Step 1- Mix the ground cumin, ground coriander and paprika together in a large dish, and add salt and pepper to your own taste!

Step 2- Set your grill to high and then flatten out the chicken slightly on a chopping board. Add half of the olive oil to the chicken, and completely cover the chicken with the seasoning of cumin, coriander, paprika, salt and pepper.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-As the chicken continues to cook in the pan, halve, peel and remove the stones from the avocados. Toast the ciabatta rolls and ass the cheese you have chosen to them, before putting them under the grill until melted. We love some smoked applewood cheese to compliment the smoked bacon.

Step 5- Here is where the fun starts! You can start constructing your burger in any way that you want! Don’t forget the avocado or the mayonnaise as this really compliments the flavours!

Step 6- Now all there is left to do is enjoy these sizzling pieces of heaven! Enjoy!

Step 1- Preheat your oven to 160C/325F or gas mark 3.

Step 2- Lightly grease a loaf tin and place a piece of non-stick baking paper in the tin, ensuring that it covers the wide sides and base.

Step 3- Put the milk, eggs, flour, butter, sugar, baking powder and vanilla extract in to a large bowl and mix together using an electric whisk. Then place half of the mixture in to another bowl, and put to one side for later. So now you have 2 bowls of cake mixture.

Step 4- In a separate small bowl, mix the hot water and cocoa powder together until it becomes silky smooth. Add this to one of the bowls of cake mixture once it has cooled.

Step 5- Put the chocolate and vanilla mixtures into the loaf tin you prepared earlier until all of the mixture has been used up.

Step 6- Bake the mixture for around 50 minutes to an hour until it starts to rise and move away from the sides of the tin. You’ll know when the cake is finished baking as it will be springy to touch. If it isn't, simply bake for a few minutes more. Once finished, allow the cake to cool slightly before removing the baking paper and place on a cooling rack to finish cooling.

Step 7- For the icing, you need to melt the butter in a pan to start. Once melted, add the cocoa powder and mix in for about 90 seconds. Add the milk and icing sugar and start to stir it in.

Step 8- Remove this from the heat and mix it together. Leave the icing for a while to thicken up.

Step 9- Once the icing has thickened, spread it over the cake, and finally drizzle the melted white chocolate over the top and leave it to set!

Step 10- The only thing left to do now is cut yourself a slice of this delicious cake!

Step 1- Lightly oil a 2-3 litre square plastic container. It has to square to help shape the dough!

Step 2- Take the bowl of your electric mixer and add the white bread flour, salt and yeast. It is important that you do not pour the salt immediately on top of the yeast. Also add three-quarters of the water and the olive oil, and slowly start to mix. When the dough starts to bind, add the remaining water and mix for a further 5 to 8 minutes until the dough is smooth and stretchy.

Step 3- Then add the dough to the lightly oiled square plastic container, and cover it with a tea towel. Leave the dough until it has doubled or tripled in size. This should take between 1 and 2 hours, but it is possible that it may take longer.

Step 4- At this point, heat your oven to 220 degrees celcius and line baking trays with silicone paper.

Step 5- Now the fun starts! Cover your work top in flour and add the semolina if you have any. Don’t worry if you don’t have any semolina, as this is optional! Remove the dough from the container carefully, trying to keep it in as much of a square shape as possible. Ensure you handle the dough carefully to try and keep as much of the air inside it as possible.

Step 6- Cover the top of the dough with more flour and the semolina, remember the semolina is optional!.

Step 7- Cut the dough in half lengthways and then cut each half into 2 strips. This should leave you with 4 pieces of dough. Stretch each piece lengthways.

Step 8- Place the 4 pieces of dough on baking trays, and leave it to rest for 10 minutes before baking.

Step 9- Bake the dough for 25 minutes until it turns a delicious golden brown colour. To check if it is baked, tap the base of the loaf. If it sounds hollow, then it is ready! If not, pop it back in the oven until it does sound hollow.

Step 10- Leave the bread to cool on a cooling rack before serving. We recommend serving this will some balsamic vinegar and olive oils. Enjoy!

Step 1- Preheat your oven to 190C/gas mark 5/160 fan.

Step 2- Mix the butter, sugar and flour together in a mixing bowl until it starts to take the consistency of breadcrumbs. Or you can do this in a food processor if you want to take the easy option.

Step 3- Once you have mixed the butter, sugar and flour together, beat the egg and add as much of it as is needed to turn the mixture in to a stiff dough.

Step 4-Then shape the dough mixture in to a tubular shape ensuring it has a diameter of about 5cm. Once this is done, cut the rolled dough in to 2cm disc shapes.

Step 5- Spread the discs out on a baking tray or baking sheet, ensuring there is enough room left between each one, as the mixture will need the room when it is baking.

Step 6-Make a small mark in the middle of each disc and place 1 tbsp of the strawberry jam in the centre .

Step 7-Bake for 10 to 15 minutes until the biscuits start to rise and they turn a delicious golden brown colour. Place on a wire rack to cool.

Step 8-Once cooled, you can tuck in and enjoy these scrumptious biscuits!

Step 1- Preheat your oven to 180C/350F/gas mark 4/160 fan.

Step 2- Grease the base of an 8 inch heart shaped tin. A round cake tin is fine if you don’t have one.

Step 3- Mix the soft butter, caster sugar, self-raising flour, cocoa powder, eggs and milk in to a mixing bowl using a whisk, or if you are feeling particularly fancy, an electric whisk. Once it is all mixed together, empty the mixture in to the heart shaped tin. Bake the cake for 35-40 minutes until it rises well, and remove it from the tin and place on a cooling rack.

Step 4- Cut the cake in to two pieces so you are able to include the filling. To make the filling, whip the double cream until thick, and fold in the raspberries. Spread the mixture of the cream and raspberries over the bottom half of the cake, then add the top layer of the cake.

Step 5- To make the icing, add the 2 tbsp of raspberry jam to a pan and melt until it is runny, and then spread over the top layer of the cake.

Step 6- Then add the chocolate and unsalted butter to a small bowl and melt it over hot water. Ensure that the bowl doesn’t come in to contact with the water. Once this is complete, allow the mixture to cool.

Step 7-Once the mixture has cooled, spread it over the top of the cake ensuring that none of the mixture goes on the side of the cake. Let the icing set for an hour or so, and then you are ready to serve.

Step 8-We recommend serving with some double cream, or ice cream, enjoy!