Nuts

You won’t easily forget this cake “for lost things”.

Semifreddo does the same job as ice-cream but not special equipment required.

You can use any kind of jam, but I recommend a particular kumquat marmalade for these thumbprint biscuits.

Julia Busuttil Nishimura tops the weekend brunch favourite with velvety choc-nut spread and fresh fruit.

The only downside to this banana and caramel tart is you’ll end up eating more of it than you’d planned.

The influx of Italians in Peru in the early 1800s resulted in this twist on the Ligurian pesto pasta, known as tallarines verdes.

The hefty, healthy apple, pecan, carrot and raisin muffins never go out of style, says Helen Goh. Here she adapts her recipe into a loaf cake.

This quick and easy cake batter only requires a mixing bowl and a whisk (OK, and a small saucepan).

Grapes are really wonderful roasted in the oven – especially in the company of chicken, sage and garlic.

Almond frangipane and ginger nut crust.