"I love sugar as much as the next person, but there’s a time and a place – and this recipe is not it. The sweetness here comes from the bananas, and the result is a banger of a breakfast, especially when slathered with a generous layer of butter." Recipe from Andy Cooks: The Cookbook (Oriana Press).

"The beauty of this cake is that it’s fluffy on the inside with a light citrus flavour, and has a deliciously crunchy crust on top. All that, and with no butter. Try and stop at just one slice." – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

"This is a great one to make if you’ve got a big group of friends round, as there’s plenty to go around (make it easier on yourself by cooking the beef the day before). Also, the gravy here is an absolute must, so don’t hold back – be generous with it.' Recipe from Andy Cooks: The Cookbook (Oriana Press).

"To celebrate reaching 3 million followers, we thought it would be fun for Babe to step in front of the camera and make a video of one of our favourite sweets. She cooked a batch of these, so now we call them Babe’s cinnamon scrolls." – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

“This is one of my favourite summer salads to make – it’s light, but also pretty filling, as lentils are chock full of carbs. As supermarket beetroots can vary in size, the cooking time will vary, so test them with a skewer for tenderness.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

“I learnt this recipe at my first chef ’s job in London when I was working with Michelin-starred chef Tom Aikens. I cooked so many lamb shoulders, I started to hate them! But over the past few years, I’ve rediscovered the dish, and now I love cooking it. I want to bring people back to the table, to enjoy being together over a shared meal.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

“I love making a side of these when friends come round for lunch. Variety wise, desiree, royal blue, Dutch cream, coliban and sebago all work well when it comes to roast spuds. If you don’t want to use animal fat, swap the tallow for an oil with a high smoke point, like peanut or canola.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

“Roasting your vegies is not only dead easy, it helps bring out heaps of natural flavour. All these baby carrots need is a quick tidy up and a scrub, a blast in the oven and they’re done. Fancy looking, but no faff.” Recipe from Andy Cooks: The Cookbook (Oriana Press).

“An easy but satisfying salad you can rustle up fast. You want the cucumber pretty smashed here as the name suggests – use a rolling pin to bash it about a bit first, then cut it into chunky shapes. Don’t overthink it.” Recipe from Andy Cooks: The Cookbook (Oriana Press).