We know that lots of people love a cheesecake so here we’re offering a baked Cherry Mascarpone Cheesecake for you to try. With the use of a food processor it’s very simple to make so maybe this is one to try with your enthusiastic little cooks. They’ll just have to wait overnight until it chills in the fridge ….

If, like us, you handily keep some pastry in the fridge or freezer then the task from thought to table is quite a bit quicker. For this pretty Vanilla Persimmon Tart we used our Revenge Almond Shortcrust Pastry that provided a nutty, crisp case ….

Would you have guessed that beetroot, cardamom, blackberries and raspberries would go together so well? Well, we did, and we backed our hunch to come up with this lovely cake ….

Plums and hazelnuts seem to have been made for each other. Certainly in this pudding they make a great team, providing a juicy, fruity base and a crisp friand-like topping. And with a dollop of something creamy it’s delicious ….

Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think. The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing ….

Hemp Seeds may be the new quinoa but we don’t mind admitting to being faddish when the product is so good. We’ve been adding it to savoury biscuits, salads, vegetable dishes and gluten-free muesli. And now we’re using it to provide the crunch in an old-fashioned fruit crumble ….