• Kirsten Tibballs' spectacular and delicious Christmas shortbread stack is filled with cinnamon ganache and decorated with nuts and dried fruit - Yule love it! I'm also sharing Kirsten's tips for a fabulous Christmas.
  • This Heleh Goh recipe is from her book, Sweet, co-authored with Yotam Ottolenghi. The addition of banana brings moisture and subtle flavour - it's a winner! As Helen says, “The secret is to slightly under-bake the cookies, which keeps them soft and fudgy.” These are eat-them-up cookies, not put them in the biscuit tin cookies. You definitely have Helen’s permission to eat them all on the day they’re baked!
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    Berry-infused vinegar brings a tart finish, both undercutting and highlighting the richness of the chocolate ganache. The contrasting savoury topping ensures these are a very special treat that you will be delighted to have in your repertoire. (Your friends and family will be glad too - expect requests to keep making them!)
  • A great brownie must be chewy, moist and rich, with a bright crackling top. A brownie is not about lift, it's about lusciousness. This is a classic recipe that ticks all the brownie boxes!
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    A frothy, spiced drinking chocolate that we create from bean to bar to brew. It's a traditional Mexican beverage, made in a brand new way.
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    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.
  • Ever-exuberant pastry chef Anna Polyviou always adds a bit of theatre to her desserts and her spin on a classic tiramisu is no different, delivering excitement and surprise but in a super simple recipe. Served in a martini glass, the liquid elements are combined in a cocktail shaker in front of your guests then poured into martini glasses. It's a fun way to deliver a great dessert.
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    This delicious, traditional Italian cake starts to look very modern when you consider that it’s gluten-free, dairy-free, egg-free and sugar-free. It's made with soft, sweet chestnut flour, bountiful in the north of Italy
  • I love this recipe by chef Jose Chavez! What's not to love? Chocolate mousse, more or less healthy, and made in a minute! It's a winner. More reasons to love it: it's egg-free, protein rich and you can make it without refined sugar.