Recipe makes15x buns For the Dough 500g plain flour 80g sugar 30g fresh yeast or 15g dried yeast  150ml full-fat milk 1x whole egg 1x egg yolk Zest of 1 lemon 3g salt 200g melted butter Poppy Seed Filling 160g milk 70g ground poppy seeds 60g finely crushed butter cookies, such as shortbread 30ml dark spiced rum 1tsp vanilla extract ¼ tsp ground cinnamon 100g granulated sugar Zest of ½ lemon 60g walnuts, finely chopped  For the quark filling 250g full-fat quark 250g creme chee

Savour the nuttiest bake of the season: my Buckwheat & Walnut Financiers. Toasted walnuts, almonds, hazelnuts, and pecans blend with freshly milled buckwheat flour, rich brown butter, and dark chocolate for a deep, earthy sweetness. Rested overnight and baked until perfectly golden, these little cakes deliver intense flavour in every bite—crisp edges, soft centres, pure luxury. PS: If you've been thinking about joining my recipe membership, now might be the time, as prices

OPEN TO ALL: This week’s recipe is one of my autumn favourites - a quick Pecan Carrot Cake that’s soft, nutty, and delicately spiced. It captures everything I love about this season’s baking: warmth, balance, and comfort. Perfect for a slow Sunday afternoon with a cup of tea. :) A glimpse into my online cookbook - refined, seasonal, and made to be enjoyed. 🍂 Enjoy!

Flavours of Autumn - Sloe Berries, Caramelised Whey, Pine & Almond Cream. Wild, simple, and full of contrast - the tartness of sloe berries against the sweetness of caramelised whey just works perfectly. Now live in my online cookbook for members — if you enjoy seasonal, thoughtful food, you’ll love this one.

Treat yourself to our almond, vanilla, and cocoa nib praline tartlet, topped with dark chocolate and whipped Amarula cream. Perfectly simple yet irresistibly tasty, it's the ideal sweet snack for after a meal or anytime you crave something indulgent. A delightful combo of sweet, salty, crunchy, nutty, bitter, rich, and creamy flavours in every bite!

Sake-poached peaches, jasmine rice ice cream, and a light sake custard come together in this fresh, floral dessert. Finished with shiso, crisp puffed rice, fizzy sake powder, and a sugar tuille for crunch — it’s all about balance, texture, and clean summer flavours. Try it yourself! Enjoy ;)

Fresh on the menu: Raspberry & Tonka Jelly. A vibrant, no-fuss petit four that’s all about balance — tart raspberry meets the warm, vanilla-almond notes of tonka bean. It’s light, fruity, and incredibly easy to make. A beautiful little bite to finish a meal or serve with coffee. The full recipe is ready and waiting!

Rhubarb and custard — one of my all-time favourite combinations, and the perfect pairing for this time of year. The recipe is now live! Vibrant rhubarb with rich, silky custard — pure comfort on a plate. Head over to check it out and let me know what you think! Enjoy!

This decadent layered chocolate bar features five rich layers, from chocolate crumb to caramel, topped with crisp and honeycomb. A must-try!

Caramel, Dark Chocolate & Vanilla Earl Grey Ice Cream 250 g cream (35%) 10g French Earl Grey tea

Impress your guests at the end of their meal with these black sesame petit fours. Check out the full (members-only) recipe on the blog now!

The famous Canelés de Bordeaux Recipe is here! Caramelised shell, soft vanilla and aged rum centre. Discover my take on this French classic.

Unleash Your Culinary Creativity with this Autumn-Inspired Step-by-Step Goat Cheese Parfait Recipe! Product Links Included!

Filo Dough 1 pack of filo dough pastry 200g butter 100g honey 1. Combine the butter and honey on a low heat, just until emulsified. 2....