Gooseberry & almond clafoutis

Sharp, tangy gooseberries are the perfect foil to sweet, melt-in-the-mouth clafoutis. Enjoy warm or cold

Lemon & poppy seed loaf cake

Serve this zesty lemon cake for an afternoon tea treat. It’s light and fluffy, with bright lemon flavours that are complemented by the poppy seeds and perfect with a cup of tea

Spring green soba salad with Korean-style marinated eggs

Make the most of spring greens and make this flavour-packed noodle dish with Korean-style marinated eggs. Sprinkle with sesame seeds to serve

Potato farl breakfast

These potato farls are simple to make. Enjoy with fried eggs and bacon for a hearty weekend breakfast

Thai-style salmon fishcakes with lime mayo dip

Rustle up these easy fishcakes for supper. They also make a great snack to pack for lunch during Jewish Passover. Use the best mayo you can find for the dip

Spring onion & feta frittata

Enjoy a fuss-free lunch or breakfast that everyone will enjoy. The frittata will be delicious with a side of smoked salmon, crunchy matzo and a green salad

Malteser cake

Indulge your inner child with this rich chocolate and malt cake with mascarpone icing. Decorate with milk chocolate shavings, sprinkles and Maltesers

Creme Egg® cookies

Use a sweet shop favourite in these American-style double-chocolate cookies with a gooey centre. They’ll go down a treat at Easter

Creme Egg® ‘scotch eggs’

Make these fun, sweet alternatives to classic scotch eggs for a spring picnic or to gift at Easter

Cookie dough pie

Transform buttery chocolate chip cookie dough into a pie with a decadent triple chocolate filling. It’s a crowd-pleasing treat for parties and special occasions

Cherry & blonde chocolate hot cross buns

Enjoy a cherry-choc take on hot cross buns for Easter. The toasty caramel taste of blonde chocolate lifts the cherry flavour but milk chocolate works too

Pink eggs & beetroot with yogurt & chilli butter

Make this colourful salad which is special enough for entertaining. Enjoy as part of a breakfast or lunch spread served with warmed flatbreads