the oven for 10 minutes until well risen and golden. Remove from the tins and cool on a wire rack. Serve dusted with icing sugar.

ICED FAIRY CAKES

125g/4oz/1 cup self-raising (self-rising) flour, sifted

1 tsp baking powder

125g/4oz/½ cup caster (superfine) sugar

125g/4oz/½ cup butter, softened

2 medium (US large) eggs

1 tbsp milk

225g/8oz/1⅔ cups icing (confectioner’s) sugar, sifted

food colourings (optional)

sprinkles or coloured sugar

1 Preheat the oven to 200°C/400°F/Gas 6. Put paper cases into 18 cups in two bun tins.

2 Put the flour, baking powder, caster sugar, butter, eggs and milk in a mixing bowl and beat until the mixture is pale and very soft. Divide the mixture among the paper cases.

3 Bake in the oven for 10-15 minutes until risen and golden brown. Cool on a wire rack.

4 Put the icing sugar in a bowl and blend in 2-3 tbsp warm water until the icing is quite stiff, but spreadable. Add a couple of drops of food colouring, if wished.

5 Spread over the tops of the cold cakes and decorate with sprinkles or coloured sugar.

VICTORIA SPONGE

175g/6oz/¾ cup butter, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

3 medium (US large) eggs

175g/6oz/1½ cups self-raising (self-rising) flour, sifted

4 tbsp raspberry jam

icing (confectioner’s) sugar to dust

1 Preheat the oven to 190°C/375°F/Gas 5. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.

2 In a large bowl, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, with a spoonful of flour. Fold in the remaining flour with a metal spoon.

3 Divide the mixture between the prepared tins and level the surface. Bake in the centre of the oven for 20-25 minutes until the sponges are well risen and spring back when lightly pressed with a finger. Leave in the tins for 5 minutes.

4 Turn out, remove the lining paper and cool on a wire rack. Sandwich the two sponges together with raspberry jam and dust the top with icing sugar.

SPICED CARROT CAKE

250ml/9fl oz/1 cup sunflower oil, plus extra to grease

225g/8oz/1 cup light muscovado (brown) sugar

4 medium (US large) eggs

225g/8oz/2¼ cups self-raising (self-rising) flour

a pinch of salt

½ tsp each ground mixed spice, nutmeg and cinnamon

340g/12oz carrots, grated

For the frosting

50g/2oz/4 tbsp butter

225g/8oz/1½ cups cream cheese

25g/1oz/¼ cup icing (confectioner’s) sugar

grated zest of 1 orange

1 Preheat the oven to 180°C/350°F/Gas 4. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.

2 Beat the oil and muscovado sugar together until well mixed, then beat in the eggs, one at a time. Sift the flour, salt and spices over the top and fold in gently. Fold in the carrots.

3 Divide the mixture between the prepared tins and bake in the oven for 30-40 minutes until golden, well risen and a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes, then turn out and cool a wire rack.

4 To make the frosting, beat the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the orange zest and beat until smooth.

5 Remove the lining paper from the cakes and spread one-third of the frosting over one cake. Sandwich together with the other cake. Spread the remaining frosting on top.

COCONUT RASPBERRY BUNS

50g/2oz/¼ cup soft brown sugar

1 large (US extra-large) egg

125ml/4fl oz/½ cup reduced-fat coconut milk

50g/2oz desiccated coconut plus extra to sprinkle

125g/4oz plain (all-purpose) flour, sifted

1 tsp baking powder

150g/5oz/1 cup raspberries

icing (confectioner’s) sugar to dust

1 Preheat the oven to 190°C/375°F/Gas 5.

2 Whisk the sugar and egg together until light and fluffy, then beat in the coconut milk.

3 Add the coconut, flour and baking powder and fold in gently but thoroughly. Stir in the vanilla extract and raspberries, distributing them evenly throughout the mixture.

