Golden-glazed carrot, mushroom & hazelnut tart

Vegetarian guests? This individual puff pastry pie makes the perfect, stress-free offering

Breakfast muffins

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit

Fudgy fig roll

The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam

Summer braised chicken with tomatoes

A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal

Balinese chicken satay

An aromatic satay from the Four Seasons Cooking School in Jimbaran – serves 6 as a starter, 4 as a main

Walnut & stilton orzotto with roasted squash & Port sauce

MasterChef finalist, Alex Rushmer, shows us how to create a show-stopping vegetarian starter for the festive season

Chocolate dipped cherry cake

Bake your chocolate dipped cherry cake and eat it

Sticky toffee banoffee cake

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Banoffee marshmallow cake

This fun cake won the 11-17 age group in our 20th birthday cake competition

Apricot & hazelnut mince pies

No gluten, no wheat – just plenty of Christmassy flavour

Mini banoffee pies

Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover

Chocolate coconut banoffee pie

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee