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Simon Hulstone’s Rose And Almond Tansy Pudding

Tansy is a wild herb and a somewhat forgotten ingredient. Simon Hulstone has had great success with this floral recipe in competitions – so much so that he decided to name his first daughter...
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Trine Hahnemann’s Easter Eggs

Eggs have long symbolised fertility, health and life - and are therefore ideal as a sweet gesture. These marzipan Easter eggs make a wonderful edible gift or post-main treat. Ingredients 300g good-quality...
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Helen Best-Shaw’s Creme Egg Fudge

A delicious, soft, creamy and indulgent Creme Egg fudge - this sweet treat is perfect for using up any squished eggs this Easter. Ingredients 200ml of semi skimmed milk 200ml of double cream 700g of...
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Sally Abé’s Banoffee Pie

This beautiful banoffee pie recipe is given a twist thanks to the addition to a hint of coffee in the sweet pastry crust. Caramelising the bananas with a blowtorch adds an extra special touch, perfect for a...
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Laura Cassai’s Chocolate & Blood Orange Panna Cotta

Panna cotta, meaning cooked cream, is a lovely traditional Italian dessert - and here it showcases the beautiful combination of chocolate, orange and hazelnut. Panna cotta is a great dessert to show off with...
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Mark Hix’s Pumpkin Pie

This pumpkin pie offers a more accessible version of the American classic. Try to find a ripe orange-fleshed pumpkin if you can, though you can always use a butternut squash instead – they tend to be...
Tipsy Trifle

Richard Corrigan’s Tipsy Trifle

This alcohol-laden trifle is perfect for a tasty (and tipsy) end to a meal. PLUS: For more of Richard Corrigan's delicious recipes, pick up the latest issue of Good Things.  Ingredients For the...