Baking

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

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

Caramelised white chocolate and Biscoff spread equals cupcake heaven – topped with crunchy little nests, these are ready to pile high with chocolate eggs.

These cheery, easy-to-make Easter shortbread biscuits are coated in coloured white chocolate and scattered with mini eggs, perfect for little helpers to decorate with you

Slices of this loaf cake are lovely served warm with Greek yogurt for a quick pud, but equally good cold with a cuppa

This cheese-stuffed bread, named after an active volcano on the Italian island of Stromboli, is at its best when it literally erupts with ingredients