Pastry

Set aside a little time for this comforting supper – perfect for a relaxed Sunday with family or friends. Tender chicken, bacon and mushrooms are tucked into soft suet pastry with a creamy white wine sauce, then gently steamed

Crumbled filo pastry and a whole orange are the secrets behind this irresistible Greek cake, known as portokalopita. Once baked, it’s drenched in a fragrant citrus syrup, then pan-fried in brown butter for a golden caramelised crust. Or simply serve from the tin, Greek style

This gently spiced, meaty pie is inspired by aloo matar keema and is served with a bright coriander chutney. You can make the filling up to two days in advance for easy hosting

Think of this as a cross between a savoury custard tart and a lancashire cheese and onion pie. Lancashire cheese brings a rich, creamy tang that pairs beautifully with the sweetness of the onions, but cheddar works just as well if you prefer

These filo stacks are more straightforward than they look and most of the work can be done ahead. Save the leftover egg whites (they can be frozen) and use to make meringues or an egg white omelette

It may have slipped out of the spotlight, but this classic deserves a comeback. Crisp pastry, luscious almond frangipane and just the right amount of jam brings this tart back to its very best

These are a boozy, savoury twist on Danishes, but they can easily be made alcohol free. Just replace the gin and vermouth with extra olive brine and a small squeeze of lemon

This is a great make-and-take option for a party, or makes a lovely lunch served with a crisp green salad and a glass of white wine

Fill golden choux buns with a velvety pistachio cream and caramelised Shredded Wheat, then crown in a cascade of salted chocolate sauce…