Put the wine, sugar, bay leaf and vanilla pod in a small saucepan and slowly bring to the boil to dissolve the sugar.

Boil the kettle and fill the roasting tray with water so that it comes at least halfway up the sides of the cake tin, but be careful it doesn’t seep over the top of the tin foil. More importantly, it’s light, delicious and really simple to make – with an impressive outcome, if nothing else, that’s worth giving Thanks for. I first encountered real Italian lemons as a child when I visited family friends in Northern Italy one summer.Here the cooler climates produced lemons with an acidity which appealed to the Northern European market. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins.

Remove from the oven and scatter the raspberries over the top so that they warm through in the residual heat. They’re the beating heart of a kitchen, the ideal bed partner for many ingredients, and breed endless possibilities for the curious cook.These are not just memories of the taste and texture of the food, they bring back the experience of the table where we ate; the room; the light and the emotions. Their flavour is delicious, a bit like an intense, rich spinach and they’re full of health giving vitamins and iron. At our home in Dorset, we combine the finest ingredients, 75 years of experience and technical precision to help you create beautiful spaces that stay beautiful. Another exotic fruit, but one which is grown in Europe and therefore much more available and also in season this time of year. Place the tin in the roasting tray and pour the cheesecake mixture over the biscuit base in the tin.

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Its finest uses are as a soothing herbal remedy but I love it for the intense fragrance and hazy colour. Slowly pour milk into the flour and butter mixture with a wooden spoon and stir until just combined.