We are postponing our cooking sessions until the COVID-19 lockdown has been lifted. You can still sign up to be teacher or student – but in-person cooking sessions will not happen until the situation has been resolved.

Stay safe —
The ShareThyme team

Photo of Val and Selasi
Hi, we're Val and Selasi

About us

"We're thrilled to be part of ShareThyme. The project connects people through food, reminding us of how we met."

Our story started on the set of The Great British Bake Off – two excited, slightly nervous new contestants, both with a passion for food. It's that love of creating things in the kitchen that brought us together. We're from different generations, with different backgrounds, but we quickly bonded over baking.

Cooking is powerful. It sets you free. There's nothing like the feeling of creating something completely new, and seeing each ingredient and every step combine to work their magic. We're pretty experienced now, but the learning is never-ending. New recipes, new experiments, new ingredients, new influences – we're always hungry for more.

We're proud being ShareThyme teachers and to spread our love for baking. We can't wait to bake with the lucky winners to pass on our tips, tricks and secrets, and connect with them as we create (and eat!) our absolute favourite tart.

Stay tuned for some behind the scene pics on ShareThyme’s Twitter, IG or FB.

Our favourite cake

Photo of a delicious bakewell tart


Serves: 12


Oh-so-easy bakewell tart

Airy light sponge, with a rich, gooey filling. This delicious tart is a joy to make – we'll show you how.

Sweet shortcrust pastry

  • 125g plain flour plus a little extra for rolling out

  • 25g icing sugar

  • Pinch of salt

  • 75g unsalted cold butter

  • 1 medium free range egg

  • 15ml ice cold water

  • Zest of a half a lemon

Raspberry jam

  • 250g crushed raspberries

  • 250g granulated sugar

  • 1 tbsp powdered pectin


  • 200g ground almonds

  • 200g caster sugar about 6 tsp extra for scattering over the tarts

  • 4 large eggs

  • 2 tsp almond or lemon extract

  • 100g halved glace cherries

To decorate

  • 50g caster sugar

  • 75g glacé cherries chopped into halves

  • 50g flaked almonds

If iced

  • 400g sifted icing sugar

  • 1 tsp almond or lemon extract

  • Few drops of pink food colouring gel