Raspberry Jelly Trifle

Lindsey Bareham · The Trifle Bowl and Other Tales

This recipe for madeleines is so simple and the cakes are light and fluffy, flavoured delicately with lemon and honey. A perfect sweet treat.

Lindsey Bareham · The Trifle Bowl

A Swiss roll tin is an incredibly useful little baking tin. The last thing I use it for is making Swiss roll but the name immediately conjures up its shape, size and depth (approximately 30 x 20 x 2cm deep). I have several, of various grades of aluminium and quality of non-stick coating. My favourite is made of anodized aluminium without a non-stick coating and that is ageing the best. As I tend to line it with foil whenever I’m roasting vegetables and with parchment if I'm baking, the non-stick aspect is irrelevant. I like the fact that it is so strong there is no risk of buckling even at very high temperatures. Here's an impressively delicious way of serving strawberries and cream rolled up in soft, springy meringue. Making it is great fun, a tad messy but quite magical. The meringue billows like a goose-down pillow during its brief high-temperature baking but quickly deflates as it cools, ending up like a pale, puffy bath mat. Once cooled, the meringue is spread with whipped cream

Lindsey Bareham · One Pot Wonders

This classic fish pie recipe from One Pot Wonders is a comforting go-to weeknight dinner that is simple to make and always pleases a crowd.

Lindsey Bareham · One Pot Wonders

This asparagus, new potato, pea and quinoa salad recipe from One Pot Wonders is a simple and speedy vegetarian recipe.

Lindsey Bareham · One Pot Wonders

An inviting one pot risotto recipe which marries together red peppers, black olives and creamy goat's cheese with orzo. Ultimate vegetarian comfort food!

Lindsey Bareham · One Pot Wonders

From One Pot Wonders, this gluten free garlic chicken Boulanger recipe is the perfect way to serve roast chicken.