Dragon’s Den star Sara Davies has discovered the ultimate summer treat – a homemade mango sorbet that’s creamy, refreshing, and surprisingly healthy. It’s got one very unexpected ingredient that she kept quiet from her husband, Simon, just to see if he’d notice. (Spoiler: he didn’t).

In this recipe, Sara reveals how she blends frozen mango with cottage cheese- plus a few clever extras to create an easy, protein-packed dessert that tastes far more indulgent than it is. Perfect for sunny evenings, family dinners, or a guilt-free midweek pudding.

She told us, "My husband Simon bloody loves a bit of sorbet. I saw someone online saying that you can make mango sorbet with mango and cottage cheese. But I couldn’t tell Simon about the cottage cheese.

"The first time I made it, I froze the mango the night before and stuck it in my Nutribullet. Then I added the same amount of cottage cheese. I had a feeling I could also add a bit of Greek yoghurt if I wanted to.

"I whizzed the mango and cottage cheese to see how it looked and tasted, and I decided I would add a bit of Greek yoghurt. It looked alright, and it tasted alright, and you would definitely have no idea it was cottage cheese.

"My nutrition lady did say it doesn’t have enough dietary fibre, and she’s got me on psyllium husk. She said if I add it in, it kind of makes up for the fact that the mango is sugary.

"I added one and a half scoops - again, not telling Simon about it - and gave that a right good whizz. I’m not going to lie, it was pretty gorgeous. I put a bit of agave honey in it, whizzed it up again and stuck it in the freezer. Belting, that!

"I’m making homemade ice cream, I thought I’d never see such times! But it’s immense. Once it was frozen, I tried it and I liked it. Even Simon said it was okay!"

Food editor's verdict

Our Group Food Director Jen Bedloe couldn't resist trying Sara's recipe. She said, "We gave Sara's recipe a try in the woman&home test kitchen – in just moments we'd whizzed up a rich and creamy ice cream that really packs in the mango flavour.

"Sara's secret ingredient is a brilliant addition, you'd never guess, and it makes the texture so smooth.

"We'd be keen to try this again using banana or frozen berries, and you could try whizzing in cacao or protein powders."

Ingredients

• 300g frozen mango
• 300g cottage cheese
• 2 tbsp Greek yoghurt
• 1 tsp psyllium husk (optional, for fibre)
• 1-2 tsps honey or agave syrup (optional, but nice!)

Method

• Chop your mango into chunks and freeze them overnight.
• Add the frozen mango to a blender along with an equal amount of cottage cheese. Blend until smooth.
• For a creamier texture, stir in a spoonful of Greek yoghurt. If you want to boost the fibre content, add a scoop of psyllium husk. You can also drizzle in a little agave syrup or honey to sweeten.
• Give everything a final whizz in the blender until it’s completely smooth.
• Spoon the mixture into a tub and freeze for a few hours until set.
• When you’re ready to serve, scoop into bowls and enjoy – no one will ever guess it’s made with cottage cheese.

Strawberries epitomise the taste of British summer- whether served with lashings of cream at Wimbledon, with a glass of chilled fizz as part of an afternoon tea, or simply picked and eaten sun-warmed straight from the punnet.

In this trio of indulgent desserts, we’ve created recipes that celebrate their uniquely fruity flavour. Serve up one of these simple puddings as a sweet finale to any summer gathering, from a family barbecue to a laid-back Sunday lunch in the garden or an easy-going dinner party with friends.

Whether you fancy roasting them with balsamic vinegar in our no-bake tart, macerating with sweet alcohol for our twist on a tiramisu, or baking them with rhubarb in a crumbly, nostalgic pie, there’s a recipe to suit all tastes – young or old. Follow our tips and make-ahead advice so that you’ve got pudding sorted.

Roasted strawberry tart

Our gorgeously simple sweet tart is a cinch to whip up at home, but it looks like you’ve slaved for hours. Have you ever tried roasting strawberries? We think it brings out all their natural flavours and concentrates their sweetness.

For the best results, roast the berries and prep the tart case the day before. Then make the filling and complete it on the day

• Serves 8
• Prep 20 mins | Cook 30 mins, plus cooling and chilling
• Per serving: 466 cals, 30g fat, 16g sat fat, 47g carbs

Ingredients

• 500g strawberries, hulled, large ones halved
• 120g caster sugar
• 2 strips pared orange zest
• 1 bay leaf
• 2tbsp balsamic vinegar
• 150g white chocolate
• 20cm sweet pastry case
• 150ml crème fraiche
• 250g double cream
• 3 amaretti biscuits, crumbled Basil leaves, to garnish

Method

• 1 Heat the oven to 180C Fan. Toss the strawberries in a lined baking tray with the sugar, orange zest, bay leaf and balsamic. Roast for 20-25 mins, until syrupy, but the strawberries are still holding their shape. Remove the bay leaf. Set the mixture aside to cool, then chill until needed.
• 2 Melt the chocolate and thinly spread 50g all over the inside of the pastry case. Leave to set.
• 3 In a pan, heat the crème fraiche until steaming. Mix into the remaining melted chocolate until smooth, cover and chill.
• 4 Whizz most of the syrup and ¼ of the chilled strawberries to a smooth sauce.
• 5 In a large bowl, mix the chocolate mixture and double cream. Once smooth, whip to soft peaks, then lightly fold through the strawberry sauce for a rippled effect. Spoon into the pastry case and chill for 1-2 hrs, to firm up.
• 6 When ready to serve, top the tart with the remaining roasted strawberries, crumbled amaretti biscuits and basil.

Additional serving idea: Roasting straberries is a great way to use them up if they're almost past their best. Serve them rippled through cream for a twist on strawberry fool, serve alongside cheesecakes, with meringues, in trifles or even on the side of a savoury cheese selection.

Strawberry and passion fruit tiramisu

A summery twist on one of Italy’s most famous chilled desserts - we've swapped tiramisu's traditional coffee and chocolate for seasonal strawberries, passionfruit and lemon.

You can prepare this easy pudding well in advance, making it a dream for summer gatherings with the family. Assemble to the end of step 6, up to 2 days ahead. Cover and chill until ready to serve.

• Serves 8
• Prep 30 mins, plus macerating and chilling
• Per serving: 496 cals, 31g fat, 19g sat fat, 46g carbs
• You will need: 2ltr dish

Ingredients

• 400g strawberries, hulled and chopped, plus
• 200g sliced for the top
• 100g caster sugar, plus
• 5tbsp
• 90g passion fruit pulp
• 3tbsp Marsala
• 3 medium free-range eggs, separated Zest
• 1 lemon
• 2tsp vanilla bean paste
• 500g mascarpone
• 200g sponge fingers White chocolate shavings, to decorate

Method

• 1 Toss the chopped strawberries in a bowl with the 5tbsp sugar. Cover and set aside for at least 2 hrs, or overnight, until softened and syrupy.
• 2 Strain the strawberries over a bowl, reserving the syrup. Mix the berries with the passion fruit pulp, and the syrup with the Marsala. Set the syrup and fruit aside.
• 3 Using an electric mixer, beat the egg yolks, lemon zest, vanilla bean paste and 50g sugar in a large bowl, until pale and fluffy, then fold in the mascarpone.
• 4 In a separate clean bowl, whisk the egg whites until frothy. Add the remaining 50g sugar in several additions, and whisk to firm peaks.
• 5 Mix a spoonful of the egg-white mixture into the mascarpone mixture to loosen, then gently fold in the rest, until just combined.
• 6 Dip half the sponge fingers in the Marsala syrup and arrange in the base of the dish. Spread over half the fruit mixture, followed by half the mascarpone cream. Repeat with the sponge fingers and fruit, finishing with a layer of mascarpone cream. Cover and chill for at least 4 hrs, or overnight.
• 7 Decorate the tiramisu with the sliced strawberries and the white chocolate shavings, just before serving.

Additional serving idea: Tossing the strawberries in sugar draws out the juices to create a flavoursome syrup without needing to cook them. It’s a great way to extend the life of seasonal fruits, and they will keep for several days in the fridge. Use them up simply stirred through cream, as a vibrant topping for sponge cakes, or whizzed to a puree for a tasty addition to summer cocktails.

Strawberry and rhubarb pie

Served warm straight from the oven, you can’t beat a sweet fruit-filled pie after a summery Sunday lunch in the garden. When making pastry, it’s best to keep all the ingredients cold so you get a light and crumbly texture. This is why we specify iced water and cold butter. Make sure you also leave plenty of time to chill the pastry. This will help to achieve the best texture because the gluten that has been activated in the flour has time to rest.

• Serves 6
• Prep 1 hr | Cook 45 mins, plus chilling
• Per serving: 629 cals, 37g fat, 20g sat fat, 71g carbs
• You will need: 23cm pie dish, lightly buttered

• For the pastry:
• 225g plain flour, plus extra for dusting
• 225g cold unsalted butter, diced
• 1tbsp caster sugar
• 80ml iced water
• 1 medium free-range egg, beaten
• 2tbsp demerara sugar
• For the filling:
• 400g rhubarb, cut into
• 2.5cm chunks
• 300g strawberries, hulled and halved
• 1 large cooking apple, peeled and cut into
• 2cm chunks 3tbsp strawberry jam
• 2tsp vanilla bean paste
• 120g caster sugar
• 3tbsp cornflour
• 3tbsp ground almonds Cream, to serve

Method

• 1 For the pastry, put the flour, butter, sugar, and a pinch of salt in a food processor. Pulse to a rough breadcrumb texture, leaving some larger chunks of butter. Add the iced water and pulse again to bring the pastry together.
• 2 Turn the pastry out onto a lightly floured surface and roll into a flat ball. Wrap and chill for at least 1 hr.
• 3 Mix the filling ingredients, except the ground almonds, in a large bowl; set aside.
• 4 Heat the oven to 180C Fan, with a baking tray inside. Set aside about a third of the pastry for the lid; roll out the rest to a circle a little larger than the pie dish. Line the dish, leaving the overhang. Sprinkle the ground almonds over the base, then add the filling.
• 5 Roll out the reserved pastry a bit larger than the dish and cut short slits in a star pattern in it, then lay over the pie. Press the edges together, trim the overhang and crimp the edges. Brush the lid with egg and sprinkle over the demerara sugar.
• 6 Bake the pie on the hot baking tray for 45 mins; rest for 30 mins. Serve with plenty of cream.

Additional serving suggestion: This gorgeous dessert benefits from being cooled a little, so that the filling has a little time to set up and become syrupy. As this is quite a saucy pie, keep the fruit chunky and don’t let it sit for long before baking.

Credits: recipes by Jess Meyer, food styling by Jen Bedloe and assisted by Rose Fooks.

There’s something supremely comforting about a toastie. Not only is it easy to make, it’s also easy to elevate. Perfect for an intimate brunch, this twist on a French classic is simple to make and guaranteed to add a certain je ne sais quoi to any weekend breakfast.

Everyone knows that the most important part of any toastie is the cheese. That’s why this Truffle Brie Croque Madame uses a delicious combination of two Tesco Finest cheeses to create an ultra-indulgent, devilishly rich croque madame that sets mouths watering. The Tesco Finest French Brie with Truffle is the undisputed star of this croque madame, thanks to its mild creaminess combined with an unctuous layer of white Italian truffle that adds some serious indulgence to your breakfast.. Slather onto slices of Tesco Finest White Sourdough Loaf for the ultimate crunch factor.

Tesco Finest Finely Sliced Honey Roast Ham is the perfect inclusion for this croque madame for a hit of sweetness alongside the natural saltiness of the meat. This ham uses 100% British pork, steeped in Wiltshire brine and hung to carefully mature. It’s finally marinated and roasted in honey to give it a caramelised finish and tender texture that wonderfully complements the complex flavour of the truffle.

The only way to crown your masterpiece is with a sprinkling of grated Tesco Finest Reserve Swiss Gruyère Cheese to grill to golden perfection. The full-bodied fruitiness of this exceptional cheese melts wonderfully on top of the sourdough and provides some savoury balance to the creamy brie. 

Finally, a croque madame wouldn’t be a croque madame without a perfectly runny, golden yolk. Fry some Tesco Finest Free Range Bluebell Araucana Eggs to adorn your sandwich, slice while still hot and allow the vibrant yolks to ooze throughout its decadent layers.

Truffle Brie Croque Madame

Add some luxury to your brunch toasties with this special recipe using a sumptuously rich combination of Tesco Finest cheeses. 

Serves 2-4   |   Prep 15 mins   |   Cook 10 mins

• 20g unsalted butter, plus an extra knob
• 1 heaped tbsp plain flour
• 150ml whole milk, warmed
• Olive oil for frying
• 4 slices Tesco Finest White Sourdough Loaf
• 135g pack Tesco Finest French Brie with Truffle, sliced
• 6 slices from 120g pack Tesco Finest Finely Sliced Honey Roast Ham
• 25g Tesco Finest Reserve Swiss Gruyère Cheese, grated
• 2-4 Tesco Finest Free Range Bluebell Araucana Eggs

Method: 

1. Melt 20g butter over a low heat. Stir in the flour to form a paste that looks like wet sand, then cook for 3-4 mins. Whisk in the warm milk, slowly, to make a smooth sauce. Continue to cook, stirring, for 5-6 mins, until you have a smooth, shiny thick sauce. Season with salt and pepper and set aside.

2. Heat the grill to high. Heat a knob of butter and a glug of oil in a large frying pan. Fry the sourdough slices, two at a time, for 2-3 minutes on each side until golden.

3. Divide the sliced brie between 2 of the slices of toasted bread and add 3 slices of ham. Top with another slice of toast, then spread the béchamel sauce thickly on top of each sandwich and sprinkle over the grated cheese.

4. Put on a baking tray or grill pan and grill for 5 mins until melted and golden.

5. Meanwhile, heat a large splash of oil in the pan. Crack in 2 eggs and fry for 2-3 mins until the white is set and crisp at the edge and the yolk is to your liking. Serve the fried eggs on top or on the side of the sandwiches. Eat straight away.

During those sultry summer evenings, you don’t want to be spending hours in a stuffy kitchen coming up with a satisfying recipe for dinner. When you’re looking for simplicity without wanting to compromise on flavour, look no further than this impressive Quick Steak Pho. This super tasty dish can be rustled up in minutes and is guaranteed to leave you smiling and sated.

The key ingredient to this Vietnamese-inspired dish is Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak. Expertly prepared by skilled butchers, this cut of steak is specially chosen to guarantee tenderness and flavour. The ribeye is salt dry aged on the bone for 14 days and matured for 35 in total to develop a rich and buttery flavour that works harmoniously with the aromatic broth. Simply pan fry to your liking and rest well for a pleasant char and succulent centre.

Marry the complex flavours of this steak with an umami broth made using Tesco Finest Beef Stock and you’ll create a deeply flavoursome dish in under 20 minutes. This stock has been slowly cooked with onions, sweet carrots and black pepper for a deeper, richer flavour - a mouthwatering foundation for your faux pho. Simmer gently with fresh root ginger and star anise and finish with a pinch of sugar and a splash of fish sauce for a warming soup base that packs a punch.

Once your steak has rested, bring all your ingredients together as big, nourishing bowls and serve alongside a glass of Tesco Finest Chianti Classico DOCG. Bursting with spiced cherries and plums, this medium bodied red is a product of the oldest Chianti vineyards in the region and boasts ripe tannins with a long, intense finish - the perfect accompaniment to the rich marbling of the ribeye. Simply garnish your pho with fresh herbs and lime wedges and tuck into this sumptuous summer supper.

Quick steak pho

Dinner in a dash made simple with a few handy ingredients. 

Serves: 2   |   Prep: 5 mins   |   Cook: 10 mins

• 1 pack Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak
• Sesame oil for brushing
• 2 x 450ml packs Tesco Finest Beef Stock
• 2 star anise
• 3cm piece root ginger, sliced
• Pinch sugar
• Fish sauce, to taste
• Handful bean sprouts
• 300g pack Tesco Rice Noodles
• Handful fresh herbs (coriander, mint leaves and basil leaves all taste good)
• 1 red/green chilli, sliced to serve
• 2 spring onions, finely sliced
• Crispy fried onions, to serve (optional)
• Lime wedges, for squeezing

Method: 

1. Rub the steak with the sesame oil. Heat a non-stick frying pan or griddle pan until hot, then add the steak and fry for 2-3 mins each side (or to your liking). Set aside to rest.

2. Meanwhile, heat the stock in a deep saucepan with the star anise and ginger. Warm gently allowing the aromatics to infuse. Then season with a pinch of sugar and a splash of fish sauce. Add the bean sprouts for a few mins to cook in the broth.