4 Spoon the mixture into 8 paper cases placed in a muffin tin. Sprinkle the buns with a little coconut.

5 Bake in the oven for 15-20 minutes until the buns are well risen, golden brown and just firm to the touch.

6 Cool on a wire rack and dust lightly with icing sugar.

EASY FRUIT CAKE

125g/4oz/½ cup butter, plus extra to grease

225g/8oz/2¼ cups self-raising (self-rising) flour

2 tsp ground mixed spice

1 tsp baking powder

125g/4oz/½ cup soft brown sugar

225g/8oz/1⅓ cups dried fruit

2 medium (US large) eggs

2 tbsp milk

1 Preheat the oven to 170°C/325°F/Gas 3. Butter an 18cm/7in round cake tin and line the base with parchment paper.

2 Sift the flour, spice and baking powder into a large bowl. Add the sugar and dried fruit.

3 Beat the eggs with the milk and beat into the cake mixture.

4 Put the mixture in the prepared tin and bake in the oven for 1¾ hours or until a fine skewer inserted in the centre comes out clean.

5 Turn out the cake and cool on a wire rack.

TEABREAD

150ml/¼ pint/scant ⅔ cup hot Earl Grey tea

175g/6oz/1 cup sultanas (seedless white raisins)

175g/6oz/1 cup mixed ready-to-eat dried apricots and prunes, roughly chopped

a little vegetable oil

125g/4oz/½ cup dark brown sugar

2 medium (US large) eggs

225g/8oz/2¼ cups plain (all-purpose) flour

2 tsp baking powder

2 tsp ground mixed spice

butter to serve

1 Pour the hot tea into a bowl and add the sultanas, apricots and prunes. Set aside to soak for 30 minutes.

2 Preheat the oven to 190°C/375°F/Gas 5. Oil a 900g/2lb loaf tin and line the base with parchment paper.

3 Beat the sugar and eggs together in a large bowl until pale and fluffy. Add the flour, baking powder, mixed spice and the soaked fruit in the soaking liquid, then mix together well. Spoon into the prepared tin and level the surface.

4 Bake on the middle shelf of the oven for 45 minutes-1 hour. Set aside to cool in the tin. Serve sliced and buttered.

FRUITY GINGER TEABREAD

125g/4oz/¾ cup each dried apricots, pears and prunes

300ml/½ pint/1¼ cups fruit tea

butter to grease

4 tbsp chopped preserved stem ginger in syrup

225g/8oz/2¼ cups plain (all-purpose) flour

2 tsp baking powder

125g/4oz/½ cup dark muscovado (brown) sugar

2 medium (US large) eggs

1 Chop the dried apricots, pears and prunes and place in a large bowl. Cover with tea and set aside to soak for 2 hours.

2 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line the base with parchment paper.

3 Mix the ginger, flour, baking powder and sugar into the soaked fruit. Beat the eggs and stir into the mixture.

4 Pour into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean.

5 Cool the teabread in the tin for 10 minutes, then turn out on to a wire rack to cool.

BANANA BREAD

butter to grease

175g/6oz/1½ cups plain (all-purpose) flour, sifted

2 tsp baking powder

a pinch of salt

175g/6oz/¾ cup light muscovado (brown) sugar

3 medium (US large) eggs

3 ripe large bananas, mashed

25g/1oz/2 tbsp butter, melted

150g/5oz/1¼ cups natural yogurt

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

1 Preheat the oven to 170°C/325°F/Gas 3. Butter a 1.4kg/3lb loaf tin and line with parchment paper.

2 Sift the flour, baking powder and salt into a large bowl and mix together well.

3 In another bowl, beat the muscovado sugar and eggs until pale and fluffy. Stir in the bananas, melted butter, yogurt and ground spices. Stir in the flour mixture.

4 Spoon the mixture into the prepared tin and level the surface.

5 Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.

BLUEBERRY TRAYBAKE

275g/10oz/1¼ cups butter, softened, plus extra to grease

275g/10oz/1¼ cups caster (superfine) sugar

5 medium (US large) eggs

275g/10oz/2¾ cups self-raising (self-rising) flour

125g/4oz/1 cup ground almonds

1 tsp baking powder

grated zest of 1 orange

juice of 2 oranges

6 tbsp milk

225g/8oz/2 cups blueberries

4 tbsp hazelnuts

150g/5oz/scant 1 cup icing (confectioner’s) sugar

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 30 x 20cm/12 x 8in shallow tin. Line with parchment paper.

2 Beat the butter and caster sugar in a large bowl until fluffy. Beat in the eggs, one at a time. Sift in the flour and baking powder, then add the ground almonds, orange zest, the juice of 1 orange and the milk. Beat until light and fluffy.

3 Fold in the blueberries with a metal spoon, distributing them evenly throughout the mixture. Spoon into the prepared tin and sprinkle with the hazelnuts.

4 Bake for 40-45 minutes until well risen and springy to the touch. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool.

5 Sift the icing sugar into a bowl, then gradually mix in the remaining orange juice, until smooth and runny. Drizzle over the cold cake and set aside for 30 minutes to set.

MADEIRA CAKE

175g/6oz/¾ cup butter, softened, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

3 medium (US large) eggs

250g/8oz/2¼ cups self-raising (self-rising) flour

grated zest and juice of 1 lemon

2-3 tbsp milk

1 piece candied citron peel

1 Preheat the oven to 180°C/350°F/Gas 4. Butter and line a deep 18cm/7in round cake tin.

2 Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition.

3 Sift the flour and fold into the mixture with a metal spoon. Stir in the lemon zest and juice and milk. Spoon the mixture into the prepared tin and level the surface.

4 Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean. Turn out on to a wire rack to cool. Decorate the top with candied peel.

MOIST ORANGE CAKE

oil to grease

2 oranges

3 medium (US large) eggs

225g/8oz/1 cup caster (superfine) sugar

300g/11oz/2¾cups ground almonds

1 tsp baking powder

icing (confectioner’s) sugar to dust

1 Grease and line a 20cm/8in springform cake tin.

2 Put the oranges in a pan and cover with water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 1 hour or until tender. Remove the oranges from the pan and set aside to cool. Cut in half and discard the pips. Blitz in a blender to a smooth purée.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Beat the eggs and caster sugar in a bowl until pale and frothy. Fold in the ground almonds, baking powder and orange purée. Pour into the prepared tin.

5 Bake in the oven for 40-50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then peel away the lining paper and lightly dust with icing sugar.

PLUM TRAYBAKE

225g/8oz/1 cup butter, softened, plus extra to grease

225g/8oz/1 cup caster (superfine) sugar

4 medium (US large) eggs

275g/10oz/2¾ cups self-raising (self-rising) flour, sifted

1 tsp baking powder

grated zest and juice of 1 orange

50g/2oz/½ cup ground almonds

2-3 tbsp milk to mix

18 plums, halved and stoned

50g/2oz/½ cup walnut halves

icing (confectioner’s) sugar to dust

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 30 × 20cm/12 × 8in shallow tin and line the base with parchment paper.

2 Beat the butter and caster sugar until light and fluffy, then beat in the eggs, one at a time. Fold in the flour, baking powder, orange zest and juice and ground almonds. Slacken the mixture with a little milk.

3 Spoon the mixture into the prepared tin, level the surface and press the plums, cut-side up, into the mixture, spacing them out evenly. Tuck in the walnuts around the plums.

4 Bake in the oven for 30-40 minutes until well risen and golden brown and a skewer inserted into the middle comes out clean. Set aside to cool in the tin.

5 Dust with icing sugar and cut into squares.

BANANA CARAMEL CAKE

225g/8oz/1 cup butter, softened, plus extra to grease

225g/8oz/1 cup light soft brown sugar

4 medium (US large) eggs

2 ripe bananas, mashed

1 tsp vanilla extract

200g/7oz/1¾ cups self-raising (self-rising) flour

For the frosting

150g/5oz/⅔ cup butter, softened

250g/9oz/2 cups icing (confectioner’s) sugar, sifted

3 tbsp dulce de leche

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in deep cake tin and line with parchment paper.

2 In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, one at a time. Fold in the mashed bananas and vanilla extract.

3 With a metal spoon, fold in the flour. Spoon into the prepared tin and bake in the oven for 50-55 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool completely.

4 Meanwhile, make the frosting. Beat the butter, icing sugar and dulce de leche until smooth and creamy. Spread over the top and sides of the cold cake.

BLACKBERRY AND APPLE CAKE

125g/4oz/½ cup butter, diced, plus extra to grease

225g/8oz/2¼ cups self-raising (self-rising) flour, sifted

175g/6oz/¾ cup granulated sugar

2 large (US extra-large) eggs, beaten

2 large sweet dessert apples, peeled, cored and sliced

150g/5oz fresh blackberries

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and line the base with parchment paper.

2 Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 150g/5oz/⅔ cup sugar and the beaten eggs. Mix together well.

3 Spread half the mixture over the base of the tin, then layer the apples and blackberries over the top. Sprinkle with the remaining sugar, then cover with the remaining mixture.

4 Bake in the oven for 45-55 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.

SPICED APPLE CAKE

175g/6oz/¾ cup butter, softened, plus extra to grease

150g/5oz/scant ⅔ cup caster (superfine) sugar plus extra for sprinkling

3 medium (US large) eggs

150g/5oz/1¼ cups plain (all-purpose) flour

1 tsp baking powder

2 tbsp milk

1 tsp ground cinnamon

4 sweet dessert apples, peeled, cored and cut into cubes

125g/4oz/1 cup chopped walnuts

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in cake tin and line with parchment paper.

2 Beat 150g/5oz/⅔ cup butter with the sugar, eggs, flour, baking powder and milk until pale and fluffy. Spoon into the prepared tin and bake in the oven for 10 minutes.

3 Meanwhile, heat the remaining butter in a frying pan. Add the cinnamon and apples and cook for 3 minutes. Remove from the heat and stir in the walnuts.

4 Sprinkle the apple mixture over the surface of the part-baked cake. Return to the oven and cook for 40-50 minutes until a skewer inserted into the middle comes out clean.

5 Cool in the tin for 5 minutes, then remove the cake and peel away the paper. Sprinkle with caster sugar.

SUMMER FRUIT CAKE

200g/7oz/scant 1 cup butter, melted, plus extra to grease

225g/8oz/2¼ cups self-raising (self-rising) flour, sifted

100g/3½oz/scant ½ cup caster (superfine) sugar plus extra for sprinkling

4 medium (US large) eggs, beaten

125g/4oz/1 cup blueberries

2 large peaches, halved, stoned and sliced

cream or ice cream to serve

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and base-line with parchment paper.

2 Put the flour and sugar in a large bowl. Make a well in the centre and mix in the melted butter and eggs.

3 Spread half the mixture over the bottom of the cake tin and add half the blueberries and peaches. Cover with the remaining cake mixture, then add the remaining blueberries and peaches, pressing them down into the mixture slightly.

4 Bake in the oven for 1-1¼ hours until risen and golden brown and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 minutes.

5 Dust with caster sugar before serving with whipped cream or ice cream.

LEMON POLENTA CAKE

50g/2oz/4 tbsp butter, softened, plus extra to grease

2 lemons

250g/9oz/1 cup + 2 tbsp caster (superfine) sugar

200g/7oz/generous 1 cup instant polenta

50g/2oz/cup ½ ground almonds

1 tsp baking powder

3 medium (US large) eggs

3 tbsp milk

2 tbsp poppy seeds

1 lemon, thinly sliced

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and base-line with parchment paper.

2 Grate the zest of 1 lemon and blitz in a food processor with the butter, 200g/7oz/scant 1 cup sugar, the polenta, ground almonds, baking powder, eggs, milk and poppy seeds.

3 Spoon the mixture into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes.

4 Squeeze the juice from the 2 lemons into a pan. Add the sliced lemon, remaining sugar and 150ml/¼ pint/scant ⅔ cup water. Bring to the boil, stirring, then reduce the heat and cook for 10 minutes or until syrupy. Pierce the cake with a skewer in several places, arrange the slices over the top and spoon the syrup over the cake.

