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.

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.

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!).