marthacollison marthacollison

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Martha Collison  Baking enthusiast. Waitrose columnist. GBBO quarter finalist. Tearfund ambassador. Bestselling Author of Twist and Crave. Bride to be.

Summer feasts in the countryside • Last night I had the pleasure of experiencing the true joy of farm to fork - a feasting dinner with @quickescheese. We celebrated their 14 generation heritage and dined on freshly caught mackerel, @pipersfarm lamb from round the corner cooked expertly by @gill.meller and washed down with @sandfordorchards cider, grown just over the road. I'm a bit of a city girl, and so often fail to think about exactly where my food has come from, so last night reminded me to celebrate British produce, the land it is grown in and the incredible farmers we have on our doorsteps. Thank you Quickes for a beautiful night!
#HomeGrown #ThisLand #BritishProduce #FarmToFork #SustainableLiving #EatLocal

My cherry pie is the cover star of @waitrose weekend this week and what a joy it is. Take a peek at the recipe in store or online (link in my stories!) •
#SummerBaking #CherryPie #Lattice #WaitroseWeekend

Bouquets and bunting • Trying out new piping nozzles • (Russian nozzle #244 if anyone is interested!) #SummerBaking #BakingMartha #BouquetsAndBunting #CupcakeDecoration

Yesterday we had the cutest little street party on my road and I took these lotus biscuits brownies to the bring and share table • If you fancy giving them a go, they are a twist on my favourite brownie recipe from Twist with 1 tsp cinnamon stirred into the batter and a pack of lotus biscuits on the top. I'd run out of my @lotusbiscoff spread but that would have been divine running through the middles... #StreetPartyBakes #LotusBiscoff #Brownies

Beautiful bakes and blooms • Loved the flavours and colours of last night's event #BakeForSyria @cookforsyria

Chocolate and sesame doughnuts with pistachio and rose petal honeycomb by @justingellatly for @cookforsyria Bake for Syria launch • A beautiful book with an even more beautiful heart behind it - I urge you to get a copy! Well done @lily_vanilli_cake, @serenaguen and @clerkenwellboyec1, incredible work •
#BakeForSyria #BreadAhead #SocialEnterprise

And a little behind the scenes action to celebrate. This is how the front cover of Crave came to be - including kitchen dancing and date eyes... Lovely shoot with @harpercollinsuk and @laurajayneedwards
#BookBirthday #Crave #BehindTheScenes

Today is a very exciting day because Crave is officially launched in the USA! I'm so incredibly grateful for the huge amount of support I've had from across the pond, and I really hope you all like what I've been working on.
Crave is a book designed to satisfy your flavour cravings; through bakes long and short, from cheese to chocolate. Lots of love to you, my American followers, enjoy Crave 💕🍰 Link to the book in my bio!
#Crave #BakingMartha #BookTwo #BookBirthday

I'll only watch football if there are good snacks 🍿⚽ Piri-piri popcorn and peanut lime satay popcorn - ready in 15 minutes and absolutely delicious! Recipe in my recipe book Crave •
#WorldCup #FootballSnacks #Crave #BakingMartha

I spent a long time being too afraid to make jam at home, as I thought it needed a whole lot of special equipment - but the good news is that it's a complete myth! Once you know how, capturing the gorgeous flavours of summer in a pot of deliciousness is so simple and requires next to no ingredients.
Tate and Lyle's jam sugar with added pectin is your best friend in jam making, as it completely removes the fear of an unset jam.
Recipe below and full recipe link in my bio!
#TateandLyleSugars #Jam #JamSugars #LetsGetJamming @welovebaking_tl #Ad
Summer berry jam
175g strawberries
100g raspberries
75g blackberries
350g Tate and Lyle jam sugar
1. Place a small saucer into the freezer to chill. You will use this to test the jam later.

2. Sterilise 1 x 300ml jam jar by washing well with hot soapy water, rinsing and then allowing to dry completely in the oven at 120oC.

3. Hull the strawberries and slice any larger berries in half. Combine the fruit and Tate and Lyle jam sugar in a large, heavy based saucepan or casserole dish. The mixture will bubble up so make sure it is deep enough. Heat on medium, stirring all the time, until the sugar has dissolved completely.

4. When you can no longer see any sugar grains, turn the heat up and allow the mixture to boil for 5-7 minutes. Use a metal spoon to skim off any foam from the edges that rises to the top. When the jam is nearly ready, you’ll notice the bubbles become larger and stick together more readily. To test for a set, spoon a small amount of jam onto the chilled saucer and leave to set for 30 seconds. When you push the jam with your finger, it should have formed a skin that ripples slightly. If it doesn’t, continue to boil and test again a minute or so later.

5. When the jam is ready, remove from the heat and allow the hot mixture to cool for 10 minutes so the fruit will be evenly suspended when it is poured into the jar. Carefully spoon it into the sterilised jam jar, then seal the lid and allow to cool completely. This jam is the perfect partner for scones with clotted cream, deliciously simple cake fillings or simply spread on buttered toast.

Crostata alla Marmellata • Celebrated my Dad's birthday yesterday with a day at @waitrose cookery school learning Italian Cookery! These beautiful buttery tarts are like the Italian version of a jam tart - so delicious. Guess who's lattice is who's?
#WaitroseCookerySchool #ItalianCooking #CherryTart

Looking longingly at that chocolate ganache cake with those puppy eyes • Recipe is my death by chocolate cake from Crave •
#DogsOfInstagram #ChocolateCake #Labradoodle #BakingMartha #EveryoneNeedsADogLikeAlfie

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