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My name is Eliana, I’m a 29 year old self-taught baker. Baking has always been a passion of mine, I finally took the plunge to start my business, House of Bake.

We’re based in Totteridge and Whetstone offering bespoke mini cakes, cupcakes, biscuits and a number of other yummy bakes for any occasion!

I take great pride in the quality and taste of my baked goods, one of the things I love most about baking is the ability to create something unique and special for each customer.

Since House of Bake we’ve been busy ever since however, the ultimate dream is to have my own bakery and concessions stands.

Serves 4

Prep 25 mins

Cook 10 mins

Ingredients

500g pack 10% fat British beef mince • 1 small red onion, grated or very finely chopped

• 1 egg, beaten • 1 tbsp sunflower oil

Method

In a large bowl, combine the mince, onion and egg; season. Shape into 4 patties, put on a plate, cover and chill for 30 minutes. Meanwhile, for the pickled onion, in a small bowl, mix the vinegar, a large pinch of salt and another of caster sugar (optional), until dissolved. Stir in the onion and set aside. In a separate small bowl, mix together the ingredients for the burger sauce; set aside.

• 4 cheese slices

• 4 white sesame seed burger buns, halved

• ½ romaine heart, leaves torn

• ½ cucumber, peeled into ribbons (using a vegetable peeler)

• 2 tomatoes, sliced

Quick-pickled onion

5 tbsp red wine vinegar

Burger sauce

• 1 small red onion, thinly sliced

To cook, heat the oil in a large, heavy based frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well-browned underneath, then flip, top each with a cheese slice, and cook for a further 3-4 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, toast the buns.

6 tbsp mayonnaise

• 4 tbsp tomato ketchup

• 2 tsp dijon mustard

Spread a little burger sauce over the bun bases and top with some lettuce. Sit the patties on the lettuce, cheese-side up. Spread over a little more sauce, if liked, then layer on a couple of tomato slices, a few pickled onions, and some cucumber ribbons. Top with the bun lids and dig in.

SPICED CORN on the cob

Inspired by Mexican street food, the sweetcorn

is treated to a creamy sauce and sprinkles of pecorino.

Serves 8

Prep 15 mins

Cook 10 mins

Ingredients

30g unsalted butter • 2 packs sweetcorn kebabs • 2 tbsp Encona

Original Hot Pepper Sauce, plus extra to serve (optional) • 4 tbsp mayonnaise • 4 tbsp soured cream • 1 unwaxed lime, juice, plus extra wedges to serve • 2 clove/s garlic, crushed • ½ x 25g pack coriander, finely chopped • 50g pecorino, finely grated

Method

Prepare your barbecue for direct cooking. Melt the butter in a small pan over a low heat. Put the sweetcorn kebabs on a baking tray and brush with the melted butter. In a shallow bowl, mix the hot pepper sauce, mayonnaise, soured cream, lime juice, garlic and ½ the chopped coriander until combined. Put the sweetcorn kebabs on the grill over the medium-hot part of the barbecue. Cook, turning often, for 6-8 minutes or until tender and lightly charred. Return the corn to the tray then, working quickly one at a time, drizzle over the spicy mayonnaise until generously coated. Scatter with the pecorino and remaining coriander. Serve with extra hot pepper sauce, if liked, plus lime wedges for squeezing over.

Triple-cooked CHIPS

The triple cooking creates chips that are satisfyingly crunchy on the outside yet soft and fluffy within.

Serves 2

Prep 15 mins

Cook 25 mins

Ingredients

2 large Maris Piper or King Edward potatoes, peeled • 2L vegetable oil, for deep frying

Method

Cut the peeled potatoes lengthways into chunky chips. Rinse the chips thoroughly under cold water to remove excess starch, then bring a large pan of unsalted water to the boil.

Carefully add the potatoes to the water and boil, uncovered, for 10-15 minutes, or until they are thoroughly cooked and soft but still retain their shape. Put a clean, dry tea towel onto a baking tray. Remove the chips from the water and drain on the cloth, making sure they are well spaced. Allow the chips to steam-dry for 10 minutes, until cool.

Preheat the oil in a deep fat fryer to 120oC and line the baking tray with clean kitchen paper. Carefully lower the cooled chips into the hot oil and cook for 3-5 minutes, or until lightly golden and the surfaces have formed crusts. Remove from the oil and drain on the paper, again, well-spaced.

Increase the oil temperature to 190oC. Repeat the frying process for 2-3 minutes, or until the chips are crisp and golden. Remove with a slotted spoon and drain on the paper. Tip the chips into a large bowl, season with fine salt and toss well.