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

Mug brownie

Make this mug brownie in the microwave. It takes just six minutes to make – perfect for a speedy dessert for one when you crave a sweet treat

Strawberries & cream slice

Try the heavenly combination of strawberries and cream on a shortbread base. This dessert makes a glorious al fresco afternoon tea to share with friends

Pistachio cheesecake

Enjoy a Persian take on cheesecake from Good Food reader Amani Al-Sitrawi, who shares this dessert recipe inspired by a gift from her brother

Lemon & elderflower traybake

This clever twist on the classic bakewell has a delicate floral flavour, making it ideal for serving at spring garden parties or bake sales

Next-level egg custard tart

Bake your own custard tart with our next-level recipe. We’ve updated this classic dessert with a few extra touches, including a new way to make pastry with brown butter

Blackberry cheesecake

Treat family and friends to this creamy dessert in late summer and early autumn. It’s topped with fresh blackberries – or use raspberries during the summer months

Frosted white chocolate yule log with vanilla Chantilly & clementine curd

Celebrate the festive season with this stunning Christmas dessert – a twist on the classic yule log with a decadent Chantilly cream and zesty curd

NYC-style hot dogs with street-cart onions

Try these NYC-inspired hot dogs: frankfurters topped with classic caramelised onions, ketchup, American mustard and a little sauerkraut

Japchae (stir fried noodles)

Create a Korean classic, with sweet potato noodles mixed with tender steak strips, chestnut mushrooms and spinach in a savoury and slightly sweet sauce

Steamed carrot pudding

Make a no-waste Christmas pud using the carrots left in your salad drawer. They’re sweeter in the winter months – perfect for this comforting dessert

Triple-chocolate Easter roulade

Make this deeply rich roulade for Easter Sunday – it’s almost like a cross between a cake and a brownie