I was experimenting with slow-raised doughs over Easter this year. To my surprise, it really works! You can make the dough the night before, put it in the fridge overnight, and it rises absolutely beautifully.

I find popping the shaped buns in the pre-heated oven for 2 minutes for the final proving kick-starts the rising process again, resulting in amazingly big, fluffy rolls.

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A surprisingly light, flavoursome little meringue. I like making them into tiny bite-sized twists, but this recipe will work for anything up to a full pavlova base. This is a very simple and quite addictive recipe, particularly if you have a piping bag - meringue mix is remarkably versatile and pipes into a variety of shapes.




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