Cookie-Dough Truffles

I've always been one for licking the bowl and tasting (as all good chefs should) along the way, even when there is raw egg involved it doesn't seem to stop me. (I know I probably shouldn't but it hasn't harmed so far!) 

Will you be queuing up for so-called “Trendy Toast”? I certainly won't be.

Well it has been a busy week for me, I went to University College Birmingham on Saturday to explore what they had to offer on their 'Food product and innovation' course and it sounds right up my street!! I was very impressed with their new food laboratories, kitchens, sensory  and photography suites... food styling here we come. 

Cranberry, White Chocolate and Orange Cake

Oven update: still no closer to getting one :(

Goats Cheese, Garlic, Parma Ham and Thyme Couronne

When it comes to savoury bakes I immediately turn to bread. I'd seen Paul Hollywood make a sweet version of this couronne (crown) with mincemeat and marzipan on The Great British Bake Off Christmas Masterclass and it just looked so fun and inviting to make, with the cutting and twisting (it's really quite easy) but looks impressive enough to be straight out of an artisan bakery. 

Milk chocolate and salted caramel pots

You don't realise how much you rely on your oven until it stops working.