Blackcurrant queen of puddings

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Lemon drizzle slices

A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing

John’s chicken nacho one-pot

Contains pork – recipe is for non-Muslims only

A different take on the classic one-pot, this one has a Mexican twist. Nachos, smashed avocado, jalapeños, chorizo and tender chicken pieces – what's not to love?

Strawberry & elderflower trifle

The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base

Pickled pineapple & sriracha grilled cheese

A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect

Gooseberry & custard pies

Use slightly tart gooseberries in this summer dessert with a delicate vanilla custard and filo pastry

Iced coffee

With this simple classic, you can get your cooling caffeine fix with an optional shot of maple syrup

Cherry soup with whipped mascarpone & caramelised almonds

Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert

Quick peach Melba crumbles

Raspberries, peaches and a crunchy granola topping make for an easy 10-minute dessert that's perfect for summer

Strawberry & white balsamic ice cream

This refreshing summer dessert is milky, subtle and slightly tangy. Use the plumpest, most perfectly-ripe strawberries you can find for the best flavour

Strawberry tart with lavender & honey cream

Delicate lavender and honey cream is the perfect accompaniment to a slice or two of this sumptuous summer dessert. Assemble the tart just before serving to prevent soggy pastry

Victorian diable sandwich

We've taken the classic flavour pairings of a Victorian diable – roast beef, capers, Dijon mustard, parsley and gravy – and served it in a warm baguette