No knead bread is a good start for breadmaking deniers. I’m only going to ask you one question: have you got a cast iron casserole? If the answer is yes, you’re in business. This bread can be the first you’ve ever made.
Boller - Norwegian raisin buns with cardamom flavour and a shiny glaze. What can be nicer for breakfast than a fresh from the oven – or toasted – buttered bun? Okay, a scone. Or a croissant. Or a full fry-up. Let’s leave it there.
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Oatmeal raisin cookies, buttery, chewy and delicious. I recently realised I’ve been obsessed with oats. Porridge and I go back to before anyone else was interested in cooking oats first thing in the morning.
These cereal and dried fruit bars make fantastic breakfast. You can have a scrambled egg. Boring, I know, but so good for a weight-loss-régime (no bread just egg – harsh!). You can have cereal or my favourite combo...
'Porridge' bread made on a base of oats, honey and seeds. I call it ‘porridge bread’ because you soak the oats with the seeds the night before. The starter sitting around overnight gives the bread great flavour. And the honey makes it extra tasty.
Old fashioned apple cake with brown sugar frosting. We used to have two apple trees in the garden: one eating, one cooking, fruiting every other year each, in alternative years – a perfect arrangement.
Olive, caper and seaweed crackers, savoury biscuits with a unique flavour. Savoury biscuits are always such a hit. Forget crisps – they’ll just give you a guilty feeling as they are the Top Villain of The Unhealthy.
Orange and lavender quatre-quarts cake - great combination of orange and a strong unusual flavour of lavender. One of the easiest cakes to bake. Four quarters: there are only four basic ingredients and they are mixed together in equal parts.
Orange dacquoise biscuits, chewy almond cookies made with egg whites, are like a meringue that changed its mind at the last minute and turned into sponge batter.
Orange macaroon cake with dessicated coconut and orange liqueur. This is a glorious cake. Just the right moisture (wet), orange flavour fantastic (no, can’t be less), and slightly chewy on account of the coconut.
Orange and spice muffins with candied citrus peel. These smell lovely while they’re baking – orange-and-spice, Christmas-just-around-the-corner aroma.
Tartlets with ricotta and almond filling, topped with candied orange slices. I can’t honestly say which filling is nicer – the bonus about the ricotta one I guess that you can stick the leftovers into a buttered and floured ramekin and bake for a mini cheesecake.
Dan Lepard’s orange and walnut loaf cake with cinnamon and fresh ginger, a wonderful combination of flavours. One saucepan, a loaf tin and zest from five oranges!
Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.
King Oskar II cake - almond macaron style cake filled with buttercream. Apparently they sell them in Ikea, frozen, and tasty to boot, alongside the meatballs and pickled herring. I adore Swedes and Swedish food but detest Ikea.
Pain de mie, French sandwich loaf baked in a Pullman tin with a lid. This is fantastic bread by the way, tasty, even more so by replacing all-white with a little wholemeal flour in the mix and using, of course, fresh yeast which does make a difference to the rise and the taste.
Pandoro, Italian festive 'golden bread', the sweet buttery panettone's rival. Come on, Italians - just have both. I’m having both this year, although my pandoro is baked in a panettone tin - and my recipe is a somewhat hacked version of an Italian one.
Panettone - classic Italian Christmas sweet bread. Yes – it’s doable. A word of warning though: it’s a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone.
Parker House rolls, created in the famous Boston hotel, are soft and buttery. They look a bit like Pacman and infuriatingly open up whilst being baked. Very, very nice though – all that butter doesn’t go in there for nothing.
Parsnip and orange cake with cinnamon and raisins. Very similar to carrot cake though not quite as moist, it’s good enough to bake at Christmas instead of the fruit cake.
Partybrot, traditional German sharing bread, white and brown pull-apart rolls. It's bread baked in Germany and Switzerland, tear 'n' share rolls perfect for potluck.
