Rack of lamb with new potato, onion & thyme gratin

Like French ‘boulangère’ potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices

Rhubarb & orange cake

Make the most of seasonal fruit in this rustic bake with almond topping – serve it warm from the oven, as a pudding, or with afternoon tea

Crushed broad bean pesto

This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip

Rhubarb crumble cake

Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping – a spin on classic comfort baking

Potted Stilton

Crack the buttery crust to reveal delicious blue cheese flavoured with Sherry and green peppercorns – great on toast

Smoked salmon terrine

A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives

Pasta with creamy greens & lemon

Try a new topping for your pasta, ready in just 15 minutes

Tomato & anchovy risotto with crispy crumbs

Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping

Peach Melba cheesecake

A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis

Stilton & poppy seed sablés

Sablé is French for sandy, which explains the crumbly texture of these pastries – given extra crunch by the addition of polenta

Selkirk Bannock

Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding

Crisp-topped sprouts

Spruce up your usual sprouts and add crunch and crispiness with a bread and almond-based topping