I feel like a chuffing fraud even uploading this one, it's barely even a recipe. But it's been requested, so why not, eh? Eton 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 standard size wine glasses.

This recipe makes classic cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while they're still a bit 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. Coffee, Date & Walnut Cookies

An absolute, proper, classic cake you've got here - and you can dress it up however you like. Add fruit, nuts, chocolatey bits or sugary sprinkles between the layers, scatter them over the top, and serve with any sweet sauciness you like. This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY

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.

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 f

This one is smooth with a good lemon kick, and a layer of lemon curd over the top. It needs nothing else, but if you prefer, it can be scatt

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 pa

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 musco

This would be great for a festive celebration - it's a rich flavour, but the sharp lemon gives it a lift. Serve with raspberry coulis, crushed or mini meringues, and some warmed lemon curd. This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVE

Is there a better combination than white chocolate & raspberry though? In my best Yorkshire accent: IT'S BLUDDY LUVVLEH! So...common issues

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

Now then...I've eaten A LOT of flapjacks in my life. I've baked thousands of the chuffs - we used to sell up to 12 dozen a week in my little sandwich shop. The best ones I tasted were packed with loads of fruit & nuts, and had that bit of extra rich, chewy squishy-ness. Over time I learned that they w

There's summat very 'Northern nostalgic' about a tin of corned beef. Just the act of opening the tin, with the little key, took me back to 1980's Christmas hampers. With those orange & lemon jelly slices, the big oval tin of ham, a Fray Bentos pie, and the sugared almonds your mam used to (quite rightly) hide for herself.

My classic white chocolate cheesecake, topped with truffley milk chocolate ganache. Some common issues with no bake cheesecakes are: They

These are very dark & decadent, using bitter chocolate and a coffee liqueur - such as Tia Maria or Kahlua. 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.

Classic, smooth and PERFECT. This is BEAUT served exactly as it is - but of course you can dress it up however you like. A dollop of whippe

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.

This recipe makes classic chocolate chip 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.