LEMON SYRUP CAKE

175g/6oz/¾ cup butter, softened, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

4 medium (US large) eggs, lightly beaten

3 lemons

125g/4oz/1 cup self-raising (self-rising) flour

50g/2oz/½ cup ground almonds

75g/3oz/⅓ cup golden granulated sugar

crushed sugar to decorate

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line with parchment paper.

2 In a large bowl, beat together the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, and then the grated zest of 2 lemons and the juice of ½ lemon.

3 Fold in the flour and ground almonds and spoon into the prepared tin. Bake in the oven for 40-50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack.

4 Meanwhile, put the granulated sugar in a pan with the juice of 2 lemons and the shredded zest of 1 lemon. Heat gently, stirring to dissolve the sugar. Spoon over the warm cake and set aside to cool.

ORANGE DRIZZLE CAKE

175g/6oz/¾ cup butter, plus extra to grease

225g/8oz/1 cup caster (superfine) sugar

2 medium (US large) eggs, beaten

175g/6oz/1¾ cups plain (all-purpose) flour

2 tsp baking powder

125g/4oz/1 cup ground almonds

grated zest and juice of 1 large orange

juice of 2 oranges

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a shallow 20cm/8in round tin and line the base with parchment paper.

2 Beat the butter and half the sugar until fluffy. Gradually beat in the eggs. Fold in the flour, baking powder and ground almonds. Stir in the zest and juice of 1 orange and spoon the mixture into the prepared tin.

3 Bake in the oven for 50-60 minutes or until risen, golden brown and a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes, then cool on a wire rack.

4 Put the remaining sugar and the juice of 2 oranges in a pan. Bring to the boil, stirring, and cook for 2 minutes or until syrupy. Remove from the heat and cool a little.

5 Prick the top of the cake several times with a thin skewer. Drizzle with the syrup and let it soak in before serving.

HERBY POTATO FARLS

oil to grease

340g/12oz potatoes, chopped

250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust

1 tsp bicarbonate of soda (baking soda)

a pinch each of salt and cayenne pepper

a handful of fresh parsley, roughly chopped

150g/5oz/1¼ cups natural yogurt

1 medium (US large) egg, beaten

1-2 tbsp milk

1 Preheat the oven to 220°C/425°F/Gas 7. Lightly brush a baking sheet with oil.

2 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain, then mash and leave to cool.

3 Sift the flour and bicarbonate of soda into the mashed potato, season with salt and cayenne pepper and mix well. Mix in the parsley, yogurt and egg to make a smooth, soft dough, adding some milk if it is too stiff.

4 Knead the dough on a lightly floured surface, then roll out to 2cm/¾in thick. Use a 5cm/2in round plain cutter to cut out circles. Place them on the prepared baking sheet. Lightly dust with a little flour, then bake in the oven for 12-15 minutes until well risen and golden brown. Serve warm, split and buttered.

WHOLEMEAL BREAD

675g/1½lb/6¾ cups strong wholemeal bread flour plus extra to dust

2 tsp salt

1 tsp caster (superfine) sugar

2 tsp easy-blend dried yeast

vegetable oil to grease

1 Put the wholemeal flour in a large bowl with the salt, sugar and yeast. Stir well and make a well in the centre, then add 450ml/¾ pint/1¾ cups warm water. Mix to a smooth, soft dough, adding more water if necessary.

2 Knead the dough for 10 minutes or until smooth, then shape into a ball and put in an oiled bowl. Cover and set aside in a warm place for 2 hours or until doubled in size.

3 Knock back the dough on a lightly floured surface and shape into a rectangle. Place in an oiled 900g/2lb loaf tin, cover and set aside to rise for 30 minutes.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Bake for 15 minutes, then reduce the oven temperature to 200°C/400°F/Gas 6 and bake for 15-20 minutes until risen and the loaf sounds hollow when tapped underneath. Leave in the tin for 10 minutes, then cool on a wire rack.

CORNBREAD

oil to grease

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

175g/6oz/1 cup cornmeal

2 tsp baking powder

1 tbsp soft brown sugar

½ tsp salt

300ml/½ pint/1¼ cups buttermilk

2 large (US extra-large) eggs, beaten

4 tbsp olive oil

1 Preheat the oven to 200°C/400°F/Gas 6. Oil a 20cm/8in square shallow baking tin.

2 Put the flour in a large bowl with the cornmeal, baking powder, sugar and salt. Make a well in the centre and pour in the buttermilk, beaten eggs and olive oil. Mix together.

3 Pour the mixture into the prepared tin and bake in the oven for 25-30 minutes until firm to the touch or a skewer inserted into the middle comes out clean.

4 Leave in the tin for 5 minutes, then turn out the cornbread and cut into triangles. Serve warm with butter.

OATMEAL SODA BREAD

25g/1oz/2 tbsp butter, plus extra to grease

275g/10oz/2¾ cups wholemeal bread flour

175g/6oz/2 cups coarse oatmeal

2 tsp cream of tartar

1 tsp salt

300ml/½ pint/1¼ cups buttermilk

1 Preheat the oven to 220°C/425°F/Gas 7. Butter and base-line a 900g/2lb loaf tin.

2 Mix together all the dry ingredients in a bowl. Rub in the butter, then add the buttermilk to make a soft dough. Place in the prepared tin.

3 Bake in the oven for 25 minutes or until golden brown and well risen. Turn out on to a wire rack and set aside to cool.

BREAD-MAKER OAT LOAF

1½ tsp easy-blend dried yeast

300g/11oz/3 cups strong white bread flour

75g/3oz/¾ cup strong whole wheat flour

125g/4oz/1 cup oatmeal

1 tsp salt

3 tbsp molasses

150g/5oz/1¼ cups natural yogurt

25g/1oz/2 tbsp butter, melted

1 Put all the ingredients in a bread-maker bucket with 200ml/7fl oz/¾ cup water, following the method specified in the manual.

2 Fit the bucket into the bread maker and set to the basic programme with a light crust. Press start.

3 Just before baking, brush the top of the dough with water.

4 After baking, remove the bucket from the machine, then turn out the bread on to a wire rack to cool.

OVEN SCONES

50g/2oz/4 tbsp butter, diced, plus extra to grease

225g/8oz/2¼ cups self-raising (self-rising) flour

a pinch of salt

1 tsp baking powder

150ml/¼ pint/scant ⅔ cup milk, plus extra to glaze

whipped cream or butter and jam to serve

1 Preheat the oven to 220°C/425°F/Gas 7. Butter a baking sheet.

2 Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough milk to make a soft dough.

3 Roll out the dough 2cm/¾in thick on a lightly floured surface. Cut out rounds with a 5cm/2in plain cutter.

4 Place the scones on the prepared baking sheet and brush the tops with milk. Bake in the oven for 10 minutes or until golden brown and well risen. Cool on a wire rack.

5 Serve warm, split and filled with cream, or butter and jam.

FRUIT SCONES

25g/1oz/2 tbsp butter, diced, plus extra to grease

125g/4oz/1 cup self-raising (self-rising) flour

½ tsp baking powder

1 tbsp caster (superfine) sugar

2 tbsp sultanas (seedless white raisins)

5 tbsp milk

2 peaches, halved and stoned

icing (confectioner’s) sugar to dust

100g/3½oz/½ cup light soft cheese

1 Preheat the oven to 220°C/425°F/Gas 7. Butter and lightly flour a baking sheet.

2 Sift the flour and baking powder into a bowl. Rub in the butter, then stir in the caster sugar and sultanas. Make a well in the centre and pour in the milk. Mix together to make a soft, but not sticky, dough.

3 Turn out on to a floured surface and knead lightly. Roll the dough out to 2cm/¾in thick. Cut into 4 rounds with a 5cm/2in cutter. Place on the baking tray and bake in the oven for 10 minutes or until golden brown and well risen. Transfer to a wire rack and allow to cool.

4 Cut the peach halves into thick slices and dust lightly with icing sugar. Grill (broil) for 2 minutes. Cut the scones in half and spread with cheese. Top with the peach slices and serve.

DROP SCONES

125g/4oz/1 cup + 2 tbsp self-raising (self-rising) flour

1 tbsp caster (superfine) sugar

1 medium (US large) egg, beaten

150ml/¼ pint/scant ⅔ cup semi-skimmed milk

sunflower oil to grease

butter or whipped cream and jam to serve

1 Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg and the milk.

2 Heat an oiled griddle or frying pan and cook in batches, dropping in spoonfuls of the batter. Cook for 2-3 minutes until bubbles appear on the surface of the scones and burst, then flip them over and cook the other side for 2-3 minutes until golden brown.

3 Put the cooked drop scones on a clean teatowel (dishtowel) and cover with another teatowel to keep them moist.

4 Serve warm with butter, or cream and jam.

AMARETTI

225g/8oz/2 cups ground almonds

225g/8oz/1 cup caster (superfine) sugar

2 medium (US large) egg whites

½ tsp almond extract

a few drops of amaretto liqueur (optional)

1 Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with rice paper.

2 Mix together the ground almonds and sugar. Beat in the egg whites, almond extract and amaretto (if using).

3 Using a teaspoon, drop small heaps of the mixture on to the paper, leaving plenty of room for the amaretti to spread out during cooking.

4 Bake in the oven for 15 minutes or until pale golden brown. Cool on a wire rack and remove the rice paper from around the amaretti before serving.

LEMON TUILE BISCUITS

100g/3½oz/7 tbsp butter, softened

100g/3½oz/⅔ cup icing (confectioner’s) sugar, sifted

3 large (US extra-large) egg whites

100g/3½oz/1 cup plain (all-purpose) flour

grated zest of 1 large lemon

1 Beat the butter and sugar until fluffy. Beat in the egg whites, one at a time, then stir in the flour and lemon zest. Cover and leave to rest for 30 minutes.

2 Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with parchment paper.

3 Put 3 teaspoonfuls of the mixture, spaced well apart, on the prepared baking sheet and spread out into 9cm/3½in circles.

4 Bake in the oven for 6 minutes or until starting to brown.

5 Remove from the oven and shape each warm biscuit over a rolling pin to curl it. Repeat with the remaining mixture. Set aside on a wire rack until cold.

FRUIT AND NUT COOKIES

125g/4oz/½ cup butter, softened, plus extra to grease

150g/5oz/scant ⅔ cup caster (superfine) sugar

1 medium (US large) egg

150g/5oz/1¼ cups plain (all-purpose) flour, sifted

½ tsp baking powder

a pinch of salt

125g/4oz/½ cup peanut butter

175g/6oz/1 cup dried cranberries

1 Preheat the oven to 190°C/375°F/Gas 5. Butter two baking sheets.

2 In a food processor or food mixer, beat together the butter, sugar, egg, flour, baking powder, salt and peanut butter until well blended. Stir in the cranberries.

3 Drop heaped teaspoonfuls of the mixture, spaced well apart, on to the prepared baking sheets, leaving room for them to spread out during cooking.

4 Bake in the oven for 15 minutes or until the cookies are golden brown. Leave to cool slightly, then transfer to a wire rack and set aside until cold.

WALNUT COOKIES

225g/8oz/1 cup butter, softened, plus extra to grease

175g/6oz/¾ cup light muscovado (brown) sugar

2 medium (US large) eggs, beaten

225g/8oz/2 cups walnut halves

300g/11oz/3 cups self-raising (self-rising) flour, sifted

½ tsp baking powder

125g/4oz/⅔ cup raisins

2 tbsp maple syrup

1 Preheat the oven to 190°C/375°F/Gas 5. Butter four baking sheets.

2 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined.

3 Put 20 walnut halves aside and roughly chop the rest. Fold into the mixture with the flour, baking powder, raisins and maple syrup.

