Baked in scallop-shaped molds, these little buttery cakes represent the simplicity and elegance of classic French pâtisserie.

This apple frangipane tart from Paul Ainsworth will go wonderfully well with a good dollop of clotted cream.

A beautiful spring tart, using a classic pairing of asparagus and hollandaise to usher in the season.

For breakfast, with a cup of tea, or packed in a lunchbox, these fluffy, fruity muffins from Andy McLeish are delicious!

A chocoholic’s dream for afternoon tea, a twist on the British classic of scones and cream.

A fabulous recipe for beef, stout and oyster pie

Danny Kingston’s celebratory pie holds a creamy mixture of hot-smoked salmon and haddock topped with flaky layer pastry.

Robert Ortiz’s chicken is bursting with colour and flavour.

Light yet utterly creamy, this corn cake recipe from Yotam Ottolenghi and Ramael Scully is perfect as a generous starter or light lunch.

This stunning pork chop recipe from Robert Ortiz is perfect for a barbecue!

Peter Joseph creates a wonderfully fragrant pie with a twist – two fantastic comfort foods in one

Make the most of free berries and prepare this gorgeous dessert.

This gua bao recipe from Nisha Thomas offers useful tips on making these classic Taiwanese street food snacks.

This classic carrot cake recipe is everything a carrot cake should be: light, moist and delicately spiced with cinnamon and ginger.

Chef Shaun Rankin was brought up eating plate pies. His mum would often bake on a Sunday afternoon using whatever was left over!