Spring

A classic French quiche made using eggs, cream and bacon in a shortcrust pastry case. Served either hot or cold, it’s perfect for picnic season

We’ve taken the traditional Scottish dessert and transformed its flavours into an impressive raspberry mousse cake. Pile high with a honey-and-whisky whipped cream, extra raspberries and a handful of caramelised oats

A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue

This whimsical cake, with its swooping piping, vivid hue and decorative blooms, is destined to be the centrepiece of your afternoon tea. Be sure to check your flowers are food safe

All the squidge of a brownie but bursting with lemony freshness instead, these make a great elevenses treat on a bright spring morning. Use a good-quality lemon curd with plenty of tang and don’t overmix it through the batter – the little pools of lemon curd taste heavenly when you bite into them.

Fresh herbs, peas and lemon zest add a lighter spring feel to the traditional chicken pie. For a simple yet impressive decorative topping, use small heart cutters to stamp out shapes from the pastry trimmings. Serve with seasonal greens of your choice for a scrumptious family Sunday lunch

The firm texture of Jersey Royals makes them the perfect choice for a frittata, while their nutty taste works wonders with the sweetness of fresh, flaky crab

Created by rolling the sponges rather than layering, the vertical stripes add a striking touch to this cake