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

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

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

Creamy leek, potato, cheddar & chive fish pie

Use fresh fish to make this creamy, pastry-topped pie. The prawn, haddock and salmon filling and crumbly topping make this pie extremely moreish

Toffee apple turnover puff pie

Think apple turnover made into one big pie in this super-simple pudding with a caramelised apple centre. Serve with a scoop of ice cream or double cream

Sticky tamarind tomato & spinach whirl

Try this riff on a Greek spanakopita. With a sticky-sweet, spiced and tangy twist, it’s a spectacular veggie centrepiece for any special occasion

Cinnamon custard pie

Love custard tarts or pastel de nata? Try GF member Sue Tappin’s recipe for cinnamon-topped custard pie – it’s deliciously decadent.

Dark chocolate & passion fruit tart

Pair chocolate with passion fruit to make this deliciously decadent dessert. The tangy fruit curd works wonderfully with the rich ganache