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

Sticky banana & maple cake

This childhood favourite is sticky, indulgent and completely moreish

Eve’s pudding

Here’s a little reminder of a delicious British pudding you probably haven’t eaten in years

Butterscotch bars

Wonderfully chewy snacks for outdoor days and picnics