SARAH RAINEY BAKES

Need something refreshing to cool you off... and need it NOW?! Forget waiting around for ice-cream to churn, chill or crystallise - this instant tropical sorbet does exactly what it says on the tin. Soft-serve sorbet, instantly... as in right this minute, ready to eat in under 2 minutes, from blender to bowl. The trick is to keep a few portions of fruit - I use mango here, but it also works with mixed berries, pineapple, melon or watermelon - in your freezer, for occasions ju

People often ask me what the most impressive three ingredient recipe I've come up with is. And my response is always the same: this insanely delicious, dense, moist, syrupy cake, drizzled with honey and scattered with toasted flaked almonds. Because if making an ENTIRE CAKE with just three ingredients isn't impressive, what is? This recipe is also pretty timely: honey cake is traditionally made to celebrate Rosh Hashanah, or Jewish New Year, which - my Jewish friends tell me

Some days – the grey, mizzly ones that made up most of our ‘summer’ – you just need to snuggle up on the sofa with a mug of tea and a big bar of chocolate. And if you’re looking for something more sophisticated than Dairy Milk, then chocolate bark is for you. Made by melting good quality chocolate into a thinner, more rustic slab and drizzling it with all sorts of tasty topping combinations, it not only hits those chocolate cravings but makes an impressive gift. And it’s seas

Like posh Mini Cheddars, these little rounds of cheesy goodness will transport you back to your childhood. I like to serve them as canapes at parties, but they'd make a great mid-afternoon snack - or you could dish them up after dinner, topped with YET MORE CHEESE. Whyever not. I like them because they're crumbly and soft in the centre, rather than crispy, so it's a bit more like a cheesy scone than a biscuit. You can use any hard cheese - it doesn't have to be parmesan - but