Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert.
Icelandic chef Agnar Sverrisson serves up a refreshing blood orange with a moreish coconut sorbet.
These gluten-free pancakes have a slight crunch from the cornmeal and the courgette keeps them…
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.
It’s no easy feat, but Mark Best’s chocolate mousse ‘écrasé’ with eucalyptus and coconut is a true bite of culinary chasms.
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.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
In this Nordic dessert, cardamom goes beautifully with velvety ganache and crunchy meringue.
When making healthy desserts, avocados can be your best friend.
Giving Veganuary a go? You don’t have to skimp on the sweet stuff. This re-creation of a classic dessert is a healthier option, packed with goodies for the heart and brain, such as raw cacao and hazelnuts.
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.
The talented Phil Fanning of Paris House in Bedfordshire divulges the dishy details on how…
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.