4 Roll the mixture into 20 balls and arrange them, spaced well apart, on the prepared baking sheets. Use a dampened palette knife to flatten them and top each with a walnut half.

5 Bake in the oven for 12-15 minutes until pale golden. Leave on the baking sheets for 5 minutes, then cool on a wire rack.

CHRISTMAS COOKIES

75g/3oz/6 tbsp butter, softened

100g/3½oz/7 tbsp caster (superfine) sugar

1 medium (US large) egg, beaten

grated zest of 1 orange

250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust

1 tsp baking powder

1 tsp each ground cinnamon, ginger and nutmeg

coloured ready-to-roll fondant icings, royal icing, food colourings and edible decorations

1 Cream the butter and sugar together in a large bowl until smooth. Beat in the egg and orange zest. Sift the flour and baking powder into the bowl and mix in with the spices.

2 On a lightly floured surface, knead gently to a soft dough. Cover and chill in the refrigerator for 1 hour or until firm.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Roll out the dough until 5mm/¼in thick. Use Christmas cookie cutters to cut out shapes. Arrange them on two non-stick baking trays.

5 Bake in the oven for 10-15 minutes until pale golden and risen. Leave to harden on the baking sheets for 3 minutes, then transfer to a wire rack to cool.

6 When the cookies are cold, decorate with coloured fondant or royal icing and edible decorations.

GINGER COOKIES

50g/2oz/4 tbsp butter, plus extra to grease

125g/4oz/½ cup chopped stem ginger in syrup

50g/2oz/¼ cup dark muscovado (brown) sugar

grated zest of 1 orange

juice of ½ orange

175g/6oz/1½ cups self-raising (self-rising) flour

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.

2 Put the butter, ginger syrup, sugar, orange zest and juice in a pan and heat gently, stirring, until melted and blended.

3 Set aside to cool slightly, then sift in the flour. Mix until smooth. Place small spoonfuls of the mixture on the prepared baking sheets, spacing them well apart to allow room for the cookies to spread during cooking.

4 Bake in the oven for 12 minutes or until golden brown. Transfer to a wire rack to cool.

STICKY FLAPJACKS

340g/12oz/1½ cups butter, plus extra to grease

225g/8oz/1 cup caster (superfine) sugar

225g/8oz/¾ cup golden (corn) syrup

450g/1lb/4½ cups rolled oats

1 tbsp ground ginger

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 28 x 18cm/11 x 7in shallow cake tin and base-line with parchment paper.

2 Put the butter, sugar and syrup in a large pan and heat gently until melted. Stir in the oats and ginger, then pour the mixture into the prepared tin and level the surface.

3 Bake in the oven for 30-35 minutes until golden brown. Set aside to cool in the tin for 15 minutes, then cut into 24 pieces with a sharp knife. Leave in the tin until cold.

FRUITY FLAPJACKS

200g/7oz/scant 1 cup butter, plus extra to grease

175g/6oz/¾ cup Demerara (light brown) sugar

4 tbsp golden (corn) syrup

400g/14oz/4 cups jumbo oats

100g/3½oz/½ cup raisins

4 tbsp chopped walnuts

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in square baking tin and line with parchment paper.

2 Melt the butter in a large pan and stir in the sugar and syrup. Heat gently until the sugar dissolves.

3 Off the heat, stir in the oats, raisins and nuts. Press the mixture into the prepared tin and bake in the oven for 17-20 minutes until lightly golden.

4 Cool in the tin before cutting into squares.

ALMOND MACAROONS

2 medium (US large) egg whites

200g/7oz/1¾ cups caster (superfine) sugar

200g/7oz/1¾ cups ground almonds

½ tsp almond extract

30 blanched almonds

1 Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with parchment paper.

2 Beat the egg whites in a clean, grease-free bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until thick and glossy. Stir in the ground almonds and almond extract.

3 Spoon teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart. Press an almond into the middle of each one. Bake in the oven for 12-15 minutes until just golden and firm to the touch.

4 Leave on the baking sheets for 10 minutes, then transfer the macaroons to a wire rack and set aside until cold.