Rhubarb & orange cake

Make the most of seasonal fruit in this rustic bake with almond topping – serve it warm from the oven, as a pudding, or with afternoon tea

Gooseberry & vanilla custard tart

Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit

Simnel cherry tart

This teatime treat is a cross between a fruity spring-like Simnel cake and a Bakewell tart – great with a cuppa

Pink melon lollies

Ice pops in the literal sense – these little frozen fruit balls are served with popping candy for extra pizzazz

Creamy mango & coconut smoothie

This tropical shake with creamy coconut yogurt, mango and passion fruit is dairy and soya free

Rhubarb crumble cake

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping – a spin on classic comfort baking

Passion fruit teacup puddings

Cook these steamed sponge puddings in small, sturdy ramekins and serve in little china cups when entertaining

Pulled lamb shoulder with sticky pomegranate glaze

Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Vegan smoothie

A dairy-free vegan smoothie with fruit juice, tofu and oats to power you up at breakfast or provide sustenance for exercise

Strawberry & Pimm’s jelly

A match made in heaven – sweet, ripe strawberries set in a jelly with the traditional fruit cup liquor – served with cream, of course

Rhubarb curd

The sharpness of this pink fruit works wonderfully in a buttery curd – serve on warm scones, crumpets or in pastry tart cases

Sugar-crusted bara brith

Bara brith (literally ‘speckled bread’) is a tea-time classic, and it seems that almost every Welsh town and every family has their own recipe