Spiced spinach & potato pasty pies

Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney

Asparagus, feta & dill quiche

Make the most of eggs in this versatile veggie quiche. Baked with feta and asparagus, it’s encased in a cheesy pastry and makes a perfect addition for a picnic

Lemon & blueberry cheesecake tart

Combine the classic flavours of lemon and blueberries with a creamy cheesecake-inspired filling for this tart. It only takes 20 minutes to bake

Chicken & mushroom wellington

Make a celebration supper for two with this chicken and mushroom wellington. Cut into golden pastry to find a creamy, garlicky inside – perfection

Veggie sausage swirl

Combine plant-based sausages with nuts and apricots to make this showstopping sausage swirl. It will be loved by vegetarians and meat-eaters alike

Easy chicken & leek pot pies

Make these creamy, cheesy chicken and leek pot pies ahead and freeze them, ready for those cold winter nights when you don’t feel like cooking

Pistachio eclairs

Flex your baking skills with these heavenly pistachio eclairs, made with choux pastry and pistachio custard – they’re well worth the effort

Pistachio bird’s nests

Make these pistachio ‘bird’s nests’, made with kataifi pastry (a very finely shredded filo pastry available online) and a lemon sugar syrup for a sweet treat

Cheese & onion pie

Put in the extra effort to make this cheese and onion pie and it’s sure to please. With homemade pastry, it’s as good to eat cold as it is warm

Mushroom tart

Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry

Mini cheese & onion pasties

Rustle up these little cheese and onion pasties for a family picnic. If you won’t eat all 12, they freeze well and can be cooked straight from frozen

Spinach filo spiral pie

These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch