An easy to make compound butter that goes great with chicken, vegetables and bread.

An easy to make compound butter that goes great with chicken, vegetables and bread.

Why not try making these individual no-bake Mini Raspberry Cheesecakes for an afternoon tea treat! This super easy no-bake dessert recipe takes 20 minutes to throw together and fits perfectly into 60 g mini dessert cups.

An easy to make compound butter that works well on corn, brush on a baguette to make a quick garlic bread or on cooked meats.

A fantastic quick dip, super smooth and creamy with a slightly earthy flavour, and a striking colour. It would be a great addition to BBQs, picnics or lunches.

A quick, tasty treat perfect for hot days, we've topped ours with whipped cream, chocolate shavings and chopped hazelnuts but you could try chocolate sauce or caramel.

Gooey, chocolatey, delicious and ready in forty minutes, what more could anyone want from a brownie recipe?

A simple loaf using wholemeal brown flour, top with seeds if you prefer. Perfect for sandwiches, served with soup or toasted.

A yummy treat for breakfast with syrup and fresh fruit or serve as a dessert with ice cream and whipped cream. For an extra special twist, you could try them with our Chantilly cream recipe or our chocolate sauce recipe. This recipe makes two waffles per person, but the quantity may vary depending on the size of your waffle maker.

This 12-layer chocolate cake is pure indulgence, with six layers of rich chocolate sponge and six layers of smooth dark chocolate ganache stacked together. Ideal for birthdays or any celebration, it’s both a crowd-pleaser and a real showstopper. For best results, we recommend using a cake leveller to create even, accurate sponge layers.

These pistachio frosted cookies are soft, thick and bakery-style, inspired by the popular cookies found in American bakeries. Made with pistachio paste, ground pistachios and dark chocolate chips, they’re rich, buttery and full of nutty flavour. Each cookie is finished with a smooth pistachio buttercream and a sprinkle of either ground pistachios or freeze-dried raspberries for decoration.

These mini loaf cakes are made with speculoos spread for a spiced flavour, topped with a white chocolate buttercream and finished with a drizzle of melted speculoos. Ideal for individual servings or afternoon tea.