Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread.
This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.
This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.
I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below.
Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
Discover Tait's top tips for wild cooking in our journal here.
This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes.
Recipe from Simply Good For You by Amelia Freer.
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.
Portuguese-style custard tarts with festive clementine curd.
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
“We cook food that excites us, using ingredients we know work well together. We look to work with suppliers who have unique stories of sustainability or craftsmanship. Portuguese tarts are just so delicious. The traditional recipe is quite laborious, so we love this cheat recipe and were thrilled by the addition of the clementine curd which worked really well – a perfect festive treat.”