This episode is inspired by brunsviger and sweet focaccia. I talk a little about each, share a base recipe then three topping ideas: dark brown sugar with cinnamon, salted honey butter and cherry and rosemary.

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In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!).

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In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified.

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All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread. <3

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New theme music: Jon Björk via Epidemic sound

...and some actual donuts! In this episode we're looking back on the best bakes of 2023 and talking about 3 donut or donut-adjacent things: a giant donut bundt cake, apple donut bites and West African puff puffs. Then we look forward into 2024 and what's on my to-bake list then and over the festive period.

Wishing you very happy holidays and a happy new year!

Rin x

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In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!!

Some trials and tribulations happened as well as some major successes - listen to find out what and why!

Recipes and notes: homebaking.substack.com

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Next ep: Donuts!

This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and Lebanon: an apricot fruit leather called ammardeen.

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Please note, episodes will be monthly from now on <3 <3

In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served with very vanilla buns and I made cocoa granita and served with whipped heavy cream and plum butter buns...

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4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a personal trauma involving biting down too hard on a frozen cookie... and we answer the question 'What do British royal equestrians in the 1970s have to do with mint choc chip ice cream?!' NEWSLETTER + RECIPES at homebakingsubstack.com CONTACT [email protected]

In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a fenugreek cake from Palestine, and a coconut semolina cake that's similar to Jordanian hareeseh.

I also talk about foods of the Ottoman Empire!

Head to homebaking.substack.com for the recipes and show notes.

Love ya :)

One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration!

What a wonderful episode to "research" (ie. bake lots of delicious things for).

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