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.
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.
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 cake is a healthy bite in devious disguise.
Keep your eyes on the pies -cherry and almond is a classic combination that works brilliantly in a pie.
A few teaspoons full of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.
Forget the cocktail – this mojito cake is a fabulous new version of a classic.
Greg and Lucy Malouf have created a sophisticated variation of the more familiar flourless chocolate-almond cake.
Matcha green tea has a bitter edge that balances beautifully with grassy garden peas in this creamy, robust little number.
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
This is a healthy and filling version of a gluten- and dairy-free pizza, with yeast flakes creating the cheesy flavour.
High in fibre and an excellent source of vitamin A and C, South African peaches are a powerhouse of nutrients – and this tarte tatin is packed with them.
Rhubarb is the ultimate pie fruit. It goes with citrus, berries, custard, cream, hot, cold – it doesn’t seem to matter what you do with it, it always works.
Fragrant, fruity and full of flavour.
These salted caramel popcorn beauties combine everyone’s favourite things into one little cupcake.
Relatively instant bread with rhubarb – why not?