Columnist
Helen Goh is a chef and regular Good Weekend columnist.
Don’t like bran muffins? Helen Goh’s rich and deeply flavoured recipe might change your mind.
The pairing of strawberry and pineapple is uncommonly good, the aroma made even headier with the ground cinnamon and aniseed.
Make this freezer-friendly pie ahead and have it on standby for the sunny days and nights to come.
Play with the fruit and nuts added into this versatile cake to make a crowd pleasing combo.
This fun-to-make-and-eat bread makes a great accompaniment to soup or a tasty starter on its own.
A twist on a traditional bread-and-butter pudding, this Vietnamese-inspired version uses coconut milk and bananas for a flavour blast.
Served alongside a celeriac and apple salad, this makes a fine lunch or Sunday-night supper.
Using both the peel and the juice of the mandarins maximises the fruit’s potential in this syrup-laced cake.
This Eastern European custard cake is made with choux pastry instead of puff.
This savoury adaptation of the French country dessert is like a crustless quiche.