How to make honeycomb

The alchemy of turning sugar and honey into crunchy, bubbly burnt-toffee heaven is surprisingly simple.

Now to love|May 25, 2020

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  • Pears baked in Marsala

    A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.

    Now to love|May 30, 2019

  • Redskin doughnuts

    Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

    Now to love|Jan 17, 2018

  • French crullers

    Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

    Now to love|Jul 17, 2017

  • Matcha doughnuts

    Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.

    Now to love|May 30, 2017

  • Chocolate, sour-cherry and oat slice

    This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

    Now to love|May 24, 2017

  • Raspberry-chocolate bombe Alaska

    Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks. The raspberry sorbet inside is the perfect antidote to preventing an overwhelming cake, keeping this classic meringue cake light and fruity.

    Now to love|Jan 10, 2017

  • Paris-Brest

    Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

    Now to love|Nov 23, 2016

  • Pots de crème

    Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

    Now to love|Nov 02, 2016

  • Hazelnut-chocolate cake

    Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

    Now to love|Oct 27, 2016