‘Some recipes have names that do intrigue you to want to try them or know more,’ says cookery editor Bee Nilson in her book, The WI Diamond Jubilee Cookbook, (...)
Petit Pois’ gluten-free veggie cupcakes made their debut in the shiny aisles of Selfridge’s this March. A 54 per cent vegetable content means you can snaffle (...)
The illustrative delights of Good Housekeeping’s Playtime Biscuits Fit for your dream-beau, best friend or secret crush; these Valentine Biscuits are enough to (...)
Spring has sprung and Lent has been lifted…well, nearly. There’s no better time to stock up the pantry with sugar, spice and all things nice than the lead up (...)
Any pudding, cake or biscuit with the word ‘surprise’ in its title tends to leave you wanting more. I found this zesty little number moonlighting as Lemon (...)
This cake really lives up to its name. Thanks to a whopping eight egg yolks, it’s golden in colour and feather-like in texture – making a delicious addition to (...)
Happy Bank Holidays! If you’re preparing for a Jubilee street party or just fancy impressing your guests with a mouthwatering dessert, I can heartily recommend (...)
Out of the strong came forth sweetness - lyle's golden syrup recipe
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128 years and millions of tins later, Lyle’s remains a sweet cupboard staple When your ginger biscuit or flapjack recipe calls for a spoonful of syrup or (...)
Last week I was interviewed by BBC Food for an online article discussing the cost of tea and cake today. Read it here – and let us know your thoughts. Do you (...)
Stork margarine celebrates 90 years with baking masterclass
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A recent invitation to Stork Margarine’s 90th birthday party at the Good Housekeeping Institute came with a few surprises. In a fitting tribute to one of the (...)
Treacle, dates, cider and walnuts are a great combination, and they’re all in these incredibly lovely crumble cake by cookery doyenne Marguerite Patten OBE. (...)
Sticking with the northern theme, we have the parkin; a cakey gingerbread hybrid that’s been baked commercially throughout Yorkshire for decades. It’s a (...)
For the January cook… This recipe is taken from “500 recipes” published by the Yorkshire Federation of Women’s Institutes, re-printed on the ‘Home Pages’ of WI (...)
When I saw this wrapping paper by Cavallini Papers and & Co in the Kew Gardens gift shop, I knew it was never going to cover anything other than my kitchen (...)
An illuminating cocktail of cracks, bangs, fizzes and firecrackers will set the skies alight this week while, down below, huddles of spectators keep toasty by (...)
This is a WI recipe from 1960, printed in the membership magazine Home & Country. Dripping was a popular ingredient; both economical and filling. Serves: 12 (...)
If only all afternoon tea could be served with a spoonful of Complicite. It was the creative learning arm of the renowned theatre company, that, this weekend, (...)
I’ve always felt a loyalty to follow exactly the methods and measurements of home-spun recipes. Estimating the perfect temperature for ‘golden’ biscuits or (...)
Goodbye to January; cold snaps, soup diets, disappointing sales and fastidious resolutions. February, is heart-shaped. Whether you’re a marmalade lover, or a (...)
I made two batches of this yummy loaf last night. Taken from the WI website (view here), it is is no way vintage. For this part I am ashamed but it’s just so (...)
