A very Happy (almost) Thanksgiving to our American followers! If you’re on the lookout for a vegan celebration meal, look no further than Rose Elliot’s Complete Vegan by @roseelliot.mbe. Rose’s recipe for this nut roast is pleasantly festive, making it a perfect, seasonal addition to a plant-based Thanksgiving spread! Save the recipe for Christmas too, you’d be nutty not to 😉 ⠀

Crank’s Nut Roast from Rose Elliot’s Complete Vegan (2019)

 

Serves 4

Ingredients

2 tbsp olive oil, plus extra for greasing
1 medium onion, finely chopped
225g (8oz/scant 2 cups) mixed nuts (cashews, hazelnuts, almonds, peanuts, walnuts)
100g (3 and a 1/2oz) soft wholemeal bread, crustsremoved
2 tsp Marmite (yeast extract)
300ml (10fl oz/1 and a 1⁄4 cups) hot vegetable stock (bouillon)
2 tsp mixed dried herbs
salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C/350°F/gas mark 4. Grease a shallow casserole dish, 20-cm (8-in) cake tin (pan) or a large loaf tin (pan).

Heat the olive oil in a frying pan (skillet) over a low-medium heat, add the onion and fry for 10 minutes, until translucent.

Meanwhile, put the nuts and bread into a food processor and process until fine.

Dissolve the Marmite (yeast extract) in the hot vegetable stock and add to the breadcrumb mixture along with the mixed herbs to form a soft mixture. Season with salt and pepper to taste.

Tip the nut mixture into the prepared dish or tin and bake for 30 minutes until golden brown.

Let stand for 5 minutes before slicing.

Have a wonderful Thanksgiving no matter where you are or what you get up to! Give @nourishbooks and @roseelliot.mbe a follow for more vegan and plant-based foodspiration.

Attention all HallowKings and PumpQueens!  Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews!

A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

As part of celebration of spooky season (Halloween, Samhain – you get it!) we put together a quiz matching you with your ideal potion to accompany you through the scariest time of the year. Scarier, in fact, than the year 2020 itself…

Take the quiz below and follow the links to the full recipes to your potions!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

🔁 Déjà Vu Juice 🔁

The Potion to accompany you through the spooky season is Déjà Vu Juice! Made with rum, cinnamon and nutmeg, this potion is will heighten your senses to make you a magickal feeler. You’ll connect more easily with others, have greater empathy and walk the right path for you.

Ingredients:

✨ 200ml/7fl oz/scant 1 cup whole milk/half and half

✨ 3 tbsp sweetener of your choice

✨ 4 tbsp rum

✨ 1⁄4 tsp each of ground cinnamon, nutmeg, allspice and ginger

Method:

✨ In a saucepan over a low heat, gently warm the milk/half and half. Add the sweetener and stir until it dissolves

✨Add in the spices and whisk to combine

✨ Whisk in the rum, then pour into a serving glass or mug. Enjoy!

🔁 Ritual 🔁

MIX THE SPICES TOGETHER AND PLACE IN A COVERED GLASS CONTAINER. PLACE THE CONTAINER IN THE LIGHT OF A WAXING MOON. USE THE SPICES WITHIN THE NEXT 3 DAYS.

Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

👁️ Eye Candy 👁️

Have all eyes on you with Eye Candy: made with vodka, fruit juice and a pink Starburst! This is the potion for you if you want to grace the world with your presence, or catch the eye of the special someone you’d like to be sweet on you. A whiff of this scrumptious magickal cocktail will infuse you with an aura of sweetness and leave them salivating for more.

Ingredients:

✨ 2 tbsp whipped cream vodka (or regular vodka)

✨ 2 tbsp whole milk/half and half

✨ 2 tbsp fruit punch/tropical fruit juice

✨ 100ml/31⁄2fl oz/scant 1⁄2 cup orange juice

✨ Splash of lemon-lime soda

Magickal Garnish: Pink Starburst or other pink candy

Method:

✨ Mix the vodka, milk/half and half and fruit punch/tropical fruit juice in a tall serving glass

✨ Stir in the orange juice and top with a splash of lemon-lime soda

✨ Garnish with pink Starburst candy or other pink candy on the rim of the glass

👁️ Ritual 👁️

WHISTLE THE SWEETEST SONG YOU CAN THINK OF WHILE CREATING THIS POTION. LET THE MUSIC LIFT YOUR SPIRITS AND BRING A SMILE TO YOUR FACE.

Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

💸 Lady Luck’s Kiss 💸

Need a bit of luck in the money department? Imagine becoming a magnet for wealth and prosperity with every sip you take of Lady Luck’s Kiss! Made with chocolate and mint, this is the potion to drink to happy and hearty 2021!

Ingredients:

✨ Ice cubes

✨ 2 tbsp Baileys Irish Cream

✨ 2 tbsp crème de menthe liqueur

✨ 2 tbsp vodka

✨ 2 tbsp whole milk/half and half

✨ Squirty cream

✨ Magickal Garnish: Dark chocolate gold coin

Method:

Fill a cocktail shaker with ice

✨ Add all the ingredients (except the squirty cream), cover and shake well

✨ Strain into a martini glass

✨ Finish with a squirt of whipped cream and garnish the glass with a dark chocolate
gold coin.

💸 Ritual 💸

WITH EVERY SIP YOU TAKE OF THIS MINT CHOCOLATEY DRINK, IMAGINE BECOMING A MAGNET FOR WEALTH, PROSPERITY AND GOOD FORTUNE.

Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

Light, bright and nourishing! This wholesome recipe was taken from The Part-Time Vegetarian’s Year by Nicola Graimes, we’re sharing it as part of #VegetarianAwarenessMonth this October!

The broth is loaded with healthy and hearty ingredients such as ginger, turmeric and chilli, and plenty of seasonal veg. To give the broth extra flavour-infusing time, you could make it up to 2 days in advance, then leave to cool and store, covered, in the fridge – although this isn’t essential!

Serves 4
Preparation time: 20 minutes,
plus standing time
Cooking time: 35 minutes

Ingredients

875ml/30fl oz/generous 3 and 3/4 cups good-quality hot vegetable stock

7cm/3in piece of fresh root ginger, sliced into thin rounds

6 kaffir lime leaves

2 large lemongrass stalks, crushed slightly with the blade of a knife

1 and a 1⁄2 tbsp light soy sauce

2 bird’s-eye chillies, deseeded and thinly sliced

250g/9oz flat udon or soba noodles

350g/12oz asparagus spears, woody ends trimmed

sesame oil, for brushing

400g/14oz can coconut milk

1 tsp ground turmeric

4 large handfuls of baby spinach

juice of 1 large lime

sea salt and freshly ground black pepper

To serve

2 spring onions/scallions, thinly sliced diagonally

1 handful of coriander/cilantro leaves

1 tsp black sesame seeds

Method

  1. Put the stock, ginger, kaffir lime leaves, lemongrass, soy sauce and half of the chilli in a large saucepan and bring almost to the boil, then reduce the heat to low, cover with a lid and simmer for 20 minutes to infuse the stock with the flavourings. (This can be done in advance and the broth left to infuse until ready to serve. It will keep in the refrigerator for up to 2 days.)
  2. Cook the noodles following the package directions, then refresh in cold water and set aside.
  3. Meanwhile, brush the asparagus with sesame oil. Heat a griddle/grill pan over a high heat and chargrill the asparagus for 8–10 minutes, turning occasionally, until charred in places and tender. You may need to cook the asparagus in batches. Set aside.
  4. While the asparagus are chargrilling, strain the broth, then return it to the pan with the coconut milk and turmeric. Reheat the broth, then add the spinach and cook for 2 minutes or until tender. Add the lime juice and season with salt and pepper, to taste.
  5. To serve, divide the noodles evenly between 4 large shallow bowls. Ladle over the coconut broth and top with the asparagus, the remaining sliced chilli, spring onions/scallions, coriander/cilantro and sesame seeds.

Part-Time Variation!

