By Alison Roman From Saturday Kitchen Ingredients cooking spray, for greasing 220g/8oz plain flour 1 tbsp baking powder 1 tsp salt 365g/12½oz ricotta, plus 400g/14oz to serve 275g/9¾oz caster sugar 3 large free-range eggs ½ tsp vanilla extract 1 lemon, lime, grapefruit or orange, zest …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 200g/7oz raspberries (fresh or frozen) 3–4 ice cubes 1–2 tsp rosewater 1 tbsp maple syrup or honey ½ tsp fennel seeds 500ml/18fl oz kefir Method Put the raspberries, ice, rosewater, maple syrup (or honey), …
By Ollie Dabbous From Saturday Kitchen Ingredients For the raspberry punch 200g/7oz caster sugar 6 lemongrass sticks, bruised and chopped 15g/½oz fresh lemon verbena (optional) 500g/1lb 2oz raspberry purée 3 green perilla or mint leaves, bruised ice cubes, to serve For the brown butter cakes …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 200g/7oz salted butter, softened 350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped 125g/4½oz plain flour 1½ tsp baking powder …
By Matt Tebbutt From Saturday Kitchen Ingredients For the raspberry shortbread 100g/3½oz unsalted butter, softened 50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling 150g/5½oz plain flour ¼ tsp vanilla extract (or vanilla seeds from a …
