Baking

Also known as Brummie Breakfast Cakes, the dough is similar to a savoury scone (although without any egg), but the additions of tomato ketchup and Worcestershire sauce make the distinction. Serve simply buttered, or as part of a cooked breakfast; they’re also good for picnics and pack-ups, or with soup

Smooth and creamy vanilla cheesecake with a crunchy brûlée topping. What’s not to love?

Prep ahead for picnic perfection; if you're not a fan of heat, you could replace the chilli jam with some pickle instead

Ever since I was a child, I’ve been a big fan of salt and sweet together. Growing up in the 1970s, birthday parties would provide a rare chance to savour this combination, eating salted peanuts in the same mouthful as a chocolate biscuit! Layering peanut butter and chocolate on top of a flapjack slice is highly nostalgic for me, while also tapping into current trends for fun food mash-ups.

These fluffy lemon cupcakes have an oozy, tangy curd centre, which balances their sweetness

If you’re a chocoholic at heart, you’ll fall in love with these choc-chip scones – especially when served with a generous dollop of chocolate spread or marshmallow fluff

This rustic cake is magic because the batter separates into three layers during baking, yielding a sponge-cake-like top, a creamy custardy middle and a chewy, fudgy base layer. Tinned peaches from the storecupboard add colour and texture, but tinned or fresh apricots would work just as well

You can use shop-bought fairy cakes to make these fun Easter bunny bottom cupcakes - or bake your own for a bigger spring project

'When autumn arrives, I like my bakes to be loaded with sweet, nutty deliciousness, so this crunch cake ticks all my boxes! A hybrid of banana bread and banoffee pie, the loaf is studded with biscuits and pecans, then drizzled with caramel for an extra layer of sticky indulgence,' says our Food Director Sarah