James Tanner makes plum and almond frangipane tarte on Lorraine. The ingredients are: 250g sweet pastry, 125g unsalted butter, 125g caster sugar, 125g [...]

John Whaite bakes a classic Victoria Sponge recipe on Lorraine. The ingredients are: 225g unsalted butter, softened, 225g caster sugar, 4 large eggs, [...]

Dean Edwards serves up toad in the hole a great British classic dish on Lorraine. The ingredients for the Yorkshire pudding batter:4 eggs [...]

Nadia Sawalha cooks a tasty looking herb and garlic chicken pies dish on Lorraine. The ingredients for the pies are: 4 chicken breasts, [...]

James Tanner makes a tasty crispy Mexican style chicken on Lorraine for a great mid week supper. The Ingredients are: 150 ml of [...]

Dean Edwards puts a twist on shepherd’s pie with his shepherd’s pie with bubble and squeak topping dish on Lorraine. The ingredients are: [...]