Cooked five times
In my kitchen, on ordinary days, with whatever the shop had.
I learned to bake from my grandmother, who measured in teacups and judged a loaf by knocking on it. When I started writing her recipes down, I realised how much of a good recipe lives in the things nobody writes: how the dough should feel, what the kitchen smells like when the caramel is nearly ready, which step you can skip on a Tuesday.
That is what I try to put on the page. Every recipe here has been made at least five times, in an ordinary oven, by someone who was also answering questions about homework. If a step matters, I tell you why. If it does not, I tell you that too.
How a recipe gets here
Measured twice
In cups and in grams, so it works wherever you are.
Tested by a reader
Someone from the Sunday letter makes it before it goes live.
Written like a friend
What to look for, what can go wrong, and what you can skip.
A recipe is a conversation. The best ones answer the question you were about to ask.
Come and bake with me on Sundays
One new recipe every Sunday morning, with the story behind it. Leave whenever you like.