Air frying grapes concentrates their flavour and turns them soft and jammy. Serve the crispy chicken with extra mayo, if you like
Recipe by Abigail Spooner
‘This is just about the perfect custard tart. The key is to bake the pastry properly – no-one wants a soggy bottom – and to take the tart out of the oven while it still has a slight wobble.’
Recipe by Matthew Jones
‘This dish is a burst of freshness, with the tapenade bringing out the flavours of the veg.'
Recipe by Eoin Smith
These edible works of art are swirled with pink, matcha and vanilla cookie doughs to make each one unique. Keep a stash in the freezer and bake the cookies straight from frozen, adding 2-3 minutes to the cooking time
The no-cook pistachio and ricotta filling for this biscuit-based tart is inspired by the popular Sicilian sweet treat, cannoli. Assemble the tart up to two days ahead, cover and keep in the fridge until ready to slice and serve
Using saffron is a great way to naturally impart a yellow hue and subtle floral flavour into cake frostings. Grinding and steeping the delicate threads first is the best way to extract maximum taste and colour – a pinch goes a long way!
‘This breakfast dish relies on quality British seasonal ingredients, the perfect treat for a spring Sunday morning.’
Recipe by Tommy and James Banks
Whizzing up porridge oats to make flour is a clever way to bake with a gluten-free alternative to wheat flour. Tart in-season rhubarb is the jewel in the crumble crown of this tender oat cake
Recipe by Emily Gussin
Verdant spring herbs are abundant in this comforting yet zingy broth. Add a dollop of oat fraîche, then stir it into the soup as you eat to make it delightfully creamy without adding dairy
