In my (ever-so-humble) opinion, it’s better to under-cook brownies than overcook them, as overcooked brownies can end up being a bit dry. For fudgy brownies, err on the side of under-cooking.

White chocolate, melted down and whipped through mascarpone cheese with a big dollop of oven- roasted strawberries and golden toasted almonds on top!

This is a super-speedy recipe that is easy to adapt to include whichever seasonal ingredients are growing in your garden.

This is a recipe that can be endlessly adapted to whatever ingredients are in season. In summer, as well as apricots, try peaches, nectarines, raspberries or plums.

Salty, tangy, sweet goodness! A recipe as simple and quick to make as it is crumbly and delightful.

Making marmalade, it turns out, is an imprecise art. Which is funny because the way you slice the oranges is very precise.

This is the dish you need for the very first blue sky day at the beginning of September.

Honey-roasted parsnips, peppery rocket, onions so soft they break apart on your fork and crunchy hazelnuts. This is one of my favourite entrées.

The perfect way to use (and relish!) your spring harvest of broad beans and fresh garden mint.

One of my favourite ever pesto recipes - jazzed up with a smoky pickled onion topping!

This cake is glorious (if I dare say so myself). It is impossibly moist and light and is heavily laced with wild honey.