Inspired by Japanese deco rolls, Paul uses different coloured cake batters to make a patterned Swiss roll. Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer.
Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.
These little fairy cakes are filled with orange curd and topped with icing, and are even nicer than cupcakes. Equipment and preparation: you will need a bun tin lined with 12 fairy cake cases.
This wonderfully retro pud dates back to the 1950s and is a really fun way to round off a dinner party. Serve it just as it is or add fresh raspberries or strawberries.
This is one of my stalwart recipes that used to only make an appearance when there was a vegetarian over at my house. But then the family began to fall in love with the soft wintry flavours and that creamy white sauce. This white sauce is a shortcut white sauce, everything just gets put in a bowl and stirred, very, very simple and just as tasty as the traditional white sauce.
A pub classic made a little healthier for when you want a little treat. Stir-fried Brussels sprouts are a world away from soggy boiled ones. Each serving provides 517 kcal, 38g protein, 48g carbohydrate (of which 12g sugars), 17g fat (of which 5.5g saturates), 9.5g fibre and 4.1g salt.
Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.
Made with a few simple ingredients a love cake would be made when a girl was courting. It would show her suitor that she could cook and therefore be able to look after him when they tied the knot.
A masterclass in how to turn a simple genoise sponge into something really special. Decorated with chopped nuts and coffee buttercream these individual cakes are packed with flavour. For this recipe you will need a shallow 18cm/7in square cake tin and a piping bag fitted with a number 7 star nozzle.
Knickerbocker glory, the dessert of childhood dreams! Very simple to prepare but impressive-looking when assembled, these will be loved by children and adults alike.
Brighten up a special occasion, or cake sale, with this rich beetroot and chocolate flavour combo, decorated with heart-shaped candied beetroot! For this recipe you will need a food processor.
Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy.
A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot.
A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot.
Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
This dish makes a great Friday night supper. Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a combination of all of them.
Mary Berry's rich, indulgent dessert is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you will need a 20cm/8in deep cake tin.
There are three whole lemons used in the cake, icing and decoration so the flavour is incredibly intense and delicious. Equipment and preparation: you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.