Bank holiday recipes
Showing 17-32 of 91 recipes
Scone recipes
Nicola Lamb’s flaky cheese and pickle scones
Cheese scones get the flaky treatment. Rye flour and gherkins in the layers gives these scones a deli-sandwich energy, welcome at any picnic.
Raspberry recipes
Raspberry and sesame cheesecake danishes
These easy pastries are like a cheesecake in danish form, with raspberries, a cream cheese base and sweet-salty sesame caramel.
Sweet tart recipes
Michel Roux Jr’s almond and raspberry frangipane tart
Devote an afternoon to making Michel Roux Jr’s classy frangipane tart. “This French version of a bakewell tart is one of my favourites,” he says.
Autumn dessert recipes
Manon Lagrève’s almond, pear and tonka bean tart
Looking for the perfect end to an autumn dinner? This almond, pear and tonka bean tart is it. Follow our tips for a beautiful dessert.
Brioche recipes
Pissaladière scrolls
Caramelised onions, black olives and anchovies are wrapped in a rich brioche to make Anna Higham's beautiful savoury pissaladière scrolls.
Fruit tart recipes
Plum and apricot brioche tart with crème fraîche custard
This extra-special plum and apricot tart is packed with ripe stone fruits encased in golden brioche, with a creme fraiche custard.
Thanksgiving recipes
Alison Roman’s caramelised maple tart
Alison Roman's caramelised maple tart has a deep, rich maple flavour with a hint of cinnamon. Top with whipped cream and a drizzle of syrup.
Bank holiday recipes
Vanilla buttercream
Classic vanilla buttercream is a baking staple. Use it as your base and adapt to suit your needs – a little cocoa powder for chocolate icing or almond extract in place of vanilla.
Italian starter recipes
Fritto misto
One of the nicest things you can eat by the coast in Italy, fritto misto is incredibly simple – but of course, the quality of the ingredients is paramount (so buy fresh rather than frozen if possible).
Fig recipes
Fig and hazelnut cake
This fig cake is almost like a large disc of cooked hazelnut marzipan with the added bonus of fresh figs. Serve with ice cream or crème fraîche.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter