Beetroot & chocolate cake

Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist

Fudgy coconut brownies

Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate

Double-baked cheddar soufflés

You can cook these several hours in advance, then re-bake just before serving

Smoked salmon soufflé tart

A sophisticated quiche, rippled with salmon slices, goat’s cheese and dill

Apricot & ratafia sponge cake

A simple fruit cake flavoured with almond and Amaretti biscuits – perfect with tea or as dessert served with cream or custard

Leftover veg & orange cake

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Korean rice pot

A one pot rice dish is a fab way to use up leftovers – this one combines healthy veg and turkey, topped with fried egg

Chocolate & Earl Grey torte

Never before has it been so easy to impress – this soft-centered torte can be made ahead and frozen or baked from scratch in just an hour

Tomato baked eggs

Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy

Plum & almond crumble slice

A buttery traybake, full of new-season fruit and spice

Lemon curd & blueberry loaf cake

Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

Spinach & ricotta gnocchi

These luxurious gnocchi are both light and spoilingly rich at the same time