For Cherie Denham , growing up on an Irish farm meant new-laid eggs featured in most family meals. Today, she whisks them into cakes, curds and custards to evoke a comforting taste of home

■ Makes 12 ■ Prep 10 mins ■ Cook 20 mins 350g plain flour25g butter50g dark muscovado sugar, plus 1 tbsp extra50g pecans, chopped2 tsp baking powder½ tsp bicarbonate of soda1 tsp cinnamon3 eating appl

Whether you like yours rolled up, topped with chocolate, filled with fruit or encased in pastry, there’s a sweet treat to please everyone

In his latest cookbook – his first in 20 years – chef and co-founder of legendary French restaurant Racine, Henry Harris, shares the lessons he’s learned in life and the kitchen…

• Welsh cooking is rooted in local produce and a strong sense of place, with recipes passed down through generations. From simple bakestone-baked treats to hearty, comforting dishes, these Welsh class

Sometimes there’s just no beating a classic — but there’s always room to play. This month, the GH Kitchen team showcase their favourite ways to put a twist on the classic hot cross bun