The Seasonal Baker Baking All Year Round

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The Seasonal Baker
MICHELLE EVANS-FECCI
_______

With photographs by Ben Fecci

ROBINSON
First published in Great Britain in 2022 by Robinson
Copyright © Michelle Evans-Fecci, 2022
Photography copyright © Ben Fecci, 2022
The moral right of the author has been asserted.

All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any
form, or by any means, without the prior permission in writing of the publisher, nor be otherwise
circulated in any form of binding or cover other than that in which it is published and without a
similar condition including this condition being imposed on the subsequent purchaser.

A CIP catalogue record for this book is available from the British Library.
ISBN 978-1-47214-661-8

Robinson
An imprint of
Little, Brown Book Group
Carmelite House
50 Victoria Embankment
London EC4Y 0DZ

An Hachette UK Company
www.hachette.co.uk
www.littlebrown.co.uk
Cook’s notes
1 Always buy the best-quality ingredients you can afford.
2 I always use free-range eggs in my baking. They have a bright
yellow/golden yolk which adds colour to sponges and custards.
3 Wash all fruits and vegetables before use to make sure they’re clean and to
remove bacteria.
4 All lemons, limes and oranges should be unwaxed if zesting. If you can’t
find unwaxed, run the fruit under hot water and scrub with a clean scourer to
remove the waxy layer. Dry with a paper towel.
5 A good set of digital scales is a must. Precision is key, so measuring
ingredients carefully is important as poorly measured ingredients can affect
the overall consistency or result of your bake.
6 Make sure you prepare your cake tins properly. I often buy parchment
paper rounds in different sizes to line my tins and lightly grease with cold
butter. This will ensure your cakes come out without sticking.
7 For a clean cut (when cutting cheesecakes, tiffin and brownies) heat a
sharp knife by running it under a hot tap then dry with a paper towel to
ensure a clean cut. Wipe knife in between each slice with a paper towel.
8 I test cakes with a cocktail stick. If the stick comes out clean when poked
in the centre it’s ready.
9 Always make sure cakes and bakes are completely cold before decorating.
10 When making a layered cake, always put the final trimmed layer on top
upside down as it will have a flatter top to decorate.
11 Pop leftover egg whites in a clean, greaseproof bowl or freezer bag and
pop in the freezer to use at a later date. Simply defrost and use.
For Ben and Alfie, my world
 Contents
___

Introduction

Spring
Seasonal planting
Blueberry, citrus & white chocolate hot cross bun loaf
Cherry & coconut cheesecake brownies
Leek & potato soup with mini seeded rolls
Wild garlic & mozzarella tear & share
Hot cross bun bread & butter pudding
Apricot & almond flapjacks
Pancakes with maple & peanut butter sauce & sliced bananas
Bara brith
Rainbow chard quinoa crusted quiche
Orange, almond & maple shortbread
Granola
Vanilla, rhubarb & raspberry celebration cake
Lemon posset with pistachio & cardamom biscuits
Bacon, cheese & chive soda bread
Blood orange crème brûlée with rosemary-infused sugar
Truffle, garlic & rosemary focaccia
Coffee & walnut cupcakes
Summer
Seasonal planting
Lemon verbena loaf cake
Rhubarb, blueberry & lemon crumble top muffins
Carrot cake with tahini cream cheese frosting
Rainbow carrot & beetroot tart
My BIG summer pavlova!
Vanilla panna cotta with a mango & passionfruit sauce
Flower-power salted caramel brownies
Rhubarb, blueberry & strawberry mini cobblers
Lemon & lime curd meringue cups
Asparagus, broad bean & pea tart
Blueberry & white chocolate cheesecake
Raspberry & rose Bakewell tart
Hazelnut & caramel floral cake
Mini summer blueberry galettes
Salsa verde courgette pizza
Rhubarb & custard puff pockets
Tomato, raspberry & mozzarella galette
Mini pistachio, raspberry & rose cakes
Zaatar tortilla wraps with sweetcorn salsa & yoghurt dip
Rhubarb & almond cinnamon buns
Strawberry, lavender & black pepper Arctic roll