Rejuvenating chicken or beef broth: Replace the vegetable stock with chicken stock, made from the bones of a roasted chicken, or a beef bone broth.

In celebration of #VegetarianAwarenessMonth this October, we are sharing some of our most-hearted veggie friendly recipes with you! First up, from The Part-Time Vegetarian’s Year, this Autumn appropriate hug-in-a-bowl carrot, ginger and lentil soup.

Carrot, ginger and lentil soup with carrot crisps taken from The Part-Time Vegetarian’s Year.

Warming and comforting, a bowl of this hearty, nutritious soup is a go-to when the weather is chilly and I’m looking for sustenance. The carrot crisps are a great way to use up carrot peelings. When roasted, they add crunch and a contrast in texture to the smooth soup – they also make a healthy snack.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

550g/1lb 4oz carrots, scrubbed

2 tbsp olive oil, plus extra for drizzling

1 large onion, roughly chopped

1 celery stalk, thinly sliced

2 tsp ground coriander

Half-tsp ground turmeric

1 thumb-size piece of fresh root

ginger, peeled and finely grated

175g/6oz/1 cup split red lentils, rinsed well

2 bay leaves

1.2 litres/40fl oz/5 cups good-quality hot vegetable stock

juice of half a lemon

sea salt and freshly ground black pepper

4 tbsp thick plain yogurt and

Half-tsp nigella seeds, to serve

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Start by making the carrot crisps. Using a vegetable peeler, peel away the skin of the carrots into long, thin strips. Toss the carrot strips in a drizzle of oil and place in an even layer on a large baking sheet. Roast for 15 minutes or until crisp and golden, turning once – keep an eye on them as they can easily burn. Remove from the heat, transfer to a plate lined with paper towels and leave to cool and crisp up further.
  3. Meanwhile, cut the peeled carrots into chunks. Heat the oil in a large heavy-based saucepan over a medium low heat, add the onion and cook for 5 minutes, until softened. Add the celery and carrots and cook for another 2 minutes. Stir in the spices followed by the lentils and bay leaves, then pour in the stock. Stir and bring to the boil, then reduce the heat to low, part-cover the pan with a lid and simmer for 20 minutes, or until the lentils and carrots are tender.
  4. Using a hand-held stick/immersion blender, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper, to taste.
  5. Ladle the soup into bowls, then top with a good spoonful of yogurt, a few nigella seeds and the carrot crisps.

Why not give vegetarianism a go this month? Check out this post for some inspiration!

Don’t forget to tag @nourishbooks on social media when you post your version of this delicious meal. Happy eating!

We’re celebrating the return of the Great British Bake Off with this delicious recipe for Masala Chai-spiced Bread and Butter Pudding from Slow Dough: Real Bread by Chris Young! Read on for the full, spicy and satisfying recipe!

 

Masala Chai-spiced Bread and Butter Pudding taken from Slow Dough: Real Bread.

SERVES: 4-6

PREPARATION TIME: 45-55 minutes

COOKING TIME: 30-40 minutes

Ingredients

FOR THE CUSTARD:

600g/11b 5oz/XXX cups milk (or a mixture of milk and cream)

