Sweetcorn custard tart

Sweetcorn is the secret ingredient to make this custard tart for dessert. You could use shop-bought shortcrust pastry instead of making your own for a simple shortcut

Chocotorta

Create a chocotorta, a no-bake Argentinian dessert made with thin chocolate biscuits, dulce de leche and soft cheese – it’s perfect for a garden party

Butter cookies

These six-ingredient biscuits are beautifully buttery. Dip them in chocolate and add a dusting of edible glitter for sparkle if you like

Black and white pinwheel cookies

Black and white biscuits are a classic among Christmas cookies. You can make them into a checkerboard pattern or as a beautiful spiral like these

Speculoos cookies

These delectable biscuits are easy to make and full of spice. Make a batch of these moreish bites for a thoughtful homemade gift for someone special

Vegetarian pastitsio

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we’ve used a little balsamic vinegar instead of grape

Strawberry crumble buns

Celebrate strawberry season with these moreish crumble buns. These eye-catching desserts are perfect for summer and make an impressive sweet treat

Iced caramel macchiato

Take your coffee game up a notch this summer with our iced caramel macchiato – it’s made with espresso, milk, vanilla syrup and caramel sauce. For more coffee recipes, click here.

Mini victoria sponges

Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream

Microwave scrambled eggs

Rustle up a delicious breakfast of scrambled eggs in no time – this protein-rich dish takes just four minutes in the microwave

Sweet potato tacos

Shake up your midweek meals with these colourful veggie tacos. Omit the feta and soured cream to make them vegan, or use a plant-based alternative

Chocolate & vanilla celebration cake

Round off the Easter weekend with this stunning showstopper cake. The sponges taste even better after a day or two, so it’s a great get-ahead recipe