White sourdough bread

Jon Denley, chef manager at Column Bakehouse in Plymouth, shares his simple white sourdough bread recipe

Warm treacle tart

‘We serve these tarts with a caramelised banana ice cream and rum syrup,’ says Tom Brown, head chef of Outlaw’s

Vanilla marshmallow mothership

Tim Kinnaird’s vanilla marshmallow mothership is a great base – once you’ve mastered it your can experiment to create your own concoctions

Toffee apple crumble

Paul Collins, executive chef at Yeo Valley HQ in Blagdon, Somerset, shares his recipe for a deliciously sweet toffee apple crumble