Dear Fancy Reader
Dear Fancy fan, Sadly Fancy magazine is currently suspended with immediate effect, due to the retailer Julian Graves going into administration. Please do carry on sharing your great recipes and ideas with us on this page though. Happy cooking and baking! The Fancy Team.. Read more
Instantly recognisable, this chunky blue and white crockery was first produced in the 1920s… in Derbyshire not Cornwall, says Julia Shaw. Â Sturdy milk jugs, storage jars, plates and sugar bowls, many of us own a piece of iconic Cornishware, perhaps handed down from our parents and grandparents. This beautiful, simply designed collection is so very [...]
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Peggy Porschen designed stunning wedding cakes for Kate Moss and Stella McCartney, and made these fab Diamond Jubilee creations for FANCY. Welcome to Peggy’s world. It’s cake heaven! Peggy Porschen is one talented lady with great vision. She has a gift for creating truly beautiful cakes, beacons of taste and style with an impressive attention [...]
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Tagines piled high with tabbouleh, spicy vegetable couscous, salads scattered with pomegranate seeds, the sweetest of honey baklava and hot coffee… now that’s a feast, says Jassy Davis. It’s hard to believe but when Waitrose started selling little pots of chickpea paste, otherwise known as houmous, back in the 1980s we Brits greeted it with [...]
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Emma, her partner, John, Trish and Colette are throwing their own Diamond Jubilee street party in honour of Her Majesty’s 60 years on the throne – and tasty, traditional British-themed food will be at the centre of the fun… Tables piled high with every conceivable delicacy – from gorgeous patriotic cakes and puds in hues of [...]
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Colette Edmonds, 46, is a PA working in a further education college. Originally from Dublin, she lives with her husband, Bob, and their children, Lauren, 16, and Daniel, 14. Secret ingredient: Irish whiskey 1 Line a bowl with trifle sponges. Soak with 55ml of Jameson’s Irish Whiskey (you can use sherry, crème de cassis or [...]
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Makes 1kg Roughly the amount you will need to layer a 20cm cake tier Ingredients 500g dark counverture chocolate drops (minimum 53% cocoa content) 500ml single cream Equipment Heatproof mixing bowl Saucepan Whisk 1. Place the chocolate drops in a bowl 2. Place the cream in a saucepan, stir well and heat it up to [...]
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Just like the great British pudding of the same name, this two-tone retro confection is the perfect combination of tart and sweet, says Jean Elgie Offer a pack of these all-English classics around and in seconds you’ll find only one left (mind you, the last one always tastes the best). In fact, even after exhaustive [...]
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These little striped nuggets of goodness give a huge health kick and taste great, says Tolani Shoneye Probably the most exciting seed to grow when you’re a kid, the sunflower is a truly majestic plant that turns its head to follow the sun’s rays. It quickly gains giant proportions – the record is 25ft 6in – [...]
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Madame Valerie opened her first café in London in 1926. Now Patisserie Valerie cafés span the UK. FANCY editor, Julia Shaw met head chef, Luis Ribeiro, who created our stunning cover cake. Our cover cake is pretty amazing, isn’t it? A flurry of white and dark chocolate frills, it’s the perfect celebration cake for Easter [...]
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The current issue of Fancy is available now in all branches of Julian Graves.
