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Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.

For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.

Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.

Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.

Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.

Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.

Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.

Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.

Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.

Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of two deep 23cm cake tins. Boil the kettle. Put the butter and chocolate in a small pan and gently heat, stirring, until completely melted. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in your largest mixing bowl. Whisk the eggs, buttermilk, orange zest and juice together in a jug. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 150ml boiling water and whizz briefly with an electric whisk until the cake batter is lump-free. Divide between the tins and bake for 45 mins – swapping the tins round after 30 mins if on different shelves. To test they’re done, push in a skewer and check that it comes out clean. Cool the cakes in their tins.

Meanwhile, make the marzipan. Mix the sugars, ground almonds and cocoa in a bowl. Make a well in the middle, tip in the egg and egg yolk and mix together with a cutlery knife before kneading with your hands to a smooth ball. Wrap in cling film and set aside. Will keep in the fridge for 1 week if making ahead.

Make the frosting: beat the mascarpone and butter together until smooth. Sift in the icing sugar, add the zest and juice, then beat again until combined.

To assemble, split each cake in half horizontally. Dot a little frosting on your serving plate and sit one of the cake halves on top. You’ll use about half the frosting to sandwich the cakes together – spread the plated-up cake with some frosting, then repeat to sandwich the remaining cakes on top. Brush the top of the cake with a tiny bit more frosting.

Roll out the marzipan, on a dusting of cocoa if you need, to a rough 27cm circle. Using your cake tin like a cookie cutter, stamp out a marzipan circle, then carefully lift this onto the top of your cake. Roll the remaining marzipan into 11 small balls and stick them on top, using a little more frosting or water like glue. Spread the remaining frosting round the outside of the cake, then dust the top with a little more cocoa and icing sugar.

Mix the flours, sugar, yeast, zest and 1 tsp salt in a big bowl. In a separate bowl, whisk together the milk, almond extract and egg, then stir into the dry ingredients with a cutlery knife. Leave to rest for 10 mins.

Knead the dough for 10 mins on a lightly floured surface until smooth and no longer sticky, then put in an oiled bowl, cover with oiled cling film and leave to rise somewhere warm-ish for at least 1 hr until doubled in size.

Line the base of a 25 x 35cm tin, or 30cm square, with baking parchment. Mix the first 4 filling ingredients to a smooth paste, then stir in the dried fruit and 50g marzipan.

Roll out the dough to a rectangle about 35 x 25cm. Crumble over the filling and press into the dough. Roll up tightly from one long side and, using a floured knife, cut into 12 even pieces. Put these into the tin, spiral-side up, leaving 0.5cm space between them. Cover with oiled cling film and leave to rise for 30-45 mins until nearly doubled in size. Heat oven to 200C/180C fan/gas 6.

Bake the buns for 25-30 mins. If they are browning too quickly after 15 mins, cover loosely with baking parchment. Take the buns out of the oven and, while warm, melt the jam and brush all over the top. Leave to cool in the tin. Once cool, mix the icing sugar with a little water to a runny consistency and drizzle over. With the remaining marzipan, make 11 balls to represent the Apostles – without Judas – and scatter over with the almonds. Best eaten the day of baking. If making ahead or freezing, warm through in a low oven before serving to give that just-baked flavour.

Mix 3 tbsp of the butter with half the cinnamon and mash together. Beat together the egg, milk and remaining cinnamon. Sandwich 2 slices of hot cross bun together with half the cinnamon butter and repeat with the remaining two slices.

Dip in the egg mix and leave to soak for a few secs. Heat the butter in a frying pan until foaming. Cook the hot cross buns for 1-2 mins each side until light golden (you may need to do this in two batches). Press down on them as you cook. Serve each portion topped with a scoop of ice cream and a drizzle of maple syrup, if you like.

Heat grill to high. Cut the hot cross buns in half through the middle. When the grill is hot cook the bacon rashers until crisp. Drain on kitchen towel while you lightly toast the hot cross buns, for 2-3 mins, turning once.

Spread the cut sides of the hot cross buns with butter then pile in the bacon. Serve immediately.

Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.

Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.

Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.

Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.

Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.

Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.

Lightly toast the polenta in a dry frying pan for 3-4 mins, stirring to ensure even cooking, until the polenta has heated through, is fragrant and small patches are starting to turn golden brown. Take off the heat, tip half into a large bowl and add the buttermilk. Stir well, cover and leave to soak for 2-3 hrs.

Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is perfect) and heat oven to 220C/200C fan/gas 7. Stir the butter and the remaining ingredients, including the rest of the toasted polenta and 1/2 tsp salt, into the buttermilk and polenta mixture. (Don’t wipe out the frying pan – the slick of butter will ensure the bread doesn’t stick.)

Put the pan back on the heat and turn up the temperature. Pour the mixture into the pan – it should sizzle as it hits it, like a Yorkshire pudding. Put the whole pan in the oven and bake for 15-20 mins until golden brown and firm in the middle. Leave to cool a little, then serve cut into wedges.

Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.

Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

Line a 20cm flan tin with baking parchment. Put the biscuits in a strong food bag and bash with a rolling pin to finely crush them. Tip into a bowl and mix in the melted butter. Press over the base of the tin. Chill for about 30 mins until it feels firm. Slice or halve the strawberries, depending on their size.

Remove the biscuit base from the flan tin and slide onto a flat serving plate. Put 2 tbsp of the cream in a small bowl with the toffees, then whip the rest until it just holds its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base and cover with strawberries.

Melt the toffees and cream together in the microwave on Medium for 30 secs-1 min, then stir until it forms a sauce. Drizzle over the tart filling.

The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.

Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.

Cut the tomatoes into thick slices.

Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet

Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.

Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).

Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

Make the dough in your breadmaker on the dough setting. Ours takes 45 minutes, but timing will vary according to your machine.

Make the tomato sauce. Put the chopped tomatoes and tomato purée into a pan and bring to the boil, then simmer for about 10 minutes to boil off the liquid. My children don’t like the bits so I sieve the sauce, but it’s up to you.

Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the dough into 4-5 balls, dust with flour and roll out on a floured surface or directly on to your baking sheets if you have ones with no sides. If you sprinkle a little olive oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.

Once the dough is on the sheets, spread a layer of tomato sauce over, then sprinkle with grated cheese and add the toppings of your choice. Bake for 15 minutes.

Remove the pizzas from the oven. If you like an extra crispy base, take them off the trays and put them back in the oven directly on the shelves for a further 5 minutes. For those who like eggs on their pizza, I fry them to order and slide them on at the last minute.

Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.

Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.

Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce – otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.