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

Mini mincemeat crumble pies

Red grapes add moistness to these mince pies with a quirky crumble topping

Mustard-glazed roast chicken with Waldorf stuffing

Contains pork – recipe is for non-Muslims only
A few extra vegetables will turn this recipe into a Sunday lunch spread – get ahead by making the stuffing in advance

Fruity simnel squares

This easy twist on the classic fruit sponge makes plenty of squares – all decorated with marzipan eggs

Fruit & almond clafoutis

This gorgeous French pudding is full of melt-in-the-mouth goodness

Nutty apple streusel cake

With slices of British Cox’s apples and a crunchy nut topping, this cake is a winner

Prawn piperade

Have supper ready in three simple steps with this super speedy snack

Salted caramel & peanut butter billionaire’s slice

This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping

Lighter Bakewell tart

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