- I love making kitchen staples and I especially love foods that undergo a transformation before my very eyes. That's what happens with butter. You start with cream and then through the whipping process, separate it into butter and buttermilk. It's an almost magical process which never fails to delight me! I also demonstrate a gorgeous butter press - it's a vintage-inspired implement which you can click through to buy,
- Chocolate and peanut butter are besties so I thought they might like to hang out together in a layered tart! The tart is fun to make - we build it upside down then flip it right at the end. The concept is along the lines of Reese's peanut butter cups, but I've added a crisp biscuit base.
- Chestnut butter is a favourite in France: it's sweet, smooth and tasty, like peanut butter with soul. Spread it on a baguette, set it in a tart shell, swirl it through ice cream or dollop it over Chestnut Pancakes (video coming soon). You can also add chocolate to turn Chestnut Butter into Chestnutella (see Variation) but I love the sophisticated simplicity of the pared back version.
- It doesn't get much easier, or more beautiful, than this! Puff pastry is a canvas to show off gorgeous tomatoes - stay mono-tonal or use a colourful mix of tomatoes as you wish. Hiding beneath the fresh tomatoes is a semi-dried tomato paste which adds an extra layer of flavour and bite to the tart.