Boozy chocolate bombes

Showstopping individual coffee sponges with hidden mousse, and a Baileys and white chocolate topping – stunning!

Summer greens & nectarines

Serve this vegetarian treat with crusty or garlic bread – just terrific on a balmy summer’s eve

Roast carrot soup with pancetta croutons

Contains pork – recipe is for non-Muslims only

A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon

Iced chestnut ripple cheesecake

With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist

Crab cakes with sweet chilli & ginger dipping sauce

An easy help-yourself starter with the zest and spice of ginger and chilli

Apple & bacon salad

Contains pork – recipe is for non-Muslims only
A perfect November salad, with seasonal cruncy apples, hazelnuts and celeriac

Vegan tomato & mushroom pancakes

You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping

Caramel cheesecake

Molasses flavour from muscovado sugars and a topping of thinly sliced fudge… this make-ahead pud is pure indulgence

Salted caramel banana tatins with crème fraîche ice cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Devil’s food cupcakes

These sponges with a cream cheese topping are light yet wonderfully chocolatey

Pistou soup

Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat’Saisons

Rhubarb ripple & gingerbread cheesecake

A dazzling dessert with spiced biscuit base, cream cheese topping and a poached fruit compote with stem ginger