Calvados is a completely seductive apple brandy from France. When that apple-y booze is coupled with custard-soaked, crunchy-topped, buttery croissants and chunks of apple, you have a dessert perfect for any winter dinner.
You can’t beat a plate of piping hot doughnuts – these are naughty nibbles at their most delicious.
Olive oil cake is nothing new to anyone who is familiar with Italian cooking. It keeps the cake lovely and moist.
Looking for a lighter breakfast? These pancakes are great for a twist on tradition. The body and bulk of white flour is here replaced with ground flaxseed/linseed and ground almonds but you’ll still find the adorable puff from egg whites and pop from blistered berries.
It’s hard not to love this dessert. Cakes made with oil have an intriguingly different texture from those made with butter, and the celery leaves add a refreshing note alongside the white chocolate ice cream.
Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
Le Cordon Bleu trained cook and baker, Linda Collister’s rich brownies are studded with juicy raspberries, crunchy nuts and white chocolate pieces – conjuring a triple chocolate treat that’s perfect for a little naughty decadence.
Trine Hahnemann serves up a taste of Copenhagen with these fluffy cardamom buns.
Michelin-starred chef Nathan Outlaw’s sticky toffee pudding is comfort food at its most indulgent
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
Ideal for tradition with a twist, chef Bryn Williams shares his secrets to these mini meringue mince pies.
Dark chocolate, double cream and delicious choux pastry – these churros combine the decadent things in life to create the ultimate Mexican dessert.
There are certain flavours in the world that were meant for each other, with maple syrup and toasted pecans being an ultimate food power couple.
All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty. Or three.
This is a healthy take on the classic and so tasty. The nut base is addictive; if you have any spare, roll it into balls and eat them as energy snacks.
Stephen Harris shares his recipe for sumptuously fresh focaccia.
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
These cupcakes are a delicious mix between a lemon sponge cake and a lemon meringue pie – all the zest things in life rolled into one.
This is a stunning visual feast to finish a dinner party.
When life gives you lemons, make these lemon meringue pie éclairs.