3. Divide the noodles between 2 deep bowls, then pour over the hot stock. Arrange the sliced steak on top, then add herbs, sliced chilli, spring onions, crispy fried onions and lime wedges for squeezing.

Summer is the time of year when we want to bring some seriously delicious dishes to the table. Dining al fresco calls for fresh flavours and bright colours to match the cool breeze and glorious sunshine. Luckily, you don’t need to slave away over a hot stove to achieve these results. When you elevate simple recipes with high-quality products from the Tesco Finest range, you’ll be amazed at how little effort is needed to serve up a plate of deliciousness.

Only the finest techniques and ingredients are used to create the products in the Tesco Finest range, so you know their quality matches their great taste. Substituting a few standard ingredients in an everyday recipe for these premium products will take the flavour up a level. 

The following dish is a bowl of effortless indulgence that’s perfect for a laid-back summer evening – and to keep in your arsenal for any occasion this summer. Tesco Finest Cornfed Free Range Chicken Fillets are fried till they’re golden, then simmered in a sauce created from the pan juices, wine or stock. These fillets have succulent meat from slower growing chickens that are free to roam naturally on green pastures and fed on a corn rich diet for full flavour. They also come from producers inspected to RSPCA welfare standards by the RSPCA's independently certified farm assurance scheme – so you know you're eating the best.

Sweet and intense Tesco Finest Piccobella Tomatoes are then added to elevate the sauce. These tomatoes are expertly grown and selected for their intensely sweet flavour and distinctive aroma, not to mention the vibrant burst of colour they provide.

The pièce de resistance of the dish is the addition of deliciously fresh & creamy Tesco Finest Italian Burrata. It’s made in the South of Italy by a family-owned producer using 100% Italian cow's milk. You could also serve this up as a speedy snack, served with vine ripened tomatoes, Extra Virgin Olive Oil and fresh warm bread for dipping. But trust us, this recipe is unbeatable!

Next, basil, toasted pine nuts and lemon zest are added to really give the dish some oomph. The Burrata melts luxuriantly into the flavoursome sauce, balanced by the plump tomatoes, creating an effortless one-pan meal that is bursting with flavour. Finally, serve alongside Tesco Finest Garlic & Extra Virgin Olive Oil Flatbreads to ensure you mop up every last morsel.

Creamy burrata chicken with cherry tomatoes and basil

Elevate this simple chicken dish with creamy Italian burrata and fresh basil to bring some flavour to a sunny evening. 

Serves 2   |   Prep 5 mins   |   Cook 25 mins

• 1 pack Tesco Finest 2 Corn-fed Free Range Chicken Fillets
• 3 tbsp Tesco Finest Sicilian Extra Virgin Olive Oil
• Zest and juice 1 lemon
• 2 fat garlic cloves, sliced
• 1⁄2 30g pack basil, stalks finely chopped, leaves reserved
• 2 sprigs fresh rosemary
• 220g pack Tesco Finest Piccobella Tomatoes
• Splash white wine or stock
• 250g pack Tesco Finest Italian Burrata, drained
• 2 tbsp toasted pine nuts, lightly crushed
• 200g pack Tesco Finest Garlic & Extra Virgin Olive Oil Flatbread, warmed to serve

Method: 

Put the chicken in a glass/ceramic bowl with the oil, lemon zest and juice, garlic and finely chopped basil stalks.

Heat a non-stick frying pan over a medium heat and fry the chicken with the marinade and rosemary for 10 mins, turning halfway, until golden brown.

Add the tomatoes and a splash of white wine/stock, then simmer for 5-8 mins until the tomatoes burst and the chicken is cooked through.

Take the pan off the heat. Tear the burrata over the chicken, then top with the reserved basil leaves, crushed pine nuts and a few grinds of black pepper. Serve with the warmed flatbread.

The weekend is your time to relax, unwind and take some time for yourself. What better way to celebrate a Sunday morning than with a delicious brunch you can enjoy from the sanctuary of your garden?

The perfect brunch dish is easy to make, packed with flavour and delicious to share for a leisurely breakfast at home or in the garden. This One-Pan Brunch Eggs recipe ticks all the boxes. Inspired by North African Shakshuka and using high-quality ingredients from the Tesco Finest range, you’ll be amazed by just how little effort is required to create something so tasty.

The star of this dish is undoubtedly the eggs, so make sure you’re using Tesco Finest Free Range Bluebell Araucana Eggs for rich, golden yolks that cascade through the sauce as you slice into them. Simply glorious both inside and out, these striking eggs come from free to roam hens from trusted British farms, so you know they’re delicious. 

To balance the dish, Tesco Finest Mixed Baby Sweet Tomatoes provide bursts of vivid colour and tangy sweetness that cut through the richness of the yolk. This medley of expertly grown tomatoes is specially selected for its flavour and colour, creating a tantalising and vibrant foundation for your sauce.

Finally, finish this dish with a sprinkling of Tesco Finest Barrel Aged Feta for a flourish of distinctive, beech barrel aged flavour. Salty bursts of creamy, crumbly feta are the perfect way to complete this hearty brunch number for a one-pan dish that’s bound to wow, without too much washing up. 

One-pan brunch eggs

Spicy and satisfying, this one is fab to have ready to go – just warm the sauce and pop in the eggs to serve. 

Serves 2-4   |   Prep 5 mins   |   Cook 35 mins

• 6tbsp olive oil
• 1 red onion, finely sliced
• 2 red peppers, sliced
• 4 fat garlic cloves, chopped
• 2 tsp cumin seeds
• 1⁄2tbsp smoked paprika
• 400g tin tomatoes
• 220g pack Tesco Finest Mixed Baby Sweet Tomatoes
• 4 Tesco Finest Free Range Bluebell Araucana Eggs
• 1 small ripe avocado, sliced
• 50g Tesco Finest Barrel Aged Feta, crumbled
• Handful flat leaf parsley, roughly chopped
• Tesco Ingredients dukkah or chilli flakes to sprinkle (optional)
• Tesco Finest White Sourdough Loaf, toasted to serve

Method:

1. Heat the oil in a large frying pan over a medium heat. Add the onion, peppers, garlic and spices. Fry gently for 8-10 mins until softening.

2. Stir in all of the tomatoes and 1⁄2 can of water, season with salt and pepper, then simmer for 20 mins until thickened and saucy.

3. Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid (or piece of foil) then cook for 4-5 mins until the whites are set but the yolks are still runny.

4. Serve the brunch eggs at the table, topped with the avocado, feta, parsley, a sprinkle of dukkah or chilli flakes (if using) and a good grind of black pepper.

5. Serve with toasted sourdough on the side for mopping up the juices.

There aren’t many opportunities to host an al fresco get together, so when British summer time allows, you want to make it count. Rather than opting for the same old barbecue selection, why not give your family and friends something memorable when you elevate this recipe with a few delicious products from the Tesco Finest range?

These Individual Steak Reubens are the perfect bite to serve your guests in the garden. Juicy, moreish and packed with umami flavour, these iconic little sandwiches are substantial enough to serve alongside a good Italian wine and dainty enough to keep your guests hungry for more.

Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak is the perfect cut to elevate this Reuben. Only the finest cuts are salt dry aged and 35-day matured to give a rich buttery flavour and extra tenderness. In just a few minutes you can achieve a beautiful char and juiciness ready to withstand the bold flavours of this classic sandwich. Once it's rested, simply slice and pile high between slices of Tesco Finest Rye and Mixed Seed Sourdough Bread and let the rich marbling of the fat carry the meaty flavour through.

Opt for Tesco Finest Reserve Swiss Gruyère cheese to melt into the sourdough to add an aged nuttiness to the sandwich that will perfectly complement the juicy steak and tangy sauerkraut. Not only does gruyère melt wonderfully, but it’s renowned for its fruity and full-bodied flavour that’s bound to add depth to this crowd-pleasing sharing dish.

Once your steak is cooked to perfection and your Reubens are sliced, serve them alongside a glass of Tesco Finest Montepulciano D’abruzzo. Grown in the highest quality vineyards of the Abruzzo hills, overlooking the Adriatic coast, these grapes make for an inky black Montepulciano that’s rich and complex, with flavours of juicy black fruit, savoury spices and a typical chocolate finish. A glass of this wine is perfect accompaniment to the robust flavours of the Reuben. Now, simply raise a glass to dining al fresco and dig in!

Mini Steak Reubens

A tangy sauce peps up juicy steak and sour sauerkraut for a substantial nibble to serve when you have friends over for casual drinks. 

Serves 12   |   Prep 10 mins   |   Cook 10 mins

• 2 x Tesco Finest 35 Salt Dry Aged Angus Aberdeen Ribeye Steaks
• 6 large slices Tesco Finest Rye and Mixed Seed Sourdough Bread
• 100-150g Tesco Finest Reserve Swiss Gruyère, grated
• 200g sauerkraut (about 1 tbsp in each)
• Sliced gherkins, to serve
• Handful salad leaves

For the Thousand Island dressing:

• 460g mayonnaise
• 1 tbsp ketchup
• 1 tbsp Tesco Finest Horseradish Sauce
• 1 tsp Worcestershire sauce
• Pinch granulated sugar
• Pinch paprika

Tesco Finest Montepulciano d’Abruzzo red wine, to serve.

Method: 

1. Rub the steaks with oil and season well. Heat a frying pan until smoking hot, then fry the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice thinly. 

2. Heat the grill to medium-high. Arrange the bread on a baking tray, and lightly toast on one side. Turn and scatter over the cheese, then put under the grill to melt the cheese. Cut each slice of bread into 3 equal-sized pieces.

3. Arrange the sliced steak on half of the pieces of toasted cheese bread, then top with sauerkraut, gherkins, a few salad leaves. Spread the remaining bread with the sauce, then sandwich, cheese facing down. Pop under the grill to warm through and serve with the wine, if you like.

We all have those reliable recipes that we come back to, time after time, to feed ourselves without any fuss. And while they may be easy to prepare, they don’t exactly take your tastebuds for a wild ride. 

Thankfully, Tesco Finest products can help you elevate the everyday by including them in simple dishes. Swapping out a few ingredients for these quality products is all you need to give your food a wonderful flavour boost. No complicated methods and no pro skills required – just simplicity done right.

Only the finest techniques and preparation are used to create the products in the Tesco Finest range, so you know their quality matches their great taste. See our three recipes below – created with a little help from top chefs Jean-Christophe Novelli and Shelina Permalloo – to start cooking, and living, your finest in no time at all.

Easy Weekdays

Creamy burrata chicken with cherry tomatoes and basil

Elevate this simple midweek chicken dish with creamy Italian burrata and fresh basil.

Serves 2   |   Prep 5 mins   |   Cook 25 mins

• 1 pack Tesco Finest 2 Cornfed Free Range Chicken Fillets 
• 3 tbsp olive oil
• Zest and juice 1 lemon
• 2 fat garlic cloves, sliced
• ½ 30g pack Finest basil, stalks finely chopped, leaves reserved
• 2 sprigs fresh rosemary
• 220g pack Tesco Finest Piccobella Tomatoes
• Splash white wine or stock
• 250g pack Tesco Finest Burrata, drained
• 2tbsp toasted pine nuts, lightly crushed
• 200g pack Tesco Finest Garlic & Extra Virgin Olive Oil Flatbread, warmed to serve 

1. Put the chicken in a glass/ceramic bowl with the oil, lemon zest and juice, garlic and finely chopped basil stalks.

2. Heat a non-stick frying pan over a medium heat and fry the chicken with the marinade for 10 mins, turning halfway, until golden brown. 

3. Add the tomatoes and a splash of white wine/stock, then simmer for 5-8 mins until the tomatoes burst and the chicken is cooked through. (Chicken must reach a core temperature of 70°C for 2 minutes to be cooked through)

4. Take the pan off the heat. Tear the burrata over the chicken then top with basil leaves, pine nuts and a few grinds of black pepper. Serve with warmed flatbreads.

Come on over

Individual steak Reubens

A tangy sauce peps up juicy steak and sour sauerkraut for a substantial nibble to serve when you have friends over for casual drinks. 

Serves 12   |   Prep 10 mins   |   Cook 10 mins

• 2 x Tesco Finest 35 Salt Dry Aged Angus Aberdeen Ribeye Steaks
• 6 large slices Tesco Finest Rye and Mixed Seed Sourdough Bread
• 100-150g Tesco Finest Gruyère, grated
• 200g sauerkraut (about 1 tbsp in each)
• Sliced gherkins, to serve
• Handful salad leaves
• Tesco Finest Montepulciano d’Abruzzo red wine

For the Thousand Island dressing:

• 460g mayonnaise
• 1tbsp ketchup
• 1tbsp Tesco Finest Horseradish Sauce
• 1tsp Worcestershire sauce
• Pinch granulated sugar
• Pinch paprika

1. Rub the steaks with oil and season well. Heat a frying pan until smoking hot, then fry the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice thinly. 

2. Heat the grill to medium-high. Arrange the bread on a baking tray, and lightly toast on one side. Turn and scatter over the cheese, then put under the grill to melt the cheese. Cut each slice of bread into 3 equal-sized pieces.

3. Arrange the sliced steak on half of the pieces of toasted cheese bread, then top with sauerkraut, gherkins, a few salad leaves. Spread the remaining bread with the sauce, then sandwich, cheese facing down. Pop under the grill to warm through and serve with the wine, if you like.

Laid-back weekends

One-pan brunch eggs

Spicy and satisfying, this one is fab to have ready to go for a weekend brunch – just warm the sauce and pop in the eggs to serve.

Serves 2-4   |   Prep 5 mins   |   Cook 35 mins

• 6tbsp olive oil
• 1 red onion, finely sliced
• 2 red peppers, sliced
• 4 fat garlic cloves, chopped
• 2 tsp cumin seeds
• ½tbsp smoked paprika
• 400g tin tomatoes
• 220g pack Tesco Finest Mixed Baby Sweet Tomatoes
• 4 Tesco Finest Free Range Bluebell Araucana Eggs
• 1 small ripe avocado, sliced
• 50g Tesco Finest Barrel Aged Feta, crumbled
• Handful flat leaf parsley, roughly chopped
• Tesco Ingredients dukkah or chilli flakes to sprinkle (optional)
• Tesco Finest Sourdough, toasted to serve

1. Heat the oil in a large frying pan over a medium heat. Add the onions, peppers, garlic and spices. Fry gently for 8-10 mins until softening.

2. Stir in all of the tomatoes and ½ can of water, season with salt and pepper, then simmer for 20 mins until thickened and saucy.

3. Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid (or piece of foil) then cook for 4-5 mins until the whites are set but the yolks are still runny.  

4. Serve the brunch eggs at the table, topped with the avocado, feta, parsley, a sprinkle of dukkah or chilli flakes (if using) and a good grind of black pepper. 

5. Serve with toasted sourdough on the side for mopping up the juices.

Stanley Tucci just shared his favourite homemade soup recipe, a classic pasta fagioli soup, that always helps him feel better when sick - making it a necessary fall recipe that you should save to your collection immediately.

We don't need to be the first person to tell you that Stanley Tucci is a legend - aside from his stellar acting chops in classic movies like The Devil Wears Prada, he also is quite the chef, constantly making new recipes on his personal TikTok, and showing off his culinary and cultural know-how on his show, Stanley Tucci: Searching for Italy on HBO Max.

Recently, the food mogul talked to the TODAY kitchen and gave them his famous pasta fagioli recipe - a soup that he told the show is "really delicious".

And hey, if Stanley Tucci says something is "really delicious", who are we to argue?

The actor, who underwent "awful" cancer treatment in the past for oral cancer (don't worry, he's in remission now), needed foods that would be able to "rebuild his strength" as he put it, and this soup was one of the main meals he would turn to during that time.

"I can honestly say that after all this time I am still not sick of it because it’s really delicious," he said. 

He described it as a "staple, as it was easy to swallow and basically contained all the nutrients I needed to keep myself healthy."

Below, find Stanley Tucci's pasta fagioli soup recipe - the perfect, warm meal for those nights in the fall when you need something filling, yet nutritious.

Stanley Tucci's Pasta Fagioli (serves 4)

Ingredients:

• extra-virgin olive oil
• 1medium onion, sliced
• 2 cloves garlic, halved
• 1/2 bunch cavolo nero (Tuscan kale), roughly chopped
• 3 (14-ounce) cans cannellini beans
• 3 cups chicken stock or vegetable stock
• 2-3 cups marinara sauce
• 1pound small pasta, like ditali or gnocchetti sardi
• salt, to taste
• freshly ground black pepper, to taste
• Parmigiano-Reggiano or pecorino, for serving (optional)

Steps:

• Pour a glug of the oil into a medium pot and saute the onion and garlic over medium-low heat until soft. At the same time, boil the cavolo nero in a small pot of salted water.
• Add the beans, stock and marinara to the pan with the onion and garlic and stir together. Cook over low heat.
• When the cavolo nero is soft, strain it, add it to the bean mixture and stir.
• Continue to cook on a low simmer with the lid askew for about 15 minutes.
• In the meantime, boil the pasta in salted water according to the directions on the package. When it’s done, strain it, reserving about a cup of the water, and place it in a large bowl.
• Add about 2 cups of the bean mixture to the pasta along with some of the pasta water and a drizzle of oil and mix.
• Salt to taste and divide among 4 bowls.
• Add more bean mixture to each bowl with a drizzle of oil. Sprinkle with pepper and Parmigiano or pecorino, if using.

TikTok has recently popularized a recipe called "marry me" chicken, and people are actually in love with the savory dish. Here's how to make it...

Everyone has that one recipe that they make when cooking inspiration feels scarce - and for TikTokers, that recipe is "marry me" chicken. 

We know what you're thinking - the name sounds a little old-fashioned. Once you try this recipe, though, you'll understand why it carries that name. This isn't the first chicken recipe to get a love-worthy label, though - celeb chefs like Martha Stewart (who recently debuted a sleek bob), Ina Garten, and Rachael Ray have all created their own versions of "engagement chicken" in the past. 

These celeb chefs' recipes are so effective, in fact, that actress Emily Blunt has said in the past that she and her now-husband John Krasinski got engaged after she made the engagement chicken for him. So, if you're trying to send your loved one a little hint... maybe jot this recipe down. 

The main difference between "marry me" chicken and "engagement" chicken are that, while engagement chicken is roasted whole in the oven, TikTok's marry me chicken uses just chicken breasts that get sautéed in a pan. Plus, while engagement chicken predominantly focuses on a fragrant, lemony sauce, marry me chicken calls for sun-dried tomatoes, parmesan cheese, and basil combined with some heavy cream and chicken broth. 

Luckily for us, this recipe is also pretty simple to make, even if you're not a regular chef like Ina or Martha. 

The end result? Hearty, delicious chicken boasting Italian flavors - made even more perfect when served over your favorite carbs, like rice, potatoes, or pasta. 

Here's the recipe for "marry me" chicken, plus a brief play-by-play of how to make it:

"Marry Me" Chicken Recipe

Ingredients:

• 1 1/2 pounds chicken breast 
• 1/2 cup flour 
• 1 tablespoon butter 
• 1/4 cup minced onions 
• 3-4 garlic cloves, minced 
• 1 cup heavy cream (can use more or less depending on your texture preference) 
• 1/2 cup chicken broth 
• 1/2 cup sun-dried tomatoes 
• 1/2 cup parmesan cheese 
• 1 teaspoon Italian seasoning 
• 1/2 teaspoon red pepper flakes 
• Basil, for garnishing 
• Salt and pepper to taste

Method:

• Season whole chicken breasts with salt and pepper to taste, then cover them in flour.
• Cook the chicken in an oiled pan over medium heat, flipping halfway through, until fully cooked and crispy on the outside.
• Remove chicken from pan and add butter, onion, and garlic. 
• Once those ingredients are browned, add heavy cream, chicken broth, and chopped sun-dried tomatoes.
• Stir in the parmesan cheese, Italian seasoning, and red pepper flakes. Let it simmer until the sauce thickens.
• Return the chicken to the pan, spooning sauce over the chicken. Add basil and cook for two to three minutes, until chicken is warmed again.
• Serve over your favorite carb - and enjoy!

Stuck for Christmas dessert ideas?  Take inspiration from our selection of festive dessert ideas from the woman&home archive.

Opt for a Christmas dessert filled with festive flavors like rich coffee, chocolate, sweet amaretto, and cherry, or keep it light with citrus fruits and Christmas cheesecake recipes. We've also included some of the best Bailey's recipes that we find ourselves returning to year after year.

For more inspiration, head to our dedicated guide on Christmas cheesecake recipes, or if you're entirely out of time and have to admit defeat, discover the Christmas cake that won our blind taste test this year.

Christmas dessert ideas the whole family will love

Lemon Meringue Arctic Pie

This lemon meringue arctic pie is a really modern take on a retro dessert. It's easy to make and really zingy, making it the perfect dessert to enjoy after a heavy meal - especially around Christmas! Not everyone likes a rich fruit cake, so this makes a lovely alternative showstopper that's really elegant and a delight to eat.

Get the recipe here: Lemon meringue arctic pie 

Chocolate coffee brownie mince pies

These chocolate coffee brownie mince pies are a moreish twist on a classic festive treat. The blend of bitter coffee, sweet brownies, and festive mincemeat makes for a sweet crowd-pleasing dessert that will have everyone reaching for seconds.

Get the recipe here: Chocolate coffee brownie mince pies 

Mulled Berry Snowflake Tart

Make the most of seasonal cranberries with this rich tart which is delicious served with cream. The pastry stars add a light, festive touch.

Get the recipe here: Mulled berry snowflake tart,

Chocolate and Chestnut Christmas Log

Make this stunning log desert, which has rich festive flavors but also makes a chocolate dessert that everyone will love. It's covered in a light dusting of edible glitter too, which makes it extra special.

Get the recipe here: Chocolate and chestnut Christmas log

Chocolate, Hazelnut and Salted Caramel Cake

This stunning chocolate, hazelnut and salted caramel cake is a real Christmas showstopper, but it's easier than you think to get that smooth frosting and gorgeous drizzle effect. 

Get the recipe here: Chocolate, hazelnut and salted caramel cake recipe.

Stracciatella chocolate orange bombe Alaska Recipe

With a fusion of textures and flavors, this show-stopper looks and tastes like it would be complicated to put together - but it's not. The end result? Think Terry’s chocolate orange meets Vienetta.

Get the recipe here: Stracciatella chocolate orange bombe Alaska Recipe

White Chocolate Cheesecake

This stunning white chocolate cheesecake will have everyone in awe, but this no-bake recipe is actually very easy to make and is ready in 30 minutes. It uses creme fraiche and ricotta cheese, which results in a beautifully light but decadent cake.

Get the recipe here: White chocolate cheesecake recipe.

Salted Caramel Wreath Cake

This stunning salted caramel wreath cake looks impressive but is actually very simple to make and ready in one hour. The chocolate and salty-sweet caramel are a perfect match, and if you love this recipe as much as we do, you can always use it beyond Christmas in a regular cake tin.

Get the recipe here: Salted caramel wreath cake recipe.

Chocolate, hazelnut and Irish cream liqueur bombe

Make this chocolate, hazelnut and Irish cream liqueur bombe up to a week ahead and stash in the freezer until the grand reveal. This impressive recipe can be completed in three steps in just 45 minutes, making it the ultimate low-effort, maximum-impact dessert.

Get the recipe here: Chocolate, hazelnut and Irish cream liqueur bombe 

Nougat Cheesecake

This show-stopping nougat cheesecake would make an impressive Christmas dessert and you won't believe it but it only takes 20 minutes to prepare, with no baking required. With a low-fuss dessert like this, you will have plenty of time to get on with the multitude of other tasks you'll have to take care of when making Christmas lunch, like preparing your Christmas vegetable side dishes and entrees.

Get the recipe here: Nougat cheesecake

Orange and Grand Marnier Trifle

An impressive boozy cake that uses all-butter Madeleine sponges instead of trifle sponges. You can make the trifle the day before, but decorate before serving - it will hold well, decorated, for three hours. Not one for the kids.

Get the recipe here: Orange and Grand Marnier trifle recipe

Chocolate torte with Baileys cream and salted praline Recipe

Serve this rich Chocolate torte with Baileys cream and salted praline for a festive crowd-pleasing dessert. Similar to a chocolate brownie mix, this rich chocolate cake also happens to be gluten-free.

Get the recipe here: Chocolate torte with Baileys cream and salted praline 

Caramel Cheesecake

We'd happily eat this all year round if it wasn't so decadent. This caramel cheesecake, which uses ginger nut biscuits and dulce de leche is easily one of our favorites on this list.

Get the recipe: Caramel cheesecake

Pistachio And Raspberry Meringue Cake

Make the meringue ahead, but assemble it with pistachios, raspberries and cream just before serving. With all its delicate layers, this light dessert looks seriously glam too.

Get the recipe here: Pistachio and raspberry meringue recipe.

Ginger and Amaretto Panna Cotta

This unusual panna cotta recipe is spiced with warming ginger and a splash of booze. The combination of the two makes for a lovely Christmas dessert. 

Get the recipe here: Ginger and amaretto panna cotta

Mandarins In Orange And Caramel Syrup

This easy festive dessert uses just 3 ingredients for a no-fuss sweet that's ready in 30 minutes, and lighter than a Christmas pudding or cake. It does admittedly feel quite retro, but it's a great alternative to cake, especially if you're all full after Christmas dinner.

Get the recipe here: Mandarins in orange and caramel syrup recipe.

Baileys Cheesecake Recipe

This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare

Get the recipe here: Baileys cheesecake 

Chocolate And Chestnut Layer Cake

This stunning layer cake brings together two flavors that complement one another beautifully, making for a great alternative to Christmas cake that still keeps the festive flavors. 

Get the recipe here: Chocolate and chestnut layer cake recipe.

Red Velvet Roulade

This gorgeous red velvet roulade takes the classic red velvet recipe to a whole new level and is the perfect show-stopper for the Christmas table, covered in white chocolate, white chocolate curls, and gold edible glitter.

Get the recipe here: Red velvet roulade.

Chocolate Florentine Torte

Show off with this stunning torte, topped with broken Florentines and dusted with icing sugar - plus, it can be gluten-free if you need it to be. This one is a real showstopper and would look lovely as a centerpiece to any buffets or get-togethers you’ve got coming up.

Get the recipe here: Chocolate Florentine  torte

Chocolate and hazelnut roulade

This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra festive and boozy twist. We recommend assembling the roulade several hours ahead of your your guests arriving. Then just pop it in the fridge until you are ready to serve it.

Get the recipe here: Chocolate and hazelnut roulade 

Chocolate Wreath Cake

Another chocolate wreath cake, but this one is slightly lighter as it uses pear purée instead of butter. It also looks impressive but couldn't be easier to make, which is a winner in our books.

Get the recipe here: Easy chocolate wreath cake recipe

Chocolate Mousse and Cherry Trifle

This easy trifle recipe replaces custard with chocolate mousse, sponge with brownie bites, and jelly with black cherries in kirsch for a chocoholic's take on Christmas trifle.

Get the recipe here: Chocolate mousse and cherry trifle recipe.

Chocolate Truffle Torte

Dark and rich chocolate torte is more of a dessert than a cake. It's flourless, so it's like a baked chocolate mousse poured with glossy chocolate ganache and chocolate curls. Divine.

Get the recipe here: Chocolate truffle torte recipe.

Double Decker Tart

We've reinvented the iconic chocolate bar as a smart and glossy dessert with a crispy, sticky base, nougat filling and shiny chocolate top. It's topped with gold leaf for an extra special finish.

Get the recipe here: Double Decker tart recipe.

Orange and Cranberry Cheesecake

This orange and cranberry cheesecake is super easy to make and can be prepared two days in advance so you can relax on the day. Plus, it's packed with seasonal flavors, making it the perfect Christmas dessert.

Get the recipe here: Orange and cranberry cheesecake

Nut Meringue Cake with Baileys Cream

This nut meringue cake with Baileys cream recipe is the ideal dish to follow a big roast dinner. It's light, fluffy and really tasty and makes use of our favorite creamy liqueur in a really smart dessert.

Get the recipe here: Nut meringue cake with Baileys cream

Chocolate, Orange and Hazelnut Torte

A sophisticated Christmas chocolate torte recipe that brings together festive flavors of chocolate, orange and hazelnuts is perfect for the festive period. The chocolate is beautifully rich while the orange adds a light citrusy edge.

Get the recipe here: Chocolate, orange and hazelnut torte 

Lime Syllabub

Lime syllabub can be made ahead of time and is so easy to assemble using just a handful of ingredients. It's ready in just 30 minutes. While it's a great festive dessert, it will be a crowd-pleaser all year round.

Get the recipe here: Lime syllabub.

Chocolate Orange Cake

This is a perfect pud if you've got gluten-free or dairy-free guests, as this chocolate orange cake is suitable for both!  Not that you can tell, it tastes just like any other chocolate cake.

Get the recipe here: Chocolate orange cake

Rich Coffee, Chocolate and Mascarpone Torte

A thin slice of this decadent coffee, chocolate and mascarpone torte will be enough to round off Christmas dinner. The black coffee gives it a real edge.

Get the recipe here: Coffee, chocolate and mascarpone tort

Raspberry Macaron Trifle

Take your Christmas trifle to the next level using elegant macarons. Much lighter than its traditional counterpart, this sophisticated trifle is still beautifully decadent. 

Get the recipe here: Raspberry macaron trifle recipe.

Vanilla Panna Cotta With Port Jelly

The port jelly adds a bit of festive flair to this simple panna cotta. And it's ready in just 30 minutes! 

Get the recipe here: Vanilla panna cotta with port jelly recipe.

Cherry Chocolate Mousse Cake

Indulge in double the helping of chocolate with this cherry chocolate mousse cake recipe. A more exciting twist on classic black forest gateaux, this cake is light, fluffy and irresistible.

Get the recipe here: Cherry chocolate mousse cake recipe.

Meringue Roulade with Orange and Passion Fruit

This impressive meringue roulade with orange and passion fruit has a lovely balance of sweet and sharp, with a mallowy wrap.

Get the recipe here: Meringue roulade with orange and passion fruit 

Millionaire's Ice Cream

Salted caramel, chocolate and biscuit ice creams come together in this decadent millionaire's ice cream recipe that you can make without an ice cream machine.

Get the recipe here: Millionaire's ice cream recipe

Sticky Ginger and Treacle Cake with Rum and Pecan Praline

A show-off centerpiece that's actually super easy to make and decorate, this sticky ginger and treacle cake with rum and pecan praline recipe will wow your guests.

Get the recipe here: Sticky ginger and treacle cake with rum and pecan praline

Intense Chocolate, Caramel and Nut Tart

Rich and nutty, this sophisticated tart recipe makes a show-off Christmas dessert.

Get the recipe here: Chocolate and caramel tart

Blackberry Roulade

This squidgy meringue blackberry roulade recipe will bring the whole family together for seconds! Plus it's just as easy to make with frozen berries if you can't find fresh ones at the supermarket.

Get the recipe here: Blackberry Roulade 

Boozy Tiramisu

This boozy tiramisu recipe has a rich and satisfying hit of coffee, cream, and liqueur. This is a real grown-up pud, so if you're feeding kids, make sure you've got something else lined up for them!

Get the recipe here: Boozy tiramisu recipe 

Lemon and Marzipan Drizzle Cake

The richness of marzipan and just a touch of amaretto in the zingy lemon drizzle take this cake from simple to something really extra special.

Get the recipe here: Lemon and marzipan drizzle cake recipe

Chocolate and Salted Caramel Canapés

These special chocolate canapes are incredibly moreish - don't say we didn't warn you! A sneaky tip is to use Carnation's caramel-flavored condensed milk which saves bags of time rather than boiling the cans.

Get the recipe here: Chocolate and salted caramel canapés 

Clementine Meringue

This simple clementine meringue recipe puts all those Christmas clementines to use. Topped with pineapple and passion fruit, this is a beautifully light and zesty dessert.

Get the recipe here: Clementine meringue recipe 

Marsala and Mascarpone Syllabub

This surprisingly light syllabub is great if you've overdone it during your meal. The liqueur-soaked peaches add a delicate but indulgent touch.

Get the recipe here: Marsala and mascarpone syllabub recipe

Macadamia Praline and Frangelico Parfait

Looking for something different? This macadamia praline and Frangelico parfait recipe is just perfect. You don't need many ingredients for this one, just a few powerful ones, such as macadamia nuts, peaches and Frangelico.

Get the recipe here: Macadamia praline and Frangelico parfait recipe 

Pecan and Maple Meringue Roulade

This pecan and maple meringue roulade recipe is light as air and the perfect festive dessert. A guaranteed crowd-pleaser.

Get the recipe here: Pecan and maple meringue roulade recipe 

Peach Panettone Trifle

A new take on your standard trifle, this delightfully fruity panettone trifle features sweet peaches with a rich panettone for a true dessert heaven. The praline shards make it particularly special (not to mention, eye-catching!)

Get the recipe here: Peach panettone trifle

Black Forest Trifle

This decadent trifle recipe features Greek yogurt, black cherries and brownies for a twist on a traditional Christmas classic.

Get the recipe here: Black forest trifle recipe

Chocolate and Coffee Roulade

An indulgent pudding that doesn't hold back on flavor, but is light enough to enjoy after a heavy Christmas meal. This chocolate and coffee roulade recipe will have everyone asking for seconds.

Get the recipe here: Chocolate and coffee roulade 

Spiced Winter Fruit Compote

This compote is perfect for a holiday brunch or a healthy-ish dessert when you can't face another piece of Christmas cake.

Get the recipe here: Spiced winter fruit compote recipe,

These Baileys recipes prove that there are so many ways you can use the Irish cream liqueur with seriously impressive results this Christmas. 

Of course, we love Baileys on its own over ice, but we also know how good it can be when you find delicious things to mix Baileys with. Many Christmas dessert ideas are improved by a splash of this moreish cream liqueur and the best thing is the puddings are surprisingly simple to make too. 

With these easy ways with Baileys, you won't be left with a half empty bottle of liqueur at the end of the festive season, as you'll have so many ways to use it up. You can mix just about anything with Baileys, but we find that it works best when used in dairy-based desserts and puddings. Here are our very favourite recipes...

The best Baileys recipes to try this Christmas

1. Chocolate, Hazelnut and Irish Cream Liqueur Bombe

As far as show-stopping Baileys recipes go, you can't get much better than this impressive chocolate and hazelnut Bombe. Pour the chocolate over the top in front of your guests for that all-important wow-factor, or pop some indoor sparklers on the top and enter the room with them lit for a dinner party dessert with real drama. 

Discover the Chocolate, Hazelnut and Irish Cream Liqueur Bombe recipe here.

2. Chocolate Torte with Baileys Cream and Salted Praline

Impress guests with this moreish chocolate torte. The best thing about this Baileys recipe is that the liqueur is in the cream that is added when you serve the torte. This means that this is one pudding in this list which can be served to the whole family, as those under 18 can enjoy the torte without the Baileys cream added at the end. 

See the Chocolate Torte with Baileys Cream and Salted Praline recipe.

3. Baileys Cheesecake

This Christmas cheesecake is one of our easiest Baileys recipes, as it doesn't require any baking and is ready to serve in four simple steps. Decorate with gold sprinkles and stars, or add a chocolate layer with crumbled wafer, chocolate curls and stars.

See the Baileys Cheesecake recipe.

4. Baileys Bread And Butter Pudding

This velvety bread and butter pudding is taken to the next level with a big slug of Baileys, which makes a classic winter pudding one for the grown-ups. With nearly 600 star reviews on womanandhome.com, this Baileys recipe is an undeniable crowd-pleaser.

See the Baileys bread and butter pudding recipe.

5. No-Churn Chocolate and Baileys Ice Cream

You won't need an ice cream machine to make this impressive dessert, which you can make ahead and pull out of the freezer 5 minutes before serving. Serve in either cups or cones and add a topping of your choice to finish this pud with a flourish.

See the Chocolate and Baileys Ice Cream recipe here.

6. Meringue Cake with Baileys Cream

This feather-light cake is made of layers of hazelnut meringue piled up with boozy Baileys whipped cream. Dust the sweet tiers in cocoa powder and top with chocolate stars or shards of After Eight mints to complete this decadent dessert.

See the Meringue cake with Baileys Cream recipe.

7. Chocolate and hazelnut roulade

This Chocolate and hazelnut roulade is a firm favourite at Christmas time thanks to the Ferrero Rocher and Baileys flavours. Make ahead and pop it in the fridge until you're ready to serve it. 

See the chocolate and hazelnut roulade recipe.

How long can you keep Baileys once opened and does it need to go in the fridge? 

A bottle of Baileys Original can last for up to 24 months. This applies to bottles that are both opened and unopened, as the 2 year expiry date is from when the Baileys is first bottled, rather than first opened. So if you've got a bottle of Baileys in the back of the cupboard that's been gathering dust, you may want to check it's still in date, even if you haven't opened it yet. 

Smaller bottles of Baileys that are 100ml or less have a shelf life of 18 months.

The optimum temperature for storing Baileys is between 0-25°C (32-77°F), so while it doesn't need to be kept in the fridge, we'd recommend popping your bottle in there if opened. 

This Chocolate and hazelnut roulade is a firm favourite at Christmas time, thanks to the Ferrero Rocher and Baileys flavours. 

For those looking for an alternative to classic festive puds, this roulade is a good crowd-pleaser, as chocolate and Baileys recipes always go down a treat.  However, the Baileys in this recipe is optional, so if you're making a dessert for kids as well as adults, you can leave it out of the filling. 

We recommend assembling the roulade several hours ahead of your guests' arrival. Then, just pop it in the fridge until you are ready to serve it.

Ingredients

• 100g hazelnuts
• 4 large, free-range eggs (separated)
• 75g golden caster sugar
• 75g self-raising flour
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp cocoa powder for dusting (optional)
• 300ml double cream
• 1-2 tbsp icing sugar (optional)
• 1 tbsp Baileys (optional)
• 15 Fererro Rocher (we used a selection or original, dark and white)
• 8 tbsp chocolate hazelnut spread

You will also need a 25cm x 32cm Swiss Roll tin, lightly greased and lined with baking paper so that it is slightly higher than the edges of the tin. 

Method

• Heat the oven to 180C Fan/Gas 6. Toast the nuts in the oven while it warms up. Set the nuts aside to cool, then blitz 75g of the nuts in a food processor until finely ground. Chop the remaining nuts and then set aside.
• Using an electric mixer, whisk the egg yolks and caster sugar together for 5-6 minutes until very thick and creamy. Gently sift in the finely ground nuts, flour, nutmeg and vanilla.
• In a separate bowl, whisk the egg whites to soft peaks. Beat a spoonful of egg white into the cake mix to loosen it, then gently fold in the rest, being careful not to knock out too much air.
• Pour the mixture into the prepared tin and sprinkle over the reserved, chopped hazelnuts. Bake for 10-12 minutes until the sponge is risen, golden and springy. Turn the hot sponge out onto a sheet of baking paper dusted with caster sugar, then roll up from the long side like a Swiss roll with the paper. Set aside to cool.
• For the filling, whip the cream, icing sugar and Baileys (if using) into soft peaks, then set aside about ⅓ for finishing. Finely chop most of the Ferrero Rochers, reserving a few to decorate, and fold into the cream.
• Unroll the sponge and spread the inside with the hazelnut spread, then the cream mixture. Roll up again into a spiral. Transfer to a serving board or plate and dollop on the reserved cream. Roughly chop the reserved chocolates and use to decorate the roulade, then dust with cocoa powder and slice to serve.

Baileys cheesecake is such an indulgence – it’s perfect for a special occasion, especially around Christmas when you’re looking for that show-stopping dessert that you know everyone will be impressed by. 

This Christmas cheesecake recipe really is very easy to make and you just need to follow a few simple steps, before popping it in the fridge to chill until your guests arrive. A fantastic dinner party dessert, your guests will be more than impressed.

As far as Baileys recipes go, this is one of our favourites. Get this sparkly cheesecake out for something very special to end a festive meal. 

Ingredients

For the base:

• 200g Amaretti biscuits, crushed in a food processor 
• 100g salted butter, melted
• 1sp mixed spice

For the creamy filling:

• 300ml double cream
• 350g soft cheese
• 100g caster sugar
• 4 tbsp Baileys Irish Cream

For the jelly top:

• 2 leaves platinum-grade gelatine
• 5 tbsp cranberry juice
• 2 tsp golden balls and star sprinkles to decorate

You will also need:

• 20cm round spring-form tin, lined with baking paper

Method

1. Start by making the jelly top. Soak the gelatine leaves in cold water for 5 minutes. Squeeze out each sheet, then stir into 150ml of just-boiled water until dissolved. Stir in the cranberry juice and set aside to cool. 
2. Mix together the biscuits, butter and mixed spice until it looks like wet sand. Tip into the lined tin, pressing down firmly with the back of a spoon to smooth. Chill while you prepare the filling.
3. In a mixing bowl, whip the double cream to soft peaks, then add the soft cheese, sugar and Baileys, whisking together until the mixture is stiff. Spoon onto the base of the cheesecake, smoothing the top to level and make a shallow, swirled groove with the back of a teaspoon by rotating the tin. 
4. Slowly pour over the cooled jelly topping, then leave to chill for 2 hours before serving.
5. To serve, score the edge of the jelly layer/filling with a sharp knife, then remove the tin. Take care not to pull the cheesecake apart. Scatter over the golden balls and star sprinkles. 

Master this chocolate torte with Baileys cream and salted praline for a seriously impressive pudding to serve when hosting. 

Similar to a chocolate brownie mix, this rich chocolate cake also happens to be gluten-free and it's a fantastic alternative Christmas pudding option.  

Unlike some Baileys recipes, the liqueur in this dessert is in the cream that you add to serve, instead of in the actual torte, so if you've got little ones coming to lunch, they can still enjoy the chocolate pud just without the cream.

Ingredients

• 150g butter
• 325g dark chocolate
• 150g caster sugar
• 5 large eggs, separated
• 50g ground almonds

For the Baileys cream:

• 200ml double cream
• 1-2tbsp sifted icing sugar
• 4tbsp Baileys original liqueur

For the salted almond praline:

• 50 g caster sugar
• 25g chopped blanched almonds, toasted

Method

• Heat the oven to 180C Fan/Gas 6. Line a baking tray with a layer of tin foil. Very carefully scatter over the sugar making sure the layer is as even as possible and covers most of the surface. Bake for 10 mins. Check to see if the sugar has melted and turned golden. If yes, remove from the oven. If not, then cook for a further 1-2 mins.
• As soon as the caramel is out from the oven, scatter over the nuts and a little sea salt. Leave to set. Once cold, break into pieces and blend in a food processor until coarsely ground. Set aside.
• To make the cake, melt the butter, chocolate and sugar in a bowl set over gently simmering water, stirring until smooth. Transfer to a large bowl and cool for 5 mins.
• Beat the egg yolks into the chocolate mixture with a wooden spoon. Then whisk the egg whites in a clean bowl with electric beaters until stiff but not dry. Fold them into the chocolate mixture with the ground almonds.
• Spoon the mixture into the prepared tin and bake for about 35 mins until risen and the top feels firm. Cool in the tin for 5 mins then transfer to a wire rack until completely cold.
• To make the Bailey's cream, use an electric whisk and whip the cream and icing sugar together until firm and then gradually whisk in the liqueur.
• Dust the cake with cocoa powder, serve in wedges with the Bailey's cream and almond praline. Add a little gold leaf to each serve if wished.

TOP TIP: The texture of the cake should be really moist and fudge-like. To test it, insert a skewer into the middle. It should come out piping hot and clean, but slightly tacky to the touch. 

This chocolate, hazelnut and Irish cream liqueur bombe has two essential qualities that makes it the perfect alternative Christmas pudding; it can be made in advance to save time on the day and it's an easy crowd-pleaser.

Baileys recipes always go down well at Christmas time and this quick recipe can be completed in three simple steps that will take you under 45 minutes from start to finish. 

Looking for Christmas dessert ideas that are suitable for kids? Simply omit the Irish cream liqueur from this pud for a booze free option, and use any chocolate you like in the ice cream instead. 

Ingredients

• 365g chocolate Swiss roll, cut into 1cm slices
• 150g dark chocolate
• 400ml double cream
• 1 x 397g tin condensed milk
• 75ml Irish cream liqueur
• 150g Ferrero Rocher, crushed
• 50g dark chocolate
• 10g butter
• ½ tbsp caster sugar
• 100ml double cream

You will also need a 21cm 2 litre bowl lined with 2 layers of cling film for this recipe.

Method

1. Line the bowl with slices of swiss roll, breaking up the last few slices to plug any gaps. Melt the chocolate in the microwave, stirring after 30 second intervals until completely melted. Spread this over the swiss roll and place into the freezer for 10 mins.
2. Meanwhile, whisk the cream and condensed milk together until it forms soft peaks. Fold in the liqueur and Ferrero Rocher, pour into the lined bowl, place back into the freezer for at least 6 hrs.
3. When ready to serve, make the chocolate sauce by melting the chocolate in a bowl over simmering water. In a separate pan melt the butter with the caster sugar and double cream. When the sugar has dissolved, combine with the melted chocolate. Pour over the bombe to serve. Crumble over any remaining Ferrero Rocher, if desired.

This Stracciatella chocolate orange bombe Alaska is a luxurious pudding that takes a lot less effort than it looks to put together, making it a simple showstopper to serve this Christmas.

We love Christmas dessert ideas that can be completely made ahead and this recipe is one of them. The meringue turns almost marshmallowy in texture and it will keep well for 2-3 days. 

For added wow factor when you serve this pudding, add indoor sparklers!

Ingredients

For the praline:

• 60g caster sugar
• 55g whole almonds 
• 16 viennese biscuits
• For the ice cream:
• 1tin condensed milk 
• 600ml double cream
• 1tbsp vanilla paste
• 2 flakes, sliced into shards
• 1 large orange, zested and juiced
• 3tbsp Cointreau (optional)

For the meringue:

• 3 medium free range egg whites
• 180g caster sugar
• 2tsp cocoa powder

You will also need a 24cm (1.5ltr) glass pudding bowl, lined with two layers of cling film.

Method

1. Start with the praline: lightly grease a small baking tray with a little oil.  In a saucepan, heat the caster sugar over medium heat until it melts into a caramel, swirl around the pan as you do this to melt evenly. Stir in the nuts and leave on the heat for a minute or two to toast the nuts. Pour the mixture onto the greased tin and set aside to harden. 
2. Once cooled, break up the pieces and either finely chop or place in a food processor and pulse to chop roughly. Set aside. 
3. For the ice cream, whisk the cream and condensed milk together until thick. Fold in the shards of flake, orange zest and juice and Cointreau if using.
4. Pour half the ice cream mixture into the lined pudding bowl. Sprinkle over the praline, then pour over the remaining mixture. Place the biscuits over the top in an even layer. Cover with clingfilm and freeze for 6hrs or overnight. 
5. Just before serving, finish the bombe with the meringue covering. Whisk the egg whites until soft peaks form, add the caster sugar a tablespoon at a time and continue whisking. Once you have a smooth glossy mixture, fold in the cocoa gently to create a ripple effect.
6. Remove the bombe from the freezer and sit in hot water for a minute to loosen. Turn upside down onto a platter or stand, and remove the cling film. Spoon over the meringue topping to cover the ice cream. Blow torch the meringue to toast, then serve immediately.

These Chocolate coffee brownie mince pies are a moreish twist on a classic festive treat

Made in advance, they're ready to serve as a surprise when you have guests over during the holidays.

The sweetness of these festive treats is carefully balanced with the bitterness of the coffee, making for a delicious pudding that is sure to surprise and delight.

Ingredients

For the pastry:

• 210g flour
• 2tbsp icing sugar
• 120g butter
• 1 medium egg

For the filling:

• 75g butter
• 100g chocolate, melted
• 125g light muscovado sugar
• 75g plain flour
• ¼ tsp baking powder
• 2tsp instant espresso coffee powder, mixed with 2tbsp boiling water
• 2 medium eggs, beaten
• 260g mincemeat
• Icing sugar, to dust

You will also need a 12-hole muffin tin and a 10cm cutter for this recipe.

Method

• For the pastry: in a food processor, pulse the flour and icing sugar with the butter until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap with cling film and place in the fridge for 30 mins.
• For the filling: melt the butter and chocolate together over a low heat. In a separate bowl, mix together the muscovado, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs.
• Heat the oven to 160Fan/Gas 4. Roll the pastry out on a well floured surface, to 3mm thickness. Using a 10cm cutter, cut out 12 rounds. Press into a 12 hole muffin tin.
• Spoon heaped teaspoons of the fruit mince into the base of the pie, then top with the brownie mixture. Fill the mixture to just below the pastry rim. Bake in the oven for 18-20mins until puffed up and cooked through.
• Remove and allow to cool before dusting with icing sugar and serving.

These dainty madeleines are the ultimate afternoon treat. The zingy bottlegreen Summer Raspberry cordial adds a delicious flavour to the icing and a gorgeous, subtle pink colour.

The cakes only take 10 minutes to bake and use mostly store cupboard ingredients, making them the ideal last minute bake if you have unexpected guests over for tea. If you don’t have madeleines tins, fairy cake tins make a good alternative.

Instead of dried rose petals for decoration, you could use freeze-dried raspberries or simply a little more finely grated lemon zest. Alternatively, you could drizzle the madeleines with melted white chocolate for a sweet finish.

