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Dessert
Rich, sweet dough fresh from the fryer, rolled in sugar while still warm, is hard to beat
Sweet Enough, written with non-bakers in mind, may well become your companion this December
When it comes to the topping, pavlova is a blank canvas
The fact that vanilla is a byword for boring and two-dimensional is a gross injustice
In her new book, Sweet Enough, Roman wants to free the home cook from the dessert ties that bind them
It’s a bit like an ur-pie, made with the most simple, most essential of pie ingredients
Scotch woodcock is a classic: strong salty anchovies, combined with soft, creamy eggs, all piled up on toast
Be led by your dough not by my timings
The individual elements are unexceptional, but bringing them together makes something distinctive and special
