The pea purée is the perfect companion for the salty salmon

This scrumptious dessert takes only 15 minutes to prepare and there are lots of variations that are just as delicious

It’s almost too good to be true that a delicious dish like this is also approved by Dr Oz. So, enjoy without the slightest feeling of guilt!

This chocolate sour-cream cake is layered with creamy chocolate-peanut ganache. You will need 2 x 22,5cm round cake tins.

This red-velvet cake recipe makes one 22cm round cake. Adjust recipe according to how many layers you would like to make.

Use your choice of lemon curd and/or lemon butter cream for this lemon sponge. You will need 3 x 18cm round cake tins.

For this classic Victoria sponge with strawberry-and-vanilla jam you’ll need 2 x 20cm or 3 x 18cm tins.

This ‘hummingbird’ cake has Italian meringue frosting and is decorated with white-chocolate ‘feathers’. The recipe makes 2 x 23cm round cakes.

To make this marble cake, you will need to prepare two separate mixtures.* You will need a 12cm (height) x 23cm (diameter) round cake tin.