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Rough puff, or flaky pastry, is quick and easy to make especially if you own a food processor. It might not be as delicate as traditional puff but it’s easy and enormously satisfying to make.
Rustic loaf with low yeast content, heavy crust, open crumb and great flavour. The starter, as per expectations, rose up and bubbled – you only really need a tiny amount over 16 or 24 hours’ fermentation and the wild stuff in the air and in the flour will do their job.
Rye crispbread, Swedish knäckebröd style thins, full of flavour and quite easy to make. Inspired by Nigel Slater’s recipe, mine is twice baked to make it crunchy but not burnt.
Rye sourdough bread on rye starter, made with 60% rye and some wheat flour, flavoured with caraway seeds. Let it cool completely before slicing; it's best after a day or two.
Sourdough light rye bread with yoghurt. Rye bread is usually thought of as dark, stodgy, dense and weird; Pumpernickel or Borodinsky. There is absolutely nothing wrong with that type of bread but it’s not ideal for toast with butter and jam, for instance.
Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up chocolate chip cookies.
Sacher torte - as close as you can get to the real thing, rich in chocolate with a hint of apricot jam. This particular recipe should be trusted because it’s Austrian – from Austrian official travel site.
San Francisco style sourdough is the top rated sourdough bread recipe. The history of the San Francisco sourdough bread goes back to the California Gold Rush of the late 19th century.
Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...
Scalded rye and honey loaf with a hint of cinnamon. Scalding flour works as dough enhancer, softening the crumb and prolonging the life of a loaf.
Schiacciata con l'uva (pronounced ‘ski-a-charter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins.
Sedgemoor Easter biscuits, aka Somerset biscuits are traditional English Easter treats originating from West Country. Lightly spiced, studded with currants, with simple vanilla icing, they are a welcome variety amongst all the chocolate eggs!
Crunchy seed crackers made with a mix of 7 seeds; gluten free and keto-friendly if you skip millet grain. Great as a snack, broken over a salad for a topping or served on a cheese board.
Seeded brown dinner rolls: these soft wholemeal bread rolls taste a little like a wholemeal version of challah rolls. They stay soft and fresh for a good few days and also freeze well.
Seeded light rye bread with linseed, sunflower and pumpkin. This mixed rye and wheat loaf is leavened with yeast and tastes a little like a blonde pumpernickel. It's easy to bake and best sliced a day after baking.
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be replaced with spelt.
Seeded sourdough batons with barley, oats and millet grain fermented over four days. My obsession with sourdough isn’t letting up. I’ve got five little – not so little – pots of sour in the fridge, like Winnie the Pooh and his pots of huny.
Sfogliatelle are Italian flaky pastries from Naples with creamy ricotta filling, pronounced 'sfohl-ya-TEL-leh'. Sometimes called 'lobster tails', easy to guess why.
Sicilian pistachio cookies, Italian macarons made with ground pistachios. These are delicious, meltingly soft pistachio cookies made from just three base ingredients.
Silver Palate chocolate cake, a decadent and super moist cake with dark chocolate frosting. NY Times Cooking recipe adapted from The Silver Palate Cookbook.
Simnel cake with icing instead of top marzipan layer is so much easier to make! You can keep or skip the marzipan layer inside. Traditional English Simnel cake originates from medieval Mothering Sunday and these days is baked for Easter.
Snickerdoodles, butter cookies with cinnamon coating. Make them with kids so they roll the dough balls in sugared cinnamon like dung beetles. Also tempting to add choc chips – but then you’d turn the funky snickerdoodles into plain old choc chip cookies which would be a shame.
Soft burger buns with a sesame sprinkle, made from dough enriched with butter and eggs. The classic homemade burger bun recipe is the best!
Soft white, floury old-fashioned baps. The best vehicle for an old-fashioned bacon butty and perfect housing for burgers as well – I’m telling you, stuff the little sesame buns.
Sourdough baguettes on wheat starter, fermenting over 36 hours. They taste like they came from a French boulangerie, and just look at those air bubbles…
Sweet sourdough pull apart buns filled with jam. Impossibly sticky, and that’s before the icing. The jam puddle at the bottom of the tin. Pull apart sweet buns are a nightmare to eat but such bliss.
Sourdough no knead white bread on starter made with pineapple juice. Very tasty bread – next time I’ll add some wholemeal or even whole grain flours for a sharper taste.
Soft crust sourdough sandwich bread in a Pullman loaf tin. It's square, it's sliceable and it's sourdough, a flavoursome tender loaf with soft and chewy crust.
Chocolate cake with dark chocolate topping and spider web white chocolate drizzle. The cake is so easy to make it’s embarrassing – but excellent for the kids to be engaged.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nut topping. As good in filo as in handmade dough!
Spongata di natale, Italian honey and nut Christmas cake is like an oversized mince pie, with shortcrust pastry case and filling of dried or candied fruit, and mixed nuts.
Homemade egg white sponge fingers, aka ladyfingers or savoiardi, for your next trifle, tiramisu or chocolate mousse. Or they might just disappear on their own.
St Lucia buns, vibrant with saffron and elegantly twisted, are Swedish Christmas time bakes. Lucia Day and Lucia buns go back to the history of Lucia, an early Christian martyr.
Soft and chewy double ginger cookies. Ginger is quite amazing in its versatility, a bit like lemons, you can add it to both sweet and savoury dishes and if in sensible quantities, it’ll improve them.
Sticky fig upside down cake. The figs get sticky and melt into the almond layer; and if they don’t look quite as appealing as I was hoping – well, the proof of the pudding and all that.
Sticky pear and ginger cake is dark, moist and incredibly easy to make. With juicy chunks of pears and crunchy pecans scattered over the sticky syrupy surface, it’s the perfect winter dessert.
Sticky toffee pudding - date cake with delicious toffee sauce, best served warm. Let’s face it: it’s a date cake. Easy to make, nice and slightly gooey, there’s absolutely nothing wrong with baking it, leaving it dry and eating a slice or two cold.
Stollen bites, mini treat versions of the German fruited Christmas log. I make them with pistachio marzipan and apple marmalade and they are completely irresistible.
Classic Victoria sponge sandwich cake filled with fresh strawberries and whipped cream, also known as strawberry shortcake sandwich.
Strawberry butter cake is a buttery sponge with fresh strawberries scattered over the batter and it's simple and easy to make. Delicious melt-in-your-mouth sponge with seasonal fruit.
Strawberry crumble cake, the easiest cake batter in the world thickly covered with fresh strawberries and finished with crunchy crumble topping. The only summer cake recipe you'll ever need.
Strawberry yoghurt cake with fresh strawberry icing, baked in a Bundt tin. It’s tender and buttery like the best pound cake, with fragrant fresh strawberries giving it a pink tinge.
Summer cherry cake with a hint of cinnamon and minimal effort involved. This cake mix is pathetically simple – it takes 5 minutes to prepare and always comes out well.
Swedish almond caramel cake, Toscakaka, is a lovely and easy cake to make ahead. Bake the base in advance, then add caramel topping and blast it under the grill just before serving.
Sweet puff pastry straws brushed with jam and sugar glaze, twice baked and still the easiest biscuits there are. Shop-bought or homemade puff pastry sheet makes dessert ready in less than an hour.
Indulge in the unique and delicious flavors of our tamarind date cake recipe! This sweet and tangy cake is a crowd-pleaser, perfect for any occasion. With a moist and tender crumb and rich flavors of tamarind and dates, this cake is a must-try for anyone who loves to bake.
Tarta de Santiago, traditional Spanish almond cake. Three basic ingredients and no electric appliances required: that’s St James’ cake, or tarta de Santiago. It’s a Galician specialty going back to Middle Ages;