Classic cheese scones

Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use

Chocolate tiffin

Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!

Halloween slash cake

What says 'Halloween party' more than this cake? Fondant icing, strawberry jam and red food colouring are the secrets behind the 'blood' topping and filling

Kiwi slime pies

Make these kiwi pies for a Halloween party and they'll go down a treat with kids and grown-ups alike. Green jelly and custard make a delicious 'slime' filling 

Roast Jerusalem artichokes & leeks with crème fraîche, shaved gouda & hazelnuts

Enjoy Diana's roast artichokes and leeks with crème fraîche, gouda and hazelnuts as a side dish or starter. It's a fabulous homage to autumn flavours

Ghost cake

Get seasonal and spooky with this simple but effective ghost cake – the perfect bake for a Halloween party with friends

Raspberry jam doughnuts

Take your baking skills to new levels by making your own jam-filled doughnuts. Decorate with pink icing and freeze-dried raspberries for the wow factor

Sausage ragu

Contains pork – recipe is for non-Muslims/non-pork eaters.

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Curried fishcakes

Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal

Floating islands

Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel

Rainbow zebra cake

Celebrate our 30th birthday with us – or your own special occasion – with this impressive rainbow sponge. Iced with buttercream and topped with coloured sprinkles, it's a cake that has the wow factor

Railway lamb curry

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour