SO SOLID FATS: Who are they, what are they? How do we use them (work with them, it’s a collaboration after all) and essentially, WHY?

A rare savoury bake but also perhaps one of my favourite bakes here. A celebration of the cheese scone!

I wondered lonely as a…honestly, if I were a poet I’d not write about Daffodils, I’d write about Welsh Cakes (DO YOU GET THE JOKE THEY ARE BOTH FROM WALES.)

I am no Wordsworth but I like them, a lot.

A super crunchy, not-too sweet hot water pastry perfect to contain an explosion of fun fillings, this time, sour cherry jam. YUM YUM YES PLEASE I’LL TAKE TWELVE.

Vegan baking doesn’t have to isolated, alone and left out of the general baking story. It can part of the gang, enjoyed by all!

Yeah basically this is a coconut-heavy vegan version of our much-loved millionaire shortbread (a fun part two to the recipe from the very beginning of these recipes)…

A tropical take on a lemon drizzle. We’re using coconut oil like melted butter here, ooooerrr that’s a bit different. Quite proud of these and you can bake it as a loaf tin too. Click the image to explore this recipe..

Things got jammy. Dessicated coconut was found in places days later. But was it worth it? Oh yes. And using coconut oil in place of butter for this recipe was a no-brainer (no, actually, I did use my brain when I came up with this..)!

Everyone hates on suet pastry but it’s rich without being too sweet. You know the biggest problem, not enough custard. And if this is the biggest problem, then life is just right.