A muffuletta is a sandwich made and encased in a hollowed out loaf of bread with the top cut off to make the filling. This is an ideal brunch option but is also wonderful for school or work lunchboxes or a summer picnic. You can be as innovative as you like with the filling, using up whatever bits and pieces you have in your fridge.
This is, if I do say so myself, a fantastic dessert! It looks very sophisticated yet quirky and tastes absolutely divine. It makes a great dinner party dessert and you can have the entire dessert assembled in advance and then just bake it when it is required. Bear in mind that you can alter this recipe to use up other bits and pieces you have lying around.
This gives a real wow factor, so why not give it a try if you really want to impress your date? Take your time making and assembling it – it is well worth the effort.
This is a twist on a classic dish. It's a wonderful treat to take out of the oven after a traditional Sunday roast; it's so simple to make, which just adds to the appeal. Feel free to leave out with white chocolate but it does add extra richness to the dessert.
This is a very flavoursome bread and looks extremely impressive for a dinner party. It can also be baked as little muffins or bread rolls.
Biscotti are Italian twice-baked biscuits. They are quite dry and crispy and are a perfect accompaniment to dunk into coffee, crème brulées, mousses or pannacottas. Again these make a very tasty edible Christmas gift and look very attractive packaged in a jar tied with ribbon.
This makes a delicious and quirky starter for a dinner party, but is also suitable for children's school lunchboxes or picnics. Although the recipe suggests pancakes, you could do something like this using tortilla wraps instead. They are also a fantastic canapé to serve with drinks.
Sometimes you are just looking for something a little extra special for a quick midweek meal. Take note if you are planning on getting a little amorous after supper, with six cloves of garlic, this is definitely not the dish for you!
This is my own twist on stewed rhubarb and cream. Feel free to vary the fruits, substitute gooseberries, raspberries or any type of fruit for the rhubarb. This dessert is quite rich so is best served at the end of a light meal.
In this version Edward Hayden has stacked two cakes on top of one another. He has used a 9inch square and a 7 inch square on top but says you should feel free just to just make one cake in the same manner.