Baking

The work is minimal but the pay-off is huge for this much-loved fruity classic

"We do a version of these carrot cakes in the restaurant and everyone loves them, but it’s a bit too complicated for home cooking. So, my pastry chef has created this simplified version, which combines flavours that are very Mediterranean – rose water, yogurt and walnuts – with the sweetness of carrot" says chef Shadi.

All the squidge of a brownie but bursting with lemony freshness instead, these make a great elevenses treat on a bright spring morning. Use a good-quality lemon curd with plenty of tang and don’t overmix it through the batter – the little pools of lemon curd taste heavenly when you bite into them.

The malty, bitter flavour of stout is a match made in heaven with chocolate. This full-flavoured ale is also great in hearty stews and pies, or in place of wine in a classic French onion soup.

A sophisticated take on the classic combo of chocolate and orange. Dip half in white chocolate and half in dark chocolate, if you like.

As this zingy pud – sometimes known as lemon magic or lemon surprise – bakes, the batter separates into a soft sponge and creamy sauce. Blackberries add an extra autumnal dimension

Pep up a packet of store-bought croissants with all the best bits of a sticky baklava.

The treacle adds a lovely warming toffee-like flavour to these puffy, light scones studded with pieces of sticky dried fig.

Slice yourself a wedge, pair with a brew and enjoy the comforting simplicity of this regal cake.