An easy muffin recipe from ” Nigella Bites” by Nigella Lawson. Split them while still warm and smear with unsalted butter, adding marmalade, jam or honey if you like.
A lovely breakfast on the run from ” Alice’s Cook Book” by Alice Hart. You can vary the berries according to the season , use all white flour or replace the granola with some white chocolate if you like.
Light and fluffy savoury scones from Debora Robertson’s ” Notes from a Small Kitchen Island”. Serve warm, split with plenty of butter and a little more Marmite.
More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.
Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
A seasonal recipe from Nigel Slater. The scones are at their best when served warm but will keep overnight in an airtight container if they last that long.
