Gooseberry & elderflower fizz

A lightly floral Prosecco-based cocktail with crushed fresh fruit and refreshing cordial

Goat’s cheese & caramelised onion frittata with a lemony green salad

A grilled omelette with sweet onion base, dotted with creamy cheese and served with salad – this recipes make enough for lunch the next day

Roasted sesame sweet potatoes & asparagus

Flavoured with Thai fish sauce, soy, ginger and garlic, this Asian-inspired dish makes a great accompaniment to meat, fish and tofu recipes

Chocolate & hazelnut celebration cake

This hybrid brownie chocolate cake by John Whaite is a bold party bake. The toffee spikes transform it into a professional-standard dessert

Honey & cumin chicken and aubergine skewers with pistachio dukkah

Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter

Peach & rose fizz

A simple chilled Prosecco cocktail made with fresh juice and rosewater

Bakewell trifles

These cherry and almond desserts will really impress your guests. The amaretti biscuits give it a special touch

Sticky sausage & rosemary skewers

Contains pork – recipe is for non-Muslims only
Our version of pigs in blankets uses a decorative herb sprig and a drizzle of sweet maple syrup to really bring the traditional side dish to life

Bellini

A classy cocktail served in an elegant flute – this simple combination of peach purée and Prosecco makes a great start to any celebration

Mai tai

A traditional cocktail with both dark and white rum, vibrant grenadine, triple sec, almond syrup, lime and a retro cherry garnish

Old fashioned

A traditional whisky cocktail with bitters, soda water and a simple orange garnish. Serve in a tumbler with plenty of ice

Mini toad-in-the-holes

Contains pork – recipe is for non-Muslims only

BBC Good Food magazine food editor Barney adapts this classic sausage recipe to cook with his daughter Maisie