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Introducing a delightful twist on the classic pumpkin pie – enter the Butternut Squash Spice Bread! This recipe mirrors the warm spices traditionally found in …

Nature gets it right most of the time, and if not, it changes. Peaches are great, but who really likes the fuzzy skin? Enter the …

In America, there was a confectionery store in most malls in the Midwest, and one of the chains specialties was a delight called turtles. Turtles …

Rhubarb and creme anglaise (custard made with vanilla) is a classic pudding that is the basis for this bread. Rhubarb season is from March to June, so the availability is seasonal.

This is the bread that started my quest to create a great tasting bread that was wheat-free and sugar-free (see About for the full story). Cranberries are seasonal from November to December so this bread’s availability will depend on their supply in the local Morrisons. Cranberries are very sour so this bread has a little extra sweetener to make them sweet-tart nuggets mixed in with creamy pecans.

Pear two ways, grated to give the bread moisture and cut into sections to give your mouth a “ooh what was that”. Pear is subtle, and the pecans add a creamy background to support. Try it with some blue cheese, but instead of having the blue cheese on top of the bread turn it over and eat it with the cheese down on your tongue so your olfactory is not initially overwhelmed.

My homage to mom’s apple pie. Apple and cinnamon are a perfect pair and the walnuts add texture. Try breathing in through your mouth at …