Ruby Tandoh
Professional chef
Recipes
Bay and Blackcurrant Crème Brûlée
Ruby Tandoh · Ruby Tandoh's Crumb: The Baking Book
This sophisticated Bay and Blackcurrant Crème Brûlée from Ruby Tandoh's cookbook Crumb is sure to impress dinner party guests.
Blackberry Ricotta Cheesecake
Ruby Tandoh · Ruby Tandoh's Crumb: The Baking Book
Great British Bake Off 2013 finalist Ruby Tandoh shares her Blackberry Ricotta Cheesecake recipe from her cookbook, Crumb.
Broccoli and Gorgonzola Quiche
Ruby Tandoh · Ruby Tandoh's Crumb: The Baking Book
Ruby Tandoh's broccoli and gorgonzola quiche, with nutty wholemeal pastry, is a gorgeous vegetarian bake, perfect for a summer picnic.
Carrot and Feta Bites with Lime Yoghurt
Ruby Tandoh · Flavour
These vegetarian Carrot and Feta Bites with Lime Yoghurt from Ruby Tandoh's Flavour are great for lunchboxes or a light supper.
Chorizo and Kale Flatbread
Ruby Tandoh · Ruby Tandoh's Crumb: The Baking Book
This Spanish-inspired spicy chorizo and kale Flatbread by Great British Bake Off Finalist Ruby Tandoh is simple and packed with flavour.
Harry Styles’s Dutch Baby with Cinnamon Rhubarb
Ruby Tandoh · Flavour
Ruby Tandoh's recipe for Harry Styles's favourite Dutch Baby Pancake with Cinnamon Rhubarb compote makes for a delicious brunch.
Lighter Christmas Pudding
Ruby Tandoh · Ruby Tandoh's Crumb: The Baking Book
Ruby Tandoh's Lighter Christmas Pudding recipe from her new book Crumb. All the delicate flavours of panettone, in a steamed sponge pudding.
Rosemary and Olive Hake with Cherry Tomatoes
Ruby Tandoh · Flavour
This one-pot dish from Ruby Tandoh's cookbook Flavour makes for the perfect midweek meal. Quick and simple, but packed with flavour.
Stout Gingerbread
Ruby Tandoh · Ruby Tandoh's Crumb: The Baking Book
This inviting recipe from Ruby Tandoh mixes rich stout with the warming flavours of ginger. This stout gingerbread blends treacle, brown sugar and root ginger.
Tahini Lemon Biscuits
Ruby Tandoh
Tahini, a paste made from sesame seeds, has a powerful flavour - reminiscent of peanut butter but far more bitter. Yet, lightened with lemon zest and well sweetened, it mellows to a gentler nuttiness. The result is a delicate biscuit, as tender as shortbread but without the heaviness. You'll find tahini in the vaguely named 'World Foods' section of most supermarkets, and in many North African, Turkish and Middle Eastern grocery stores.