Pastry chef Graham Hornigold's fragrant lavender and almond macaron recipe features a wonderful combination of floral lavender and sweet honey in a rich chocolate ganache filling.
How to make Crunchie Macarons - Graham Hornigold
Hakkasan Group executive pastry chef Graham Hornigold presents his spectacular raspberry and chocolate delice, a firm favourite at Yauatcha in London
Graham Hornigold's sous vide recipe combines rum-poached pineapple and a zesty lime and coconut sorbet in a fantastic tropical dessert.
Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.
DESSERTS & BREAD
Graham Hornigold pays homage to the classic Jaffa Cake, in the form of beautifully made macarons
Graham Hornigold pays homage to the classic chocolate bar in this inventive Mars Macaron recipe
Cookies & Biscuits
Executive pastry chef for Hakkasan Group, Graham Hornigold, prepares three chocolate recipes in association with Callebaut - salted cashew nuts and milk choc...
Food Technology: Food Quality
Jaffa Cake macarons by Graham Hornigold
Let's Eat: Cookies & Candy!
Sous-Vide Peach and Almond Pain Peru - Sous-Vide Tools