Ingredients

• 100g caster sugar
• 2 eggs
• 100g plain flour
• ½tsp baking powder
• 100g butter, melted, plus extra for greasing
• Finely grated zest ½ unwaxed lemon
• 75g icing sugar
• 2 - 3tbsp bottlegreen Summer Raspberry Cordial
• Dried rose petals, to decorate, optional

You will need

• 2 x 12-hole nonstick madeleine tins

Method

1. Whisk the caster sugar and eggs in the bowl of a stand mixer for 5 - 8 mins until thick enough to leave a trail.
2. Sieve the flour and baking powder over the egg mixture and gently fold in. Fold in the melted butter and lemon zest then cover and chill for at least 30 mins or overnight.
3. Butter the tins generously and place into the freezer or fridge. Preheat the oven to 200C/Gas 6.
4. Place a spoonful of batter into each of the holes, the mixture will spread as it cooks so don’t worry about levelling the surface. Bake for 8-10 minutes until the centre has risen into a hump and the madeleines are golden and springy to the touch. 
5. Meanwhile, stir together the icing sugar and cordial until smooth and thick then brush over the scalloped side of the warm madeleines. Leave to cool and set before transferring to a serving plate and scattering with rose petals. 

Womanandhome.com created this recipe as part of a paid partnership with Bottlegreen.

Semifreddo is a delicious frozen dessert with a light, mousse-like texture. This recipe, flavoured with bottlegreen Pomegranate and elderflower cordial, takes just 20 minutes to make and only uses six ingredients.

For the most attractive finish we suggest slicing the semifreddo and serving with a scattering of extra pomegranate seeds and roasted, chopped pistachios.

It’s a good idea to roast nuts in bulk so you always have them on hand for future recipes. We recommend cooking on 180C/Gas 10 on a lined baking tray for 8-12 minutes. Keep a close eye on them and shake the tray regularly as they can quickly turn from golden to burnt.

Ingredients

• 2 egg whites
• 4 egg yolks
• 125ml Bottlegreen Pomegranate & Elderflower Cordial 
• 250ml mascarpone
• 90g pomegranate seeds, plus extra for decoration
• 50g pistachio nuts, roasted and chopped

You will need

• 900ml loaf tin, line the base and sides with a single sheet of baking paper that overhangs

Method

1. Whisk the egg whites until stiff and set aside. 
2. Use an electric whisk to beat the yolks with half the cordial for about 10 mins, until the mixture is thick and foamy.
3. Beat the mascarpone and remaining cordial until softly peaking. Fold the mixtures, pomegranate seeds and pistachios together.
4. Pour into the tin and freeze until firm - at least 4 hrs. 
5. Run a knife along each short end then invert onto a serving plate and peel away the paper. Scatter over the extra pomegranate seeds and nuts for decoration.

Womanandhome.com created this recipe as part of a paid partnership with Bottlegreen.

This Eton mess tart combines all the flavours you would traditionally expect from this very British dessert with a modern chocolate twist.

Eton Mess 
is a pudding that is over 130 years old, but it's always in fashion thanks to its enduring popularity and simplicity. 

For a pudding that will really impress guests, try this twist on the traditional sweet treat by making an Eton mess tart - a perfect dinner party dessert or sweet course if planning lunch ideas for entertaining friends.

The key to nailing this recipe is all in the chilling - so make ahead if you think you might be rushed on the day you're planning on serving it. 

Ingredients

• 230g ready-rolled all-butter shortcrust pastry
• 250g mascarpone
• 200g white chocolate, broken 
into pieces
• 100g butter
• 50ml double cream
• 1tsp vanilla extract
• a few strawberries, mini meringues, and mint leaves (to decorate)

You will also need a 20cm tart tin, baking beans 
and baking paper.

Method

1. Heat the oven to 190C/Gas Mark 5. Line the tin with the pastry, pushing into the edges and trimming off the excess. Chill for 30mins.
2. Line with baking paper, fill with baking beans and bake for 20mins. Remove the beans and paper, prick the base with a fork, and bake for 10 mins, until crisp and golden.
3. For the filling, melt the mascarpone, chocolate and butter in a bowl set over a pan of simmering water. Stir once melted and set aside to cool.
4. Whip the cream and vanilla, and gently fold through the mixture. Pour into the pastry case and chill until set.
5. Decorate with the fruit, meringues and mint leaves.

If you're planning a Jubilee party or any UK-themed celebrations this very British cheesecake recipe with its eye-catching Union Jack design is an easy crowd-pleaser.

Whether served as a dinner party dessert, as the show-stopping final course when entertaining friends for lunch, or as a delicious picnic pud, this British cheesecake is a great go-to recipe.

For the perfect Union Jack design on the top of your cheesecake, use a ruler when you decorate it. This will keep your lines straight and will avoid the hassle of rearranging the berries.

If you really want to impress (and have time!), polish your blueberries with some kitchen roll - it will make the colour contrast much more pronounced for a picture-perfect pudding.

Ingredients

• 250g (9oz) Hobnobs biscuits
• 125g (4½oz) butter, melted
• 1 vanilla pod
• 600g (1lb 5oz) full-fat Philadelphia
• 100g (4oz) icing sugar
• 284ml pot double cream

For the topping:

• 350g (12oz) blueberries 
• 350g (12oz) raspberries

You will also need:

• 25.5cm (10in) cake tin with removable base, lightly oiled

Method

1. For the cheesecake recipe base, whizz the biscuits with the melted butter until you have fine crumbs. Press into the base of the tin and chill.
2. To make the filling, split the vanilla pod lengthways, scrape out the seeds with the back of a knife, and add to a large mixing bowl with the cream cheese and icing sugar, and beat until smooth. 
3. Whip the cream separately until you have soft peaks, then gently beat into the cream cheese mixture. 
4. Spoon the mixture on to the biscuit base and chill in the fridge for at least 6 hours, but overnight is better, if you have time.
5. To decorate, run a knife gently around the edges of the cheesecake, remove from the tin and slide it off its base. Arrange the berries in the shape of the Union Jack and serve immediately, or keep in the fridge until needed.

For more fun ideas for the Queen's Platinum Jubilee, see our round up of the best Jubilee decorations, take our Royal Family quiz or check out the cheapest Prosecco and champagne deals in the supermarkets to serve some fizz with your very British cheesecake!

This Easter carrot cake is a real showstopper. Using carrots and pineapple in the cake mix makes it so moist, and pecans, coconut and sultanas create a great texture.

Our Easter carrot cake is a semi-naked cake, meaning that it isn’t fully iced, leaving a little of the cake on show. This style of cake is still on trend, and also a lot less effort than icing a full cake! While there are many different Easter carrot cake decorating ideas you can try, we've used fondant icing to create mini carrots and foraged some gypsophila from the garden for a soft, spring finish to the cake.

When it comes to Easter cake ideas, an Easter carrot cake is an impressive and moreishly tasty crowd-pleaser, albeit not as traditional as a Simnel cake.

This multi-layered cake never fails to impress – we add ours as the centrepiece to our Easter table décor with a few Easter biscuits to complete the look.

You will need four 18cm sandwich tins lined with baking parchment for this recipe, but you can also bake the cake in batches if you don’t have enough tins. 

Ingredients

• 325g plain flour
• 125g wholemeal flour
• 1tbsp bicarbonate of soda
• 2tbsp ground cinnamon
• 300g unrefined caster sugar
• 300ml sunflower oil
• 4 large free-range eggs, lightly beaten
• 1tbsp vanilla extract
• 100g each chopped pecans, desiccated coconut and sultanas
• 300g carrots, peeled and coarsely grated
• 432g can pineapple chunks (drained weight 260g), drained and puréed

For the cream cheese frosting:

• 560g Philadelphia cream cheese
• 200g butter, softened
• 200g icing sugar, sifted

For the Easter carrot cake decoration:

• 250g pack fondant icing
• few drops each orange and green food colouring

Method

1. Heat the oven to 180C. In a very large bowl, sift all the dry ingredients together. Stir in the sugar, then the oil and eggs. Mix it all together then add the remaining ingredients. 
2. Give it all a good mix then divide equally between the cake tins (or leave half in the fridge while you bake 2). 
3. Bake the cakes for 20-25 mins until springy and cooked through. 
4. Leave to cool in the tin for 10 mins before turning out onto a cooling rack.
5. To make the frosting, whisk half the cream cheese with the butter and sugar until well combined, then add the remaining cream cheese and beat together. 
6. Use the frosting to sandwich all the cakes together, then put onto your serving plate and cover the sides and top, using a palette knife.
7. To make the carrots for the decoration, colour two thirds of the fondant icing with a few drops of orange colouring. Knead the remaining icing with the green colouring.
8. Take small pinches of orange icing and roll into smooth rounds, before pinching one end. Repeat until you have as many as you want. 
9. Use a knife to create scratches in the carrots and use a toothpick to create a small dip in each top, where you’ll attach the “stalk”. To make the stalks, push the green icing through a garlic crusher. Pinch small bunches together and stick to the tops with a little water. Leave to dry before adding to the cake. 

This Easter biscuits recipe makes sweet and lightly spiced treats to enjoy this spring. They are easy to make and fun to decorate, making them the perfect recipe to bake if you're at home with kids or grandchildren over the Easter holidays.

These attractive biscuits are the perfect way to add some edible Easter decoration ideas to your Easter table décor; add a bowl of biscuits to the table or pop one biscuit next to each person's place name  around your Easter lunch table.

You can also use the iced biscuits to decorate Easter cakes, or just enjoy the process of making them and eating them afterwards!

This Easter biscuits recipe includes ginger and cinnamon to give a classic biscuit recipe a seasonal spin, but these spices can be removed if you prefer.

We made a simple pastel icing for these Easter biscuits by using just a tiny drop of food colouring. You will need disposable piping bags and fine-tip piping nozzles if you want to recreate a similar decoration for your biscuits. 

Ingredients

• 350g plain flour, plus extra for rolling
• 1tsp bicarbonate of soda
• 2tsp ground ginger
• 1tsp ground cinnamon
• 125g butter
• 175g light soft brown sugar
• 1 large free-range egg
• 4tbsp golden syrup

For the icing:

• 4 free-range egg whites
• 900g icing sugar
• a few drops of food colouring, from supermarkets or craft shops ( just a tiny amount to make pastel colours)

Method

1. Mix together the dry ingredients and put into a food processor. Add the butter, whizz together then add the remaining ingredients and pulse until it comes together. Wrap in clingfilm and chill for 20 mins. Roll out to the thickness of a £1 coin and cut out the shapes. Heat the oven to 180C. Put the biscuits onto lined baking trays and bake for 12-15 mins until light brown. Cool then put onto a wire rack.
2. To make the icing, whisk the egg whites and sugar together until smooth. separate the mixture into 3 bowls and colour each one separately.
3. To decorate, fill 3 piping bags fitted with nozzles, with half of the mixture from each bowl. Outline the edges of each cookie with icing, doing a third in each colour. 
4. Add a little water to the remaining mixtures. Fill 3 more piping bags and fill the centres with the corresponding colour of icing. Leave to set. Once hard, pipe on faces with the lining icing.

We love these rabbit-shaped cookie cutters from Lakeland, or you can also order a set of Easter-themed cookie cutters from Amazon which would also work really well with this recipe. 

Our Simnel cake recipe makes a traditional rich fruit cake for Easter topped with a layer of marzipan and 11 marzipan balls.

Simnel cakes have been eaten since medieval times, and although they are now thought of as a traditional Easter cake idea, the cake was originally a Mothering Sunday tradition. It is thought that the name of the cake comes from Latin, where the word 'simila' means fine, wheaten flour.

Much like a Christmas cake, a Simnel cake features many of the elements of a traditional fruit cake – namely a mixture of dried fruits such as sultanas, currants, raisins and candied mixed peel as well as the inclusion of brandy to 'feed' the cake. The main difference between a simnel cake recipe and Christmas cake is the use of marzipan. Unlike a Christmas cake where marzipan can be used under royal icing, on a Simnel cake the use of a marzipan layer on the top of the cake is the main decoration, along with eleven marzipan balls spread equally on the top, each symbolising Jesus's disciples (minus Judas).

You can make a Simnel cake up to a week ahead of when you want to eat it, but just ensure to add the marzipan layer no earlier than the day before you swerve it for freshness and flavour.

Ingredients

• 500g marzipan
• 175g butter
• 175g light muscovado sugar
• 4 large eggs
• 250g plain flour, sifted
• ½tsp baking powder
• 50g ground almonds
• 300g mix of raisins, sultanas and currants
• 50g candied peel, chopped
• zest 1 lemon
• 2tsp mixed spice
• 2tbsp milk
• 2tbsp brandy
• 1tbsp apricot jam

You will also need an 18cm loose-bottomed cake tin, greased and double-lined with baking parchment for this Simnel cake recipe.

How to make Simnel cake:

• Preheat the oven to 170 C, 150 C fan, gas 3. Roll out a third of the marzipan into a round the size of the cake tin and set aside.
• Cream together the butter and sugar until light and fluffy, then gradually add 3 eggs while beating.
• Sift in the flour and baking powder, fold in the almonds, then add the rest of the ingredients, apart from the apricot jam and the last egg.
• Spoon half the mixture into the cake tin, place the rolled out piece of marzipan on top, pressing lightly, then cover with the rest of the cake mix. Make a slight dip in the top of the mixture to stop it rising when cooking. Bake on the middle shelf of the oven for 1 hour 30 minutes, until nicely browned, or until a skewer inserted in the centre comes out clean. Allow to cool.
• Roll out half the remaining marzipan to the size of the cake. Spread a thin layer of apricot jam on the top of the cake and lightly press the layer of marzipan on, crimping the edges. Roll the remaining marzipan into 11 balls. Beat the last egg and use to brush the cake top, then stick on the marzipan balls. Put the cake under a medium grill for a minute or so to glaze. The cake will keep for up to 7 days in an airtight container. You could also wrap it and store in the freezer for up to 6 weeks.

This easy hot cross buns recipe proves that while it's quick to pick up a packet from the shops, it's worth the extra effort to make some at home too. After all, there is nothing quite like a hot cross bun just out of the oven!

Just like a Simnel cake or Easter cake ideas, hot cross buns are synonymous with spring. Traditionally hot cross buns are eaten on Good Friday, but there's no reason why you can't tuck into these hot cross buns at any time of year.

As well as being  simpler than you think to make, the wonderful thing about homemade hot cross buns is the possibility of customising the recipe to your tastes. Add chunks of chocolate and a spoonful or two of marmalade to make the hot cross buns chocolate and orange flavour, or grate cheddar cheese for a savoury spin on the original recipe. 

You can also use any leftover hot cross buns to make a chocolatey hot cross bun bread & butter pudding. 

Ingredients:

• 250ml full-fat milk, warm to the touch, not hot
• 1 egg
• 7g sachet Yeast
• 500g strong white bread flour, pus extra for dusting
• 50g caster sugar
• 1/2tsp salt
• 2 tbsp mixed spice
• 100g Italian mixed peel
• 200g sultanas
• 1 lemon zest
• 1 orange zest
• 100g unsalted butter, softened

For the cross:

• 60g plain flour
• 1tsp vegetable oil

For the glaze:

• 2 tbsp apricot jam
• 1/2tsp mixed spice

You will also need:

• piping bag
• floured oven tray

Method: 

1. Whisk together the milk, egg and yeast. Tip the flour, sugar, salt, mixed spice with the mixed peel and sultanas into the bowl of a mixer, mix with a using a dough hook while adding the liquid, once combined add the butter a little at a time and continue to knead with a dough hook until the dough has an elastic consistency.
2. Tip the dough out onto a floured surface and cut the dough into 10 pieces, mould each into a ball using the palm of your hand in a circular motion, push down firmly and the dough will spring back. Arrange the balls in the oven tray leaving a 2cm gap between each one. Leave in a warm place covered with a clean damp tea towel to proof for 1 hr 30 mins - 2 hrs, until they have almost doubled in size. Heat oven 250C, Gas 9.
3. To makes the crosses: mix the flour, oil with 5tbsp water, put into a piping bag and pipe crosses over the buns.
4. Put the buns in the oven and bake for 20 mins until golden on top.
5. For the glaze: Heat the cinnamon and jam with 1tsp of water in a small pan, mix to combine and brush over the warm buns.

While discussing some of the staple recipes that she likes to cook for her family for dinner on a weekly basis, Jennifer Garner revealed that she's got Emily Blunt to thank. 

Jennifer, who recently opened up about how fame has affected her family, tells PEOPLE that Emily's English roasted potatoes recipe has quickly become a favorite among the three kids that she shares with now ex-husband Ben Affleck—Violet Affleck, 16, Seraphina, 13, and Samuel, 10.

