John Whaite

John Whaite, famed for winning TV's Great British Bake Off, is a guest chef on Lorraine when we're in need of a sweet treat!

Banoffee cake

John Whaite's gives a classic a tasty twist by mixing banoffee pie with cake. It looks so impressive yet is easy to make... perfect with a cuppa!

John also teaches us how to make a piping bag from baking paper.

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John Whaite's perfect scones

August is the perfect month for afternoon tea, which could never be complete without some fresh-baked scones, served with jam and clotted cream. John shows us how to make his showstoppers.

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Oxtail braised in rose wine

This is a weekend dish where you whack it all together and let it slow cook while you get on with stuff. In parts of Italy slaughter men - vaccinari – used to be paid with hide, offal and off cuts of the animals they butchered, which lead to the creation of many rustic yet flavoursome dishes.

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Spanish tortilla with roasted peppers

In Spanish tapas bars it's quite common for a slice of cold tortilla to be served with a garlic mayonnaise - or aioli. John Whaite shows us how to do it with a different side dish, - roasted peppers with almonds (pimientos).

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Tropical panna cotta

Get a taste of paradise with John Whaite's coconut and passionfruit panna cotta, which he serves with a tropical fruit salsa.

(Serves 4)

NB For this recipe you will need 4 x 6 floz pudding moulds - preferably good non-stick versions

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Lebanese style chicken shwarma

Its the dish of Champions! As Wimbledon enters its second week, there's reports that Andy Murray and Maria Sharapova having been eating a Lebanese chicken dish on most days. Now John Whaite is serving up his own version!

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Strawberry shortbread stacks

Tennis season is upon us, and to celebrate Wimbledon baking extraordinaire John Whaites is in the kitchen making his summery strawberry shortbread stacks.

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Pan-fried mackerel with strawberry salsa

It sounds strange but the flavours really go together in this dish and it's good for you too as mackerel is packed with essential amino acids.

  • John Whaite