‘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
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
Recipe by Abigail Spooner
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!
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
These cute cookies freeze well once baked – wrap them in baking paper and store in freezer bags. They make a great gift alternative to a chocolate egg
Recipe by Nadine Brown
This is a cheesecake version of the cheerful Swedish prinsesstårta (princess) layer cake. Wear disposable gloves when making the icing to avoid green fingers!
This raspberry blancmange recipe by pro chef Lisa Goodwin-Allen is super nostalgic. If you’re not a fan of raspberries, you can use other soft fruits instead
Recipe by Lisa Goodwin-Allen
Lisa Goodwin-Allen of Rosi at The Beaumont hotel in Mayfair, London loves melon and ham. It can be really nice and refreshing – and here is finished off with a zing from the gin and mint
