Baking

A Greek-inspired poached rhubarb dessert, served with a delicious honey yogurt cream, perfect for an Easter feast

Gooey-centred Creme Eggs nestled into fudgy brownies make an irresistible Easter treat. Brown butter in the batter adds a delicious nuttiness

A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue

A cross between a sponge and a cheesecake, this makes a wonderful spring dessert

This whimsical cake, with its swooping piping, vivid hue and decorative blooms, is destined to be the centrepiece of your afternoon tea. Be sure to check your flowers are food safe

"We do a version of these carrot cakes in the restaurant and everyone loves them, but it’s a bit too complicated for home cooking. So, my pastry chef has created this simplified version, which combines flavours that are very Mediterranean – rose water, yogurt and walnuts – with the sweetness of carrot" says chef Shadi.

Milk chocolate is perfect paired with the nutty sesame in this cake

All the squidge of a brownie but bursting with lemony freshness instead, these make a great elevenses treat on a bright spring morning. Use a good-quality lemon curd with plenty of tang and don’t overmix it through the batter – the little pools of lemon curd taste heavenly when you bite into them.

The malty, bitter flavour of stout is a match made in heaven with chocolate. This full-flavoured ale is also great in hearty stews and pies, or in place of wine in a classic French onion soup.