My recreation of a lifetime favourite – Chez Simon’s apple tart – simple pastry, apples, cinnamon, sugar & the secret – a touch of cream.

Caramel popcorn and a few thoughts on the action of cooking being a fundamental part of our lives.

Apple and Quince Pie – beautiful, traditional and simple. The quince adds a rosy fragrance.

Rice Pudding with Buttered Quince – have you ever tried cooking quinces?

Lemon Posset. 3 Ingredients. 10 minutes minus chilling. Thick and creamy. Sets like magic!

Chocolate cake with coconut milk in the batter and a coconut milk ganache – rich, fudgy and delicious.

Tarte au Citron recipe from Marco Pierre White

A big stack of brown butter crêpes, sour cream caramel sauce and whipped cream that is finally topped off with fresh raspberries.

Fluffy Vanilla Marshmallows

Plain scones for my perfect English cream tea.

Butterscotch ice cream with buttered pecans folded in. Rich and nutty.

A motorbike birthday cake for the boy who doesn’t like fondant or other icings.

Honeybee chocolate cake – full of dark chocolate and runny honey.

Raspberry pavlova ice cream – tangy, creamy, crunchy and utterly delicious!

Creamy dark chocolate, raspberry ganache, chocolate crumble, fresh raspberries and coconut crunch come together to make a stunning dessert.

Dulce de leche unbaked cheesecake.

Strawberry frozen yogurt or ‘froyo’. Packed with colour and flavour.

Super chocolate cinnamon rolls – naughty comfort food.

Sour cream dark chocolate bundt cake – dark yet light.

Hot cross buns v.2 – the 2011 version on my quest for perfection. Includes my exciting new idea for a glaze.

Chocolate cake, ganache and an After Eight surprise. 3 more layers plus mint swiss meringue buttercream ruffles and cake bunting!

A slice of the lemon cake that Raymond Blanc helped me make via twitter!