It is an effortless recipe for homemade Vanilla Extract that requires only two ingredients of excellent quality: vanilla pods and 95% rectified spirit. This strong alcohol is an ideal choice for vanilla extract. Although it has its specific taste and odour, unlike rhum or bourbon, it allows the vanilla to centre stage and the colour of the extract comes entirely from the vanilla, not the alcohol. The Homemade Vanilla Extract is quick and easy to make; however, extracting flavour from vanilla pods takes time. Allow at least six months up to a year for the extract to mature, and you will end up with a homemade wonder that will fill your bakes with a fantastic aroma. 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….

French Madeleines are my favourite little spongy cakes – so buttery, soft and sweet with a citrusy flavour. They may come with many different flavours - vanilla, chocolate, orange and many more. Some bakers add to the batter poppy seeds or chocolate chips, other glaze ready cakes with lemon-glaze or sprinkle with icing sugar. I like French Madeleines plain only with orange or lemon zest and vanilla extract. The Madeleines are the best straight from the oven, they only need a couple of minutes on a wire rack before you eat them. Find the recipe here…