Simon Rimmer and Richard Blackwood served up delicious white chocolate and fudge oat biscuits on Sunday Brunch. The ingredients are: 225g self raising
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John Gregory-Smith showcased his date and cinnamon squares (Maamoul Mad) on Sunday Brunch. The ingredients are: 225g semolina, 110g fine semolina, 130g caster
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John Gregory-Smith showcased his chocolate, peanut and ‘caramel’ date bars on Sunday Brunch. The ingredients are: 300g medjool dates, pitted and stoned, 150g
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