Homemade cherry pie

Make this classic pie while cherries are in season. It’s the perfect summer dessert, served just warm with plenty of ice cream.

Gingerbread cookies

Put your feet up and enjoy these spiced gingerbread cookies with a hot drink – they’re made with cloves, ginger, cinnamon and dark molasses

Leftover Yorkshire bread & butter pudding

Transform leftover Yorkshire puddings into a comforting bread and butter pudding. If you don’t have lemon curd, marmalade or jam will work well

Cheesy dauphinoise pie

Make use of your Christmas cheeseboard leftovers by transforming them into a hearty, warming pie

Angela Hartnett’s queen of puddings

I love a queen of puddings. Breadcrumbs, soaked in milk, vanilla flavoured egg, jam on top and then meringue. And when made well, it’s delicious. It’s also a great way to use up old bread or leftover jams, so it’s basically a store cupboard essential. Don’t use a sugary jam as the whole thing will then become overpoweringly sweet.

Cheeseboard mince pies

Enjoy a savoury twist on the classic mince pie by working sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat

Courgette, feta & thyme scones

Use seasonal courgettes to bake these quick and tasty scones. Golden, crumbly and packed with savoury summer flavour, they make a brilliant lunch or picnic bake

Air fryer falafel

Use your air fryer to rustle up some homemade falafel to enjoy with your favourite accompaniments — tabbouleh, hummus, tahini sauce and salad work well

Loaded summery tuna sandwiches

Look forward to lunchtime and upgrade your standard tuna mayo sandwich with this vibrant basil-packed aioli and a spicy pickled onion salad sandwich

Ultimate egg mayo sandwiches

Try a next-level version of the classic egg mayo sandwich, which has lots of texture and flavour. It’s well worth the extra effort, and takes under 20 minutes to make

Crab scotch eggs

Wrap white crabmeat around a soft-boiled egg and you’ll have this glorious take on scotch eggs

Air fryer peanut butter & chocolate chip cookies

Freeze the dough for these cookies raw then cook whenever you fancy. Crisp at the edges and chewy in the middle – they won’t stay in the biscuit tin for long