"I've made them consistently," she said. "Rarely a week goes by that I'm not in [the kitchen] peeling potatoes trying to make them like Emily's. My kids love them."

Jennifer, who is excited to turn 50 this month, isn't the only star to appreciate the recipe. In fact, the star of The Adam Project discovered it because it was included in Modern Comfort Food, Ina Garten's cookbook from 2020. Emily shared it with Ina back in 2018, on an episode of Barefoot Contessa. When Ina uploaded the recipe to her Barefoot Contessa website a few years ago, the online destination crashed. Clearly, people are loving these crispy potatoes!

In her conversation with People, Jennifer also revealed that she's a die-hard fan of cookbooks of all kinds. "I have a real love affair with my cookbooks," she said. "Some of them, I have double copies because whenever I go on location, I want to take it with me, but I still need it home."

We're not surprised about the popularity of Emily's recipe, which seems pretty simple to make and involves crispy, delicious potatoes that are sure to be a hit no matter how you cook them.

To maximize your chances are replicating Emily’s dish, you’re going to want to follow four easy tips: make sure to boil and strain the potatoes before returning them to the pot; shake them out to give them a crunch; have them dry for 15 minutes before baking them; douse them in vegetable oil before popping them into the oven.

Turns out, stars are just like us: they follow cookbooks, share interesting recipes with each other and try their best at finding dishes that are easy to prepare and cater to the whole family. 

If you love the flavours of traditional Christmas cake then you're going to adore this quick and easy cheat's version - a Christmas Cake Tray Bake that is perfect for when you don't have much time but still want to make something yourself to enjoy over the festivities. 

Like traditional Christmas cake decorating ideas, we've kept the classic icing of marzipan and fondant in this recipe to add taste and texture - as well as to help preserve the sponge's softness. You can drizzle the cake with a little brandy or rum to add extra flavour, or keep it booze-free for a family-friendly Christmas dessert.

You will need a 7x11 inch rectangular tray bake tin, lined with baking parchment, for this recipe.

Once made, your Christmas Cake Tray Bake will keep for between 2 and 3 weeks if stored in an airtight cake tin.

HOW TO MAKE A CHRISTMAS CAKE TRAY BAKE

Ingredients

• 125g (4 1/2 oz) butter, softened
• 125g (4 1/2oz ) golden caster sugar
• 3 small eggs
• 150g (5 oz) plain flour
• 500g (11b 2oz) mixed dried fruits
• 1 tsp mixed spice

To decorate:

• 1 tbsp warmed, sieved apricot jam
• 300g (10oz) marzipan
• 200g (7oz) royal icing sugar
• silver sugar balls or cake decorations

Method

1. Pre-heat the oven to 170C/150C fan/gas 5.
2. Place the butter and sugar in a mixing bowl and beat until really light and creamy. Then gradually beat in the eggs. 
3. Fold in the flour, fruit and spice to give a soft dropping consistency.
4. Bake for 45-50 mins until just firm to the touch. Allow to cool completely.
5. Brush with apricot jam then roll out the marzipan on a lightly dusted work surface. Spread the top of the cake thinly with jam then press the marzipan on top.
6. Make up the royal icing sugar as directed on the pack, then place in a small piping bag, snip the end and drizzle over the cake. Decorate with sprinkles then cut into slices.

These delicious Christmas cheesecake recipes are the perfect solution for a festive pudding if you aren't a fan of mince pies or a traditional Christmas pudding.

From a moreish nougat cheesecake to a baked orange and cranberry cheesecake that tastes like the holidays, these wonderful, alternative Christmas dessert ideas will impress your guests and make for fail-safe festive desserts you'll make time and again.

Lots of these cheesecake recipes can be made a day or so in advance, making Christmas prep that little bit easier. Simply keep it in the fridge, then when you're ready to eat it, pop it on a plate and top with fruit or nuts right before serving for that last-minute wow factor.

Christmas cheesecake recipes you need to try this year

No Bake White Chocolate Cheesecake

This stunning white chocolate cheesecake can be decorated with chocolate curls and edible gold glitter for a pudding that's worthy of Christmas Day and can rival even the best Christmas cakes as the dessert centrepiece. 

Ready in under 30 minutes, guests will love its dazzling finish and will have no idea just how easy it was to whip up.

Get the No Bake White Chocolate Cheesecake recipe here.

Nougat Cheesecake

This soft-set nougat pudding is not only delicious but it makes a show-stopping Christmas centrepiece. Use the Christmas cake decorating ideas you'd normally apply to a traditional pud to finish this mouthwatering dessert. We used edible glitter, paper reindeer and nougat decorations on top for a real touch of Christmas magic. 

Unbelievably, it only takes 20 minutes to prepare so you'll not only wow your guests but you can do it with minimal effort! 

Get the Nougat Cheesecake recipe here.

Baileys Cheesecake

Is there a liquor more synonymous with Christmas than Baileys? With a seriously light and creamy texture, you will love the smooth, rich flavour from this classic dessert made with everyone's favourite Irish cream drink. Decorated simply with dark chocolate curls it makes a really sophisticated looking Christmas dessert.

Get the Baileys cheesecake recipe here.

Chocolate and Salted Peanut Cheesecake

The perfect balance between sweet and salty, this decadent dessert tastes just like a Reese's Peanut Butter Cup. If you prefer other flavours, you could try an almond or cashew butter to replace the peanut taste. Topped with chocolate curls, is there anything more festive than chocolate indulgence for the holiday season?

Get the chocolate and salted peanut cheesecake recipe here.

Christmas pudding cheesecake

If you know how to make Christmas pudding then make a little extra this year so you have ample leftovers for this ultimate Christmas cheesecake recipe.

Featuring whole chunks of Christmas pudding in the mixture, keep the traditional festive ingredient a secret or reveal all when you serve this dessert after chilling in the fridge overnight. 

Get the recipe for Christmas pudding cheesecake here.

Mascarpone Cheesecake with Bananas and Butterscotch Sauce

The ultimate indulgence, this mascarpone, banana and butterscotch cheesecake is a real crowd pleaser. Perfect for people with a sweet tooth, the sticky butterscotch sauce combines beautifully with naturally sweet bananas and smooth Italian cream cheese. To add a bit of festive fun you could top with a little edible glitter.

Get the Mascarpone Cheesecake with Bananas and Butterscotch recipe here.

Seville Orange Cheesecake

You can put that marmalade you have sitting at home to good use with this Seville orange cheesecake. The sharpness of the orange really cuts through the sweetness and it's super light too. Plus, it's a lovely way to bring the festive taste of orange to the dinner table.

Get the recipe for Seville Orange Cheesecake here.

Burnt Basque Cheesecake with Mulberry Sauce

Burnt Basque cheesecake isn't the most festive of all our Christmas cheesecake recipes but it's certainly seasonal thanks to the winter berries in the sauce.

If you can’t find fresh mulberries (or you don't like them) you can substitute them in this recipe for blackberries. 

Get the Basque Cheesecake with Mulberry sauce recipe here.

Baked Rum and Raisin Cheesecake

The boozy raisins in this baked rum and raisin cheesecake add extra depth to its flavour and if you don't happen to have yellow rum, then you can use whatever you've got to hand so it's minimal fuss! This is more of a grown up dessert thanks to the good glugs of booze, so best to keep away from little guests.

Get the recipe for Baked Rum and Raisin Cheesecake here.

Orange and Cranberry Cheesecake

This simple baked orange and cranberry cheesecake is perfectly complemented by the cranberries that top it as they cut through the richness of the cake. And what's more festive than these little red berries?

Get the orange and cranberry cheesecake recipe here.

Baked Dark Cherry and Almond Cheesecake

The cherries add a wonderful colour to this smooth and rich dark cherry and almond cheesecake and they are perfectly complimented by the nutty almonds. 

For an extra festive touch, replace the water for port in the cherry compote.

Get the recipe for Baked Dark Cherry and Almond Cheesecake here.

Baked Apple Cheesecake

The apple, cinnamon and walnuts in this cheesecake make this the perfect dessert for a cold winter day.

A great seasonal dessert, we love to serve this cheesecake with some cream or a scoop of real vanilla ice-cream. 

Get the recipe for Baked Apple Cheesecake here.

Marbled Fudge Cheesecake Bars

Everyone loves brownies and cheesecake and with these marbled fudge bars you'll never have to pick between the two again, as they're halfway between both. 

The perfect sweet finger-food if you're looking for Christmas cheesecake recipes to add to your festive buffet or take to a holiday party. 

Get the recipe for Marbled Fudge Cheesecake Bars here.

Err on the side of ‘underbaked’ with this Burnt Basque Cheesecake–it may look too wobbly, but trust us, its done! 

To give this cheesecake a festive spin and add it to our roster of favourite Christmas dessert ideas, we've added a mullberry sauce. But, if you can’t find fresh mulberries, or they’re out of season, you can substitute for blackberries and the cheesecake will still taste great. 

You will need a 20cm springform cake tin for this Christmas cheesecake recipe, which should be greased and lined before you begin.

How to make a Burnt Basque Cheesecake with Mulberry sauce:

Ingredients

For the cheesecake:

• 650g cream cheese, room temperature
• 200g granulated sugar
• 4 large eggs
• 330g double cream, room temperature
• Pinch sea salt
• 1tsp vanilla extract
• 30g plain flour, sieved

For the sauce:

• 350g fresh mulberries, stalks removed 
• 35g granulated sugar
• Zest and juice of 1/2 orange 
• 1tbsp honey
• 25ml dry sherry (optional)

Method

1. Preheat oven to 200C/Gas 6. 
2. Start by lining the tin with a large square of parchment; pressing in the base, edges and sides, repeat by overlapping a second piece, ensuring it’s 5-6cm higher than the tin when lined. The edges will be creased and quite rough, this is what gives the cheesecake its charm.
3. Beat the cream cheese and sugar together in a stand mixer for around 5 mins until the sugar granules have dissolved. 
4. Add the eggs one at a time, mixing well after each addition. Pour in the cream, followed by the salt, vanilla and flour. Make sure there are no lumps of flour in the mix and pour into the tin. 
5. Bake in the centre of the oven for 45-50 mins, until the edges are a little firm but the middle still has a lot of wobble. The top of the cheesecake will rise and burn and possibly crack, but you mustn't panic - you want that. Overbaking will ruin the texture completely.
6. Remove from the oven and cool on a rack for one hour - the cake will sink during this time, again that’s good. Place in the fridge to chill completely before serving. 
7. While the cake is chilling, you can make the sauce. Add all of the ingredients apart from the sherry to a saucepan and cook over a medium heat until the sweet mulberries burst and the liquid extracted has reduced by ⅔. Add in the sherry (if using), mix well and leave to cool.

Recipe and food styling by Keiron George

Give this wonderful Christmas pudding cheesecake a try if you have any leftovers following your Christmas Day feast.

This recipe if one of those easy Christmas dessert ideas that doesn't need cooking (so more space in your oven for the turkey and roast veg) and can also be prepped in advance and then fetched from the fridge when you're ready to enjoy it. 

One of the easier Christmas cheesecake recipes in our roster for the festive season, you will need a 18cm/7” cake tin to make it and you can adjust this recipe to your taste by adding as much Christmas pudding as you want (or have leftover).

If you know how to make a Christmas pudding from scratch, we suggest making extra this year so that you have enough for this crowd-pleasing dessert. 

How to make a Christmas pudding cheesecake:

Ingredients

• 150g leftover gingerbread biscuits (or gingernuts)
• 75g unsalted butter, melted
• 360g cream cheese
• 100g icing sugar
• 150ml whipping cream, lightly whipped
• 2tsp vanilla paste
• 5g powdered gelatin (soaked in 25ml water)
• 100-200g leftover Christmas pudding
•  4 clementines, peeled and sliced

Method

1. Blitz leftover gingerbread biscuits to a coarse crumb in a food processor, or add to a food bag and crush with a rolling pin. Mix with the melted butter and place into the base of the cake tin - pressing firmly with the back of a spoon. Chill.
2. Whisk the cream cheese, sugar and vanilla together. Add the soaked gelatin to a small saucepan and melt over a low heat, add half of the cream cheese mixture and stir until melted. Whisk this back into the cream cheese until smooth and fold through the lightly whipped cream.
3. Pour the cheesecake mixture over the base, adding chunks of the leftover Christmas pudding. 
4. Place in the fridge for 4 hrs, or overnight, until set.
5. Remove from the cake tin - you may need to run a palette knife around the edge, or lightly heat the sides with a kitchen blow torch. Transfer to a cake stand or plate and arrange the clementine on top.

Recipes and food styling by Keiron George

Friands are also known as financiers and originate from France. They are beautiful and delicious bite-lets that work great as part of an afternoon tea or for serving with coffee. We've paired our friands with gooseberry and hazelnut but they work well with lots of different fruits such as blueberry, plum and raspberries.

Make sure you whisk up the egg whites really well as this is the only aeration that takes place. There's no self-raising flour or raising agent anywhere else. 

You can purchase a friand mould online but if you can't find one or there's no time, you can also use a muffin tin. Just make sure you grease your moulds well so that the tasty friands don't stick during cooking.

Ingredients

• 115g gooseberries
• zest and juice of 1 lemon
• 100g ground almonds
• 50g plain flour
• 175g icing sugar
• 3 medium egg whites
• 120g butter, melted and cooled
• 2tbsp chopped hazelnuts
• you will need:
• friand mould or muffin tin, greased

Method

1. Heat the oven to 180C, Gas 4. Cook the gooseberries in 2tsp lemon juice over a medium heat for 3-5mins until they just begin to burst open. Set aside to cool. 
2. Combine the ground almonds and flour in a large bowl and then sift in the icing sugar. Mix well and leave to one side.
3. Whisk the egg whites until stiff and then place into the flour mix with the melted butter and lemon zest. Fold carefully until combined. 
4. Spoon the batter into the friand moulds so they are around three-quarters full, then place a spoonful of the gooseberry mix on top and a sprinkling of chopped hazelnuts. Bake for 12-14 mins until they have slightly risen and they are lightly golden.

Try plums instead

If you can’t find gooseberries, use sliced Victoria plums instead

One-pot dinners aren't only great because they save on washing up but they are usually incredibly simple too, just like this chicken ratatouille.

We've used lots of summer vegetables but you could use any seasonal veg that is suitable for roasting. Just make sure you cut up into pieces which will all cook at similar times or add in any quick cooking veg towards the end.

Chicken is great here but you could also use fish, such as salmon, though this will only need 15 mins, so pop the fillets on top of the vegetables later into cooking.

Ingredients

• 1 large aubergine, chopped into chunks
• 2 courgettes, halved lengthways, deseeded and chopped
• 2 red onions, chopped
• 1 red pepper
• 1 yellow pepper
• small handful of pitted green olives
• 4 garlic cloves, bashed
• 4tbsp extra virgin olive oil
• small bunch basil, leaves only
• few sprigs of thyme, leaves picked
• 250g cherry tomatoes, on the vine
• 1 lemon
• 4 chicken breasts, skin on
• You will need:
• a large roasting tin

Method

1. Heat the oven to 200C, Gas 6. Mix together the aubergine, courgette, red onion peppers, olives and garlic cloves in your roasting tin, drizzle over a 2tbsp olive oil and mix with your hands. Tuck in the basil leaves and scatter over the thyme leaves.
2. Place the cherry tomatoes on top of the vegetables, quarter the lemon, squeeze the juice over the vegetables and tuck the squeezed quarters in the vegetable mix.
3. Rub the chicken breasts with 2tbsp olive oil and place skin side up on top of the vegetables. Season all over with salt and pepper. Roast in the oven for 30-35mins until the chicken breasts are cooked through.

Why not use halloumi?

Replace the chicken with halloumi – pop on the veg for the last 15 mins of cooking!

Semifreddo is a great summer dessert - frozen and full of flavour thanks to our addition of peach, pistachio and amaretto. 

The great thing about semifreddo is that it can be made in advance so if you're hosting a dinner party you can prepare it a few days before to reduce the stress levels on the day!

