Organic vanilla lifts raspberry jam to tasty new dimensions.

New take on ratatouille using haricot beans.

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette.

Use the marmalade as base for a triumphant upside-down cheesecake, topping with a simple Amaretti crumble.

Marbled chocolate and caramel layered bundt cake

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction.

Andy McLeish brings this seventies classic up to date, his black forest gateau recipe includes a sumptuous flourless cake with kirsch glaze.

Light scones flavoured with chopped fresh peaches and cream.

Classic mix of apricots and almonds in this amaretti and apricot layered fool

Reinvention of the 1970’s classic dessert – Black Forest Gateaux as a Pavlova.

Apricot galette fabulous served warm with crème fraiche.

Gluten Free Cherry and Pistachio Crumble

Discover how to make a great classic, the crème caramel.

Gluten Free Aztec Cupcakes – with chocolate and chilli.

Discover how to make the most of the season’s summer berries without using an ice cream maker.

Lisa Allen’s turkey sliders make great party snacks and can be cooked on the barbecue.

These breakfast sundaes are a great treat for the start of the day, or as a healthy fruity snack.

Alfred Prasad shares a glorious paneer and red pepper skewers recipe with Great British Chefs. Serve up at a barbecue as a vegetarian option.

Alfred Prasad transforms Britain’s national dish by turning it into wraps that will be sure to appeal to children.

Frances Atkins combines banana and chicken in this ingenious recipe that is perfect for serving to kids.

Cherry Clafoutis Tartlets, lovely served warm from the oven or chilled with some creme fraiche.