Shane Smith

Yeah, so it's 80, there's 81 recipes in it.

Wow.

The first chapter is your classics.

So, you know, your lemon drizzles, coffees, carrot cakes, sticky gingerbread loaf, Madeiras, that kind of thing.

And then the second chapter is breads.

So, brioches, focaccias, no-knead focaccias, porridge breads, jalapeno beer breads.

So, kind of delving into that side of it as well.

But your porridge and your treacle and your brown, the one that people want as well.

and there's a free from chapter so that's vegan and gluten free baking as well really nice gluten free bread recipes in that one celebration cakes we kind of tapped into like Paddy's and Easter and Valentine's and done a celebration cake for you all done so like Christmas cakes like instead of these big 60 kg ones you've been soaking for three years like a nice kind of smaller one two loaf one as well and then chocolate chapter there's one on fruit as well so yeah and ice cream I'd say it'll be an absolute banger

Oh yeah, like ice creams as in making the... Yeah, so there's two sorbet recipes and it's just made in the tin.

But then there's a lot, there's a peanut butter baked Alaska one, it's made in the tin, you flip it.

Viennetta, brunch ice creams, that kind of stuff as well.

So it's fun, it's colourful.

Visually, I worked with the most amazing team.

I do my own food photography and styling myself.

But to work with a team, I would not call myself a professional after that for me.

Probably thought I was a little bit until I rocked in that day and I worked with Charlotte O'Connell and took care of it.

Six or seven people there and you're like... It's a machine.

And I'm not used to sitting down.

I think, again, working in kitchens, you know too well, you're just not used to switching off and you see people taking over and they're making your recipe.