Ingredients

• 500ml double cream
• 1tbsp vanilla bean paste or extract
• 175ml amaretto, plus 2tbsp
• 4 eggs
• 120g caster sugar
• 100g pistachios, chopped
• 4 peaches
• 1tbsp butter
• you will need:
• 1.8 litre (3pt/2lb) loaf tin, lined with cling film

Method

1. Around 30mins before making, place a large bowl and the whisk/beater of an electric mixer in the fridge. Remove when ready, pour the double cream into the bowl with 1tsp vanilla paste and 2tbsp amaretto and whisk until soft peaks form. Place the bowl and cream back in the fridge.
2. Put the eggs and sugar in a large heatproof bowl placed over simmering water. Whisk until thick, pale and double in volume. Remove from the heat and whisk to cool.
3. Fold the cream mixture gently into the eggs along with 75g of chopped pistachios. Pour into the prepared loaf tin and place in the freezer for at least 5 hours, but preferably overnight.
4. Before serving, cut the peaches in half and remove the stones. Slice each half into 4-6 segments. Heat a large griddle or frying pan and fry the peach slices for 8-10 mins until beginning to golden. Pour in the amaretto and cook off the alcohol for 1-2mins before adding in the butter. This will thicken the amaretto and create a sauce.
5. Remove the semifreddo from the freezer 10mins before serving and serve a slice with a spoonful of the peaches and amaretto sauce. 

Make it alcohol free

For an alcohol-free version, there are some great zero alcohol Amaretto’s on the market. Look out for a brand called Lyre’s online.

Lamb koftas are great for relaxed dinners or BBQs and the green sauce, made with parsley, gives the spiced lamb an extra zing. 

If you don't have skewers, you can form the koftas into meatballs or even use the kofta mixture to make meatballs for other recipes.

Ingredients

• For the lamb koftas:
• 800g lamb mince
• 2tsp ground cumin
• 3tsp ground coriander
• 1 onion, very finely chopped
• 1tsp ground cinnamon
• 4 garlic cloves, crushed
• 1/2tsp salt
• 1/2tsp pepper
• For the green sauce:
• zest and juice 1 lemon
• 20g bunch of parsley, finely chopped
• 4 anchovies, finely chopped
• 1tbsp capers, chopped
• 125ml olive oil
• 1tsp Dijon mustard
• You will need:
• 12 skewers, soaked in water for 20 mins if wooden; and 2 baking trays, lightly greased

Method

1. Place all the lamb kofta ingredients in a large bowl and mix together with your hands. Squeeze everything together so that it combines well.
2. Weigh the mixture and divide by 12 to work out how much each kofta should weigh. This is much easier than trying to guess how much to put on each skewer. Weigh out enough mixture for one kofta, take a skewer and form the meat around it. It should be sausage-shaped and approximately 12-cm long. Repeat until you have 12 koftas.
3. Heat the oven to 200C, Gas 6. Place 6 koftas on each baking tray - it will be easier to fit them on if you alternate the direction they are facing when you put them on the tray. Roast in the oven for 15-20 mins, turning once halfway through.
4. Meanwhile, make the green sauce by combining all the ingredients in a bowl and seasoning to taste. You may also wish to add more dijon mustard depending on your preference.
5. Serve the koftas with couscous or a fresh spring green salad.

Grill these on the BBQ!

These are great for cooking on a BBQ. Just watch your fingers on the hot skewers.

Full of sunny flavours, this prawn and chorizo jambalaya will please any dinner party guest or work as a family supper when you want to make something a little more special.

Summer is a great time for seafood which is why we've replaced the classic chicken with succulent grilled prawns. They're not the cheapest ingredient so feel free to use peeled prawns if that's easier; these will also work if you have some squeamish guests. 

Ingredients

• 1tsp vegetable oil
• 200g chorizo, sliced
• 1 onion, chopped
• 2 celery sticks, chopped
• 1 green pepper, deseeded and chopped
• 4 garlic cloves, crushed
• 1tbsp Cajun seasoning
• 300g long-grain rice
• 1tbsp tomato puree
• 1 x 400g tin tomatoes
• 2 sprigs of fresh thyme
• 600ml fish stock
• 16 large skin-on prawns
• to serve:
• small handful chopped parsley
• 150ml soured cream
• lime wedges

Method

1. Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2-3 mins, until the oil has released from the chorizo. Remove from the pan, leaving the oil behind, and set aside.
2. Add the onion, celery and green pepper to the pan and fry on low for 8-10mins until softened. Add the garlic and fry for a further 2 mins.
3. Stir through the cajun seasoning then tip in the rice and add the chorizo back in with the tinned tomatoes, tomato puree, thyme leaves and fish stock. Give it all a good mix, pop the lid on and cook for 20mins, stirring occasionally. If at any point it seems too dry, add a little water. 
4. Meanwhile, grill the prawns under a hot grill. Once the jambalaya is cooked, Remove from the heat and place the prawns on top before taking to the table. Serve with dollops of soured cream and lime wedges.

Try a more classic jambalaya

For a more classic flavour combination replace the prawns with grilled chicken and the fish stock with chicken stock

Our cod bruschetta are full of fresh flavours and the cod adds a lovely salty taste. Bruschetta are a universally loved starter—they are also great as a party food if you don't mind your party food a little messy. 

When purchasing fish, it's best to try and buy a sustainable option. You can look out for the Marine Stewardship Council (MSC) logo which means the fishery has been independently assessed. If you can't find sustainably caught cod then any white fish (such as haddock or pollock) will also work well.

If you're serving these cod bruschetta to guests who don't love hot food then you can leave out the chilli or remove the seeds before chopping the chilli up. You could also leave some without chilli so everyone can enjoy!

Ingredients

• 2 shallots, finely diced
• 4 anchovies, finely chopped
• 2 tomatoes, deseeded and finely chopped
• 1 red chilli, finely chopped
• small handful of coriander, chopped
• 300g cod
• 3tbsp olive oil, plus extra, to drizzle
• 1 large baguette
• lemon wedges, to serve

Method

1. Heat the oven to 200C, Gas 6. Mix the shallots, anchovies, tomatoes, red chilli (to taste) and coriander (reserving a little for garnishing) together in a bowl, season well and leave to one side.
2. Place the cod in a roasting tin, season and drizzle with the olive oil. Roast in the oven for 15-20mins until cooked through. Remove from the oven and set aside.
3. Slice the baguette into 2cm thick slices. Toast the slices, drizzle with a little olive oil and spoon some salsa on top.  Finally, flake some cod over the salsa on each slice and top with a sprinkle of chopped coriander. Serve on a large platter with lemon wedges to squeeze over.

Make them fully loaded

Load these up as much as you can. They’ll be a little messy but so worth it!

Preparation time: 5 minutes Cooking time: 20 to 25 minutes Serves 4

Easy

4 free-range chicken breasts, skin left on 250g (9oz) mini cooking chorizo (from M&S, Sainsbury's, Waitrose) 200g (7oz) cherry tomatoes 400g tin chickpeas, drained and rinsed juice 2 lemons handful parsley, leaves removed and roughly chopped

1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chicken, chorizo and cherry tomatoes in a roasting tin, season, drizzle with a little olive oil and cook for 10 minutes. After this time, add the chickpeas, and spoon some of the juices from the tin over the chicken breasts.

2 Return to the oven for a further 10 to 15 minutes, until the chicken is cooked through and the chorizo is beginning to blacken. Squeeze over the lemon juice, scatter over the parsley and serve immediately.

Per serving: 490 calories, 23g fat (8g saturated), 16g carbohydrate

Smart idea This would also be lovely with some wilted spinach or kale added to the pan in the last 5 minutes of cooking. Serve with roast potatoes.

Make your own tartare sauce Mix a good-quality mayonnaise (we like Delouis Fils, from Sainsbury's and Waitrose) with a little Dijon mustard, lemon juice, chopped parsley, drained and rinsed capers and chopped gherkins.

Ingredients

• 125g (4½oz) Parmesan, grated
• 85g (3½oz) breadcrumbs
• 60g (2½oz) plain flour, well seasoned
• 2 large free-range eggs, lightly beaten
• 600g (1lb 5oz) sustainably caught cod fillet, cut into finger-sized pieces
• 2-3 ciabatta rolls, halved and toasted
• homemade tartare sauce (see recipe below) lettuce, gherkins and lemon, to serve

Method

1. Mix the Parmesan and breadcrumbs and put in a shallow bowl. Put the flour in another bowl and the eggs in another. Sprinkle salt over the fish then dip in the flour, then the egg, then the breadcrumbs, shaking off the excess as you go.

2. Heat a frying pan with a generous amount of sunflower oil and fry the fish fingers for 2 to 3 minutes. If freezing, fry for 1 minute, cool, freeze and reheat in a 200 C, 180 C fan, 400 F, gas 6 oven for 10 minutes.

3. Spread each ciabatta half with tartare sauce. Top with lettuce and fish fingers; serve with gherkins and lemon wedges.

4. To make your own tartare sauce mix a good-quality mayonnaise (we like Delouis Fils, from Sainsbury's and Waitrose) with a little Dijon mustard, lemon juice, chopped parsley, drained and rinsed capers and chopped gherkins.

These Spring recipes are full of flavor and make the most of the freshest ingredients of the season. There's a recipe for every occasion—from delicious spring beef with beetroot, to a spring salad, and a vibrant pasta primavera.

If you're on the hunt for a recipe that's ideal for the spring months, these spring recipes are packed with inspiration, whether you need a meal for midweek or the weekend, and whether you're entertaining or simply cooking for the family.

These meals make the most of seasonal ingredients including asparagus, watercress and more with, and are easy but impressive dishes that you can make at home.

As the dark evenings are left behind, bring even more cheer into your life with the bounty of delicious ingredients that these spring recipes use. 

1. Pasta primavera

This pasta primavera is our take on the American classic, which traditionally uses Mediterranean ingredients. We've included courgette, asparagus and plenty of peas and broad beans for a light, herby dish that's perfect for a midweek meal or as part of a weekend spread.

Get the recipe: Pasta primavera

2. Coconut roast chicken

Give your Sunday roast an injection of springtime with this coconut roast chicken, inspired by Asian flavors but using the classic cooking method. It's full of some fantastic ingredients including lemongrass, chilli, and garlic, so it's a little different from a traditional roast but packs an amazing punch. A perfect spring recipe. 

Get the recipe: Coconut chicken

3. Spring salad

No spring recipes list should be complete without a tasty salad. Our spring salad uses the best that the season has to offer—asparagus, radishes, watercress, and more! Full of vitamins, minerals, and immunity-boosting ingredients, it's the perfect option if you're after a more healthy dinner or lunch—or as an addition to an outdoor spread. 

Get the recipe: Spring salad

4. Asparagus and brie tarts

Perfect for a picnic, these asparagus & brie tarts are really easy and quick to make. We used pre-rolled puff pastry but you could definitely make your own for a lovely homemade flavor. These tartlets are delicious either hot or cold—so serve them at dinner or outside. 

Get the recipe: Asparagus & brie tarts

5. Crayfish risotto

An Italian classic, risotto is incredibly versatile. We've given it a springtime spin with this recipe, and added crayfish, parsley, and plenty of lemon juice. For an especially indulgent feel, add a swirl of mascarpone to the finished dish—it'll be incredibly creamy. 

Get the recipe: Crayfish risotto

6. Baby radish galette

Spring recipes must include a tart. This colorful tart is a great centerpiece for an alfresco dinner party. The radishes, sat on a ricotta filling, are stunning—and tasty too. Serve with this a side salad or green vegetables, or as part of a wider spread. 

Get the recipe: Baby radish galette

This asparagus and brie tart recipe makes the most of the short asparagus season. The season starts towards the end of April and lasts until June time. Buy British where you can—they'll taste nicer and it's much better for the environment. 

You don't need to be an advanced cook to attempt these little tartlets. They're really easy but so impressive. Perfect for a light lunch or take on a picnic, they will taste good cold too. 

These tarts are also lovely with a soft goats cheese or any cheese that holds up well to melting, if you don't have brie. You don't want anything too strong though—let the flavour of the asparagus sing!

Ingredients

• 1 x 320g pack of ready rolled puff pastry
• 12 spears of asparagus, bottoms snapped off
• 120g Brie, cut into four 30g slices
• 4 sprigs thyme, leaves picked
• 1 egg
• Splash milk
• You will need: baking tray lined with parchment paper

Method

1. Preheat an oven to 180C, Gas 4. Unroll the pastry, keeping it on the parchment paper, and divide into 4 squares. 
2. Crack the egg into a bowl and add a splash of milk, whisk together to create an egg wash. Using a pastry brush, brush the 4 squares with the egg mixture. Sprinkle the thyme leaves over the squares and then lay a slice of brie on top from one corner to the opposite. Season with salt and pepper. Place the asparagus on top of the Brie and then fold over the other corners of the pastry to meet on top of the asparagus so that it’s now wrapped in pastry. 
3. Place the asparagus tarts on to the baking tray, leaving space between them. Brush the top of the tarts with more egg wash. Bake for 20-25 mins.

Can I make these vegan?

These asparagus & brie tarts are easy to make vegan. Use a vegan puff pastry (such as Jus-Rol), swap the brie for a vegan alternative (such as Shamembert) and use a plant based milk to brush on to the pastry instead of the egg and milk wash.

What can I serve with these asparagus and brie tarts?

These can be served on their own as canapés or as part of a bigger lunch or dinner spread. However, if you want them to be the main part of a meal, they could also be served with fresh green vegetables or a delicious green salad. 

Roast chicken doesn't have to be boring. Jazz yours up with this delicious coconut chicken recipe. Cooked with indulgent coconut cream, and pops of flavor in the form of chilli and lemongrass, it feels like a real taste sensation. 

This roast coconut chicken is a great dinner option for when the weather heats up, as it would be complemented excellently with a fresh spring salad. 

If you're popping this on your meal-plan for the week, we recommend using free-range chickens. Not only does it mean the chicken has been given a better life but the meat tastes better, too.

Ingredients

• 2 red onions, peeled, halved and cut into wedges
• 1 whole chicken (approx 1.5kg)
• 2 x 160ml tins of coconut cream
• 1 bunch of coriander
• 3 cloves garlic, peeled
• 2 red chillies, sliced 
• 2 sticks lemongrass, halved lengthways and bashed
• 3 limes, cut into wedges

Method

1. Preheat an oven to 210C, gas 7. In a deep roasting tray add the red onions and place the chicken on top, stuff the inside of the chicken with half of the coriander, the sliced chilli, the lemongrass and the garlic cloves.
2. Shake the cans of coconut cream, open and pour over the top of the chicken. Massage the cream all over the chicken. Wash your hands and season the chicken with salt and pepper.
3. Place the chicken in the oven. After 20 mins, baste the chicken generously with the juices that are forming at the bottom of the tray. Cook the chicken for another 40 mins and then baste again. Return to the oven for another 20 mins. Remove the chicken from the oven and check that the juices are running clear from where the thigh joins the breast. If it needs longer reduce the temperature of the oven to 160C, Gas 2, baste again and cook until the juices run clear. If you need to cover the breasts of the chicken to stop the skin from burning then do so with a piece of foil.
4. Once cooked, leave the chicken to rest for 15-20 mins covered with foil. Serve with wedges of lime.

What would go well with this coconut chicken recipe?

This coconut roast chicken is made even more wonderful when served up with some healthy green veg. Tenderstem broccoli or steamed spring greens are particularly good. 

Equally, if you're looking for something to do with the leftovers the next day, this roast coconut chicken could work brilliantly cold with some rice and salad, for a yummy lunch. 

How do you keep a roasted chicken from drying out?

It's worth making some adjustments to your chicken whilst cooking to prevent it drying out. As suggested in our above recipe, you can place foil over the chicken in the last few minutes of cooking, which will prevent it from becoming too dry while it cooks.

And, if you want to eat this recipe in the days after cooking it, it can be a good idea carve all of the meat off of the bone and keep it tightly wrapped up in tin-foil in the fridge, to help it maintain its freshness, and keep it from drying out.

This creamy crayfish risotto is a deliciously indulgent dinner recipe, full of flavor.

A staple of Northern Italy, risotto has spread across the globe and become a favourite dish for millions. 

For our crayfish risotto we recommend using Signal Crayfish. They're not native to the UK, but were brought over in the 1970's and have since wreaked havoc on their British counterpart, and the riverbeds. By using them for culinary purposes you can help bring them down to a more manageable level. They're also delicious, thankfully!

Ingredients

• 4tbsp extra virgin olive oil
• 15g butter, plus 50g butter, diced
• 320g arborio rice
• 1 small onion, peeled and finely diced
• 2 sticks celery, finely chopped
• 250ml white wine
• 1ltr hot vegetable stock
• 1 lemon
• 200g crayfish, cooked
• handful of parsley

Method

1. In a large frying pan or saucepan, melt the 15g butter and 2tbsp olive oil and gently sweat the onions and celery without colouring. Once they have softened, raise the heat and add the rice. Begin to fry, stirring constantly and after 1min add the white wine and continue to stir.
2. Once the wine has cooked into the rice add the 1st ladle of hot stock and season with a pinch of salt. Turn the heat down slightly, let the rice absorb the stock and continue to add the stock a ladleful at a time, always stirring. Continue this for around 15 mins. Check the rice and if it’s still undercooked, add more stock and continue cooking and stirring.
3. Once the rice is cooked, stir in the crayfish. Remove from the heat straight away and add the rest of the butter and the extra virgin olive oil, zest the lemon into the risotto and squeeze the juice of half the lemon into the risotto. Mix this all in well and leave to stand for 2 mins, add the parsley and serve.

