23-05-2025
Paul Hollywood's easiest cakes, breads and tarts
Makes 12 slices
• 225g unsalted butter, softened, plus extra to grease• 225g caster sugar• 225g self-raising flour• 1 tsp baking powder• 100g ground almonds• 5 medium eggs, at room temperature, beaten• 400g cherry compote (from a jar)
1. Heat your oven to 160C fan/gas 4. Grease a 30 x 23cm baking tin, 5cm deep, and line with baking paper.2. Put the butter, sugar, flour, baking powder, ground almonds and eggs into a bowl and beat together with a handheld electric whisk for 2-3 min, until the mixture is light and fluffy.3. Spoon half the cake mixture into the prepared tin and dollop half of the cherry compote over the surface. 4. Cover with the remaining cake mixture and dollop the remaining compote on top. Using a skewer, lightly swirl the cherry compote through the mixture. Gently level the surface with the back of a spoon.5. Bake in the oven for 40 min or until risen, golden and firm to the touch. Leave the traybake to cool in the tin before cutting into slices to serve.
Makes 16
• 150g unsalted butter, softened• 150g caster sugar• 100g soft light brown sugar• 1 large egg• 275g plain flour• 1 tsp baking powder• 1⁄2 tsp fine salt• 75g good-quality white chocolate baking chips• 40g dried cranberries• 40g macadamia nuts, chopped
1. In a large bowl, using a handheld electric whisk fitted with the beaters, cream the butter and both sugars together until light and fluffy. Add the egg and beat to incorporate.2. Add the flour, baking powder and salt. Mix well on a low speed to form a stiff dough. Initially it will seem as though there is too much flour but beat slowly and the dough will come together. Add the white chocolate chips, dried cranberries and chopped macadamia nuts. Mix slowly until evenly combined.3. Tip the dough onto a large piece of baking paper and roll into a cylinder, 27cm long and 6cm in diameter. Wrap in the paper, twist the ends to seal and chill in the fridge for 2 hours.4. Heat your oven to 160C fan/gas 4. Line two baking trays with baking paper. Unwrap the dough and cut into 16 equal slices. Place on the prepared trays, leaving space in between to allow room for spreading.5. Bake in the oven for 12-15 min until risen and golden; the cookies will still be soft when you remove them from the oven. Leave to firm up on the trays for a few minutes before carefully transferring to a wire rack to cool completely.
• Easy 30-minute weeknight recipes for two
Makes 16 squares
• 200g unsalted butter• 140g golden syrup• 70g cocoa powder• 200g digestive biscuits• 200g honeycomb bar (I like to use a Crunchie but you can use any similar honeycomb bar)• 90g whole almonds• 90g shelled pistachio nuts• 80g dried apricots, chopped
• 280g milk chocolate, broken into small pieces• 50g dark chocolate, broken into small pieces
1. Line a 20cm square brownie tin with baking paper.2. Melt the butter and golden syrup together in a medium saucepan. Remove from the heat, add the cocoa powder and stir until well combined. Set aside to cool down.3. Put the digestive biscuits and honeycomb bar into a sturdy plastic bag and bash with a rolling pin to break into a mix of small pieces and crumbs. Tip into a large bowl and add the almonds, pistachios and dried apricots. Pour on the melted mixture and stir to combine.4. Press the mixture into the prepared tin and spread out evenly, levelling the surface with the back of a spoon. Place in the fridge to chill for 2 hours.5. Melt the milk chocolate and dark chocolate separately in heatproof bowls over pans of simmering water, making sure the base of the bowls are not in direct contact with the water. Remove from the heat and let cool slightly.6. Turn the rocky road out of the tin and place on a board. Spread half of the milk chocolate over the surface and leave it to set for a few minutes. Put the melted dark chocolate into a small paper piping bag and snip off the tip.7. Spread the remaining milk chocolate over the rocky road and immediately pipe thin parallel lines of dark chocolate, 2cm apart, across the surface. Using a skewer or cocktail stick, drag the melted chocolate in alternate directions to create a feathered pattern.8. Leave the chocolate to set before cutting the rocky road into squares to serve.
• Six easy recipes for a stress-free dinner party
Serves 4
• 250g asparagus spears• 35g unsalted butter• 2 sheets of filo pastry (each approximately 48 x 25cm)• 25g feta• 1⁄2 tsp runny honey• Finely grated zest of 1⁄2 lemon• Salt and black pepper
1. Heat your oven to 180C fan/gas 6. Trim the woody ends off the asparagus so the spears will fit into a 20cm ovenproof frying pan. Melt 10g of the butter in the frying pan and season with salt and pepper, then lay the asparagus in the pan so the spears sit tightly together (they will shrink on cooking).2. Cut four circles of filo, 20cm in diameter (the same size as the pan). Melt the remaining 25g butter in a small pan.3. Brush the surface of one filo round with butter then sit another round on top. Repeat to layer the other filo rounds on top, brushing each with butter. Sit the sandwiched filo on top of the asparagus and push the edges down the side of the pan. Bake in the oven for 35-40 min until the pastry is crisp and a rich golden-brown colour.4. Invert a serving plate or board over the pan then, holding the plate/board and pan tightly together, turn them upside down to unmould the tart onto the plate. Crumble over the feta, drizzle with honey and grate over some lemon zest to serve.
