Next-level mince pies

Convert mince pie sceptics with our recipe for juicy, zesty mincemeat wrapped in pastry that’s extra-biscuity and rich thanks to a surprise ingredient

Multi-seed cheese straws

Make cheese straws with the added flavours of sesame and poppy seeds, dried onion flakes and sea salt. They’re great snacks to serve with drinks

Dauphinoise galette

With rich dauphinoise potatoes in a thyme-infused pastry, this makes a great vegetarian main course for Sunday lunch or a special occasion.

Vegan miso mushroom & spinach pithiviers

Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day

Air fryer apple & cinnamon tarts

Use a sheet of ready-rolled puff pastry to make these easy tarts filled with apples and cinnamon. Made in an air fryer, dust with icing sugar to serve

Easy mini beef wellingtons

Make these stunning mini beef wellingtons – filled with fillet steak, parma ham and mushroom pâté, and encased in puff pastry – in your air fryer.

Mango curd & passion fruit tart

Impress at your next dinner party with this tropical tart made with juicy mango curd, passion fruit and a crisp coconut pastry base

Fig & ricotta tart with hot honey drizzle

Make the most of sweet figs in this savoury tart with a puff pastry base and ricotta topping. Be sure to use figs that are soft and juicy when gently squeezed

Easy steak & mushroom pie

Try this easy version of a classic steak and mushroom pie, using ready-rolled puff pastry and frozen onions to cut down on prep time

Peach pie

Be sure to leave this pretty peach pie with latticed pastry topping to cool for an hour after baking – this step is essential to ensure a good texture

Three-ingredient strawberry palmier tarte tatin

Think of this dessert like an elevated strawberry jam tart. As impressive as it looks, it’s made with just three ingredients. Enjoy with vanilla ice cream

Easy pesto, cheese & pea tart

Avoid food waste and rustle up this quiche-like tart as a great way to use up the end of that jar of pesto you have in the fridge