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In this month’s flower tutorial, Veronica Seta shows how to
Ingredients (Serves 10-12) 150 g plain flour225 g caster sugar9 large egg whites1½ tsp cream of tartar1 tsp pure vanilla extractPink food colouring600 ml double cream1 tsp essence of pure rosewaterSug
HOP ON THE ARTISANAL BUN TREND WITH FOUR RECIPES USING ONE BASE DOUGH FROM WRITER LOUISE HURST
Capture the beauty of nature with these decorative clay plaques and storage pockets
Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing
Pastes are your storecupboard secret star that will transform any dish into a taste marvel, with recipes from food writer Gurdeep Loyal
Child-friendly recipes the whole family will love
