Caramelised brioche, tart roasted rhubarb, vanilla honey yoghurt and a ginger oat granola. A proper spring breakfast, or a very good dessert.

Thin, crisp biscuits with golden syrup caramel, mixed nuts and dried fruit, dipped in dark chocolate. Completely flexible recipe using whatever you have in the cupboard.

Tender chickpeas simmered with leeks and folded through vibrant green garlic spinach sauce, topped with caramelised fennel and crunchy walnut sage pesto. Hearty, nourishing and impressive.

Buttered filo layered with spiced mincemeat and nuts, soaked in orange cinnamon syrup. A festive fusion dessert.