1 green cardamom pod

1 or 2 cloves

1 slice (about 3mm/1/8 inch thick) fresh ginger

2cm/3/4 inch piece of cinnamon quill or cassia bark

1 vanilla pod/bean

a twist or two of black pepper

50g/194ozl/4 cups caster/superfine sugar

2 eggs

300g/10 and a 1/2 oz stale Real Bread, sliced about 1cm/1/2 inch thick

50g/1 and 3/4 0z/3 and 1/2 tbsp butter

zest of half a lemon

50g/1 and 3/4 oz/1/2cup seedless raisins or sultanas/golden raisins

Method

  1. Measure the milk into a saucepan, add the spices, vanilla and pepper, and heat but do not boil. Cover and set aside to cool and infuse.
  2. Grease an ovenproof dish. Butter the bread on one side and arrange half of the slices in a layer in the dish. Scatter the lemon zest and raisins over the bread and layer the rest of the bread on top. If you are using a smaller, deeper dish, you might get three layers of bread and two of fruit.
  3. Strain the spices out of the milk. Split the vanilla pod lengthways and scrape the seeds back into the milk (dry the vanilla pod to use again, or to flavour a jar of sugar.
  4. Whisk together the sugar and eggs, then add the milk and whisk again. Pour the custard over the bread, butter and fruit in the dish – it should reach about half way up the top layer of bread. Press the bread down into the mixture (you don’t want any dry bits) and leave to soak for about 30 minutes.
  5. Heat the oven to 180°C/160°C fan/350°F/gas 4. Put the pudding in the oven and bake for 30-40 minutes until brown on top and just set in the middle – wobbly, not watery. Serve warm or cold with cream or custard.

Happy Baking! Why not upload a #SourdoughSelfie tag @RealBreadCampaign and @NourishBooks on Instagram!

Welcome to #SourdoughSeptember! We’re so excited to join the 2020 #LockdownLoafers in baking and creating artisanal sourdough this month. Of all the things the pandemic brought forth, bread is a strong favourite here at Nourish HQ.

To get the celebrations started, we’re sharing this Fig and Fennel Sourdough recipe from Slow Dough: Real Bread by Chris Young – to join in and make some Real Bread, you can get your copy of the book here!

 

Fig and Fennel Sourdough, taken from Slow Dough: Real Bread

 

Makes: 1 large loaf
From mixing to oven: overnight plus 5 hours
Baking time: 30 minutes

Ingredients

For the pre-ferment:
100g / 3 and a 1⁄2oz / scant 1⁄2 cup white sourdough starter
75g / 2 and a 1⁄2oz / 1⁄2 cup plus 1⁄2 tbsp white bread flour
75g / 2 and a 1⁄2oz / scant 1⁄3 cup water
For the dough:
350g / 12oz / 2 and a 1⁄2 cups white bread flour
150g / 5 and a 1⁄2oz / 1 cup wholemeal / wholewheat bread flour
300g / 10 and a 1⁄2oz / 1 and a 1⁄4 cups water
10g / 1 heaping tbsp green fennel seeds
10g / 2 tsp fine / table salt
175g / 6 and a 1⁄4oz / scant 1 and a 1⁄4 cups quartered dried figs

Method

1. Mix the pre-ferment ingredients together thoroughly, cover and leave at room temperature for 12–14 hours (typically overnight).
2. To make the dough, add both flours with the water and fennel seeds to the pre-ferment, and mix thoroughly. Cover and leave to rest at room temperature for 20–30 minutes.
3. Mix in the salt and knead for a few minutes. Cover and leave to rest at room temperature for another 30 minutes.
4. Turn the dough out onto a lightly floured work surface, using a rolling pin to roll it out into a rectangle. Distribute the figs evenly over half the dough, then fold the other half over them, pressing the edges together to seal. Roll the dough out again, fold in half and roll out once more. If the figs are not evenly distributed, repeat the process but be careful not to mush them up completely.
5. Shape the dough into a ball, cover and leave to prove at room temperature for 1 hour.
6. Give the dough a single fold, cover and leave to prove for another 2 hours, or until almost doubled in size.
7. Dust a proving basket well with flour. Turn the dough out onto a lightly floured work surface and shape to fit the basket. Place the dough seam-side up in the basket, cover and leave to prove at room temperature for 1 hour.
8. Heat the oven to 230°C/210°C fan/450°F/gas 8, with a baking stone or baking sheet in place. Turn the dough out onto a peel and slide it onto the baking stone. Bake for 10 minutes, then turn the oven down to 200°C/180°C fan/400°F/gas 6 and bake for a further 20 minutes, checking halfway through that it is not browning too quickly.

Happy Baking! Why not upload a #SourdoughSelfie tag @RealBreadCampaign and @NourishBooks on Instagram!

In honour of this very #HappyMonday we thought we’d share a special Middle-Eastern inspired recipe taken from Fire and Spice by John Gregory-Smith! Are you ready to bake some Dark Chocolate, Clove & Cinnamon Brownies?

