Spring

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

A zesty cookie with a lovely spring-pink hue, these make a great treat for Mother’s Day

These fluffy lemon cupcakes have an oozy, tangy curd centre, which balances their sweetness

This rustic cake is magic because the batter separates into three layers during baking, yielding a sponge-cake-like top, a creamy custardy middle and a chewy, fudgy base layer. Tinned peaches from the storecupboard add colour and texture, but tinned or fresh apricots would work just as well

You can use shop-bought fairy cakes to make these fun Easter bunny bottom cupcakes - or bake your own for a bigger spring project

Indulge in these honey-walnut crown tartlets, featuring a British-inspired twist on the classic pecan pie filling, and elevate your coronation celebration

Sweet peas and salty ham are a classic match, and they are brilliant in this creamy quiche, enriched with goat’s cheese and fresh mint

Welsh cakes are a sweet, quick bread, spiced and studded with currants. The thin rounds of dough were traditionally cooked on a heated bakestone over an open fire, which led to alternative names of bakestones, griddle cakes or pics (from the Welsh term picau ar y maen meaning ‘cakes on the stone’). Delicious served hot or cold, they are often dusted with sugar.

This zesty layer cake, drizzled with lemon and elderflower syrup and encased in a sweet elderflower buttercream, sums up spring in every bite