If you're after homemade cake, but without the need for fancy equipment, expert decorating skills and five spare hours, Bake It. Slice It. Eat It. is the cookbook for you. There are gluten-free options, healthier ideas, and more advanced ones, too, so there's something for every occasion.

Bake It. Slice It. Eat It. by Tom Oxford, Oliver Coysh, Tom Bake It. Slice It. Eat It. by Tom Oxford, Oliver Coysh, Tom

Melt the chocolate and butter in a large bowl set over simmering water or in a heavy-based pan on a very low heat. Add the sugar and mix until it starts to dissolve. Melt the chocolate in a bowl over simmering water, then add the oil and leave to warm and merge evenly. Pour into a bowl, add the sugar, combine on a medium speed, then add the raisin mixture and mix on a high speed until glossy and fully emulsified. Add the ground almonds, oat flour, cocoa powder, pistachios and salt, and mix to combine. This recipe uses rye flour (we like Gilchesters Organics) because we love the nutty flavour it brings, but other heritage grains, such as emmer or einkorn, can also be used here. A high-quality chocolate with a decent level of acidity and bitterness will give the cake an almost savoury edge. Cacao nibs bring a crunch to the party, but you can always use nuts instead, if you prefer. To really dive in at the deep end of the flavour pool, try these with some smoked sea salt sprinkled on top. Pour the mix into a roughly 23cm x 33cm baking tin lined with greaseproof paper and sprinkle the candied nuts on top. Bake at 170C (150C fan)/325F/gas 3 for 35-40 minutes. The brownies will keep for a few weeks in an airtight container. Salted rye brownie

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Heat the oven to 170C (150C fan)/325F/gas 3. Melt the chocolate and butter in a bowl set over a pan of simmering water, then leave to cool a little. Cut the bread into large crouton-sized chunks. Put on a baking tray and bake at 120C (100C fan)/250F/gas ½ until they’re really crunchy and brittle, and have lost their chewiness (don’t worry if there’s a little colour on the bread; some toasty flavour is a good thing). Now, after a very long and slightly nervous wait, we've seen the first copy of the book in the flesh. All the hard work from everyone involved has come together like a very well thought-out recipe. Even if we do say so ourselves. Let’s hope it tastes as good as it looks.

Three brownie recipes from The Exploding Bakery | Baking Three brownie recipes from The Exploding Bakery | Baking

Start simple and work your way up to experimenting with new flavour combinations, different flours and seasonal ingredients if the mood takes you. What's important is that these recipes are for everyone who's serious about delicious cake.Scrape the mix into a roughly 23cm x 33cm baking tin lined with greaseproof paper. Scatter the sourdough croutons on top, then press down into the brownie mix. Spoon teaspoon-sized dollops of marmalade on top and bake at 170C (150C fan)/325F/gas 3 for 25-30 minutes – you want a bit of a wobble in the middle of the tray to get that fudgy texture. Serve warm with ice-cream, or leave to cool, store in an airtight container and eat over the coming days with a cup of tea. Fruit and nut vegan brownie Once we were finally done testing and meticulously recording each minuscule change, we were ready to hit the creative writing hard. At first it was quite an alien feeling, writing about ingredients and techniques you've been using for years. In some ways it felt like we were divulging secrets that we've only ever talked about in the bakery. That said, it was very liberating, the more we wrote the better the rhythm we found. It started to become a joy to find different ways to introduce the same ingredients. It was nostalgic to remember the histories behind some of our classic recipes and put them out there. At low points we'd read our favourite food writers to reignite our love of how language and words can be used to paint “the everyday” into something more poetic or with meaning. Nigel Slater, Fergus Henderson and Diana Henry are a handful of writers who come to mind. However, the first book I remember really grabbing me by the taste buds and the eyes at the same time, was Breakfast, Lunch, Tea by Rose Cararrini. It combined brilliant design with simple, delicious recipes alongside natural candid photography. And so, 15 years later, when the opportunity to write our very own cookbook was presented to us, we wanted to create something that was full of recipes that were accessible. We also wanted to inject some of the humour and levity with which we run the bakery, whilst giving a nod to the books that we were raised on.