Prawn soba noodle salad with yuzu, avocado and grapefruit mint.

Maneesh – Middle Eastern flatbread by Victoria Glass

Chocolate and passion fruit bavarois by Rukmini Iyer

This lovely éclair uses tart, fruity raspberries– both puréed and fresh– together with the fragrant, floral flavours of rose.

Éclair

Gluten and dairy-free coconut and blueberry cake.

Flourless lemon cake with rhubarb compote by Izy Hossack.

Karen’s apricot jam is making the most of seasonal fresh apricots to hold on to the summer months long into the winter.

This fruity, tangy take on a mojito royale uses barbecued pineapple to add smoky flavour and a deep, caramelised sweetness.

A bite-sized ode to the carrot cake, and are sandwiched together with a rich coconut cream cheese icing. Cake and biscuit in one!

Celebrate Alice in Wonderland’s 150th anniversary with these ‘Fish Footman’ with smoked salmon filling.

Celebrate Alice in Wonderland’s 150th anniversary with these mini magical mushroom tartlets.

‘Nduja and squid ink vongole

Lemon and Rhubarb Posset With Pistachio Crumb

Dinner Party Tiramisu

Swedish Midsummer Cake with Berries and Cream.

Did you know that flowers can be used for more than fragrance and aesthetics? This raw, vegan strawberry is topped with edible pansies.

Want a change from chick pea hummus? This quick and simple kale and parmesan ‘hummus’ recipe is well worth a try!

Easter baking tends to come in soft pastel tones. But why not mix things up with these red velvet cupcakes.

Looking for something that’s perfect for your Easter Sunday tea? These pretty cocoa muffins are topped with a rich chocolate buttercream.

A suitably grown up Easter Cake. This 8 layered beauty is the perfect way to celebrate the long weekend with some chocolate indulgence.