Dark Chocolate, Clove & Cinnamon Brownies

Makes 16

Ready in 40 minutes, plus resting

Ingredients

250g/9oz unsalted butter, plus extra for greasing

300g/10 and a 1⁄2oz chocolate with 70–80% cocoa, plus extra to serve

125g/4 and a 1⁄2oz/heaped 1⁄2 cup caster (superfine) sugar

125g/4 and a 1⁄2oz/2⁄3 cup light muscovado sugar

3 eggs and 1 egg yolk, beaten

100g/3 and a 1⁄2oz/1 cup pecan nuts, crushed

60g/2 and a 1⁄4oz/1⁄2 cup plain (all-purpose) flour

1 tsp baking powder

1 tsp sea salt

60g/2 and a 1⁄4oz/scant 1⁄2 cup cocoa powder, plus extra to serve

1⁄4 tsp ground cloves

1⁄2 tsp ground cinnamon, plus extra to serve

Method

1 Preheat the oven to 180 ̊C/350 ̊F/Gas 4. Grease the bottom and sides of a 23cm/9in square cake tin, then line with baking parchment.

2 Break the chocolate into pieces and melt in a heatproof bowl set over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. Once completely melted set aside to cool slightly.

3 Put the butter, caster (superfine) sugar and muscovado sugar into a food processor and blend on a high setting for about 5 minutes, or until they form a smooth paste.

4 Slowly add the eggs, a little at a time, to the butter and sugar mixture and blend on a low setting until everything is incorporated. Give the mixture a final blast on a high setting for 30 seconds, then transfer to a large mixing bowl.

5 Slowly fold in the melted chocolate, then add the nuts and sift in the flour, baking powder, salt, cocoa powder, cloves and cinnamon. Fold everything together using a large metal spoon, then scrape the batter into the prepared cake tin. Smooth the top with a palette knife and bake for 20–30 minutes, or until soft and gooey in the middle and just cracking on the top and sides. To test if the brownie is ready, insert a skewer into the centre pushing right to the bottom. It should come out with a little of the yummy, goey brownie clinging but not totally coating it. If the skewer is completely coated, put the brownie back in the oven and test it again every 3 minutes until cooked.

6 Remove from the oven and leave to cool for 30 minutes in the cake tin. Flip the brownie out of the tin onto a chopping board, peel off the baking parchment and cut into squares. Serve hot, warm or cold with a generous sprinkling of cocoa powder and a sprinkling of cinnamon, to taste.

Happy Baking! And don’t forget to tag @NourishBooks on Instagram!

 

So you’ve got a little bit of time, and you’d like to make some bread. You love sourdough, but everyone talks about these mysterious ‘sourdough starters’ and you don’t have one of those.

Well, fear not! It is actually very simple to make a sourdough starter, and Chris Young, author of Slow Dough: Real Bread is here to talk you through it. All you’ll need is a bit of patience.

A plastic container with a lid is convenient for storage because if your starter gets frisky, the lid
will simply pop off, whereas a glass jar with a screwtop or metal clip seal could crack or shatter. The amount of flour you use isn’t important so we’ve started small, as instructions that tell you to throw portions of your starter away just seem wasteful. Please keep to the 1:1 ratio, though.

Daily: days one to five (ish)

30g/1oz/3½ tbsp rye flour

30g/1oz/2 tbsp water (at about 20°C/68ºF)

On each of the first five days, put equal amounts of flour and water into your container, mix, close and leave at room temperature (about 20°C/68°F) for 24 hours between each addition.

For the first few days, the mixture might seem lifeless and could smell vinegary or even a bit “off”. Don’t worry about this, as it should soon start bubbling and the smell will develop into something yeasty and maybe even floral. 

Day six (ish)

Once your starter is bubbling up nicely, you can use some to bake a loaf of Real Bread. Typically, this might be anything from four to seven days after you started, but could take a little longer. If it’s not bubbling by day six, keep repeating the daily flour and water addition until it is. Don’t worry if you end up with a layer of brownish liquid. This is just gravity working its magic and is normal. Either stir it back into your starter or pour it off. If your starter hasn’t been used for a while, the second option is probably better as the liquid (sometimes known as “hooch”) will have started to become alcoholic, which can slow the starter down and may also lead to less desirable flavours in your bread.

