Tonka bean panna cotta with roasted rhubarb

This delicate tonka bean and orange-infused panna cotta pairs beautifully with vibrant pink forced rhubarb – the perfect dessert if you want to impress

Mini Egg cake

A great bake to make with kids, this all-in-one orange flavoured Mini Egg bundt is the perfect dessert for an Easter celebration with friends and family

Malted milk blondies

A dessert full of white chocolate and Maltesers is the stuff dreams are made of. One seriously good looking blondie to slice and share this Easter

Hot cross scones

Simpler than bread-based hot cross buns, these basic scones are an easy win for teatime with kids. They work just as well without the currants, if you prefer

Golden egg baked chocolate tart

A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple golden egg filled dessert is easier than you think

Meringue roulade with passion fruit cream

Make this passion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling

Liver & mash

A classic British dish that makes the most of hearty, often-overlooked offal. Top your creamy mash with slices of melt-in-the-mouth liver and herb butter

Cheat’s aubergine Parmigiana

A cheat's way to create that classic Italian dish, aubergine Parmigiana, with just four ingredients and no fuss. Assemble this family-friendly meal in minutes

Whey chocolate mousse

This delectable chocolate mousse is made with protein-rich whey and double cream for a simple, decadent dessert you can make with just four ingredients

Portuguese duck rice

Contains pork – recipe is for non-Muslims only

This is a version of the classic Portuguese dish of duck & rice, which uses the fragrant, fatty poaching stock from the duck to cook the rice

Cauliflower croquettes

Upgrade a comfort classic into a modern snack to nibble during drinks with friends. These delicious deep-fried cauliflower croquettes are seriously addictive

Rhubarb, marzipan & citrus cake

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake – a spring dessert or afternoon tea treat