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HISTORICAL FACTS: Nicola lamb - Caught on Camera

How to make the perfect homemade viennetta – recipe

Your rosy memories of the classic ice-cream dessert may not hold up to scrutiny today, but thanks to our resident perfectionist, you can make a delicious version of your own

The Guardian - UK

The perfect birthday cake: tips for the best blow-out

What makes the best birthday cake? Well, it all depends on the receiver

The Guardian - UK

How to make the perfect custard creams – recipe

They may be pennies a packet, but the ubiquitous custard cream can be a revelation if you make them at home. But who has come up with the ideal bake?

The Guardian - UK

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Creme brulee and chocolate bundt cake: Nicola Lamb’s Christmas crowdpleasers – recipes

Make ahead and impress your guests with crunchy-topped hazelnut creme brulees and a centrepiece chocolate fondant bundt cake

The Guardian - UK

What’s the secret to great chocolate mousse?

For a dessert with just three basic ingredients, mousse-making certainly has its fair share of snags. Our panel of experts unpicks them one by one

The Guardian - UK

Nicola Lamb’s recipes for toffee apple pie and apple crumb loaf

Caramelised apples on a buttery biscuit base, and an apple cake with a rubbly topping

The Guardian - UK

Jam tarts and summer pudding cake: Nicola Lamb’s recipes for baking with mixed berries

A summer pudding-like cake that’s all red and soft with juicy berries, and a super-summery jammy shortbread tart

The Guardian - UK

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How to make the perfect Viennese whirls – recipe

Whether you prefer swirls, S shapes or fingers, these piped biscuits filled with optional buttercream are sure to melt in your mouth

The Guardian - UK

Pistachio tiramisu and mango shortcakes: Nicola Lamb’s recipes for spring desserts

American-style flaky scone-sandwiches filled with mango and cream, and a light but punchy pistachio tiramisu

The Guardian - UK

How to make the perfect cannelés – recipe

A relatively new addition to French patisserie, these soft-centred batter pastries can be the devil to perfect – luckily, we have our own perfectionist …

The Guardian - UK

Is there any use for cooked pastry offcuts?

Freeze raw pastry odds and ends for emergency patching, creating cheesy snacks or making all sorts of pop-in-the-mouth treats

The Guardian - UK

What baking tin for what job, and does it matter?

Can you use a flat tin for a fat cake? Does size really matter? Our experts reveal all …

The Guardian - UK

These are the best cookbooks of 2024

Aprons at the ready! Meet your new indispensable kitchen guides

Evening Standard

How to make the perfect tres leches cake – recipe

This Latin American centrepiece has been claimed by numerous countries, but it remains delicious regardless of exact origin. Here’s how to make the very best version

The Guardian - UK

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The Guardian - UK

Winning summer puddings that don’t require the oven

From lazy assembly jobs to half-frozen slab desserts, there are plenty of no-bake options available, say our dessert specialists

The Guardian - UK

How to make the perfect pastel de nata – recipe

Crisp, slightly salty pastry with a molten spiced filling: these custard tarts are a Portuguese classic for a good reason

The Guardian - UK

Who needs recipes? Why it’s time to trust your senses and cook intuitively

Could off-the-cuff cooking help you be more relaxed and confident in the kitchen? Here are some tips for making dishes you love from what you have to hand

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