Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well

Everything bakes in the same tray, making this one of the easiest Sunday roasts.

Dauphinoise potatoes are an absolute classic. We love the combination of cream, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special. What's even better, is that you can cook and eat this now, or freeze ahead to have ready when you need it

Step-by-step method for making Salmon, spinach and crème fraîche bake yourself.

Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well

Beef and beer are a classic match for good reason. Here, ale brings a natural sweetness and savoury depth to this comforting one-pot

Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well

This creamy gratin makes for an indulgent accompaniment to your Sunday roast

This is a famous Swedish dish that Kirstie Allsopp learned from a friend. In Sweden it's known as Janssons frestelse, or "Jansson's temptation". It's great with a grilled chop or steak

Its roots stretch back to medieval times, but the Cornish pasty is forever associated with the tin miners of Cornwall in the 1700s and 1800s. Traditionally made with skirt steak, the pasties’ pleated seam was used as a disposable handle, and the miners’ initials were sometimes marked in the pastry before baking

Everyone loves a Mr Whippy and we've taken the iconic seaside treat and turned it into this fun cupcake idea - perfect for summer

Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well

A favourite teatime treat transformed into a luscious cheesecake

Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well

Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well