This is part of my Big Batch series, encouraging you to make a big batch of something nice and split it into freezer portions. It's always good to have something tasty and simple to re-heat for our busier days. I made this it with tinned low fat coconut milk, and it was gorgeous - but can be expensive. Keep an eye out for it on special offer. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based cream substit

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate. This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer. For the jammy swirl here, you can use pretty much any type of sweet spread from a jar. You don't have to keep it fruity - all supermarkets now have a wide selection of nut butter and chocolat

I've kept the recipe here to basic low budget, dairy rice pudding. It's nice and creamy already, but you can add some cream into the recipe (swap out for the same ml of milk) if you're not watching the calories or the budget. As for dairy free options - the first time I made this it was with tinned low fat coconut milk, and it was gorgeous - but expensive. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, filled with blackberry jam, topped with a beautiful creamy mascarpone icing that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley flavour. And we all know how both chocolate and stout go really well with dark berries. Guinness & blackcurrant, anyone? And this icing might become your favourite - it goes beautifull

Banana cake was one of the first recipes I adapted and perfected to my own tastes, back when I opened my little sandwich shop in Donny town centre in 2007. The addition of the dark muscovado sugar was a chance I took, when I ran out of caster sugar - and it became my secret ingredient from then on. It elevates it from a decent cake, to a really bloody luvvley cake. By all means use whatever sugar you have, but something brown and unrefined gives the best flavour and textu

I feel like St Patrick's Day is celebrated more the St Georges in England. Maybe we love it because it's a great excuse for some excellent Guinness-fuelled shenanigans? Either way, have a bit of cake with it, eh? This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate. This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer.

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

It's a beauty. That is all. So...common issues with no bake cheesecakes are: They don't set firm enough, and They ooze water. Both of t

This goes with pretty much everything - but especially on a pork dinner or a cheeseboard. The more ripe your pears are, the sweeter they'll be - so reduce the sugar a little if they're very ripe. Try and use up your pears before they get really ripe though, because OH GOD THE MESS. Warning: make this on a day when you can throw the doors and windows open because OH GOD THE VINEGAR SMELL

Banana cake was one of the first recipes I adapted and perfected to my own tastes, back when I opened my little sandwich shop in 2008. The addition of the dark muscovado sugar was a chance I took, when I ran out of caster sugar - and it became my secret ingredient from then on. It elevates it from a decent cake, to a really bloody luvvley cake. By all

The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together. Cut with a sharp metal cutter, or a sharp, flat-bladed knife that's been dusted with flour, and don't twist when you cut - just straight down and lift straight back up. Glaze/wash on the very top only - don't

I feel like St Patrick's Day is celebrated more the St Georges in England. Maybe we love it because it's a great excuse for some excellent Guinness-fuelled shenanigans? Either way, have a bit of cake with it, eh? This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacle

This recipe makes dense, fudgey brownies. If you prefer them a little more cakey in texture, add an extra quarter teaspoon of baking powder and bake for 5-10 minutes more. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

I love an excuse to get the big pans out! For this I used my 28cm stockpot - when you're adding loads of veg, don't be shy - pile it right up to the top because it will all simmer down. This Bolognese is rich and tangy, but uses the cheapest current option for mince, has loads of almost-hidden veg, and added cost-next-to-nowt lentils for even more filling fibre. Adding beef stock to the chicken mince makes it taste more meaty.

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate. This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer. For the lemon curd swirl here, you can use pretty much any type of sweet spread from a jar. You don't have to keep it fruity - all supermarkets now have a wide selection of nut butter and cho

This recipe makes classic style cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while they're still warm. There's no need to chill this dough, but you can prepare it a couple of days ahead and keep it in the fridge until you're ready to bake. It freezes well too, so you can form it into flattened balls and bake straight from the freezer. White Choc Chip & Almond Cookies Makes 10 if weighed out at 100g each - that's a