Anyone who watched last year’s Great British Bake Off on BBC2 will be familiar with John Whaite. Born in Manchester, John actually completed the final year of this law degree while filming GBBO, then went on to win the competition. His passion for baking is evident on each page of this book. I think this is one of the things that placed him firmly in the heart of the viewing public during GBBO.

The book is a good size, hard-backed and packed with recipes that are largely sweet, although there are a few savoury bakes in there too.

Following an introduction by John Whaite, he goes on to cover basic ingredients, and a further section detailing the equipment needed – the baker’s armoury he describes it, which amused me. Whaite confessed on the show that baking is a big part of his life. He bakes when happy or sad, in love or heartbroken; so not surprisingly, the recipes have been split into categories based on what mood Whaite feels they appeal to most. I was a little confused by this initially, but as I read, I realised that his writing style is affable, and friendly. You can almost imagine having a conversation with John, and him suggesting something to perk you up after a tough day.

The recipes themselves are well written, with easy to follow instructions. Most of them contain photos which are not staged on glossy presentation plates, but on encrusted baking sheets, or a top a cooling rack. The homemade look of the baked goods creates a homely and enticing feel to the recipes.

Most of the recipes will be familiar to anyone that has been baking a while. There is nothing too unusual or particularly innovative, but they are all appetising. Some of them contain surprising ingredients, a twist that Whaite feels enhances a familiar recipe, but nothing I think that is difficult to get hold of. The recipes are a balanced mixture suitable for the novice and experienced baker alike.  There are tea-time treats, and show-stopping dinner pieces, so you will have no trouble finding an appropriate recipe for any occasion.

There are few recipes in this book that I don’t want to make, so my problem was just where to start. I can see myself dipping in and out of this book for some time to come. My favourites were the Passion Fruit Tart, Trillionaire’s Shortbread, and the Lemon and Poppy Seed Scones.

The book is available now from Headline.

Lemon and Poppy Seed Scones

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Serves	12
From book	John Whaite Bakes

Ingredients

• 100g Natural Yoghurt
• 120ml Milk
• 1 teaspoon Lemon Juice
• 250g Self-Raising Flour
• 250g Strong White Bread Flour
• 10g Baking Powder
• 100g Caster Sugar
• 125g Salted Butter
• 50g Poppy Seeds
• Zest of 2 Lemons
• 2 Large Free-range Eggs
• 1 Free-range Egg (beated with a little salt for glazing)

Directions

1.	Preheat the oven to Gas Mark 7 / 220°C / 425°F
2.	Mix together the yoghurt, milk and lemon juice and set to one side
3.	Put the flour, baking powder and sugar into a large mixing bowl
4.	Cube the butter and rub into the flour until the mixture resembles breadcrumbs
5.	Stir in the lemon zest and poppy seeds before adding the eggs and rubbing through into clumpy breadcrumbs
6.	Slowly add the yoghurt and milk mixture, mixing with a spoon until the mixture is a soft but fairly firm bread dough
7.	Turn out of the bowl and gently push together for 30 seconds or so, then flatten out into a disc about 1.5cm thick
8.	Cut out the scones with a 3"/7.5cm round cutter and place on a greased baking sheet
9.	Glaze the tops with the egg wash (ensuring not to get any on the sides or you will prevent the scones from rising), and bake for 13-15 minutes, or until golden brown and the scones sound hollow when tapped on the base