Autumn
Seasonal planting
Beetroot & chocolate cake
Plum, apple & cinnamon crumble
Raspberry, white chocolate & almond loaf cake
Pumpkin Swiss roll with maple cream filling
Carrot-top pesto oven-baked sandwich
Cake crumb cookies
Mini mushroom quiches
Pumpkin cupcakes
Chocolate, almond & caramel babka
Cookies ‘hawdd’
Pear & ginger Viennese whirls
Leek, cheese & black garlic pasties
Bramble & bay glazed baked doughnuts
Overnight Bircher
Tonka bean & blackberry baked cheesecake

Winter
Seasonal planting
Chocolate loaf cake with a hazelnut chocolate ganache
Spiced carrot & pumpkin Bundt cake
Open-top mince pies
Mini gingerbread cheesecakes
Seville orange & cinnamon prinsesstårta cake
Festive stollen couronne
Maple & pecan banana bread
Butternut squash, feta, maple & pecan cups
Festive tiffin
Marbled Bundt cake
Festive meringue wreath
Brie en croûte with cranberry
Christmas tree stout cupcakes
Linzer cookies
Christmas cake
Smokey pulled pork sausage rolls
Ginger & cranberry cupcake wreath

Jams and Curds

Top tips for successful jam
Rhubarb & raspberry jam
Raspberry & rose jam
Strawberry & vanilla jam
Pear & ginger jam
Blackberry & bay jam
Cranberry, apple & orange jam
Lemon & lime curd
Seville orange curd

Acknowledgements
Index
 Introduction
___

My earliest memory of baking is being stood on a stool with my

Mam, in an apron that drowned me, taking everything in with
fascination, excitedly waiting to see the end result. Growing up on a
farm, I learnt the basics of cooking and baking traditional hearty
bakes with my Mam and growing veggies with my Dad.

I’ve always found growing from seed such a magical and rewarding process.
It’s relaxing, very easy, cheap and it’s fun planning what to plant, watching
seedlings grow, harvesting and adding them to everyday cooking and baking.
Being sustainable and self-sufficient is something we love as a family.
It was my love and passion for baking that made me apply for The Great
British Bake Off, a show that I’d watched for years in awe of so many
talented bakers. To be chosen to bake in the big white tent was nerve-
wracking to say the least, but it was an amazing experience I’ll never forget
and gave me memories that I will always treasure. The endless baking and
intense recipe development made me the baker I am today, as it gave me the
confidence to try new flavour combinations, become more adventurous and
even gain Star Baker in cake week!
Since saving up my pocket money to buy my first cookbook from the
touring bus library that came to my school, it has been a lifelong dream of
mine to write my own. I still have that book; it’s covered in splatters and
held together with tape!
The pages of this book are filled with colourful, flavoursome bakes from my
kitchen to yours, for you to enjoy. I hope they will become family favourites
in your home as they have in mine. These inspiring creations will keep you
baking through the year with the best produce each season has to offer. You
can go to your local greengrocer, farmers’ market or supermarket to check
the array of seasonal produce on offer. Or consider planting your own –
whether you have a small plant pot, window box, balcony, raised bed or
garden veg patch, we can all grow our own!
So, pop on your apron, get baking and watch your loved ones’ faces light up
when you give them something that’s made with love.
Happy Baking!
 SEASONAL PLANTING

SPRING
___

Spring is my favourite time of the year!

The weather is still a little unpredictable, with the risk of late frost,
but it sure is an exciting time for sowing seeds and looking forward
to the crops to come. You can’t beat homegrown fruit and
vegetables, from garden to table in no time at all. It doesn’t matter if
you have a garden veg patch, a small balcony or even just a plant
pot – there’s always room for a few seeds!