Yu-Ching Lee

Yu-Ching Lee’s strawberry, buckwheat and kefir scones

The toasty flavour of buckwheat brings a new dimension to these classic scones.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

These tasty fingers of butterscotch-topped shortbread are an ideal balance of sweet and salty flavours.

Completely unlike any other brownie you've had.

With an ingredient list like this, it could only be the work of one pastry chef: the inimitable Yu-Ching Lee.