Bakewell pudding

For a warm and cosy alternative to the bakewell tart, try making this egg-based pud. It’s best served with cream or ice cream

Ultimate crème brûlée

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet

Veggie spaghetti puttanesca

Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it’s a low-fat and low-calorie lunch

Courgette brownies

Growing courgettes in the garden? Use them to make these glorious fudgy courgette brownies studded with chocolate chips. Serve with vanilla ice cream

Refried beans

Try this recipe for homemade refried beans. They work equally well as a party dip served with nachos, or as an accompaniment to a larger Tex-Mex-style meal.

Cream of chicken soup

Whip up this warming soup midweek – it’s simple to make and a great way to use up leftover chicken. Serve with crusty bread and some parsley on the side, if you like

Swiss meringue buttercream

Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it’s easily halved for smaller bakes

Sweetcorn fritters

Make the most of sweetcorn with these crisp fritters. Enjoy them for brunch, lunch or as a side dish

Ginger chicken curry bowl

Nourishing and vibrant, this is a comforting dish that’s perfect for a Friday night in

Roast chicken with dill & potatoes

Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco’s Italian heritage.