Recipes

A deliciously savoury pesto cannelé served with fresh ricotta or goats cheese and peppery arugula.

A Halloween take on the traditional cannelé. A deliciously rich pumpkin and three cheese cannelé, topped with buttternut popcorn and brown sugar.

For the cheese-lovers. A savoury baked delight with Parmesan and Roquefort cheese, perfect for entertaining.

Cannelés are an iconic delicacy from the port city of Bordeaux flavoured with rum and vanilla.

The perfect addition to your brunch spread – a traditional cannelé topped with smoked salmon.

Serve your gooey chocolate volcano cakes warm with a spoonful of whipped cream and a dusting of cocoa powder for a decadent dessert.

Buttery pastry lines the pan with a sweet almond, ginger, fresh fruit filling and a honey glaze. The pastry dough is simply turned over around the edges to enclose most of the filling and finished with a sugar crusting before baking. This French inspired dessert made in the shallow casserole and is a cross between a pie and a tart.

Cooked on a bed of spicy tomato sauce, the chicken stays succulent and tender throughout the cooking.

This traybake is ideal for a substantial vegetarian main, or a side to any meaty centrepiece.

All effortlessly cooked in one roaster, this dish is a great Sunday roast alternative.

Make the meringue and coulis in advance and all you have to do is whip the cream and assemble - a truly simple showstopper!