Richard Bertinet

Mar 4, 2024 | deliciousmagazine.co.uk | Richard Bertinet

Set aside some time at the weekend to make these gorgeous chocolate brioche loaves from master baker Richard Bertinet. The soft brioche is twisted and folded with rich chocolatey custard and finished off with a sweet rum glaze – one for you, one to freeze or give away. Richard says: “I love the enriched dough used in the loaf as it uses honey instead of sugar, and the dough is so versatile and beautiful to work with.

Dec 9, 2023 | bbc.co.uk | Mary Berry |Shivi Ramoutar |Richard Bertinet

Preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray into the oven to heat. Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit. Roll out the pastry on a floured work surface into a circle and use a sharp knife to trim to a diameter of about 33cm/13in. Lift the pastry onto a sheet of baking paper. Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge.

Jul 4, 2023 | bbc.co.uk | Richard Bertinet |Matt Tebbutt |William Leigh |Jo Wesley

by Pam CorbinThe redcurrant season is short, just a few weeks in midsummer, so don’t miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly. Redcurrant jelly is a traditional accompaniment to roast lamb, as the acidity of the jelly balances the richness of the meat. It’s also excellent with poultry, sausages and oily fish. A spoonful added to caramelised onions or the Sunday gravy works wonders.

Jun 24, 2023 | bbc.co.uk | Romy Gill |Alex Greene |Richard Bertinet |Elainea Emmott

To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper.

Apr 6, 2023 | houseandgarden.co.uk | Richard Bertinet

Preparation Time45 minutes, plus resting and provingWho can resist hot cross buns at Easter? Toasted and then sandwiched with a good slice of butter in the middle that melts slowly - just remember to flip it halfway through the melting so both sides get equally butter-soaked. It's an Easter treat that we love and this hot cross bun recipe means you don't need to rely on the bakery or supermarket having your favourite in stock. Plus, it'll really impress your family. More Easter recipes here.