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
Recipe by Nikos Roussos
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
Recipe by Spencer Lengsfield
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
Recipe by Abigail Spooner
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
Recipe by Nell Gordon-Hall
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
Recipe by Brin Pirathapan
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
Recipe by Nadine Brown
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…
These golden puff-pastry swirls are filled with a pesto-inspired blend of spinach, basil, chestnuts and cheese. They make a great party nibble or a savoury side to soup. Prepare the swirls up to a day ahead and simply bake to serve
