Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food. In later centuries, they proved to be convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato.
Treat a loved one to breakfast in bed with these decadent pancakes topped with creamy scrambled egg and smoked salmon. Each serving provides 444kcal, 33g protein, 20g carbohydrate (of which 2g sugars), 26g fat (of which 10g saturates), 0.6g fibre and 3.2g salt.
This is a must for summer - rich custard ice cream can only be improved by sharp raspberry sauce rippled through. Equipment and preparation: For this recipe you will need an ice cream maker.
This is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with the soft wintry flavours and that creamy white sauce. This white sauce is a shortcut white sauce, everything just gets put in a bowl and stirred, very, very simple and just as tasty as the traditional white sauce.
Show off some serious pastry-making skills with Paul Hollywood's cream horn recipe. For this recipe you will need 12 cream horn moulds, a piping bag fitted with a star nozzle and a piping bag fitted with a plan nozzle.
Served with a lemony rocket salad, these delicious tarts make a great summer dish. Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.
Make Easter biscuits the Mary Berry way: use half of the dough to make traditional fruited Easter biscuits, and half to make iced Easter biscuits in funky shapes.
Good things come in small packages - like these delicate little lemon tartlets. Tea, please! Equipment and preparation: for this recipe you will need 12 x 7.5cm/3in fluted mini tartlet tins, a 10cm/4in round cutter and a piping bag fitted with a plain writing nozzle.
A masterclass in how to turn a simple genoise sponge into something really special. Decorated with chopped nuts and coffee buttercream these individual cakes are packed with flavour. For this recipe you will need a shallow 18cm/7in square cake tin and a piping bag fitted with a number 7 star nozzle.
Spatchcocking (flattening) chicken is a handy way of cooking it much quicker than normal. Although you should give this marinade a night in the fridge to really penetrate the meat. Equipment and preparation: You will need a barbecue with a lid for this recipe.
1 To 2 Hours
Keylimepie
Makes one very large pie, or 2 small pies
By:
The Great British Bake Off
Details
Ryan's take on key lime pie received great praise on The Great British Bake Off. Try it for yourself.
The combination of prunes, chocolate and brandy rarely fails to please and this deliciously dark and sophisticated tart uses cocoa pastry for an extra chocolate hit.
This Cypriot cheese-filled pastry uses ground mahlepi (a Greek spice made from the ground stone of the St Lucie cherry) in the dough, giving a hint of almond flavour. Delicious with a filling of pecorino romano, halloumi and sultanas.
This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb. Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat.
Pronounced Pov-e-Tee-za, this Eastern European sweet bread is traditionally served at Christmas, but makes a delicious tea time treat at any time of the year. Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.