Kenalemang (Kenny) Modise, Executive Chef at Great Plains Zarafa Camp in Botswana, shares his recipe for a sumptuous vegan pumpkin pie this Thanksgiving.
Naomi Buff’s raw chocolate cheesecake is a deliciously dairy-free creation made with cacao, Medjool dates and lashings of maple syrup.
Chloe Timms ditches traditional baking ingredients with these heavenly coconut flour brownies.
Deeply caramelised, crisp puff pastry and fluffy clouds of whipped ricotta make a comely base for an array of tempting toppings.
Silkily smooth, one spoon is never enough for this salted caramel peanut butter.
Boozy and packed with coffee liqueur, this mocha coconut layer cake is exactly what the doctor ordered.
Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence.
Prepare for eyes to glaze over when this instant coffee meringue gâteau is brought to…
Andrew Sheridan shares his recipe for a decadent apple rice pudding, a dish you might recognise from BBC Two’s Great British Menu.
Eric Frechon shares a quick, easy and ever so quintessentially French recipe, Frechon’s Hazelnut Spread Madeleines.
The perfect summer dessert – glide a spoon through this strawberry and sparkling wine jelly courtesy of Michelin chef Mark Hix.
A fun take on the Crunchie bar, this decadent nibble will put a smile on anyone’s face;
Panna cotta, meaning cooked cream, is a lovely traditional Italian dessert – and here it showcases the beautiful combination of chocolate, orange and hazelnut.
Chef Tim Hollingsworth’s baked cast iron cookie with smoked bourbon whip is decadent and delicious…
These ice cream pops from Linda Lomelino are almost like eating chocolate pudding on a stick.
Niki Webster of Rebel Recipes shares her vegan secrets for a delicious plum, fig and almond cake.
Adam Handling shares the secrets to a refreshing strawberry and watermelon dessert.
To celebrate National Cream Tea Day on the 26th June 2020, get baking with Will Torrent’s uncomplicated and stress-free Classic Scone recipe from his book, Afternoon Tea at Home.
Celebrate the arrival of Spanish Picota season with a hefty serving of this cherry and rose gelato.
This strawberry sorbet comes with a deliciously boozy twist.