Trifle cheesecake

Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper

Iced choca-mocha terrine

This striking dessert is based on a classic tiramisu, but uses chocolate mini rolls as sponges, and is set in an ice cream loaf to be served in slices

Piernik (Polish gingerbread)

A classic Polish honey gingerbread cake is adapted by Edd Kimber. It’s layered with plum jam and coated in chocolate with sprinkles of edible gold

Coq au vin with garlic croissant puffs

This classic chicken casserole is brought up to date with clever snail-shaped swirls packed with garlic butter

Mini toad-in-the-holes

Contains pork – recipe is for non-Muslims only

BBC Good Food magazine food editor Barney adapts this classic sausage recipe to cook with his daughter Maisie

New England pecan pie

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Crème brûlée tartlets

We combine a smooth and creamy classic French dessert with crisp golden pastry in these decadent caramel puds

Shallot Tatin

This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course

Salted honey fudge & chocolate tart

Layer salted caramel and thick chocolate cream on a chocolate pastry base and top with crunchy honeycomb for a dessert with a difference

Crunchy coleslaw

A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus

Fattoush

This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it’s sprinkled with sumac, mint and parsley

Fennel Dauphinoise

Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel