Pistachio soufflé with pistachio ice cream
Take pudding to new heights by making this fabulous pistachio soufflé served with ice cream. It's well worth the effort for a dinner party or weekend dessert
Take pudding to new heights by making this fabulous pistachio soufflé served with ice cream. It's well worth the effort for a dinner party or weekend dessert
Introduce a little luxury to a creamy chicken and potato gratin by adding truffle. A great comfort dish to serve in winter, or when you want something special

This delicious rich dessert by Rajesh Thapa, Pastry Chef at Fairmont The Palm is perfect any night of the week. Serve with London Dairy Pralines and Cream ice cream.
Bake an unforgettable crumble by giving each element a little TLC and choose the topping ingredients to taste. Serve with hot custard, or chilled fresh cream
Use creamy yogurt to make a moist sponge for these bundts. Cardamom and Campari play to the bitterness of the orange for an impressive dinner party dessert
Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal
Bake a comforting, easy pudding with tinned peaches. Cobbler is an ideal, no-fuss dessert that can be on the table in under an hour. Serve with ice cream
Bake our easy bread thins with wholemeal spelt and top with your favourite ingredients. We have ideas for using them in two healthy lunch recipes
What better way to use up your cheeseboard after a dinner party than with a creamy mac 'n' cheese supper? Easy comfort food for a busy weeknight
Combine layers of stewed apple, cardamon-flavoured rye breadcrumbs and whipped cream in this Scandinavian-inspired dessert that's fabulous for a dinner party
Mix this syrup into hot apple juice or wine for a sweet and fiery burst of Christmas flavour. It's also delicious drizzled over ice cream for dessert
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle