Notes about Recipes in this book

• Raspberry Bakewell cake

  • eliza on August 15, 2018

    I had a lot of blackberries from the garden and decided to make this cake and substitute them for the raspberries. The resulting cake was really good as it was not too sweet and had a subtle almond taste. I used all purpose flour plus 1 1/4 tsp baking powder plus a pinch salt for the self raising flour and baked at 325 F for about 45 minutes convection. Also, I mixed the batter in my stand mixer instead of using the food processor as stated in the recipe. I think this would also work with blueberries. This cake froze well.

  • eliza on November 13, 2018

    Made this lovely cake again with frozen berries, this time using cherries, raspberries, and blackberries. I think the raspberries were my favourite. Be careful not to overdo the berries especially if they’re small. Delicious cake every time!

  • Futuregirl23 on December 08, 2022

    A really lovely cake. I added an extra 1/2 teaspoon of baking powder to the SR flour to give it a bit of oomph, and I used almond extract instead of vanilla. The batter was very thick and not what I was expecting, but I went with it and it worked!

• Rosemary chicken with oven roasted ratatouille

  • redjanet on August 18, 2012

    I have been making this recipe and variations of it constantly this summer. It is very adaptable and also very easy to halve if just serving two people. I've made it with aubergines but found them too mushy, so usually make them without now, but double up on the courgettes. I've also made it without cherry tomatoes as I'd forgot to buy any, and it was still forgiving and very nice. To bulk it out a bit I've added halved new potatoes to the roasting tin from the start of cooking and it comes out perfectly.