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3 weeks ago | 
bbc.co.uk | Jack Stein |Matt Tebbutt |Ravneet Gill
Matt Tebbutt is joined by chefs Ravneet Gill and Jack Stein, and by special guest Charlotte Ritchie. Drinks expert Helen McGill picks the wines to go with the studio dishes. There are also some great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nadiya Hussain and the Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio.
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Dec 27, 2024 | 
theguardian.com | Ravneet Gill
I was sceptical about using an air fryer for baking, but it really does work – we even set air-fryer choux buns as a challenge on Junior Bake Off, and they were a real hit! The air fryer’s quick, even heat makes it perfect for choux pastry, but you can, of course, also deep-fry or bake these in the oven instead. This is just a speedy alternative.
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Dec 14, 2024 | 
theguardian.com | Ravneet Gill
This is a “go all out” kind of cake, and perfect for the festive season. While it may test your patience and skill, the reward is a showstopping dessert that will have everyone smiling.
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Dec 6, 2024 | 
bbc.co.uk | Delia Smith |Ravneet Gill |James Martin |Marcus Wareing
less than 30 mins30 mins to 1 hourIf you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below. Equipment and preparation: You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet. less than 30 mins30 mins to 1 hourPre-heat the oven to 180C/350F/Gas 4. First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds.
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Nov 22, 2024 | 
theguardian.com | Ravneet Gill
It’s a good idea to poach the quince in advance, not least because it takes a fair old while, which is also why I’d recommend poaching extra, as I have here. When stored together, quince enhance each other over time, and develop a richer flavour and colour. Also note that roasting and grinding the hazelnuts yourself will give the frangipane a deeper, more intense flavour compared with store-bought. And if you prefer almonds, feel free to use them instead.
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Nov 8, 2024 | 
theguardian.com | Ravneet Gill
There’s something comforting about a bakewell-style pudding. After I had my son Donnie, I’d pop one in the oven before dinner – it would often be cool by the time I got to it, but I’d still enjoy it, hunched over the kitchen counter with more cream than pudding. It’s a simple pleasure that has always brought me comfort, and I hope it does the same for you.
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Oct 25, 2024 | 
theguardian.com | Ravneet Gill
This cake is a true revelation; it uses dried filo sheets to create a moreish texture. I first tasted it on holiday in Cyprus, and sought tips and tricks from the pastry chef at the hotel I was staying in. Back home, I consulted Georgina Hayden, who told me that it’s one of her favourite cakes of all time. She uses whole oranges, but here I’ve used a simple, orange-scented batter that requires only one bowl. It’s quick, rewarding and delicious – you’ll keep going back for more.
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Oct 24, 2024 | 
bbc.co.uk | Annie Rigg |Mary Berry |Ravneet Gill |Paul Young
by Rick SteinBlack Forest gâteau, originating from the Black Forest in Germany, is a decadent dessert loved worldwide. Layers of rich chocolate sponge cake, filled with whipped cream and cherries. A classic for any occasion, from birthdays to special celebrations. For this recipe you will need an electric whisk, three 20cm/8in sandwich tins and a piping bag fitted with a large star nozzle.
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Oct 11, 2024 | 
theguardian.com | Ravneet Gill
I first tried these biscuits at Selin Kiazim’s bakery in Fitzrovia, which has unfortunately since closed. Her baked goods were truly one of a kind, and these biscuits – slightly flat, crisp and filled with silky chocolate – became quite popular. This version is quite different to traditional izmir bomba; I wanted a dough that was easy to work with, quick to put together, and with a homemade filling.
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Sep 27, 2024 | 
theguardian.com | Ravneet Gill
A teatime cake should be moist enough to last a few days, retain its flavour and only improve over time. The plum compote seeps into the sponge, creating a beautiful, rippled effect alongside the cream and toasted flaked almonds. The cream and plum topping can be added to each slice as it’s served, or used to decorate the top of the cake if you are serving it whole. Orange, almond and olive oil cake with plum compoteThis cake will keep well for three or four days.
