No soggy bottoms here: Bake Off has returned and here are our top Nigella-worthy baking secrets
From buttery pastry to chewy meringue, we've rounded up our favourite kitchen tips to help you become a better baker
The return of The Great British Bake Off is finally here, bringing with it a very long red carpet rolled out for the long-awaited arrival of the queen of baking — Nigella Lawson. We’re all very excited at GH (especially if all the rumours about the Nigella and Paul Hollywood drama are true…) and, with filming taking place during the insanely hot summer we’ve just had, it might not just be the tempered chocolate temperature that’s rising.
Aside from the co-host and contestant entertainment, we can’t wait to see what this year’s series has in store. Will they shake things up a bit or stick to the classic format we know and love? Either way, we’re looking forward to the technical challenges. And so, in celebration, we thought we’d throw in some of our own. These four recipes will help you master four key baking skills: sweet pastry, meringue, enriched dough and choux pastry.
Shortcrust pastry: Pistachio and plum frangipane tart
Buttery, flaky pastry is the beginning of any good tart and with GH kitchen manager Linzi's method, you're guaranteed no soggy bottoms!
Meringue: Key lime pie pavlova
There's a myth in the food world that you need to check the weather when making meringues (apparently rain affects the bake!) but kitchen editor Nadine's pillowy, chewy pavlova recipe can be made come rain or shine.
Recipe: Key lime pie pavlova
Brioche: Blueberry cheesecake brioche buns
Brioche dough doesn't have to be daunting with GH food director Sarah's foolproof recipe for these delicious blueberry buns.
Choux pastry: Chocolate peanut caramel eclairs
Junior food producer Frankie's recipe for light and airy choux pastry is paired with a creamy peanut butterscotch.
Recipe: Chocolate peanut caramel eclairs
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing.
Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
Bombay potato hash recipe
Lasagne gets an East African makeover with warming spices and creamy coconut
Don’t waste that leftover pumpkin – make this practically no-stir autumn risotto recipe instead
A seasonal, prep ahead woodland inspired menu
