Baking

Ever since I was a child, I’ve been a big fan of salt and sweet together. Growing up in the 1970s, birthday parties would provide a rare chance to savour this combination, eating salted peanuts in the same mouthful as a chocolate biscuit! Layering peanut butter and chocolate on top of a flapjack slice is highly nostalgic for me, while also tapping into current trends for fun food mash-ups.

Created by rolling the sponges rather than layering, the vertical stripes add a striking touch to this cake

These fluffy lemon cupcakes have an oozy, tangy curd centre, which balances their sweetness

Bring some Easter cheer to the breakfast table with these cute bunny buns

If you’re a chocoholic at heart, you’ll fall in love with these choc-chip scones – especially when served with a generous dollop of chocolate spread or marshmallow fluff

This layered treat works perfectly with an extra shot of Irish cream liqueur on the side, if the mood takes you

This rustic cake is magic because the batter separates into three layers during baking, yielding a sponge-cake-like top, a creamy custardy middle and a chewy, fudgy base layer. Tinned peaches from the storecupboard add colour and texture, but tinned or fresh apricots would work just as well

Who doesn’t love a cupcake? Fresh blueberries and a swirl of conserve through the batter give these pretty cupcakes a lovely, light freshness

You can use shop-bought fairy cakes to make these fun Easter bunny bottom cupcakes - or bake your own for a bigger spring project