Crushed mini eggs and broken Easter egg milk chocolate is generously mixed through the base and piled full fat Philadelphia cream cheese 1 tsp vanilla 140g icing sugar 1/2 lemon, juiced 240g mini eggs 80g milk Method Roughly chop the 240g of mini eggs and 80g milk chocolate for the cheesecake filling.

½ tsp salt 110g butter, softened 100g caster sugar 100g light brown sugar 2 eggs 1 tsp vanilla 90ml milk and use a spatula to fold the batter together until only a few flour streaks remain, then add in the milk I use whole milk for a richer sponge and softer crumb but any milk or dairy-free alternative works.

Servings : 2 Ingredients 80g rolled oats 2 tbsp chia seeds 1 tbsp cocoa powder 120ml fresh coffee 180ml milk maple syrup 1 tsp vanilla Method In a mixing bowl, mix the oats, chia seeds, cocoa powder, coffee and milk To make this vegan, use a dairy alternative milk and yogurt.

instant yeast* 240g sultanas 2 tsp ground cinnamon 2 tsp mixed spice* Zest of 2 oranges 60g butter 380ml milk * 1 egg Cross 40g flour 3 tbsp milk Glaze 60g honey* Method Dough In a large bowl, mix the flour, caster Once it’s melted, turn the heat off and add in the milk, using a balloon whisk to mix. glazing In the meantime, pre-heat a fan oven to 180ºC and make the 'cross' paste by mixing the flour and milk I use whole mix for a richer flavour and softer crumb but you can also use skimmed or semi-skimmed milk

ginger, grated or finely diced 4 garlic cloves, minced 4 tbsp Thai red curry paste 1 tin (400ml) coconut milk Pour in the coconut milk and add in the brown sugar and fish sauce. You can use light or full-fat coconut milk.

cinnamon 2 bay leaves 2 tsp sugar Salt and pepper, to taste Béchamel 60g butter 60g plain flour 500ml milk (I use whole milk) 100g parmesan, finely grated* 1 whole egg 1 egg yolk 1 tsp salt Pinch of nutmeg Method Gradually pour in the milk, w hisking continuously to avoid lumps.

plus extra for dusting 90g butter, chilled* 1 tsp baking powder 1/2 tsp salt 40g caster sugar 170ml milk Whisk together the milk, 1 egg and the vanilla in a jug with a fork. I use whole milk for a richer flavour and softer crumb, but you can use whatever milk you prefer.

: 20 minutes Time to bake : 1 hr 20 minutes Serves : 12 Ingredients 220g treacle 180g butter 200ml milk Pour the milk into a measuring jug and whisk in both eggs. Once the treacle and butter mixture has cooled slightly, pour in the milk and whisked eggs, using a whisk

minutes Servings : 4 - 6 Ingredients 220g plain flour 100g sugar 1 tsp baking powder Pinch of salt 360ml milk In a separate bowl, whisk together the milk, ricotta, egg yolks, vanilla, lemon zest and juice until

powder 1/4 tsp bicarbonate of soda 1/4 tsp salt 100g greek yogurt 1 egg Pinch cinnamon (optional) 1 tbsp milk or spatula and if the batter is so thick that it doesn't easily drop off a spoon, add in 1 tbsp of milk

peas 1 tbsp olive oil 1 brown onion, sliced 2 garlic cloves, minced 2 handfuls of spinach 8 eggs 80ml milk Whisk the eggs, milk and half of the grated cheese in a large bowl.

(2.5 hours inc. rise times) Time to bake : 25 minutes Servings : 12 Ingredients Cinnamon buns 225ml milk ground cinnamon Pecan & maple topping 200g pecans, chopped 120g butter 140g dark brown sugar 60ml whole milk In a seperate bowl, combine the granulated sugar, milk vanilla, eggs, salt and melted butter and then Melt the butter over a medium heat and add in the dark brown sugar, whole milk, maple syrup and pinch