Peach & almond tart

Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa

Chermoula-marinated mackerel

Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan

Avocado salad

Try serving this superhealthy salad with crisp za’atar bread for a Middle Eastern feast

The ultimate makeover: Blueberry trifle

Angela Nilsen discovers a lighter way to serve this ever-popular dessert

Chocolate & raspberry creams

This stunning yet simple dessert is the perfect way to end a dinner party

Pan-fried sea trout, peas & chorizo fricassée

Contains pork – recipe is for non-Muslims only
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Slow-roasted rhubarb with ginger ice cream

The combination of rhubarb and ginger is sharp and cleansing – an ideal way to finish a dinner party

Citrus-cured salmon gravadlax

Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities

Frozen banana & praline parfait

This freeze-ahead dinner party dessert has real wow-factor, so all that’s left for you to do on the night is present it in stunning style

The ultimate makeover: New York cheesecake

Angela Nilsen rises to the ultimate challenge – keeping a cheesecake creamy and decadent while making it healthier and lighter

Iced vanilla & caramel profiteroles

Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert

Creating your wedding cake

Jane Hornby’s wedding cake is our simplest ever. And each tier is flavoured differently, so there’s something for everyone…