Recent articles by Valli Little
Gluten-free naked raspberry cake
Taste summer with this deliciously light, gluten-free raspberry cake from VALLI LITTLE.
Pear & Manchego salad with jamon-wrapped breadsticks
Take your tastesbuds to Spain with Valli Little's scrummy seasonal salad from her "Love to Eat" cookbook.
Lemon polenta cake
Adapted from a River Cafe Cookbook recipe Margaret Pomeranz’s Let’s Eat lemon polenta cake makes the most of seasonal citrus.
Stuffed field mushrooms
Foraged field mushrooms are an autumn delight! Try using them in this delicous recipe from Valli Little's Simple mini cookbook.
Chocolate orange cake
This ultra-moist chocolate cake is based on Claudia Roden’s classic boiled orange cake. It’s a breeze to make and keeps well for up to 5 days.
Salmon tarts with crushed pea sauce
A taste of spring from delicious. magazine's new cookbook, Love to Eat.
Lemon and lime curd
Taken from Simply the Best by Valli Little Perfect for filling tarts, crepes and cakes - or serve with blueberries, fresh ricotta and biscotti for an indulgent dessert.