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

Ultimate crème brûlée

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet

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

Sweetcorn fritters

Make the most of sweetcorn with these crisp fritters. Enjoy them for brunch, lunch or as a side dish

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

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

Parsley sauce

Serve this versatile sauce with fish, or use it in a pie filling. It keeps in the fridge for a couple of days, or frozen for up to a month

Next level tomato soup

Let the flavour of tomatoes shine through in our ultimate tomato soup. To get the best from tomatoes, we’ve used every trick we know to boost their flavour

Fluffy pittas

Try making these Grecian-style pittas which are fluffier than the ones you’ll find in most shops. Fill with barbecued chicken or pork, salad and tzatziki for a satisfying fakeaway kebab

Cheese & onion quiche

Use shop-bought pastry to make this quick and easy cheese and onion quiche. Enjoy for a weekend lunch or as part of a buffet. Serve with a crispy green salad

Blackberry muffins

Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months