Baking

‘If you go to my mum’s house, she always has cake out on the side for you to enjoy whenever you want, so I made this with her in mind. It keeps well for five or six days at room temperature, or in the fridge if it gets too hot.’

Get the kids to help make flower cookies – a playful twist on classic thumbprint biscuits – with tiny petal-shaped divots that little fingers are perfect for making. Easy, cheerful and fun to decorate, they’re great for school bake sales or as thoughtful end-of-year teacher gifts

Sweet, tart and unmistakably American, this deep-dish pie is spot-on for summer gatherings. Blueberries, one of the few fruits native to North America, have long been used in Indigenous cooking, and when European settlers brought their pie-making traditions, the two came together to create a now-iconic dish. For the perfect slice, let the pie cool for four hours before serving

Made with a handful of everyday ingredients, these easy biscuits are great for getting kids involved. Enjoy them plain or decorate with icing and coloured sprinkles, if you like

Chocolate and hazelnut is one of those classic pairings I’ll never tire of. These squidgy blondies are swirled with hazelnut chocolate spread and studded with toasted hazelnuts for crunch. I always stash a few in the freezer for those 'I’ll-just-have-one' moments

This three-ingredient shortbread is delightfully buttery and oh-so simple to make

Ground almonds and spelt flour add fibre to these muffins while a sweetener cuts the sugar but still adds sweetness. Made with cinnamon and fresh raspberries, they’re perfect for a grab-and-go treat

Bashed shortbread fingers create an extra-buttery crumble topping, while sweet strawberries add a contrasting jammy layer in this teatime-ready bake

All the irresistible caramelised cookie notes of Biscoff, rolled into a knockout pud. Keep the roulade chilled until ready to serve, then drizzle with extra Biscoff spread and top with more biscuits