Gremolata-crusted salmon with lentils & spinach

This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C

Rhubarb & ginger crumble

This super easy, lightly spiced crumble can be prepared ahead of time – a comfort food favourite that makes a great budget-friendly dinner party dessert

Chocolate lime fondants with candied lime peel

Rich, dark chocolate and tart citrussy limes are a dreamy combination in this warm, gooey-centred chocolate dessert

Cocktail blinis

These dainty little Eastern European pancakes have a distinctive flavour and are party perfect. Finish with two toppings – beetroot and quail's egg, and smoked salmon pâté – for a creative canapé

Burnt butterscotch rice pudding

The crunchy brûlée topping on this rich and creamy rice pudding turns this childhood favourite into a dessert fit for any dinner party

 

Seville meringue pie with pomegranate

With fluffy meringue on top and zesty Seville oranges underneath, this sumptuous pie with pomegranate topping is a spectacular seasonal dessert

Neeps & tatties soup

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Blood orange & dark chocolate madeleines

Best enjoyed fresh from the oven, these delicate madeleines dipped in dark chocolate and dusted with blood orange powder make a delectable dessert

Blueberry Bakewell muffins

These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping – a tasty treat for teatime or packed lunch

Beef, leek & swede Cumberland pie

Contains pork – recipe is for non-Muslims only

With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple 

Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch

Tarte tatin

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert, and with Raymond Blanc's recipe you can make it to perfection every time