Paul Hollywood has a knack for pastry, pies, and puddings. As cooler weather approaches, we've gathered the British master baker's best hearty recipes.
In need of comfort food? From sweet to savoury, take the lead from Paul with these heart-warming, delicious British bakes this weekend.
Sausage rolls with thyme and pickles
These tasty, simple sausage rolls are made with thyme and pickles. Read the recipe here.
Paul's mum's jam tarts
This ‘incredibly difficult’ recipe was sent in by Paul's mum. You can use any jam in the tarts, whichever suits your taste buds best. Top tip from Paul's mum: it’s a good way to use up leftover pastry. Read the recipe.
Pork, apple, and cider pie
This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Read the recipe here.
Spinach, feta, and pinenut parcels
These triangular pasties are based on a Lebanese speciality called fatayer and use soft bread dough, rather than pastry, to enclose the filling. "I like frozen spinach for this recipe – it’s very easy to use and actually produces a less watery mixture," Paul says. Read the recipe here.
Bacon and egg pie
This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. "I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize," Paul says. Serve this hot for supper or cold for lunch. Read the recipe here.
Sticky toffee pudding
Puddings don’t get more gloriously indulgent than this one, first cooked up in the 1970s at the Sharrow Bay Hotel in the Lake District. "I love the fact that this Cumbrian classic is not just about sweetness: there are lots of rich and nutty flavours in there too, making it the perfect pud after Sunday lunch on a cold winter’s day," says Paul. Read the recipe here.
This is a very simple version of a classic dessert, varieties of which can be found all over the Middle East and North Africa. "Filo pastry is tricky and time-consuming to make, so instead I have used ready-made filo, which gives excellent results," says Paul. "I’ve flavoured the baklava with lemon juice, but you can perfume the syrup with rose water or orange flower water if you prefer." Read the recipe here.