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.
Slow roast leg of lamb with chardonnay, rosemary, sage and bay
Butternut and sweet potato lasagne
Vegetable shepherd’s pie
Homemade beans on toast
Salt and pepper Sichuan prawns with soy chilli dipping sauce
Nice and spicy Thai minced chicken salad (Larb Gai)
Gingerbread pancakes with Parma ham and maple syrup
Maple, pecan and cranberry granola
Cucumber and feta bites with dill and pomegranate
Grilled peach, burrata and basil salad with Dijon dressing
Caribbean toastie cups with avocado, mango and mint
Bacon and mature cheddar straws
Baked courgette fritters with marinara sauce
White chocolate bite-sized 'Napoleons'
Madeira summer pudding with warm chocolate sauce
Mini spiced apple tarte tatin with vanilla frozen yoghurt
Peanut butter squares
Crackle top bread
Crispy filo mince pies with pear and apple mincemeat
Doris Grant loaf
Cookies and cream fudge brownies
Jamaican rum truffles
See all recipes by Lorraine Pascale (76)
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