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.
Shay Cooper’s stunning chocolate fondant tartlet recipe has a hidden surprise at its core – a delicious hazelnut praline paste that melts as it cooks.
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.
Autumnal indulgence. This fragrant apple frangipane tart from Paul Ainsworth will go wonderfully well with a generous dollop of clotted cream.
Graham Campbell’s autumn fruit pavlova recipe is very simple to put together, and makes the most of the abundant blackberries, figs and plums.
Diet, schmiet. This stunning blackberry and marshmallow cake recipe is a true showstopper.
Despite its misleading name, baked Alaska is actually thought to originate from Norway. Tom Aikens’ version is a stunning take that is bound to impress.
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.
This recipe is simple: good ingredients used in season, treated with respect, and showcased simply using good technique.
Fuss-free and fabulous.
Looking for your next afternoon tea fix? This fruity tart has all the answers.
Celebrate all things sugary by making a batch of these heavenly strawberry shortcake grilled doughnuts
This sheep’s yoghurt mousse recipe – in all its heavenly pandan and lemon glory – is patisserie at its finest.
Sink your fork into this national teatime favourite.
This cake is a healthy bite in devious disguise.
This extravagant sea bass recipe from Simon Hulstone has many components and requires a little bit of culinary skill to pull it off. But if you manage it, it’s a showstopper.