This is about the only time you’ll ever hear me being very specific about measurements, weights, cooking times and sizes of tins and moulds, so please excuse me. But this is baking and I suppose it’s a little like chemistry. It covers bread, cakes, tarts and all sorts of different desserts. I’ll give you a nice selection of things to try which I bake at home all the time. The method of baking is similar to roasting, in that you’ve got dry heat from above and below in an oven, sometimes with a convection fan, but the cooking process doesn’t rely on fat being on the surface of the food (though it may well be present within it). The actual cooking method is very simple — but because baking usually involves things that have to rise and cook within a certain amount of time, you have to stick to the recipes to get them just right.