Pumpkin bread

Make this moist, cake-like pumpkin bread for a seasonal treat. Best served thickly sliced with butter or a drizzle of maple syrup, and a cup of tea.

Coffee & pecan squares

Rustle up this traybake with coffee and pecan flavours for a grown up sweet treat. Serve a square with a cuppa for afternoon tea or a mid-morning snack

Spelt pancakes with rhubarb

Make some spelt pancakes and finish with a vibrant rhubarb, orange, almonds and crème fraîche topping. Enjoy for dessert or a decadent weekend brunch

Raspberry & white chocolate crumble muffins

Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They’re ideal for a mid-morning snack

Burnt Basque cheesecake

Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it’s heavenly

Greek chicken, rice & lemon soup

Make bowls of comforting, homely avgolemono, a classic Greek chicken, rice and lemon soup. Deliciously creamy, it feels like a hug in a bowl

Sugared doughnuts

Evoke memories of days out at the beach with these seaside-style homemade doughnuts, with a sugary crisp outer and warm, fluffy middle – try them with dipping sauces

Fried chicken waffle sandwich

Recreate the festival vibe at home with this waffle sandwich from street-food specialist Killa Waffles. With a fried chicken filling, what could be better?

Bakewell pudding

For a warm and cosy alternative to the bakewell tart, try making this egg-based pud. It’s best served with cream or ice cream

Courgette brownies

Growing courgettes in the garden? Use them to make these glorious fudgy courgette brownies studded with chocolate chips. Serve with vanilla ice cream

Gooseberry buckle cake

Got a glut of homegrown gooseberries? Showcase them at their very best in this glorious cake, with a sponge base, gooseberry filling and crumble topping

Cambridge burnt creams

Try an English take on crème brûlée for dessert. Thought to have originated at Trinity College, Cambridge, they are also known as trinity burnt creams