Little big chefs

Parfait orginally was a dessert in France made with cream eggs and sugar. it comes from the french word meaning perfect, referring to the...

To make pumpkin creme brulee weigh out the following: (1) 125ml of pumpkin puree (2) 400ml double cream (3) 100g golden caster sugar (4)...

This dish comprises many elements here are their recipes: Marquise: Base: 100g of biscuit crumbled up, 30g butter and 40g chocolate...

This sub series of blogs will describe how to construct the pictured chocolate and peanut dessert inspired by a famous chocolate bar. ...

This dessert combines several straightforward elements with one that requires a bit more patience and practice but that can easily be...

Earlier today Mum and I baked some Bara Brith so for dessert tonight we're using slices as a base for a simple dessert. You'll need: 1...

Following on from Day 1 where we soaked 450g of dried fruit in tea, today we finished the Bara Brith 'Speckled Bread'. Collect together...

Forget 70 hour weeks of unpaid 'stages' in awarded kitchens, take 10 minutes and learn from your mum. On this mornings list is Bara...

There are a host of flowers that can be used to add subtle flourishes to dishes. If the look of a dish really sets the mind racing with...