This pastry is great for savoury tarts! We use it in our Roast beef and rhubarb chutney pies or search Cookidoo® for more recipe inspiration.

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

The practice of carving spooky faces into pumpkins to ward off spirits has been around for hundreds of years, as part of Halloween celebrations. Make a smooth pumpkin purée from the flesh to use on this seasonal-inspired pizza topped with caramelised onions.

Pizza Diavola translates to ‘devil’s pizza’. Given the spiciness of this pizza, it’s a well-suited name! We’ve used spicy salami in our version, but for a really devilish pizza we recommend adding some 'nduja sausage. 'Nduja is an extremely spicy, pork salami, similar to the French andouille sausage, which was introduced to the Calabrian region of Italy in the 13th century. The spreadable salami gets its fiery taste from roasted hot red peppers and is traditionally eaten spread on bread or alongside cheese.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

Bake time will depend on size of pan used. If using a different size bundt pan, adjust baking time accordingly.

Fish is cooked in a tasty poaching liquor that is then added to the sauce. Paired with leeks and full-flavoured Stilton then topped with beautifully flaky puff pastry, this is a delicious take on the popular fish pie. Bake in individual portions for quick and easy serving.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

For best results, use the brand 'Wooden Spoon' all purpose flour

Grate one piece of lemon peel with the Parmesan cheese in step one.

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

In this unusual take on the traditional fish taco, we’ve used chipotle-flavoured puff pastry in place of tortillas. The filling packs a real punch, with pieces of flaky white fish marinated in fiery jalapeño chilli, fresh lime and garlic. Serve with salsa, guacamole and sour cream for a real Mexican fiesta!

Use tri-coloured quinoa to add more colour to your muffins.

A crumbly oatcake base, a layer of fig jam, creamy Stilton cheese and a scattering of balsamic-caramelised walnuts… this is a cheese board like never before. The sweetness of the fig jam and walnuts balances the salty, savoury Stilton, and there’s enough of a mix of textures that each bite is different. This is a rich, decadent final course for a dinner party.

Using fridge-cold eggs helps to prevent them running over the edges when broken onto the fillings.

Brownies can be placed in the fridge for a firmer texture.

A traditional pizza that remains on the menus of many Italian pizzerias today, Capricciosa is popular amongst indecisive customers who like the idea of a pizza brimming with different ingredients. This pizza is similar to the quattro stagioni (four seasons) with artichokes, mushrooms and olives, but differs in that all ingredients are present in each bite. Combined with a rich tomato sauce brimming with the robust flavour of anchovies, this pizza is a real crowd-pleaser.

Please refer to the Gluten free flour mix recipe on this recipe chip.

Activated charcoal is a form of carbon processed to have small, low-volume pores that increase the surface area. This ingredient is a food-grade, edible, fine, odourless, black powder. This ingredient can be ordered through many online retailers.

Only use food grade peppermint oil in this recipe as it is designed for consumption; do not use essential oils. Food grade peppermint oil can be found at specialty food stores, specialty baking stores or online.