Fiery cooler

Recipe from Eric Ballard, mixologist at GQ BAR

Shredded sesame chicken pancakes with spiced plum sauce

Cook your roast chicken with honey and five-spice glaze then serve with a Chinese-style fruit sauce and pancakes

Chilled rum & raisin rice pudding

Replace the boozy syrup with stewed fruit if you’re serving this retro, creamy dessert to kids

Hot cross bun ring with spiced honey butter

Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter

Raspberry red velvet cake

Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting

Strawberry-mallow cheesecake

Fruit eases the guilt factor of this pretty-in-pink, ricotta-based cake with a shortbread base and marshmallow topping

Apricot & marzipan twist

Paul Hollywood’s almond and apricot ‘couronne’ is crammed with fruit and nuts and is a great alternative to stollen

Fruitcake with apricot butter icing

This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly

Fried green tomatoes with ripe tomato salsa

Use up unripe green tomatoes as well as ripe fruit from your tomato plants with this simple, healthy recipe

Sticky coconut rice, mango & passion fruit

With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal

Easy mince pies with crunchy crumble tops

These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they’re budget-friendly too

As-you-like-it steamed pudding

A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam – serve hot with custard!