Step 1-To start, sieve the flour, caster sugar and mixed spice in to a large mixing bowl to start the mixture for the Welsh cakes. Cut up the 250g of unsalted butter and add it to the bowl with a bit of sea salt. Then get stuck in with your hands to mix it all together until it resembles breadcrumbs. Add in the dried fruit and make a well in the centre of the mixture for the egg. Add some milk and then use a fork to beat the mixture together. Once you are happy you have done this, use your hands to bind the mixture to make the dough.

Step 2-Place a large frying pan on a medium heat. While this is heating up, use a rolling pin and flour to roll the dough out to about a 1cm thickness. Use a pastry cutter to get as many rounds of dough as you can for the Welsh cakes. Test the temperature of your pan before cooking all of the Welsh cakes, try one first and if it comes out too dark, turn the heat down, and if it is still very pale, turn the heat up. The aim is to have a perfectly golden Welsh cake and this usually means about 3-4 minutes of cooking on each side.

Step 3-Cook the remaining pastry rounds in batches and repeat the same process of cooking between 3 and 4 minutes on each side.

Step 4-As the Welsh cakes are done, place them on a wire rack to allow them to cool and sprinkle with any remaining caster sugar. Cut each Welsh cake in half so you have an even top and bottom.

Step 5-In another mixing bowl, whip the cream, caster sugar and vanilla paste together until you have soft peaks.

Step 6-Place the strawberries in to a separate bowl with the juice of one lemon and a bit of caster sugar! Add a serving of the cream and strawberries to each Welsh cake, and they are ready to serve!

Step 7- So whether you are Welsh and celebrating St David’s Day or just want to bake some of these delicious treats, these Welsh cakes are perfect and are guaranteed to put a smile on your face!

Step 1-Take a medium sized bowl and sift the flour in with a pinch of salt. Make a well in the middle of the bowl. Mix the whole milk with 100ml of water as well. Break the eggs in to the well and start whisking the mixture together. Pour in the milk and water mixture and slowly start to mix in the flour.

Step 2-Whisk the mixture until the batter is smooth. Allow the batter to rest for around 30 minutes then mix in the melted unsalted butter.

Step 3-Heat a frying pan over a medium heat and very lightly grease it with melted butter. Pour around 2 tbsp of batter in to the pan and move it around so the pan is evenly covered. You need enough batter for a relatively thin pancake.

Step 4-Cook the pancake on one side for about 45 seconds until golden brown and then using a palette knife or something similar, flip it and cook on the opposite side for around 30 seconds.

Step 5-Once you are happy the pancake is cooked, take it out of the pan.

Step 7-Take the 3 tbsp of caster sugar and it to a frying pan. Place over a medium heat and allow the sugar to melt without stirring it. You should do this until it turns a delicious amber-coloured caramel.

Step 8-Take the pan off the heat and add in the orange juice taking care to ensure the caramel doesn’t splatter over you. Then add the lemon juice, orange juice and Cointreau (you could use Grand Marnier as an alternative) then place the pan back on a low heat to re-melt the caramel to liquid form.

Step 9-Add the butter to the caramel sauce small quantities at a time and bring to the boil. Add the pancakes back to the pan and warm them slightly before serving these fantastic crêpes suzette!

Step 1-Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/Gas Mark 4. In a large mixing bowl, mix the egg whites and salt until they start to stiffen. Be careful not to let it get too dry. In another bowl, mix the Nutella and butter together and then add the Frangelico, hazelnuts and egg yolks for the main base for this Nigella Nutella Cake. You don’t have to use Frangelico, rum or water is fine as well.

Step 2-Fold the 100 grams of melted dark chocolate in to the Nutella mixture and start to add in the whisked egg whites bit by bit. Beat this together, adding the rest of the egg whites as you go along.

Step 3-Grease a springform cake tin and line it with greaseproof paper. Pour the mixture in to the cake tin and bake for 40 minutes. If the cake starts to come away from the sides of the tin, it is a good sign that it is ready. Leave the cake to cool.

Step 4-Add the hazelnuts to a frying pan and toast them until they start to turn a golden brown colour, then put them on a separate plate to cool. The hazelnuts must cool or the cake may become oily.

Step 5-To a saucepan, add the 125 grams of dark chocolate, 125ml of double cream and the Frangelico(or whatever you are using) and start to warm on a low heat. Once the chocolate has sufficiently melted, take the pan off the heat and start to whisk it until you believe it is the correct thickness to ice your cake. Remove the cake from the springform tin if it is cool enough.

Step 6-Add the chocolate icing to the cake, smoothing it as you do so. Once the icing is on the cake, place the hazelnuts on the cake. That’s it, you are ready to enjoy this delicious Nutella cake courtesy of the brilliant Nigella Lawson, happy world Nutella day everyone!

Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Line a 12 cup muffin tin with paper muffin cases. Then add the flour and bicarbonate of soda to a mixing bowl and place to one side. Take 1 tbsp of the muscovado sugar and put it to one side, then mix the rest of the sugar with flour and the porridge oats, making a well in the centre of the mixture.

Step 2-In another bowl, break up the bananas and mash them until completely smooth. Once you have done this, add the 2 egg whites, the 5 tbsp of olive oil and the buttermilk to the banana until it starts to combine.

Step 3-Pour the liquid mixture in to the well you created in the sugar, flour and porridge oats mixture and stir in quickly. The mixture may look like it needs further mixing, but don’t overdo it. Add the blueberries and give it one final stir to ensure the blueberries are evenly spread out.

Step 4-Split the mixture evenly among the 12 cups in the muffin tray, and sprinkle each cup with a bit of the remaining porridge oats and muscovado sugar.

Step 5-Bake the muffins for around 20 minutes until they have fully risen and have turned a dark golden brown colour. Allow to cool for 5 to 10 minutes before serving. That’s it, these deliciously simple low fat banana and blueberry muffins are ready to enjoy!

Step 1-Preheat your oven to 180 degrees celcius. Add the 2 large eggs, the granulated sugar and the olive oil to a mixing bowl and beat together.

Step 2-Once the above ingredients have been mixed together, sift in the flour, baking powder, cinnamon and all spice in to the mixing bowl and mix together well

Step 3-To the mixing bowl, add the grated carrots, raisins (or sultanas if you have chosen them), the lemon juice and salt before mixing together again.

Step 4-Once you are satisfied that the ingredients are well mixed, transfer the mixture to a cake tin and bake in your oven for around 30 to 40 minutes. You know the cake is done when you can place a skewer in the middle and it comes out completely dry. Leave for 5 minutes before removing it from the cake tin to cool.

Step 5-To start the cream cheese topping, put the mascarpone cheese, unsalted butter, icing sugar and lemon rind in to a bowl and beat until the mixture is smooth! Spread the cream cheese topping over the cake and place in the fridge for at least 5 hours or so before serving.