This sweet, nutty pastry is lovely served with a hot drink. And there’s something extra satisfying about making your own pastry and marzipan.

You can use a vegetable oil or grapeseed oil in this recipe, if desired.

Store candied walnuts in an airtight container and enjoy as a very moreish snack!

To make your own millet flour, place 250 g millet into mixing bowl and mill 2 min/speed 10. Use as needed.

These Chocolate volcanos, so called because they spill with chocolate 'lava' when broken, are based on a classic French recipe that may (or may not) have been invented by Michel Bras. He tried to patent the recipe in 1981, but it's been copied and developed by countless famous chefs over the years, including Jean-George Vongerichten (who also claims it as his own), Raymond Blanc and Gordon Ramsay. This recipe borrows from the classic, with a little Nigella inspiration too.

Bacon is salty, therefore use salt sparingly or to your taste.

The courgettes for this recipe need to be sweet so this is best made in the early summer when courgettes are at their smallest. Otherwise choose small baby courgettes.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

You’re unlikely to buy pastries again once you discover how easy it is to make your own. This flaky pastry is nicely complemented by the gooey, nutty, apricot centre.

If you prefer, you can use activated or roasted almonds instead of raw almonds.

If using chocolate with 70 % cocoa or more, reduce amount to 200 g.

Bacon is salty, therefore use salt sparingly or to taste.

Brownies will keep for 3 days wrapped in foil.

A pretzel is a bread pastry of German origin. Especially in Southern Germany you find them everywhere. They are eaten plain or sliced horizontally and buttered. Both versions are served with beer in the 'Biergarten'.

You can use raw, roasted or activated nuts in this recipe.

If baker's sugar is unavailable, grind 7 oz sugar 10 sec/speed 10 and use as directed.

Don't throw away the leftover sponge pieces; they are great for making cake pops.

If using chocolate with 70% cocoa or more, reduce amount to 7 oz .

Bacon is salty, therefore use salt sparingly or to your taste.