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.

Sfincione, meaning ‘spongy’, originated in Sicily, and might be a little bit different to the thin, crispy pizzas with a round crust that you’re used to. Made in a pan, this pizza has a thick, focaccia-like base, which is covered in cheese, followed by the passata-based sauce. While this may seem odd, the sauce reduces further on top of the pizza during baking, resulting in a delicious punch of tomato flavour, so use the best quality passata you can find! If you’re not a fan of dairy-free cheese you can leave it off altogether, or substitute for real cheese if you’re not vegan.

This recipe uses a Pâte Fermentée – a dough made ahead of time and allowed to ferment; this is added to fresh dough to boost flavour.

This classic dessert can be made easily and is a versatile family favourite as well as a luxurious dessert to finish a romantic dinner.

A basic buttercream to decorate cakes and sandwich between layers. This recipe should make enough to fill and coat a two-layer 20 cm (8”) round cake. Try adding flavourings to make chocolate orange icing or add coffee to make mocha icing.

A basic vanilla buttercream to decorate cakes and sandwich between layers. This recipe should make enough to fill and coat a two-layer 20 cm (8”) round cake.

This basic puff pastry recipe is a flaky light pastry made from dough with a layer of butter, which is repeatedly rolled and folded. It’s these laminations that give the flaky texture after baking. It can be used for anything from apple turnovers, cheese straws and sausage rolls.

A marbled red velvet Bundt cake made with buttermilk and vanilla, finished with cream cheese icing.

These rich brownies are made with natural coconut sugar instead of refined sugar. To reduce the sugar content further use a 80% dark chocolate.

Use this icing to decorate biscuits and cakes. You can colour it with food colouring.

Simple bread rolls that are easy to make.