Swirly lemon drizzle fingers

Polenta (sometimes called fine cornmeal)
gives this cake its yellow colour and soft
texture

Classic sponge sandwich

Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version

The ultimate makeover: Blueberry trifle

Angela Nilsen discovers a lighter way to serve this ever-popular dessert

Coconut carrot slices

If you’re looking for a treat for afternoon
tea, or something to make for a cake sale, try this crunchy-topped traybake

The ultimate makeover: French onion soup

Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that’s still full of flavour

Roast pumpkin & spinach lasagne

Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort

Chocolate & raspberry creams

This stunning yet simple dessert is the perfect way to end a dinner party

Roquefort toasts with peppered pears

Peppering the pears gives the whole thing a little bit of attitude without being overpowering

Pan-fried sea trout, peas & chorizo fricassée

Contains pork – recipe is for non-Muslims only
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Bobotie

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka