Classic white loaf

Begin your bread-baking journey with this simple white loaf – once you’ve conquered this, you’ll be able to move on to more advanced recipes

Radishes with herby whipped feta

Serve this creamy whipped feta dip as a sharing dish. Drizzle over a little olive oil and serve with radishes for dunking along with carrots and cucumber

Seared tuna & asparagus niçoise

Source tuna from a good-quality fishmonger to make this stunning seared tuna & asparagus niçoise salad. It should be sashimi-grade so can be safely eaten raw

Vanilla pavlova with pineapple & passion fruit

Prep all the elements for these pavlovas and let the kids build them. Pineapple and passion fruit is a great springtime combination, or try berries in the summer

Prawn & egg on toast

Meet your new favourite brunch recipe: quick and easy prawn and egg mayonnaise on toast. Sprinkle with chives to finish

Build your own pesto pasta salad

Rustle up this easy pesto pasta salad for the family. Customise it by adding your kid’s favourite veg

Empanada-style Sri Lankan fish patties with curry aïoli

Make these moreish Sri Lankan fish patties to feed a crowd. Served with a quick curry aïoli for dipping, they take a bit of effort but are well worth it

Fish finger hot dogs

A twist on a classic fish finger sandwich the whole family will love. Try Paul AInsworth’s trick of lightly salting the cod to firm it up before cooking – it’s a game-changer

One-pan lamb tagine with chickpeas

Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you’ll need to do is reheat it

Classic carrot cake

Perfect a classic with our next level carrot cake recipe. It’s been meticulously tested so you can bake the best version of this traditional cake

Dark chocolate, orange & ginger bara brith

Try a twist on bara brith – the classic Welsh teacake – made with chocolate, orange and ginger. It’s perfect for celebrating St David’s Day

Affogato chocolate pots

Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication