Pigeon bistayeea

Recipe from Greg Malouf

Lighter Bakewell tart

Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping

Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad

Dad’s beef, mushroom & mustard pies

Individual steak pies with a mustard and cheddar cheese suet pastry, thick gravy and tender meat

Patchwork strawberry & gooseberry pie

Tart gooseberries and jammy strawberries make a tasty pair – serve with a decorative shortcrust pastry top

Spiced lamb & feta gozleme with special tomato sauce

A savoury Turkish pastry that’s actually made with bread. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip

Douze-pointe pies

In ode to the Eurovision Song Contest, these shortcrust pies contain Spanish pepper, Greek cheese and Polish pierogi fillings

Vanilla custard slices

A glorious pastry classic that's tricky to get perfect, but lends a touch of patisserie luxury on an afternoon tea stand

Crumbled top mince pies

Shortcrust pastry mincemeat pies with a twist – an extra crunchy and nutty crumble on top

Lighter Cornish pasties

Angela Nilsen retains the taste but halves the fat of these traditional pastry bakes by using beef skirt and less butter in the pastry

Gooseberry & hazelnut slices

A nutty sponge cake with jammy gooseberries in a shortcrust pastry case, flavoured with delicate elderflower cordial

Vanilla crème brûlée

Who better to teach us how to create this classic French dessert than the MasterChef himself, Michel Roux Jr?