• Rainbow rolls

    Rainbow rolls

    For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg

  • Stilton & poppy seed sablés

    Stilton & poppy seed sablés

    Sablé is French for sandy, which explains the crumbly texture of these pastries – given extra crunch by the addition of polenta

  • Garlicky fondant potatoes

    Garlicky fondant potatoes

    These make a delicious change to steamed or boiled potatoes – they can be made ahead and finished on the stove top

  • Tuna, olive & rocket pizzas

    Tuna, olive & rocket pizzas

    A simple storecupboard standby supper for the whole family – top your pizza bases with salty seafood and a garnish of rocket and red onion

  • Sugared scones

    Sugared scones

    A simple and quick scone recipe that has a great sweet finish – the crunchy sugar top adds texture too

  • Hot chocolate milkshakes

    Hot chocolate milkshakes

    Break 200g plain chocolate (I used 70% cocoa) into cubes and put into a pan with 600ml full-fat milk. Gently heat until the chocolate melts, then bring almost to the boil, whisking regularly until even and smooth. Can be made ahead, then chilled for up to 2 days. Re-heat if necessary, whisking, then ladle or pour into heatproof glasses or mugs. Top with scoops vanilla ice cream and mini marshmallows. Add a nip of rum or brandy for the adults, if you like.

  • Bagels for brunch

    Bagels for brunch

    Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs

    A challenge
  • Squash, feta & pine nut tart

    Squash, feta & pine nut tart

    Ready-made puff pastry makes it easy to go meat free – top with spicy harissa paste, salty cheese, sweet pumpkin and mint