After several years in the modelling business, Lorraine Pascale decided to look for a new passion and enrolled to study for the year-long Leith’s Diploma of Food and Wine.
Lorraine then did a two-year foundation degree in International Culinary Arts in Pastry and worked in some of the most renowned kitchens in the world, including Petrus, The Mandarin Oriental, Gilgamesh and The Wolseley, later starting her own business making celebration cakes. Lorraine’s first TV series is BBC Two’s Baking Made Easy.
Pizza expressed three ways
BBQ chicken wings with sweetcorn rice and red cabbage slaw
Maple and balsamic glazed lamb chops with couscous
Butternut and sweet potato lasagne, with sage, toasted pine nuts and nutmeg
Vegetarian nut roast pie with cranberries
Fig, cream cheese and mint tart
French onion and sage soup with Gruyère croûtons
How to make simple puff pastry canapés
Maple, pecan and cranberry granola
Gingerbread pancakes with parma ham and maple syrup
Quick canapé crostini
Totally lazy mini sausage rolls
Whisky and chilli tiger prawns
Pancetta and parmesan puffs
Net bread (roti jala)
Port-preserved cherries with cinnamon and orange
The skinny tart
Honeycomb
Blueberry and lemon millefeuille
Strawberry and mascarpone Swiss roll
Twister bread
‘I can’t believe you made that’ cake
Flapjacks
Crackle top bread
See all recipes by Lorraine Pascale (60)
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