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| With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining in her Kitchen Projects substack how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry! |
Isabella likes baking this in a 20cm tin, which makes an appealingly tall cake - but does mean a long bake. If using a wider tin, reduce the oven time.
Makes 1 Cakes
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