Passion fruit cake with crunchy coconut crumble. Passion fruit, or maracuja, are the nicest smelling and flavoured fruit on earth. Does the flesh have to come wrapped around those crunchy pips though?
Plain scones with pineapple flavour, soft and light. There is no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything.
Pissaladiere Provençal, a simple savoury tart on pizza dough with onion, anchovy and olive topping. And that is one of the best snack/street food/ starter/nibble in the world.
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Pistachio and lime loaf cake, with apricot and honey topping. So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter...
Pistachio and cherry tart based on Ottolenghi’s recipe, with pistachio paste frangipane filling studded with glace cherries. It’s bliss. It’s the queen of tarts.
Easy pita bread, ready in an hour. Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad.
Plain scones, or biscuits as they are known in America. This version has cheese in it but a couple of spoonfuls of sugar and some cinnamon will make a decent sweet version.
Soft and rich brioche base with plums and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
Cake with soft fruit and streusel topping. Don’t you just love cake recipes which say ‘throw all the ingredients into a bowl and mix well’? This is just that kind of recipe. I must have made this cake about a thousand times, varying the fruit.
Poilâne-style loaf, whole grain sourdough rustic bread. Pain Poilâne is all about stoneground flour, natural fermentation and wood-fired oven. Lacking the last element, I can’t very well say I’ve made pain Poilâne
Poppy seed cake, buttery and dense with poppy seeds soaked in milk. One of the best ever. Moist and buttery, even the vanilla flavour comes through which is unusual.
A classic pound cake also known as quatre-quarts or madeira. You don’t need to frost or layer it, there are no raisins thrown into the mix, no chocolate goes near it and the only adornment should be a discreet dusting of icing sugar - or a lick of good jam.
Puff pastry tartlets with three kinds of filling: prawn and garlic, spinach and blue cheese and bacon and Cheddar. Puff pastry – party food rescue, the solution for when you crave pizza-type food but can’t be bothered to make the real thing...
Sourdough pull-apart dinner rolls with garlic, tomato, cheese and herb fillings. Here’s my bakers’ party bread: sourdough of course, although I’m still a dilettante who doesn’t calculate her hydration levels.
Pumpkin pie with crust made from scratch and a cranberry layer. What do you know? It is an improvement – and marrying the festive, autumnal couple clearly produces a stable relationship.
Pumpkin bread spiced with cinnamon and cloves, with walnuts and cranberries. I’ll say it very quickly: pumpkin bread is good. Very much the thing to do with this tin of puree knocking about the cupboard.
Raisin cake with a hint of spice, baked in a round Bundt tin. A bucket cake, this, well and truly. Bucket cake, if it needs reminding, is a concoction created by throwing things into a bucket and stirring them around a bit.
Light and airy sponge cake with a layer of raspberries on top. The secret is to push the fruit into the cake mix, otherwise you’ll end up looking into the oven every five minutes and deciding it’s still not cooked in the very middle – the raspberries on top are too juicy and wet!
Sponge cake roll with cream and raspberry filling. A Swiss roll, jelly roll, or cream roll – it can be filled with buttercream, mascarpone or whipped cream plus any seasonal or frozen fruit. Truth be told, it’s lovely even rolled around good jam.
Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...
Roasted red pepper and sun-dried tomato foldovers in simple granary bread dough. They are also known as ‘slippers’ because of their shape.
Red velvet cake frosted with a cream cheese, mascarpone and whipped cream filling. It’s an excellent cake, totally suited for a birthday, layered and all, frosted and decorated – a beauty.
Redcurrant cake, light and buttery sponge topped with fresh tart redcurrants. Redcurrants doth not only jelly maketh, but cake in summer too.
Raspberry and rose flavoured heart shaped cookies with buttercream. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.
Cheat's sourdough, with yeast but fermenting over 24 hours, with added rosemary and seeds. The taste beats no knead. The texture is fantastic every time. If you have a clay cloche or a cast iron casserole – a no brainer and will come out crusty as anything.
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