As I sit down to write this week’s column, we are going through another cold snap and I think it’s got me thinking cozy thoughts that include warm drinks and comfort foods. This also means that when I ...

As a general rule, it’s double the amount of flour to fat, bound with water and egg for richness. A pinch of salt is essential for flavour. To get a really short pastry, you could swap out half ...

Too much handling can also make the fat soft and the finished pastry greasy. When making shortcrust, a food processor can be an advantage in that it can help minimise handling. However it is ...