An autumn take on banana bread, perfect for the cold months when persimmons are in season.

A classic English side to serve along any Sunday roast.

Moist and spicy, this vegetarian nut roast is perfect for a Sunday roast.

A short crust pastry filled with the perfect combination of sour lemon filling and sweet meringue topping.

A moist and spongy sourdough loaf, made with strong wheat flour and light rye flour.

Using only flour and water as the base ingredients, with a bit of salt and sugar for taste, this loaf is perfect to make at home at the week end.

Popular in San Sebastian, this burnt cheesecake combines a burnt caramelised crust with a creamy inside.

Sweet and creamy, this jam made of milk and sugar goes well with cakes, or on its own on toast.

Made out of fresh pomegranate, grenadine is perfect as an ingredient for cocktails, or simply mixed with water.

Originally from Northern France, those small individual cakes are perfect for an afternoon treat.

Béchamel sauce, also known as white sauce in English, is very common in French cuisine, and the base for many other sauces.

Ideal in sandwiches or next to a plate of cured meats, pickled cucumber are easy to do and can be used in almost any recipe.

Aioli is a traditional sauce from the Mediterranean coasts, an emulsion of minced garlic and olive oil. The name aioli comes from those two main ingredients, garlic and oil, in Provençal or Catalan.

Aioli is a traditional sauce from the Mediterranean coasts, an emulsion of minced garlic and olive oil. The name aioli comes from those two main ingredients, garlic and oil, in Provençal or Catalan.