• ▢ 4 banana frozen
• ▢ 3 tbsp peanut butter smooth
• ▢ 75 g dark chocolate good-quality

• ▢ 8 banana frozen
• ▢ 6 tbsp peanut butter smooth
• ▢ 150 g dark chocolate good-quality

• ▢ 12 banana frozen
• ▢ 9 tbsp peanut butter smooth
• ▢ 225 g dark chocolate good-quality

• ▢ 16 banana frozen
• ▢ 12 tbsp peanut butter smooth
• ▢ 300 g dark chocolate good-quality

• ▢ 225 g rolled oats
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp ground cardamom
• ▢ 1 pinch sea salt
• ▢ 1 tsp baking powder
• ▢ 50 g mixed seeds chia, pumpkin, sesame
• ▢ 75 g raisins
• ▢ 1 egg large, free range
• ▢ 75 g almond butter
• ▢ 1 banana ripe
• ▢ 75 ml maple syrup plus more for serving
• ▢ 400 ml almond milk

To serve:

• ▢ coconut yoghurt
• ▢ blueberries
• ▢ raspberries

• ▢ 1 kg peaches ripe
• ▢ 150 g raspberries
• ▢ 150 g caster sugar
• ▢ 1 tbsp vanilla extract
• ▢ ½ lemon
• ▢ 1 tbsp cornflour

For the crumble topping:

• ▢ 150 g plain flour
• ▢ 150 g jumbo oats
• ▢ 175 g light brown sugar
• ▢ 200 g butter cold, cubed
• ▢ vanilla ice cream to serve

• ▢ 4 egg medium, free range
• ▢ 200 g icing sugar
• ▢ 200 g ground almonds
• ▢ ½ tsp almond extract
• ▢ 200 g desiccated coconut plus extra for sprinkling
• ▢ 100 g dark chocolate good quality

• ▢ 2 egg medium, free range
• ▢ 100 g icing sugar
• ▢ 100 g ground almonds
• ▢ ½ tsp almond extract
• ▢ 100 g desiccated coconut plus extra for sprinkling
• ▢ 50 g dark chocolate good quality

• ▢ 200 g plain flour
• ▢ 220 ml milk
• ▢ 2 egg large, free range
• ▢ 1 tbsp caster sugar
• ▢ 2 tsp baking powder
• ▢ 1 tbsp poppy seeds
• ▢ 1 lemon
• ▢ 250 g strawberries
• ▢ 150 g mascarpone cheese
• ▢ 1 tsp vanilla extract
• ▢ butter to fry
• ▢ maple syrup to drizzle

• ▢ 100 g plain flour
• ▢ 110 ml milk
• ▢ 1 egg large, free range
• ▢ ½ tbsp caster sugar
• ▢ 1 tsp baking powder
• ▢ ½ tbsp poppy seeds
• ▢ ½ lemon
• ▢ 125 g strawberries
• ▢ 75 g mascarpone cheese
• ▢ ½ tsp vanilla extract
• ▢ butter to fry
• ▢ maple syrup to drizzle

• ▢ 300 g plain flour
• ▢ 330 ml milk
• ▢ 3 egg large, free range
• ▢ 1½ tbsp caster sugar
• ▢ 3 tsp baking powder
• ▢ 1½ tbsp poppy seeds
• ▢ 1½ lemon
• ▢ 375 g strawberries
• ▢ 225 g mascarpone cheese
• ▢ 1½ tsp vanilla extract
• ▢ butter to fry
• ▢ maple syrup to drizzle

• ▢ 400 g plain flour
• ▢ 440 ml milk
• ▢ 4 egg large, free range
• ▢ 2 tbsp caster sugar
• ▢ 4 tsp baking powder
• ▢ 2 tbsp poppy seeds
• ▢ 2 lemon
• ▢ 500 g strawberries
• ▢ 300 g mascarpone cheese
• ▢ 2 tsp vanilla extract
• ▢ butter to fry
• ▢ maple syrup to drizzle

• ▢ 125 ml water
• ▢ 50 g butter
• ▢ fine salt a pinch
• ▢ sugar a pinch
• ▢ 75 g plain flour
• ▢ 3 egg medium, free range
• ▢ 200 ml single cream
• ▢ 175 g lemon curd good quality, from a jar
• ▢ 2 tbsp icing sugar
• ▢ 1 lemon zest

• ▢ 70 ml water
• ▢ 25 g butter
• ▢ fine salt a small pinch
• ▢ sugar a small pinch
• ▢ 40 g plain flour
• ▢ 2 egg small, free range
• ▢ 100 ml single cream
• ▢ 90 g lemon curd good quality, from a jar
• ▢ 1 tbsp icing sugar
• ▢ ½ lemon zest

• ▢ 100 g light digestive biscuits
• ▢ 50 g unsalted butter melted
• ▢ 2 sheets leaf gelatine small
• ▢ 2 lime
• ▢ 175 g light cream cheese
• ▢ 275 g Greek yoghurt
• ▢ 125 g caster sugar
• ▢ lime zest for optional garnish

• ▢ 6 egg large, free range
• ▢ 175 g caster sugar
• ▢ 750 g mascarpone cheese
• ▢ 1½ tsp vanilla extract
• ▢ 375 g ladyfinger biscuits or savoiardi di fonni
• ▢ 400 ml espresso
• ▢ Marsala good splash
• ▢ 200 g dark chocolate half in fine shavings, half in large thick shavings (best quality)
• ▢ 800 g caramel sauce or dulce de leche
• ▢ 50 g white chocolate in large thick shavings

For the pudding:

• ▢ 125 g butter softened
• ▢ 1 tbsp golden syrup
• ▢ 1 tbsp black treacle
• ▢ 2 egg large, free range
• ▢ 1 tsp vanilla extract
• ▢ 150 g self-raising flour
• ▢ 150 g light muscovado sugar
• ▢ 150 g medjool dates chopped
• ▢ 2 tsp bicarbonate of soda
• ▢ vanilla ice cream to serve

For the sauce:

• ▢ 100 g unsalted butter
• ▢ 150 g dark muscovado sugar
• ▢ 3 tbsp golden syrup
• ▢ 150 ml double cream
• ▢ 1 tsp vanilla extract
• ▢ sea salt