Sea bass en papillote with Thai flavours

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Moroccan roast chicken with apricots

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

Lighter Bakewell tart

Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping

Rainbow cake

A stunning celebration cake of six or seven colourful layers and cream cheese frosting – an impressive showstopper.

Rich raspberry chocolate mousse cake

With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Sticky duck-dogs with chopped mango slaw & Chinese crisps

Serve shredded hoisin duck in hot dog rolls with crunchy Asian slaw and pancakes baked into tortilla-style homemade chips

Clotted cream & raspberry ripple Arctic roll

A stunning version of the retro classic, complete with seasonal berries, home-churned ice cream and light sponge

Hoisin beef with crispy noodle cake

Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables

Edd Kimber’s Bakewell ombre cake

Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

Bucks fizzers

Chocolate orange mousse, Prosecco cream and tingly sherbet – if you’re entertaining a crowd, they’ll love this dessert with a twist