Almond

A drizzle of brown butter can turn a quick mid-week meal into something special.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

These individual serves of tiramisù with a twist are ready to eat straight away, but are also good a day or two later when the flavours have melded.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

“The caramel is a modern take on preserving, the hot caramel capturing the fruit’s flavour, like a refined jam,” says Saint Peter's Julie Niland.