A classic hearty cake that is perfect for a teatime treat. As it also lasts for ages you can enjoy the treat well into the working week.

Tastiest ginger biscuits, very easy, very more-ish

Ok, it sounds like a risk, but this is a wonderful moist chocolate cake which is great for using up courgettes at the end of that glut and when you have run out of courgette recipes.

This is a very, very rich chocolate cake, amazing with vanilla ice cream!

These bran type muffins are by Allegra McEvedy, Leon founder. They are a real delight, a great balance of goodness (bran, apple, banana) and naughtiness (syrup and sugar).

This recipe was first published in conjunction with Stork margarine in 1958 and was a staple of both my mum's childhood and of my own. The original recipe did of course use imperial measurements so I've tried to convert those to metric as faithfully as possible. My mum still makes this recipe regularly using butter or butter-type spreads and it still tastes as good as I remember from childhood. You'll notice that there's no specific measurement for the amount of vanilla essence to add. Unfortunately, this part of the recipe appears not to have survived, so the best tactic is to add a small amount at a time and keep tasting...

Inspired by the pudding Eaton Mess, I decided to deconstruct a pavlova, crumbling the meringue and mixing with the cream and raspberries.

This recipe for snowflake biscuits (or snowflake cookies) from Gina DePalma at Serious Eats sounded delicious and had a rather moving side story so I decided to give it a go.