Baking

Gooey-centred Creme Eggs nestled into fudgy brownies make an irresistible Easter treat. Brown butter in the batter adds a delicious nuttiness

Easy to bake and even easier to eat, flapjacks are a British teatime favourite for a reason. We've elevated the classic recipe with an Earl Grey tea-infused butter, a hint of vanilla and a milky icing drizzle to mimic the flavours of a London fog drink

A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue

A cross between a sponge and a cheesecake, this makes a wonderful spring dessert

"We do a version of these carrot cakes in the restaurant and everyone loves them, but it’s a bit too complicated for home cooking. So, my pastry chef has created this simplified version, which combines flavours that are very Mediterranean – rose water, yogurt and walnuts – with the sweetness of carrot" says chef Shadi.

Milk chocolate is perfect paired with the nutty sesame in this cake

Cottage cheese – that dieting classic of the 1970s – is having an in-the-spotlight moment, going viral on social media with influencers who are using it in everything from flatbreads to spreading it on toast. Here it makes a batch of gluten-free brownies super moist and rich

All the squidge of a brownie but bursting with lemony freshness instead, these make a great elevenses treat on a bright spring morning. Use a good-quality lemon curd with plenty of tang and don’t overmix it through the batter – the little pools of lemon curd taste heavenly when you bite into them.