How to make crayfish risotto more indulgent

Add a generous spoon of mascarpone to your crayfish risotto if you are feeling extravagant—this will make the dish creamier and elevate the taste if you need something that truly feels restaurant-quality.

This baby radish galette is essentially a tart, packed full of fresh and delicious flavors. 

Galettes are great for those cooks who are a little less confident with pastry. This baby radish galette doesn't require any pastry making or rolling out. Although, of course, you can make your own if you feel confident. Galette is a French term which basically means a free-form tart; they've been around for years but they have been making a come back recently because they look so beautiful.

If you're planning some alfresco dining, this baby radish galette is a great option. It's delicious cold so bake it ahead and take it with you on a picnic or serve up in the garden and let the beautiful radishes delight your guests.

This baby radish galette is a little different to the classic varieties as we've made it rectangular—typically, galettes are round. But never fear, because there's no compromise on taste—we defy you not to love this. 

Ingredients

• 1 x 320g pack of ready rolled shortcrust pastry
• 300g baby (small) radishes
• 1/2tbsp extra-virgin olive oil
• 2 cloves garlic, crushed
• 4 sprigs of thyme, leaves picked
• 250g ricotta
• 10g butter, melted
• Small handful chopped dill

Method

1. Preheat oven to 200C, Gas 6. Unroll the pastry keeping, it on the paper. Using a fork, pierce the pastry all over, leaving an edge all the way around the pastry of 2-3cm. This edge is the pastry that will be folded over to create the crust.
2. Cut the radishes into random shapes: halves, wedges, discs and so on. Toss with a drizzle of extra virgin olive oil, picked thyme leaves, garlic, and a good seasoning of salt and pepper.
3. Crumble over the ricotta, leaving the 2-3cm edge again and scatter over the radish pieces. Fold in the edges of the pastry, brush the folded edge of the pastry with the melted butter and bake in the oven for 25-30 minutes or until golden brown.
4. Once cooked remove from the oven and allow to cool slightly and sprinkle over the dill. Serve with a green salad.

What is a French galette?

Put simply, a galette is a term used for anything which has a pastry base which is then folded into the toppings on the surface. Typically it has a savory filling, but some recipes can be sweet too, depending on what you prefer. Galettes are normally pretty to look at, finished with crimping or patterns around the outer edges, and a show-stopping topping. This is why they make for great dinner party dishes.

Bring the flavours of the Mediterranean into your home with this classic dish, pasta primavera. Although it uses classic Italian ingredients, the delicious dish was actually invented in America. We've included delicious seasonal spring ingredients to make it taste extra fresh and look beautifully colorful—and to help you hit your five-a-day. So say goodbye to boring bowls of reheated couscous, and hello to vibrant plates of zesty pasta. 

Ingredients

• 1 courgette
• 4 asparagus spears
• 2 garlic cloves
• 350g dried pasta,  Trofie, penne or similar 
• 1tbsp olive oil
• 150g shelled peas
• 150g shelled broad beans
• 125g mascarpone
• 1 lemon
• Handful flat leaf parsley or mint
• 50g pecorino

Method

1. Bring a large pan of salted water to the boil. Meanwhile, dice the courgette into 1cm cubes, slice the asparagus into thick discs, and peel and chop the garlic. If you’re using frozen broad beans, remove the thin layer of shell around the beans. 
2. Once the water is boiling, add the pasta and cook according to packet instructions. 
3. While the pasta is cooking, heat a large frying pan on a medium heat and add the olive oil, add the diced courgette and begin to colour, add the asparagus just after and then add the garlic, taking care not to burn the garlic. Turn down the heat and add the peas and broad beans, mascarpone, the zest of a whole lemon and the juice of half. 
4. Once the pasta is cooked, using a ladle add some of the pasta water to the vegetables and then drain the pasta. Tip the pasta into the vegetables and toss all together, check the seasoning, tear or chop the herbs and add to the pasta. Finish with plenty of pecorino.

Can I make pasta primavera in advance?

If you plan on serving warm, it's best to plate pasta primavera up as soon as possible. However, if you want to have it cold the next day for lunch, it'll still be just as delicious. Just leave the leftovers to cool to room temperature and then place in the fridge. Let it warm up a little before eating so it's not super cold—you won't get the full breadth of flavors if it is.

What is primavera sauce made of?

Primavera sauce is often a very light, vegetable-laden dish, which is why it's most popular to eat during the spring or summer months.

Often, primavera sauce is typified by its lemon, herby flavor too, making it a flavorsome and filling, but refreshing dish that works well as a light supper, lunch or dinner. 

Typically, it is a light, more creamy white sauce, but it's not unheard of to make primavera sauce with tomatoes—although it is more unusual. 

Do you have a whisk handy? Pesto eggs, TikTok's new cooking phenomenon, is sweeping skillets across the country. If you're looking to take a typical brunch staple to new levels, now is the time to explore social media's latest trend. 

TikToker @amywilichowski has enlightened chefs to this clever hack and raked in over 10 million views for her breakfast handiwork. Rather than use butter or oil when making eggs, she suggests swapping in a dollop of pesto. 

"The oil in the pesto will keep the eggs from sticking to the pan," Amy says in her now-viral video. "The taste is incredible—you won’t go back."

Watch the pesto eggs TikTok and copy this tutorial at home

Amy ups the ante with a few add-on ingredients. The egg—which can be scrambled, sunnyside up, or however you prefer— is placed atop of toast that is coated with ricotta and avocado, glazed with honey, and sprinkled with salt, pepper, and red pepper flakes. A breakfast cocktail is not required to enjoy the meal but is highly encouraged. (Saint Lucia Rum Punch, anyone?) 

Plus, there's plenty of room for creativity with pesto eggs. Bacon, pesto egg, and cheese is a sumptuous take on a common order, and the ricotta in Amy's original video can be replaced with other spreads. She also opts for lemon dill hummus.

More from woman& home:

• Snapchat: Everything You Want To Know But Are Too Afraid To Ask
• The best-scented candles for a fresh-smelling home
• The best induction pans you need in the kitchen

This trendy and delicious dish is perfect for this time of year. Al fresco dining is making its return, and you'd be remiss not to enjoy brunch on the patio with loved ones and this restaurant-quality meal. 

While you're scoping out social media for game-changing recipes, be sure to invest in this viral TikTok kitchen utensil—the Joseph Joseph spatula has five-in-one capabilities that allows cooks to flip, scoop, slice, spread, and strain, which is undoubtedly handy when prepping pesto eggs. 

No-bake cheesecakes are exactly what they sound like - cheesecakes you don't need to bake. While this definitely makes them an easier option than the trickier baked cheesecake, they're not a quick dessert option - what you save in effort you gain in chilling time -  but the results are more than worth the wait. 

There are two stages to most no-bake cheesecake recipes - the base and the filling - and like most cheesecake recipes, it's important to get the balance and mix of ingredients just right. 

No-bake cheesecake base 

This base traditionally consists of melted butter and crushed biscuit crumbs that are combined and flattened down into a springform cake tin then chilled. This base is chilled rather than baked to ensure that the base isn’t too greasy, which will impact how well the filling sets. 

No-bake cheesecake filling 

No-bake cheesecake fillings are built around the main component of cream cheese or mascarpone but then vary depending on the recipe - some include sugar, eggs, or cream - depending on the flavour components and the weight of additional ingredients. It’s very important to follow the ingredients in the recipe to ensure that the filling sets once chilled. It’s also key to not over-whisk the filling as this could result in a thin mixture that won’t set in the fridge. 

Our experts in the woman&home food team have created a delicious array of no-bake cheesecake recipes that will suit any dinner theme or occasion. With delectable flavour combinations and simple yet effective design twists, our collection of no-bake cheesecake recipes are sure to tempt you into the kitchen.

Strawberry cheesecake with strawberry sauce

Our strawberry cheesecake recipe is a real classic and is a great recipe to make in the summer when strawberries are in season. 

Get the recipe: Strawberry cheesecake with strawberry sauce 

Passion Fruit Cheesecake

Cream cheese and crème fraîche form a soft base for the sharp passion fruit in this delightful cheesecake. 

Get the recipe: Passion Fruit Cheesecake

Seville Orange Cheesecake

We love the clean flavours in this great cheesecake, the Seville orange filling has a sharp edge to it, without being overpowering. 

Get the recipe: Seville Orange Cheesecake

Lime Cheesecake

This light lime cheesecake is topped with mango, papaya and lightly toasted coconut which give it a tangy tropical edge.

Get the recipe: Lime Cheesecake

Raspberry cheesecake

If you're making this raspberry cheesecake when raspberries aren't in season, fret not, you can easily use frozen instead of fresh berries! 

Get the recipe: Raspberry cheesecake

Mascarpone cheesecake with bananas and butterscotch sauce

This mascarpone-based cheesecake with bananas and butterscotch sauce is a full on sugary treat and perfect for those with a sweet tooth. 

Get the recipe: Mascarpone cheesecake with bananas and butterscotch sauce

Strawberry, chocolate and Amaretti cheesecake

Switch up the base of your cheesecake using Amaretti biscuits like in this delicious recipe - and it features everyone's favourite flavour combination of chocolate and strawberries. 

Get the recipe: Strawberry, chocolate and Amaretti cheesecake

Orange cheesecake with strawberry and Pimms jelly

This zesty orange cheesecake is topped with a layer of Pimms jelly for a slightly boozy twist. This recipe includes a delicious mint and strawberry side salad to really bring the flavours of the classic drink to the dish. 

Get the recipe: Orange cheesecake with strawberry and Pimms jelly

Yuzu and tofu Japanese cheesecake

For cheesecake like you've never had it before, try this Japanese-style recipe. It's got some really unique flavours that work really well. 

Get the recipe: Yuzu and tofu Japanese cheesecake

Nougat cheesecake

For a great Christmas centrepiece, try this indulgent cheesecake that is laced with chunks of nougat pieces and mixed toasted nuts. 

Get the recipe: Nougat cheesecake

A very British cheesecake

This fruit-topped design is a great dish to wheel out at a traditional British party. 

Get the recipe: A very British cheesecake

Strawberry cheesecake in a glass

Portioning off a cheesecake into individual glasses turns it into an easy dinner party dessert - and you don't have to worry about getting that perfect slice! 

Get the recipe: Strawberry cheesecake in a glass

Scallops look elegant and impressive but they are pleasingly speedy and easy to prepare.

Scallops are always the starting point of the best 30 minute suppers. They cook so quickly and are easy to prepare. You can find them on most fish counters in supermarkets or at your local fishmonger. In this recipe we have paired them with a salty fatty mixture of bacon and black pudding then cooked this all together in the shell. The scallops are served with blanched samphire.Samphire is a variety of succulent from the parsley family and has a fresh and flavour. If you cannot get your hands on it simply serve this with the same quantity of blanched asparagus. For further seafood inspiration, step this way.

Ingredients

• 150g samphire
• 2 rashers unsmoked, rindless bacon
• 100g black pudding, cut into cubes
• 6 scallops, cleaned (keep the shells)
• 3tsp butter
• 20g capers
• juice of 1 lemon

Method

1. Remove the tough, woody stems from the samphire and rinse well. Boil for 3 mins then plunge into iced water.
2. Meanwhile, in a hot, dry pan, fry the bacon until crispy. Set aside on kitchen towel. Break into small crispy pieces.
3. In the same pan, fry the black pudding cubes until crispy. Set aside.
4. Heat a barbecue or grill. Put each scallop back into its shell with ½tsp butter and seasoning.
5. Cook for 4 mins until lightly charring at the edges. Meanwhile, mix the capers, lemon juice, bacon and black pudding, then spoon a little onto each scallop. Cook for a further 1 min and serve immediately on top of the samphire. Perfect with chilli jam or green tabasco.

We adore rustic soda bread as it’s delightfully simple to rustle up. 

For the ultimate winter warmer enjoy this loaf straight from the oven with a scrumptious bowl of comforting soup. It's ideal served with a hearty chicken soup such as Baxters Favourites Chicken Broth. This recipe makes one loaf that will serve four. 

There’s nothing more domestic goddess/godly than pulling a freshly baked loaf from the oven to accompany a simple mid-week meal. But honestly, this looks a million times more impressive than it really is. With no proving time and minimal kneading, soda bread is much simpler than most bread to make. The difference here from a regular loaf is that soda bread uses bicarbonate of soda (as opposed to yeast) as the raising agent. So just as when it’s used in cakes it doesn’t require time proving in order to activate. 

The addition of cheese and fresh chives elevate this simple bread to something more special. It’s ideal for soup dipping, but we also love using it as a great canapé base. By slicing it and cutting bite-sized chunks and topping it with a spiral of smoked salmon or a smidge of pate you can create a unique canapé in minutes. 

Ingredients 

• 200g natural yoghurt
• 80ml Guinness or another stout
• 230g plain flour
• 100g plain wholemeal flour
• 1/4tsp sea salt
• 1tsp bicarbonate of soda
• 1tbsp pumpkin seeds, plus extra for the top
• A handful of chives, snipped into cm lengths
• 60g leftover cheese, grated or crumbled we used a mixture of Colston Bassett and Cheddar

Method

1. Heat the oven to 200C/Gas 6. In a jug combine the yoghurt and stout. Put the flours, salt, bicarbonate of soda, seeds, chives and three quarters of the cheese in a bowl and add the yoghurt mixture. Mix until just combined, don't worry about floury patches at this stage. Set aside for about 10 mins, doing this will make the dough more workable.
2. Knead the dough until smooth, it will be quite sticky. With floury hands shape the sticky dough into a ball and place onto a well-floured baking tray. Flatten down the top to create a thick disk and sprinkle over the remaining cheese and seeds. Use the side of a floured wooden spoon to press a deep cross into the top of the loaf. Bake for 30 mins. Transfer to a wire rack to cook.

Whatever you prefer - savoury or sweet - we've got pancake recipes that will put a smile on your face! 

Pancakes are so quick and easy to make and they're great any time of the day. All you need is your best induction frying pan and a great flipping technique, whether you prefer a fluffy American style or classic French crêpes.

Get together with family and friends to flip pancakes and tuck into the most delicious pancake recipes. Pancakes can be enjoyed year-round and not just for breakfast or on Pancake Day, also known as Shrove Tuesday. Looking for a basic recipe to start with? Check out our classic pancake recipe, which is perfect with a squeeze of lemon and sugar.

When you've mastered the art of pancake batter, we've got plenty of great pancake recipes to inspire you, including indulgent sweet treats and topping ideas. And if you don't have a sweet tooth but want to join in the Pancake Day festivities, then we've got savoury pancakes too.

Buckwheat pancakes with chocolate and Nutella

Our buckwheat pancakes have a great nutty taste and a chewier texture. Drizzled with melted dark chocolate and rich Nutella, they're the ultimate Shrove Tuesday treat. 

Get the recipe: Buckwheat pancakes with chocolate and Nutella

Pansy petal pancakes

These are actually crêpes, so the batter can be made the night before, just give it a little shake in the morning.

Get the recipe: Pansy petal pancakes

American blueberry pancakes

The ultimate brunch, inspired by a diner menu classic - this American blueberry pancakes recipe will fast become a family favourite!

Get the recipe: American blueberry pancakes recipe

Indian roti pancakes

This savoury Indian roti pancakes recipe is simple and delicious - serve with tandoori chicken, and cooling raita and cucumber for a mouthwatering dinner to share.

Get the recipe: Indian roti pancakes recipe

Buttermilk blueberry pancakes

Pancakes don't instantly mean lemons and sugar, so try these buttermilk blueberry pancakes recipe. These delicious pancakes are as light as a feather and you can make the batter without adding the egg white the day before.

Get the recipe: Buttermilk blueberry pancakes

Crispy duck pancakes

Healthier, cheaper and much tastier than a takeaway, try this crispy duck pancakes recipe.

Get the recipe: Crispy duck pancakes recipe

Tropical fruit pancakes

Our tropical fruit pancakes are proof that a classic, light pancake batter can taste luxurious when topped with the right ingredients. These fruit pancakes are so quick to put together, and bring a little sunshine into the kitchen with the caramelised pineapple and fresh mango. So no matter how cold it is outside, with one mouthful of our tropical fruit pancakes, you’ll be transported to the sunny shores of the Caribbean! 

Get the recipe: Tropical fruit pancakes

We're hungry just looking at these delicious recipes...