There will be always arguments over what the real Bakewell tart is 'Strawberry or Raspberry jam', 'Almonds or not' - we don't care - we think that our version with almond cream and whatever jam we've made that week is delicious. So there!

Belgian Callebaut chocolate, sprinkled with crushed hazelnuts, and liberally studded with fresh blueberries and then baked till it just shivers in the middle and a skewer comes out with some crumbs adhering to it.

Oh yes - Gluten free too.

Sounds unusual, and I must admit that I wasn't sure before I tried it, but one bite and I was an enthusiastic convert. Moist, slightly spicy, suffused with lemony syrup, and sprinkled with toasted crunchy pine nuts it is absolutely delicious, and lasts ages.

This is our version of Alice Waters sensational chocolate cake – hers is based on a French classic. Rich and delicious we use Callebaut chocolate 64% cocoa solids.

Common in the west of the country, we think our East Anglian version is the best! Jackie uses half butter and half lard to create what I think is the best lardy cake I've ever eaten. It is now gaining in popularity owing to its discovery by not a few food writers including Matthew Fort and Tony Turnbull. We can only produce a few at a time so get your order in early to avoid disappointment......

We make our own frangipane from almonds, butter, sugar, a little flour and a dash of rum and place it in a crumbly pastry pie shell and top it with whatever seasonal fruit we have to hand. Scatter on some toasted almonds and away you go. Crumbly just cooked almondy interior, bursting with fresh fruit.

Our gingerbread is sticky and fudgy and is made with fresh lemons to counter the sweetness. It has that quality of seeming to get stickier if you leave it a few days.

A signature cake and more of a pudding than a cake, this version of the north African classic uses zested oranges and almonds to make a soft, melting, very moist sensation drizzled with syrup made from the juice of the oranges. Warning – this cake is addictive!

A signature cake and more of a pudding than a cake, this version of the north African classic uses zested lemons and almonds to make a soft, melting, very moist sensation drizzled with syrup made from the juice of the oranges. Warning – this cake is addictive!

This is just almonds, butter, chocolate, and eggs and makes a really rich chocolatey treat. Gluten free as no flour used in the recipe.