My nan was a brilliant home baker. She rescued overripe apricots and plums from Queen Victoria Market in Melbourne to make into jams, which meant that week we would be treated to mouth-watering apricot tea cakes and plum-drop biscuits. She was a thrifty preserver and taught me to cook with my hands, eyes and heart, not just the recipe. Some of her recipes are now mine, and I strive for her light touch. There are rules to follow for a good sponge cake: egg temperature (must be room temp!), glass bowls (this helps with aeration) and sifted flour (for a delicate crumb, even rise and no lumps), to name a few. A successful sponge cake is a reward for the tastebuds and a triumph for the cook.” - Jo Barrett

This dish combines pillowy gnocchi with a velvety cauliflower sauce and the savoury crunch of crispy pancetta. Topped with toasted pine nuts and fresh thyme, it's a comforting and satisfying meal that's sure to impress.

"These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. If you want to work ahead, you can make the pastry dough a day in advance. The curd will keep in the fridge for up to a week; the vibrancy of the mint will fade a little, but it will still be fine. But bake the pastry on the day you’re serving, and serve as soon as possible after the rum is poured over the tart." – Yotam Ottolenghi. You'll need to start this recipe a day ahead, and you’ll need a 10cm round cookie cutter and a muffin pan.

Good things come in threes. Ellie and Sam Studd shine the spotlight on a trio of famous Italian cheeses, bringing them together in a lip-smacking pasta dish that’s as simple as it is sophisticated.

“For my entire life, or at least my entire life as a baking book author, I have been on a quest to find the perfect chocolate cake. Now, I know this is a near impossible feat. There are at least 10 versions of chocolate cakes that I can rattle off at the drop of a hat, but still, I will forever be on the quest for that perfect cake. This one comes fairly close, and I present it to you. This darling. She is rich in cocoa flavour and has a beautiful tight sponge. I’ve served this with a mascarpone whip, but a chocolate buttercream works perfectly, too.” - Emelia Jackson

“Citrus is the perfect full-flavoured seasonal ingredient. They have a long shelf life in the fruit bowl, but also preserve so well.” – Jo Barrett

This matcha-spiked dessert combines a vibrant sponge with sweet strawberry jam and chantilly cream, offering an impressive look that’s surprisingly easy to achieve. Whether you’re hosting a special occasion or simply treating yourself, this roulade is definitely worth a try. You’ll need a 42cm x 30cm baking tray for this recipe.

“Bright green, fresh and full of flavour, this is the perfect spring dish to share. The burrata acts as its own sauce when it’s burst in the centre, and adds a real luxury to this humble dish.” – Danny Corbett.

“Everything I love when the need for dark flavours and gooey caramel takes over. A gently sweet/savoury, buttery, nutty crust and a balanced chocolate top, lightly baked so as not to overwhelm. A hidden layer of butterscotch makes it feel like a bougie caramel slice with reverse ratios.” – Natalie Paull

If you love Turkish delight, then you're going to love this. Make the most of Middle Eastern flavours with this pistachio, raspberry and rose layer cake.

Impress your lover, or just your favourite chocolate lover, with these elegant heart-shaped chocolatey treats, which combine the classic flavours of chocolate and hazelnut with a caramelised Swiss meringue.  You’ll need a 6.5cm-wide heart-shaped cookie cutter, 2 piping bags, a 1cm star nozzle, a 1.5cm ribbon nozzle and a kitchen blowtorch for this recipe.

This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season. 

A fresh-flavoured oyster recipe both tasty and unique, just like its creator, Michelin-starred chef, Skye Gyngell.

A fresh ball of burrata makes every cheese lover weak at the knees, say Ellie and Sam Studd, who prove that this decadent addition can jazz up any weeknight meal.

You’ll fall in love with just how beautiful this tart is! Layered with fresh mango slices, it starts with a golden macadamia pastry shell filled with a lush mango cream. Perfect for summer gatherings, relaxed dinners or whenever you want something fresh, bright and a little indulgent