Sourdough
The wetter the better – a wet dough mix may be harder to handle, but it will make a better loaf. - Tim Maddams
Soufflé Ramekins
Put the soufflé ramekins in the fridge to get cold as it’s easier to brush melted butter around the inside of the ramekins. Keeping the vent closed when cooking the soufflés is a must. - Philippa Vine
Chocolate Fondants
Timing is important here – a minute too long in the oven, or even waiting around to be served, and these little puds lose their lovely gooey centres. - River Cottage
Almond Cake
Be careful that you don’t over mix your egg, as that may take some air out of your mixture. - Frances Atkins
Dominique's Summer Fruit Pavlova
The important thing when making meringues is to make sure your mixing bowl is clean and dry and there is no residue of fat. - Dominique Ashford
Chocolate and Strawberry Brownies
They need to be kept in the refrigerator after making and will only keep for 2-3 days (not that they will last that long!). If you want them to keep longer then don’t add the strawberries to the mixture but serve with them instead. - Carol Bowen Ball
Vegan Coconut Cookies
To make the luxurious, smooth dairy-free vegan frosting that sticks these cookies together, it’s really important to find the right kind of tofu. You need to use undrained and unpressed ‘ambient’ or ‘silken’ tofu which is widely available online and in health food shops. - Dominique Ashford
Smoked Pollack and Spinach Tart
Baking our Smoked Pollock and Spinach Tart directly on the base of the ESSE oven will keep the base crisp and the steam will keep the fish moist.
