Chocolate & rose tart

This killer chocolate tart has a silky smooth filling and is the perfect indulgent treat to finish off a dinner party

One-pan spaghetti with nduja, fennel & olives

Contains pork – recipe is for non-Muslims only

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Crab doughnuts

Savoury doughnuts are a delicious deep-fried treat. Decorate these perfect party nibbles with lemon zest and a few sprigs of cress

Ham, cheese & homemade pickle bloomer

Contains pork – recipe is for non-Muslims only

Add tangy texture to your ham and cheese sandwich with our super quick pickle. Perfect for a lunchtime treat

Chilli cheesy courgette chips

Give your midweek chilli a makeover and serve it with delicious crispy courgette fries topped with parmesan and mozzarella

Chinese chicken with pancakes

A twist on a favourite takeaway using chicken instead of duck, this dish is perfect for a Friday night in

Pesto & goat’s cheese risotto

A risotto that's bursting with fresh Italian flavours – simple to make, it's the perfect no-fuss midweek meal for two

Peanut butter parfait with salted caramel crunch

Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream – perfect to impress a date!

Domino potatoes

These are like individual crispy gratins – perfect for a supper for two!  They can be prepared ahead so great if you're entertaining

Fig & raspberry crumble cake

Easy to make and full of juicy fruit, this cake can be served at teatime or as a pudding, the perfect finish to Sunday lunch

Rye pizza with figs, fennel, gorgonzola & hazelnuts

Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs – perfect for lunchtime entertaining

Perfect Caesar salad

The ultimate New York salad with crunchy croutons, anchovies, crisp gem lettuce and a thick garlicky dressing, this recipe comes from The Breslin's brilliant chef April Bloomfield