Market Kitchen regular Lorraine Pascale keeps cooking simple in her latest book.
Baking Made Easy is the accompaniment to her recent TV series drawing on her passion for baking gained while working in some of the country’s top restaurants.
More than cakes, biscuits and bread the tome is about all manner of baking, with recipes covering everything from inventive tarts like fig with cream cheese and mint to baked Asian ham along with a fair measure of the good, naughty sweet stuff.
She also gives a nod to classics like toad-in-the-hole and macaroni cheese, giving them new twists and elevating them with delicious, ingenious ideas.
Click here to read Lorraine’s recipe for peppered beef with Cognac and Parma-wrapped greens