Vanilla pavlova with pineapple & passion fruit

Prep all the elements for these pavlovas and let the kids build them. Pineapple and passion fruit is a great springtime combination, or try berries in the summer

Prawn & egg on toast

Meet your new favourite brunch recipe: quick and easy prawn and egg mayonnaise on toast. Sprinkle with chives to finish

Empanada-style Sri Lankan fish patties with curry aïoli

Make these moreish Sri Lankan fish patties to feed a crowd. Served with a quick curry aïoli for dipping, they take a bit of effort but are well worth it

Fish finger hot dogs

A twist on a classic fish finger sandwich the whole family will love. Try Paul AInsworth’s trick of lightly salting the cod to firm it up before cooking – it’s a game-changer

Jaffa cakes

Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

Affogato chocolate pots

Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication

Cheesy skillet hash brown & eggs

Brighten up breakfast or brunch with this easy, gratin-inspired cheesy skillet hash brown and eggs. It’s ideal for lazy weekends when you have some solo time

Lemon & blueberry cheesecake tart

Combine the classic flavours of lemon and blueberries with a creamy cheesecake-inspired filling for this tart. It only takes 20 minutes to bake

Dark chocolate, orange & ginger bara brith

Try a twist on bara brith – the classic Welsh teacake – made with chocolate, orange and ginger. It’s perfect for celebrating St David’s Day

Easter traybake

Make this easy Easter-themed traybake with the kids. It features a chocolate sponge covered in fudge icing then decorated with Easter sweets and treats

Cheesecake-filled Easter eggs

Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs

Kale & kimchi fried rice

Bring fried rice to life in this speedy supper with punchy, fermented kimchi. If you don’t have kale, you can use pak choi or whatever greens you prefer