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.

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.

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.

If using only the white part of the leek you will need approximately 10 leeks. If using the white and green parts of the leek you'll need approximately 3 leeks.

Like pizza, calzone originated in Naples, where they are believed to have been created as a more portable form of pizza that could be eaten without utensils. They are essentially a circle of pizza dough stuffed with fillings then folded in half before being baked in a pizza oven. Fillings vary from meats, cheeses and vegetables, and traditionally do not contain tomato sauce. Instead, a small dish of tomato sauce is served on the side. Our recipe makes calzones with two different fillings. The ingredients can be doubled for either filling to make four calzones the same.

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

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.

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.

Chilli con carne is the undisputable king of comforting dishes. Take your chilli game to the next level by simmering pieces of beef in a rich, chipotle chilli sauce until meltingly tender, then topping with a cheesy polenta cobbler. Baked until hot and bubbling, this is the ultimate winter warmer.

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.

In this clever vegan take on a traditional quiche, blended tofu makes a fantastic replacement for eggs. With a filling that’s packed with rich sun-dried tomatoes and artichokes, and plenty of dried herbs in the crust, this quiche is a fantastic option for anyone following meat, dairy and gluten-free diets (and everyone else, too!).

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.

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.

Eggplant can be steamed in the Varoma if you halve the recipe and only do one pizza. Add sliced eggplant to Varoma dish and tray and steam 8 min /250°F// speed 1 while cooking the onions and green pepper. The eggplant will still be firm and not as tender in this version. If using this version you can also add red bell pepper when adding green bell pepper, this will give a chopped version of both peppers or alternatively replace fresh bell pepper with canned or jar of drained roasted red pepper strips.

As a starter, the quiche serves 8. To serve 8 for a main course, the recipe can be doubled. Use a deeper tart tin and precook the leeks by steaming in the Varoma dish before arranging in the tart tin.

Beetroot is a great, healthy vegetable to include in your diet. It's low in fat, full of vitamins and minerals while also being packed with powerful antioxidants.