Caring for Your Starter

• Each time you use some of the starter, simply replace with an equivalent quantity of flour and water – this is usually known as feeding or refreshing. You also need to refresh on the day before a baking session.

• When refreshing, feel free to experiment with different ratios and total amounts of flour to water: a looser starter will ferment more quickly than a stiff one; refreshing more often or adding a large refreshment will dilute the taste and acidity.

• It’s a living thing (well, technically billions of living things) so get to know it. The acidity, flavour, aromas and speed at which starters work vary, so learn what’s normal for yours.

• Give it a name. You can’t call yourself a proper sourdough nut if you don’t – though I know some people strongly disagree with me on this one!

• Forget it. Unlike other members of your household, your starter will be forgiving of neglect. Though it will be happy to help you bake bread once a week or even daily, your starter can be left untouched at the back for the refrigerator for weeks or even months. The yeast and bacteria populations will decline over time but enough will live on in a dormant state. The longer you leave it, the longer it’ll take to “wake up” though and it might need a few days of refreshments before it’s up to full vigour.

• Unless you are using your starter every single day, keep it in the fridge, which will slow it down and reduce the frequency at which you need to refresh it. You just need to remember to take it out and refresh it the day before you intend to make a loaf.

 

To Convert Your Starter to Wheat

Although you can use the rye starter for wheat breads, you might prefer to convert it by replacing the rye flour in refreshments with wheat flour (white or wholemeal/wholewheat) until it is all wheat. Alternatively, you can use wheat flour from the word go: again, wholemeal/wholewheat will give you a better chance of success. Whether you keep separate rye, white wheat, wholemeal/wholegrain wheat, and even other starters on the go, or just one, is up to you.

Slow Dough: Real Bread is available now as an ebook or in hardback

Whether you’re taking part in Veganuary and looking for inspiration, or have been eating plant-based for ages and just want to freshen up your weekday menu, we’ve got some great books for you to check out.

 

Rose Elliot’s Complete Vegan 

Rose Elliot has been at the forefront of vegan and vegetarian food writing for over 35 years. In this book,
Rose gives readers a masterclass on vegan cookery, with over 150 recipes from basics including vegan milks, butters, cheeses and creams to breakfasts, labor-light midweek mains, spectacular dishes for entertaining and delicious desserts and baked goods.

The recipes range from the comforting and familiar like Vegan Macaroni Cheese to more exotic fare, such as a fragrant Aubergine Pilaf Cake. Following a vegan diet doesn’t mean missing out on your favourite foods!

 

Virtually Vegan

This modern collection unlocks a whole host of inspirational vegan dishes – with delicious suggestions of meat and dairy variations to add in the later stages for those who want it.

Try a classic breakfast of Vegeree (eggs optional), master the ultimate lentil and ale pie, or enjoy the flavours of a niÇoise salad (with or without fish). And with a dedicated, dairy-free baking section, learn how to make sweet treats that everyone can enjoy.

With over 120 delicious, flexible recipes, from Sort of Sushi to Almost Paella, rice pudding to pavlova, discover how easy it is to eat vegan (or not!) whenever you want.

 

The Best Gluten Free & Dairy Free Baking Recipes 

 

Grace Cheetham reveals how to perfect the art of baking without gluten and dairy. Try your hand at Thyme Biscuits or Olive & Rosemary Foccacia for a delicious snack, make a quick Fig, Rosemary & Olive Pizza for friends and family, or go for full-on indulgence and bake Chocolate & Beet Cake, Fondant Fancies or Passion Fruit & Coconut Cheesecake (or all three!)

 

You’ll find straightforward instructions carefully worked out to keep cakes moist, pastries and pies in once piece, and cookies with just the right amount of crunch. Grace offers up a whole host of delicious treats so that you don’t have to give up on one of life’s greatest pleasures.