“This tart-ified version of a carrot cake might not be an obvious classic, but it belongs in this chapter as a great foundational recipe for the tarts in our ‘Not Your Average Tarts’ chapter. The cream cheese glaze is what makes this one special – it’s designed to taste the same as a typical cream cheese frosting and to sit perfectly flat across the top of the tart…”

“Pistachios are super tasty, vibrantly colourful and chock-full of healthy fats. In addition to being highly nutritious, they’re also very forgiving to the baker – the high fat content provides incredible moisture and makes it almost impossible to overbake this cake. We tend to use whole pistachios and grind them fresh, as they oxidise quickly once ground. A top tip is to…” – Michael & Pippa James

Fellow members of the chili crisp fan club will revel in these umami-packed cookies where sweet and savory battle deliciously for attention. These are gooey, mottled with melty pools of dark chocolate, and wrinkled with crunchy golden ridges. Brown butter makes them toasty, nutty, and extra chewy…

When the pandemic officially began, I took refuge at my childhood home in the Southern Outer Banks of North Carolina. In a matter of weeks, banana bread was in the midst of a resurgence. Everyone was baking it and everyone was talking about it…

“If you ever see me at the supermarket, chances are I’ll have a caramel mud cake in my basket. It is my favourite massproduced treat and resolutely non-guilty pleasure. Alas, so many attempts to re-create it left me disheartened – until I dabbled with chicory, a caffeine-free coffee substitute…