Next level profiteroles

Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce

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.

Potato crust quiche

Try this innovative way to use potatoes – as a stand-in for a pastry case for a quiche with a cheese and bacon filling. Serve with a green salad on the side

Harissa & shallot one-pot rice with aubergine & turmeric yogurt

Turn rice into a hearty and delicious meal with the addition of roasted aubergines and harissa. Top with a turmeric yogurt and our spicy parsley salad

Tomato & sardine orzo with olive gremolata

Use two hero ingredients – canned fish and dried pasta – in this weeknight winner which takes 30 minutes to make. You can add more or less chilli to taste

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.

Turkey & ginger brothy rice

Use up that Christmas turkey carcass with this light but flavour-packed rice dish. Top with coriander leaves, crispy chilli oil and crispy onions to serve

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

Bagel board

Contains pork – recipe is for non-Muslims/non-pork eaters.

Serve a great sharing brunch for a crowd. Make all the soft cheese spreads a few days before, then on the day, simply toast the bagels and add your toppings

Coconut panna cotta with passion fruit

Impress dinner guests with a tropical version of panna cotta with passion fruit, lime, mint and coconut flavours. It’s an ideal dessert for entertaining

Whole trout with almond & herb stuffing

We cooked this dish after [my husband] Neil had been out fishing and had caught a fresh-water trout. It’s the stuffing that makes this such a delicious dish; just soften onions and garlic in butter and mix it with the breadcrumbs, fresh herbs, almonds and slices of lemon. Trout is quite forgiving so you can use any mix of herbs you fancy. The stuffing would work just as well with a whole salmon or with small sea breams or seabass.
I really like cooking fish en papillote, and you could certainly use the sealed paper technique here – just cut a big sheet of baking paper to line the oven tray. Once the fish is in and drizzled with the oil, gently bring the sides together, being careful not to wrap the fish too tightly, then crimp to seal and cook as per the instructions below.

Creamed sweetcorn rigatoni with crispy chorizo crumbs

Make the most of Morrisons Market Street corn with this Italian-inspired pasta dish