Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.

Baked yoghurt with poached rhubarb and confit orange

Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.

Graham Hornigold pays homage to the classic chocolate bar in this inventive Mars Macaron recipe

Mars macaron

Graham Hornigold pays homage to the classic chocolate bar in this inventive Mars Macaron recipe

Pastry chef Graham Hornigold's fragrant lavender and almond macaron recipe features a wonderful combination of floral lavender and sweet honey in a rich chocolate ganache filling.

Lavender and honey macarons

Pastry chef Graham Hornigold's fragrant lavender and almond macaron recipe features a wonderful combination of floral lavender and sweet honey in a rich chocolate ganache filling.

Graham Hornigold; executive pastry chef demonstrates three chocolate desserts recipes - YouTube

Graham Hornigold; executive pastry chef demonstrates three chocolate desserts recipes - YouTube

Graham Hornigold combines cherry and orange blossom to create deliciously delicate macarons

Cherry blossom macaron

Graham Hornigold combines cherry and orange blossom to create deliciously delicate macarons

Graham Hornigold pays homage to the classic Jaffa Cake, in the form of beautifully made macarons

Jaffa Cake macarons

Graham Hornigold pays homage to the classic Jaffa Cake, in the form of beautifully made macarons

This beautiful love heart macaron recipe was created by Hakkasan executive pastry chef Graham Hornigold in collaboration with chef Sarah Frankland, head of Pastry at Yauatcha. The wonderful pastel shade shells are created using food colouring.

Love Heart macarons

This beautiful love heart macaron recipe was created by Hakkasan executive pastry chef Graham Hornigold in collaboration with chef Sarah Frankland, head of Pastry at Yauatcha. The wonderful pastel shade shells are created using food colouring.

Get that Friday feeling with Graham Hornigold's Crunchie macarons - a playful nod to the classic chocolate bar

Crunchie macarons

Get that Friday feeling with Graham Hornigold's Crunchie macarons - a playful nod to the classic chocolate bar

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