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.

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.

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.

Brownies will keep for 3 days wrapped in foil.

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 .

This moist cake is so simple to make and you can't even tell that it's gluten free. Underneath a layer of delectable coffee icing and candied coffee walnuts, this cake is a true delight for the coffee aficionados. However, if tea’s your go to, this cake is perfect alongside that as well.

Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthways, then scrape out the seeds with the tip of the knife. The empty pod can still be used, as it has lots of flavour. For example, you can make your own vanilla sugar, or cook the pod in milk for desserts.

To ensure gluten free recipes are gluten free, always read the labels of your products to ensure no traces of wheat or gluten have been used as part of the production process.

To make this recipe dairy free, use almond milk instead of cow’s milk and skip the yoghurt when serving.

To ensure gluten free recipes are gluten free, always read the labels of your products to ensure no traces of wheat or gluten have been used as part of the production process.

For a sweet version add icing. Use 1 tbsp lemon juice, 7 oz confectioners sugar and 1 oz water. Place all ingredients into mixing bowl and mix 15 sec/speed 4 . Scrape down sides of mixing bowl with spatula and mix a further 5 sec/speed 4 . Use an icing spatula to cover each cookie. Allow to dry on a cooling rack.

Chilling the dough helps cookies maintain their shape while baking. This is especially important when using cookie cutters that have more detail.