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 the PB chips are still a bit melty. 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. Pistachio Cookies Makes 10 if weighed out at 100g each - that's a l

Classic, smooth white chocolate cheesecake with tangy passion fruit swirled throughout - a perfect summer dessert for a bit o'summat posh to

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 means use whatever sugar you have, but something brown and unrefined gives the best flavour and texture, in my humble opin

Of course you can skip the candied orange peel and pile it high with Terry's segments or Jaffa Cakes. But this right here is a good cheffy

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.

My easy, no-bake biscuit slices all start with the same crushed biscuit base, topped with the same layer of indulgent chocolate ganache.

Yet another variation on Eton Mess - you can sub any berry, any jam or curd, and just mix it to your tastes. No science involved here! Lemon & Blueberry Mess Makes 6, in those 60p glass tumblers from Asda. This is a decent portion, so you could be a bit tighter with it - maybe 8 portions in standa

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make i

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 paint the sides, and try not to let it drip either. I prefer to cut into triangles for t

This recipe makes classic cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while the chocolate is still a bit melty. 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.

Inspired by the goddess herself Nigella Lawson - to give credit for the flavour idea, I will link to her original recipe here. Hers is a b

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. Cherry Almond Cook

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.

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 paint the sides, and try not to let it drip either. I prefer to cut into triangles for t

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 caramelised biscuit spread swirl, you can use the classic Lotus Biscoff, or one of the supermarket own-br

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 the PB chips are still a bit melty. 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. Date & Walnut Cookies Makes 10 if weighed out at 100g each - that's

There is physics involved in this one - please perfect your basic vanilla cheesecake before attempting this, or you'll end up with a (delici

My easy, no-bake biscuit slices all start with the same crushed biscuit base, topped with the same layer of indulgent chocolate ganache. You can vary the toppings with whatever you have in the cupboard. Terry's Chocolate Orange taste like Christmas to me. It's a proper treat in our house. Try to buy them when they're on special of

You'll need a cook's blowtorch for this. Please be bloody careful. 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.