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03/06/2026

The perfect little summer dessert! This Lemon Posset Brûlée is creamy, zesty and refreshing, with a crisp caramelised top and a beautiful lemon shell serving idea. Simple, sunshiney and just a bit special 🍋

03/06/2026

Adding sourdough discard to cookies isn’t just a flavour choice — it completely changes the structure of your dough.
That’s why so many sourdough discard cookies end up flat, cakey, or just not quite right.

Discard already contains flour + water, so if you add it into a regular cookie recipe without adjusting anything, you’re throwing off the balance straight away. The key to getting chewy sourdough cookies (not soft and bready ones) is building the recipe around the discard.

In these chewy sourdough sugar cookies:
– the flour is adjusted to account for the discard
– egg yolk keeps richness without extra liquid
– browned butter adds flavour and improves texture
– and chilling the dough helps everything hydrate properly and control spread

That’s how you get sourdough cookies that are chewy in the middle, crisp at the edges, and actually taste like a cookie — not a compromise.

RECIPE link for my chocolate chipless sourdough cookies in the comments 🍪

02/06/2026

Creamy, comforting and full of flavour! This Salmon Risotto is finished with fresh pea shoots for a lovely pop of colour and freshness. A simple but special dinner that feels just right for a cosy night in 🐟✨

02/06/2026

Golden, nutty, crunchy sunflower seeds on the outside, soft, tangy sourdough on the inside — this loaf is as beautiful as it is delicious.

✨ Press the dough into seeds before cold ferment so they stick perfectly
✨ Bake in a hot Dutch oven for that rustic, golden crust
✨ Adds nutty flavour and texture to every slice

💌 Want the full step-by-step Sunflower Sourdough Bread recipe? RECIPE link in the comments.

01/06/2026

Possibly my favourite soft crust sourdough bread to bake! This Sourdough Shokupan is made with tangzhong for that dreamy, super soft and fluffy texture. Think Japanese sourdough milk bread with the most tender crumb… basically cloud bread, but better ☁️🍞

Comment RECIPE and I'll send you my step-by-step.

31/05/2026

Listen… priorities shift.

Those bananas are at peak ripeness, your sourdough discard is waiting, and suddenly sourdough banana muffins with chocolate chips feel like the only reasonable choice.

They’re soft, fluffy, gently spiced, and just tangy enough to stop them tasting overly sweet. Plus, they’re the easiest way to turn “I should bake something sensible” into something actually worth eating.

💬 RECIPE for these sourdough banana bread muffins in the comments.

31/05/2026

Dinner doing its own thing while you do yours? Yes please.

This Slow Cooker Honey Mustard Chicken is tender, cosy, a little sweet, a little tangy, and perfect for busy weeknights.

30/05/2026

Went to make chocolate chip cookies. Found exactly zero chocolate chips. Introduced myself to my new favourite: Chocolate Chipless Sourdough Cookies.

Chewy, buttery, brown sugary, and honestly? Not mad about it 🍪

These Chewy Sourdough Sugar Cookies are soft in the middle, crinkly on top and made with sourdough discard for extra flavour. Think chocolate chipless sourdough cookies with browned butter, crisp edges and a tender chewy centre. A brilliant sourdough discard cookie recipe when you want easy sourdoug...

30/05/2026

Making sourdough focaccia is less about perfection and more about handling the dough at the right moments.

Here’s what really makes the difference:

• 🫧 Don’t rush the second proof
Your overnight sourdough focaccia should look puffy and airy before it goes in the oven. That’s what gives you those big bubbles.

• ✋ Stretch, don’t press
When shaping, gently stretch the dough into the tray instead of forcing it — this keeps the structure intact.

• 🫒 Use plenty of olive oil
It prevents sticking, helps with dimpling, and gives that golden, slightly crisp finish on your sourdough focaccia.

• 🧀 Layer flavour, don’t overload
With something like jalapeño cheddar sourdough focaccia, a balanced amount of cheese and jalapeños gives you flavour without weighing the dough down.

• 🔥 Let it rest after baking
Give it 15–20 minutes before slicing so the crumb sets properly and stays soft, not gummy.

Simple steps, but they’re what turn good focaccia into really good focaccia.

RECIPE in the comments.🌶🧀✨

29/05/2026

The trick to flaky pastry has less to do with baking… and more to do with waiting.

Here’s the deal:
Once I’ve shaped the sourdough galette, I pop it back in the fridge for 20–30 minutes before baking. Why?

👉 Cold pastry hits the oven and the butter instantly steams = those gorgeous flaky layers.
👉 Warm pastry melts before it bakes = flat, greasy dough.

I also use chilled sourdough discard for the pastry itself — it keeps things cooler and easier to handle.

✨ Want my exact method (with timings + tips)? Try my Strawberry Sourdough Galette this summer! Recipe link in bio.