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2 weeks ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. With summer upon us, I've been thinking a lot about the best things to eat with abundant seasonal fruit. Today I’m excited to share the development journey into the world of almond cake, for a recipe that I hope will become a go-to this summer for entertaining. Over on KP+, something a bit different but equally brilliant.
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2 weeks ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello and welcome to today’s edition of KP+. As always, thank you so much for being here! I’m VERY excited about today’s recipe. I also want to make you aware that we are entering a phase on kitchen projects for the next few weeks which can be summed up with: really good fruit, really nice pastry, really nice cream. June things, you know?! There’s some …
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb
Sometimes it feels like there’s more bank holidays than regular weekends at this time of year. Easter folds into early May, only for us to be treated to another yet another 3 day weekend…. starting now!There are two camps when it comes to bank holiday-ers: GET OUT (mini breaks, visit family. etc.) or STAY IN (invite people over, clear out your cupboards, tend to my dying fig tree in a pot / sun crisped herbs).
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1 month ago | 
yahoo.com | Nicola Lamb
When mango season is upon us, I love nothing more than thinking of as many waysas possible to eat them. It’s hard to beat the joy of messily eating one over a sink, but these flaky, American-style shortcakes, which you may recognise as similar to scones, are a brilliant mango delivery method.
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb |Camilla Wynne
Hello hello hello! Welcome to today’s edition of KP+. Thank you so much for being here. I am, FOR ONCE, writing this intro somewhat in advance (ok, it’s Wednesday!) so this feels a bit like a time machine moment. The reason I am being so organised this week is because.. dun dun dun… I am on holiday! Well, not just holiday - I’m actually on my (six month…
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb |Camilla Wynne
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today the brilliant Camilla Wynne is back to tell us all about the mythical Black Forest Cake. From it’s lore (authentic and commercial) to a dive into the ingredients that make it the beloved combination it is today, Camilla is also treating us to her updated version of the Black Forest, featuring gorgeous Amaro. It really is a hit. Over on KP+, the delights continue (do they ever stop when Camilla is involved?
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today I’m going somewhere I never thought I would… to the land of doughnuts. Via New York and Minnesota, I’m so happy to be on this journey with you all. We’ll end up with a recipe for the most beautiful, airy simple glazed doughnuts, which have both a melt-in-your-mouth quality and a pleasant bounce. Over on KP+, I’m sharing my recipe for sour cream cake doughnuts with black sesame citrus sugar.
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Like clockwork, the delicious kind, I am here to talk to you about the pride and joy of my May each year: Indian Mango Season! (though any great mango will benefit from these recipes and investigation into flavour). Today, we will look into the mysterious flavour of mango… why is it so hard to capture? And what can we do about it?
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello and welcome today’s edition of KP+. Thank you SO much for being here. I am beyond excited to be sharing this recipe with you today. Surely the supreme leader of fruits (the mango) deserves the royal treatment? Friends, welcome to Mango Princess Cake. YES! I KNOW!!! Can you tell I’m excited? So, a bit of back story. I had the opportunity to write ab…
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2 months ago | 
kitchenprojects.substack.com | Nicola Lamb
I am allergic to celebrating my own birthday. I pretend it doesn’t exist and hope it passes without anyone noticing. I love nothing more than celebrating my friends and family, but my own? No thanks. However, I think I’ve just found a loophole. This week I looked at the calendar and realised that coming up in just a few days is the 1st birthday of SIFT, my debut book. And, shockingly, I couldn’t be more excited.
