I’ll try to keep this brief. If you can bear it, go to the ‘My Story’ section where I go on and on. And on.

I’ve been a little obsessive. Well, maybe not a little. I’ve taken six years to perfect these biscuits and cookies. They are exactly the same as the ones I bake at home... warm, rich, buttery, crumbly melt-in-the-mouth, with generous big chunks of chocolate, nuts and fruit. And, of course, no nasty ingredients like preservatives, no industrial products like powdered egg, and no cost saving ingredients like vegetable oil. Instead – fresh rich butter, serious chocolate, real vanilla extract, brown sugar with dark molasses, fresh egg…

In all they’re quite different from the industrial biscuits you are probably used to.

Here are the varieties. I haven’t gone too wild on the combinations. Actually, I haven’t gone wild at all. Instead, I’ve stuck to classic taste combinations that really work and tried my damnest to make them the best ever.

Big macadamia nut pieces with chunks of super creamy white chocolate in a simple biscuit with a hint of vanilla. I think it's the best chocolate & nut combination, as the macadamia has a slightly vanilla flavour that is just superb with really good quality white chocolate. Crunchy nuts, creamy chocolate and a crumbly base.

You either love peanut butter, or you hate it. The key to this dough was using peanut butter rather than using just peanuts. That's what gives it that moreish flavour – add creamy milk chocolate chunks (no little chocolate chips) and you have a classic.

My version of the classic chocolate chip, but with much bigger pieces of creamy chocolate. That way you get a real texture contrast when you hit the chocolate rather than just a chocolate flavour. But the real secret is in the dough – the jumbo oats slightly toast in the oven and taste so wonderful with the butteriness of the mixture.

Chewy bits of real apple in a classic oat biscuit with a subtle pinch of cinnamon giving a wonderfully warm flavour. This is the one available on some Virgin flights in Upper Class.

Sounds healthy, but don't be alarmed. This biscuit is truly delicious. The seeds toast in the oven to give a subtle nutty flavour that combine wonderfully with the sweetness of the apricots and chewiness of the raisins - I think we have a classic.

Another classic combination. Here we use huge raisins. It is incredible to watch in the oven as they heat up; they blow up to the size of a grape and so often really distort the shape of the biscuits. The size of the raisins really change the character of the biscuit, as they are big enough to be soft & chewy which means you have the chewiness of the jumbo raisins, combined with the buttery crumbliness of the biscuit and the melt of the chocolate all in one.