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These zesty cakes get a spring in their step from a vibrant lemon curd filling and a jaunty meringue bouffant.

This classic dessert is even cuter and easier to enjoy in cupcake form.Advertisement - Continue Reading Below12 Vanilla Cupcakes2 Tbsp.

STEP 1First, make the pastry. Tip the flour, icing sugar, spices and a pinch of salt into the bowl of

MethodSTEP 1Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and

Ingredients6 sheets filo pastry50g butter, melted2 tbsp golden caster sugarvanilla ice cream, to serve (optional)For the gooseberry compote200g golden caster

IngredientsFor the dough1 tsp rapeseed oil, plus a drop for the tins450g wholemeal spelt flour7g sachet fast-action dried yeastFor the

MethodSTEP 1Make the pastry by pulsing the flour, icing sugar, spices and ½ tsp fine salt together in a food

STEP 1Put the flour in a large bowl with ¼ tsp salt. Add the butter and rub it in with

It's all about using your fingers—not a peeler. Photo: SGAPhoto / Getty Images Enjoying a ripe peach as a snack

Ingredients:3 1⁄3 cups flour, sifted1⁄4 cup extra-virgin olive oil1 egg1⁄4 tsp. saltIngredients:3 1⁄3 cups flour, sifted1⁄4 cup extra-virgin olive oil1