Baking

Toasted breadcrumbs replace some of the flour in these shortbread cookies, and they give a light crunch and nutty flavour. Sandwiched with a fragrant Earl Grey and orange buttercream, these biscuits make the perfect companion to your afternoon cuppa

Just a little patience will reward you with a rich and creamy cheesecake you can easily make at home

Blended oats, instead of flour, give this blueberry-studded banana bread a super-moist, tender crumb and a slightly nutty flavour. They also boost the fibre content and make this loaf gluten-free*.

Replacing some of the flour with crushed digestive biscuits gives this traybake cake a lighter crumb. It’s jam-packed with summer berries and drizzled with a tangy cream cheese icing

The work is minimal but the pay-off is huge for this much-loved fruity classic

The miso caramel adds a savoury, salty note to the sweetness. It’s naughty but nice

We’ve taken the traditional Scottish dessert and transformed its flavours into an impressive raspberry mousse cake. Pile high with a honey-and-whisky whipped cream, extra raspberries and a handful of caramelised oats

A Creme Egg-studded dark chocolate buttercream envelops cocoa-rich sponges in this striking layer cake. The ‘cracked egg’ decoration is easier than it looks, we promise!

The only recipe you’ll need for all the Easters to come