Baking

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

We’ve taken the traditional Scottish dessert and transformed its flavours into an impressive raspberry mousse cake. Pile high with a honey-and-whisky whipped cream, extra raspberries and a handful of caramelised oats

Gooey-centred Creme Eggs nestled into fudgy brownies make an irresistible Easter treat. Brown butter in the batter adds a delicious nuttiness

A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue

A cross between a sponge and a cheesecake, this makes a wonderful spring dessert

"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.

Milk chocolate is perfect paired with the nutty sesame in this cake

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.

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