FORMER Great British Bake Off champion John Whaite loves testing out his sweet creations on family and friends.

But they don’t sugar-coat their feedback Since winning The Great British Bake Off in 2012, John has bought his own flat, set up a chocolate business, studied at Le Cordon Bleu in London and released two cookery books.

Many of his tried and tested treats feature in his new book, John Whaite Bakes At Home, along with the Turkish pizzas he cooks when friends call over, and the picnic delights he makes with his nieces and nephews.

Whaite does all the cooking at his new flat in south east London, where he lives with his partner of six years, graphic designer Paul.

“Paul can’t even heat up a can of beans! I think that’s because of my whirlwind nature in the kitchen though – he’s too afraid to step into my realm,” he says.

“He does do the washing up. It’s not a big price to pay for some tasty cuisine.”

After winning Bake Off’s third series, former commercial banker Whaite embarked on a patisserie diploma at Le Cordon Bleu, graduating last month.

He’s also set up The Hungry Dog Artisan Chocolate, and hopes to do more TV work, but does he ever miss his pre-Bake Off days?

“Sometimes,” he admits. “If I go out for a meal, I’m constantly thinking.

“It’s liberating, and also exhausting. But it’s a good sacrifice, because I’m doing something I love.”

Here is a recipe from John Whaite Bakes At Home for you to try:

LANCASHIRE BEEF HOTPOT PICNIC SLICES

(Makes 8) 1tbsp olive oil 5 stalks celery, cut into 5mm cubes 1 large red onion, very finely chopped 2 large carrots, cut into 5mm cubes 3 large new potatoes, cut into 5mm cubes Salt and pepper 200ml hot water 400g stewing steak, cut into small chunks A 28g beef stock pot Homemade rough puff pastry or 500g shop-bought all-butter puff pastry

Heat the oil in a large saucepan (with tight-fitting lid) over a high heat. Add celery, onion, carrots and potatoes with a generous pinch of salt and pepper. Stir to coat in the oil, then reduce heat to low, add water, put on lid and sweat for 25 minutes, stirring periodically.

When soft, scoop the entire contents into a bowl and put the pan back on high heat. Add beef chunks and another small pinch of salt and pepper, and stir until browned.

Put the vegetables and liquid back in the pan, stir in stock, then reduce heat to low. Stir well, then put the lid back on and allow it to stew for 45-60 minutes until the meat is just tender. Keep an eye on it and stir occasionally.

Add a little water if it seems to be drying out, but remember you want it to be thick.

Remove from heat and allow to cool, covered, until completely cold.

When the hotpot is cold, preheat oven to 200C/180Cfan/gas mark 6. Roll out pastry on a well-floured worktop, with a well-floured rolling pin, to a rectangle of at least 32 x 36cm, then trim the edges. Cut lengthways into four long rectangles of 8 x 36cm, then cut each crossways in half so you have eight rectangles of 8 x 18cm. Score inside each rectangle, just a few millimetres from the edge.

Divide the hotpot amongst the rectangles, leaving those few millimetres free to rise in the oven and create a border around the filling. Bake on a baking sheet lined with baking paper for 25-30 minutes, or until the pastry has puffed up around the filling and is a gorgeous golden brown.