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.

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 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

‘This easy-to-bake loaf cake is adored by coffee lovers and coffee dodgers alike, boasting a luxurious flavour, caramel-like sweetness and a satisfying nutty crunch. Try toasting the walnuts for extra flavour.’ says Becky

'When autumn arrives, I like my bakes to be loaded with sweet, nutty deliciousness, so this crunch cake ticks all my boxes! A hybrid of banana bread and banoffee pie, the loaf is studded with biscuits and pecans, then drizzled with caramel for an extra layer of sticky indulgence,' says our Food Director Sarah