Baking

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

The miso caramel adds a savoury, salty note to the sweetness. It’s naughty but nice

Caramelised white chocolate and Biscoff spread equals cupcake heaven – topped with crunchy little nests, these are ready to pile high with chocolate eggs.

The North African m’hencha (meaning serpentine) has a real wow factor and looks spectacular. Usually made with just nuts, this version includes juicy pops of gently roasted strawberries, rose water and some fragrant Turkish delight

Camomile tea syrup adds a lovely flavour to this fruity bake, perfect as an afternoon snack

If you didn't think that brownies could get any better, wait until you try our epic Crunchie bar and salted caramel brownies

It may sound a surprising ingredient for a dessert, but parsnips give these indulgent little puds a subtle earthy sweetness. Why not ask your guests to try to guess the secret ingredient?

Melted ice cream in the mix of this Madeira sponge gives a delicious rich vanilla flavour. Then decorate with your favourite toppings

The burnt Basque cheesecake first originated in San Sebastián, Spain, around 30 years ago. It gets its name from its characteristically caramelised crust, the result of a higher cooking temperature than is usual for baked cheesecakes. We’ve served ours with a sangria compote, but fresh fruit would work, too