Makes 1 loaf
• 50g plain wholemeal flour• 450g plain white flour, plus extra to dust• 5g fine salt• 5g bicarbonate of soda• 50ml Guinness• 50ml black treacle• 350ml buttermilk• 100g rolled oats, For topping
1. Heat your oven to 180C fan/gas 6 and line a baking tray with baking paper. Put the flours, salt and bicarbonate of soda into a large bowl and stir together. Make a well in the centre and add the Guinness, treacle and buttermilk. Mix with a round-bladed knife to combine and then use one hand to bring the dough together.2. Tip the dough out onto a lightly floured surface and fold at least six times. Shape into a ball and roll in the rolled oats to coat then place on the lined baking tray.3. Using a large sharp knife, cut a deep cross in the dough. Bake in the oven for 30 min until golden brown and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool.
Serves 6
• 225g plain flour, plus extra to dust• A pinch of fine salt• 60g chilled unsalted butter, diced• 60g chilled lard or vegetable shortening, diced• 3–5 tbsp water
• 2 courgettes, trimmed• 100g feta• 75g podded broad beans, skinned• 4 medium eggs, plus an extra 2 yolks• 200ml double cream• 1½ tbsp wholegrain mustard • 1 tbsp chopped chives• Salt and white pepper
1. If you're making the pastry, put the flour and salt into a large bowl, add the butter and lard or shortening and rub in using your fingers until the mixture resembles fine breadcrumbs. 2. Add just enough cold water to bring the dough together. Turn out onto a lightly floured surface, knead briefly until smooth then wrap in clingfilm. Chill in the fridge for 30 min.3. Heat your oven to 180C/gas 6 and have ready a 23cm fluted loose-bottomed tart tin, 3.5cm deep.4. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving most of the excess hanging over the edge. (Keep a little raw pastry to patch any cracks later.) Line the pastry with baking paper and then fill with baking beans (or uncooked rice).5. Bake 'blind' for 15 min, then remove the paper and beans (or rice) and return the pastry case to the oven for 8 min or until it looks dry and lightly coloured. Use a small sharp knife to trim away the excess pastry from the edge. Patch any cracks with the saved raw pastry.6. To prepare the filling, using a swivel veg peeler shave the courgettes into ribbons. Stack a handful of these on top of each other, then start to roll into a pinwheel, continually adding ribbons. Place this courgette rosette in the centre of the pastry case. Holding it in position with one hand, keep adding courgette ribbons to the outside until the courgette slices start to lean on the edge of the case and hold themselves in.7. Crumble the feta over the courgettes, allowing it to drop in the gaps between the courgette ribbons. Add the broad beans, gently slotting them in among the courgettes.8. In a bowl, whisk the eggs, extra yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Pour the mixture into the pastry case and bake in the oven for 25-30 min, until the filling is just set and golden brown. Leave the quiche to cool in the tin on a wire rack for 5 min before removing. Serve warm or cold.
• Three easy one-pot recipes (that will still impress your guests)
Makes 16-20
• 300g puff pastry (good quality ready-made pastry is fine)• Plain flour, to dust• 1 1⁄2 tbsp white miso• 1 tbsp honey• 60g mature cheddar, grated• 1 large egg, beaten• 1 tbsp black sesame seeds• 1 tbsp white sesame seeds
1. Heat your oven to 180C fan/gas 6 and line two baking trays with baking paper. On a lightly floured surface, roll out the puff pastry to a 35 x 23cm rectangle and cut in half, to give two 17.5 x 23cm rectangles.2. Mix the miso and honey together and spread over one of the pastry rectangles. Sprinkle the grated cheese evenly over the top and then roll a flour-dusted rolling pin over the surface to press the cheese into the miso.3. Place the other puff pastry rectangle on top and gently roll to press the two sheets together. Brush the surface with beaten egg and sprinkle the black and white sesame seeds evenly over the surface.4. Using a pizza wheel, cut the filled dough into 1cm-wide strips. Twist the individual strips and lay on the prepared baking trays, spacing them apart to allow room for expansion on cooking.5. Bake the cheese straws in the oven for 12-15 min until crisp and deep golden brown. Transfer them to a wire rack and allow to cool before serving.
Serves 10
• 500g puff pastry (good quality ready-made pastry is fine)• Plain flour, to dust
• 1 tbsp olive oil• 1 onion, finely diced• 2 garlic cloves, crushed or grated• 2 tsp fennel seeds• 1⁄2 tsp dried chilli flakes• 2 x 400g packs of good-quality sausages• 450g jar roasted peppers• 1 medium egg, beaten, to glaze• A small handful of poppy seeds, to finish
1. For the filling, heat the olive oil in a small frying pan, add the onion and cook over a medium-low heat for 7-10 min until softened. Add the garlic, fennel seeds and chilli flakes then sauté for 1 min. Transfer to a medium bowl and leave to cool.2. Peel away the skins from the sausages and then add the sausagemeat to the cooled onion mix. Mix well with your hand until the ingredients are thoroughly combined.3. Heat your oven to 200C fan/gas 7. Line a large baking tray with baking paper. Drain the peppers, cut them lengthways to open them up and pat dry on kitchen paper.4. On a lightly floured surface, roll out the puff pastry to a 35 x 40cm rectangle. Arrange half of the roasted peppers down the centre of the pastry. Now form the sausage mix into a log that will cover the central third of the pastry. Lay the sausage log on top of the peppers and then arrange the remaining peppers on top.5. Using a small knife, make diagonal cuts in the pastry down either side of the sausage filling, spacing them 1.5-2cm apart. Fold the strips in over the filling alternately to create a plait and seal the ends.6. Brush the pastry with beaten egg and sprinkle with poppy seeds. Bake the plait in the oven for 35-45 min until crisp and piping hot. Leave to stand for 10 min before slicing. It is delicious hot or cold.
Celebrate by Paul Hollywood (Bloomsbury £26). To order a copy go to or call 020 3176 2935. Free UK standard P&P on online orders over £25. Special discount available for Times+ members
