The ultimate makeover: Blueberry trifle

Angela Nilsen discovers a lighter way to serve this ever-popular dessert

The ultimate makeover: French onion soup

Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that’s still full of flavour

Chocolate & raspberry creams

This stunning yet simple dessert is the perfect way to end a dinner party

Roast pumpkin & spinach lasagne

Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort

Roquefort toasts with peppered pears

Peppering the pears gives the whole thing a little bit of attitude without being overpowering

Bobotie

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Pan-fried sea trout, peas & chorizo fricassée

Contains pork – recipe is for non-Muslims only
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Braised summer vegetable pisto with emerald sauce & fried egg

Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch

Rump of lamb, kidneys, shallot purée & broad beans

Spring is a great time of year to indulge in lamb, and the kidneys bring a richness to the dish

Slow-roasted rhubarb with ginger ice cream

The combination of rhubarb and ginger is sharp and cleansing – an ideal way to finish a dinner party