An aromatic dessert that highlights the humble pear. There is nothing more comforting than the scent of fruit poaching away in syrupy bliss. The warm aroma that wafts through the house when the firm flesh of pears slowly surrenders to the virtues of sugar and spice is a powerful mood-booster, especially in the cooler months.

These pears will benefit from being left in their poaching syrup overnight to develop a gorgeous golden hue and thoroughly absorb all the lovely flavours from the spices, says Jamie.

A retro classic with a spiced modern twist.

A very old southern recipe with a meringue layer, making it extra delicious. Recipe by Morgan McGlone.

A modern take on the classic pav that even Gran will approve of.

This cake is sweet, creamy and perfect for entertaining.

Chef Ben Devlin from boutique hotel Halcyon House has created an afternoon tea to remember, bringing a touch of relaxed elegance to your next summer spread.

This recipe is a modern interpretation of the mooncake, a traditional pastry eaten during the mid-autumn Chinese festival (sometimes called the mooncake festival) that are imprinted with Chinese images or characters celebrating longevity and harmony. For this recipe, we've incorporated the traditional chewy crust of a mooncake into green-tea-spiked biscuits, sandwiched with a rich coconut jam and a set egg custard. We give you the modern mooncake sandwich!

Teff? Millet? Buckwheat? Spelt? You've heard the hype, but this is how you weave the hot grains right now into something delicious. Introducing teff hotcakes.

Let this memorable tangy lemon-frosted pistachio cake inspire your baking repertoire! Pairs perfectly with mint tea.

Although green tea ice cream is now found all over Japan and in Japanese restaurants abroad, it only really became popular in the 1990s. It’s simple to make at home.

We love matcha! The green tea powder is widely used in Japan, and it's gaining traction here, too. Pair it with sesame and white chocolate and you're ready to roll.

A few teaspoonfuls of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.

This spectacular chai cake is covered in ginger cream-cheese icing and a drizzle of pomegranate syrup.