This is the most delicious summer dessert: crisp outside and fluffy inside waffles, slightly sweet whipped cream and summer berries dusted with icing sugar. You can use any summer fruits of your liking: strawberries, raspberries or blueberries. The recipe is easy and quick, and the payoff is enormous. How long you cook the waffles and how many you get depend on your waffle machine, but the portion of the batter makes about 16 delicious squares ready to be paired with sweet fruits and cream. Find the recipe here.

They are absolutely scrumptious, soft, sweet and moist, packed with fruits with aromatic lemon icing and bilberries on top. These amazing Bilberry Muffins with Lemon Icing are perfect for breakfast or teatime, delicious when warm, and taste even better the next day. Bilberries are in season now, and although they’re not as popular as blueberries, stores with European (Polish deli) or Scandinavian food make them available sometimes. Frozen bilberries also are great for this recipe; you can find them easily online. Recipe for Bilberry Muffins with Lemon Icing here…

This cold sauce is perfect for fish, seafood cakes, cold cuts and sandwiches. It consists of mayonnaise, cream, and mustard combined with pickles and flavoured with powder curry. Remoulade, which originates in French cuisine, is a little bit similar to Tartare Sauce, has a thick, creamy consistency, and finely chopped gherkins and capers add sharp and savoury flavour. The condiment goes well with French fries or baked potatoes. Find the recipe here

Keks is a sponge cake with a high content of unsalted butter, packed with dried fruits and almond flakes. It’s baked in a loaf tin and then served generously dusted with icing sugar. Dried fruits – apricots, black currants, sultanas and raisins are soaked in a warm mixture of orange liqueur and orange juice with the addition of orange zest. Keks is buttery, sweet and moist, taste amazing both freshly baked and after a few days. The cake can be prepared in advance and kept tightly wrapped in baking paper and aluminium foil. Find the recipe here…

This is not quite a usual spread. It makes a beautiful and elegant starter if served as a canapé with crispbread or sourdough crackers. It can also be eaten as a meal, for breakfast or small lunch, with warm toast or freshly baked bun. Smoked Trout Pâté is rich in flavour - creamy, lemony, with a hint of smokiness and a quite amount of fresh dill. And although you can find the pâté in every supermarket today, don’t buy it. It’s simple and quick to make – you need only 5 minutes to whip it up. Find the recipe here…

I am a breakfast person who likes to start the day with a delicious meal. The better breakfast, the better day. Salmon Rillettes with a slice of a freshly baked sourdough can make a perfect breakfast if you feel like eating fish in the morning. The rillettes is extremely delicious, pleasantly filling and elegant. It can be served as an appetizer or afternoon snack as well. It requires some work and a few unusual ingredients such as white wine or green peppercorns, but it is absolutely worth this effort. Salmon Rillettes can be made a day ahead. Find the recipe here….

These buns are totally festive, perfect for a holiday table such as Thanksgiving or as a Christmas morning treat. Soft inside, light, reasonably sweet, full of dried cranberries and chopped walnuts, they taste delicious served warm, with chilled unsalted butter that melts on their tops. The yeasted dough is comprehensive and can be baked as a simple loaf or braided in Challah bread style. Cranberry-Walnut Buns are also great as festive burger buns served with turkey patties, vegetables and cranberry sauce. Find the recipe here…

This is basic homemade ice cream, very simple and natural. It’s a silky, luscious and classic custard-based treat, ideal for any accompaniment - chocolate, caramel, peanut butter. I enjoy Sweet Cream Ice Cream topped with fresh fruits or fresh fruits sauces because its natural sweetness makes a perfect combination with the semi-sour taste of fruits and both create an ideal contrast of flavours. This simple Sweet Cream Ice Cream can also make a fancy dessert, just needs elegant company – Picota Cherry and Red Wine Sauce. Find the recipe here…

Financiers are small cakes made of ground almonds, icing sugar, egg whites, flavoured with brown butter (beurre noisette). They are light, moist, and full of flavour, beautiful to look and so absurdly delicious to eat! Their outsides are browned and crispy, the insides - pillowy soft. The financiers are traditionally baked in small rectangular moulds and therefore they resemble bar of golds. I don’t have a dedicated financier tin so used a mini muffin pan which, believe me, doesn’t affect their taste and structure. The slightly tart raspberries are the perfect accompaniment to the sweetness of the sponges. Find the recipe here….

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…

When this cake appears in our tea-time menu it means we have just started to think about Christmas. The ginger cake smells of cinnamon and cloves which are very Christmassy, is deliciously sweet, very rich moist and sticky. Ginger – fresh and ground - makes the cake a bit spicy and warms up beautifully. The cake is great freshly baked and even better after a few days if you manage to save some. Let it cool completely before you serve it, sprinkle with the icing sugar. Find the recipe here…

I was convinced there is only one recipe for this classic afternoon tea treat that everyone follows. But after going through many cookbooks and food blogs, watching lots of films, I realised one thing: the perfect scones don't exist... No answer to the question of how to make the perfect scones! Why is that? Because there are as many recipes as there are cooks, and the taste of homemade scones eaten in childhood lasts in us forever. I found my way in making the best scones that taste heavenly, bearing in mind 3 basic rules: the flour is always sieved, the rising agent used reasonably and the dough is handled as little as possible. Find the recipe here…