Kitchen Projects

Welcome to July, the month where we can no longer deny that 2026 is not just well on its way, but also flying past us. It also happens to be a rather big holiday in the US, and since I am part of a US-UK household, I wanted to share a few of my favourite bakes that lean into that Fourth of July energy. So what to bake? Berries are at their peak, with stone fruit coming in encouragingly, depending where you are in the world.

Hello and welcome to today’s edition of KP+! Thank you so much for being here. This newsletter simply wouldn’t exist without you. I’m thrilled that Alessandro Giannatempo, the brilliant creative and pastry chef, is here to wow you with anoooother gorgeous recipe, a companion to his Dream Birthday Cake (here): Basil & Sour Cream Ice Cream Sandwiches. How…

Welcome back to My Dream Birthday Cake, a rotating guest series here on Kitchen Projects Here, we’ll invite a guest author to tell us all about their dream birthday cake. Whether that’s a simple single-layer cake, a litter of kittens made out of chocolate mini rolls, or a lasagne, this column will explore and honour the role that cakes, or conceptual cakes, play in our lives.

Hello and welcome to this week’s edition of KP+, which is coming a day early — I’ve been meaning to send out the recipe for this strawberry cake, complete with GIFs and as much detail as possible, all week! So, here it is; I hope you love it as much as I do. The newsletter will resume, as usual, next Sunday. See you then! When I sit down to write this recipe, I do feel a little sheepish at first. You see, the recipe that follows is new… but not exactly original.

Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today, I am thrilled to explore one of the greatest summer combinations: Strawberries and Cream. I find it hard to name a more iconic duo, and I take my responsibility to celebrate, elevate or sometimes just leave well alone this gorgeous double act very seriously. In this newsletter, I’ll share my technique for Strawberry Gloss that’ll adorn your cakes, and explore the world of whipped cream.

Hello and welcome to today’s edition of KP+. Thank you so much for being here. This newsletter truly would not exist without you! I had such a blast writing the newsletter this week and excited to share today’s recipe/findings with you… Before we get started… As I got to writing this newsletter, I realised that this edition is somewhat OVERSTUFFED with r…

Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today, the brilliant Camilla Wynneis back with a new instalment of DANGEROUS GOODS, the column where she investigates ingredients with a dark side.

Hello and welcome to today’s edition of KP+. Thank you so much for being here! Today, following on from the latest edition of Dangerous Goods, all about Brazil Nuts, Camilla Wynne is here to thrill you with two more Brazil nut recipes. Over on main, Camilla shared recipes for a flaky Brazil nut crust and a Brazil nut nougatine. Here, she uses them to delicious effe…

Hello and welcome to today’s edition of KP+. Thank you so much for being here. It really does mean the world. Let’s get into it, shall we? Many of the recipes I write come with a bit of a disclaimer at the end. “Store in the fridge, but bring to room temperature before enjoying.” Such is the balance of working with various chocolate concoctions, buttery f…

With Louis Thompson Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today, I am thrilled to welcome back pastry chef and writer Louis Thompson. What follows this intro is a beautiful musing on elderflowers, the glorious blooms of the elder tree and a recipe for sparkling elderflower fritters. Over on KP+, I’ve been inspired by Louis’ writing and have developed a recipe for a cold elderflower cream cake with elderflower macerated strawberries.