Brilliant Recipes

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Hot Crossed Buns
Even if it is once a year, banish those store bought buns and turn your hand to baking some.
These home made buns are simple to make and extremely satisfying. Their delicate flavour and wonderful texture will delight you – I promise.
Easter is a long weekend and it could rain or even snow.
Take your time and get baking! 
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Pan de Muerto – Bread for Day of the Dead
Baked once a year, for Day of the Dead, this sweet bread has "bones" and a "skull" on the top made of dough. It is particularly delicious with coffee or hot chocolate.
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Irish soda bread
Soda bread is a classic Irish bread.  This simple recipe for soda bread is ready in 30 minutes and is perfect for when you do not have a lot of time, when you have run out of bread or when unexpected guests show up for lunch!  
Delicious and satisfying, it compliments any meal with its simple elegance.
The keys to making delicious soda bread are simple. Use full-fat milk, don't knead the dough, keep a bowl of water handy, and get your oven up to temperature before you do anything else.
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Soda bread
No knead pizza dough
You don’t have to be able to toss pizza dough around over your head to make a great pizza (although it is fun to try). With a rolling pin and some dedication, you can make a thin crust that is all the more delicious because of the effort you put in!
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Oatmeal Bread
This "Maritmers' bread" originates, in Canada, in the Eastern, or Atlantic provinces. The early settlers included Scottish people who brought their food with them – including oats and oat bread.  Oats would have been the cheap filler in the bread, making the more expensive wheat flour go farther.
Don't be fooled. This is delicious and nutritious bread: simple, hearty, and satisfying…a real "stick to your ribs" bread; perfect for a long day at sea. The recipe was first published in my book, All You Knead Is Bread.
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San Francisco Sourdough
There are hundreds of recipes for San Francisco Sourdough bread.  Some call for 100% wheat and some call for a wheat/rye dough.  The "sour to flour" ratio can vary from as low as 35% to as high as 65%.  Some ferment over 3 days and some over 12 hours.  Some have a very high hydration and some do not.  Some require stretching and folding every hour and some do not.
Here is a recipe for San Francisco Sourdough Bread that is as easy as it gets, with a nice open crumb (read:  holes) and a great flavour. Everyone wants to bake San Francisco sourdough – they want the challenge, they want the flavour, they want the texture and most of all, they want the HOLES!
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Stollen will last for months, like English Christmas cake, as it is well preserved by all the high proof rum or brandy. It does not taste alcoholic at all, the alcohol is merely a preservative.
This amazing recipe makes 4 stollens, all about 800 grams – enough for the winter! I do not use marzipan in my stollen, but plenty of people do. Marzipan is optional.
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