Apple

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows.

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

A near-savoury goat's curd filling plus a blackberry glaze makes for a beautifully balanced cake, best for afternoon teas and desserts.