Warm your hands on these sweet little envelopes of gently spiced, toffee-glossed apples wrapped in puff pastry. Perfect Bonfire Night fodder

These plump and rustic little parcels are perfect for Bonfire Night: warming, portable and, wrapped in a napkin and held in one hand, easy to eat outdoors. Filled with gently spiced, toffee-glossed apples, they are deliberately more homely hand pies than anything overly neat or patisserie-like. The small amount of miso in the filling deepens the toffee flavour and rounds out the sweetness, without making it taste too savoury or funky.

This moreish, flapjack-style oaty bake, flavoured with maple syrup and dotted with sour cherries, works as well for dessert as it does for breakfast

I’ve been making versions of these baked oats ever since discovering Heidi Swanson’s recipe in Super Natural Every Day. This is my favourite store-cupboard version, for when stone fruit and berries have slipped out of season. Morello cherries are a dark, tart variety of sour cherry, with an intensity of flavour and bright acidity that stand up particularly well to baking. I love them here paired with almonds and coconut drinking milk (the light kind sold in cartons, not the rich tinned variety). The cherries I use are whole fruit in syrup, which I drain and dot over the oats – they remain distinct while becoming deliciously jammy as they bake. Almost any fruit compote or jam will work here, though, so choose your favourite.

With a deep, caramel richness and a bitter undertone, this cake is an excellent addition to your home baking roster

There’s enough dark chocolate in this gluten-free cake to put it firmly in chocolate cake territory, but the hero flavour comes from the sweet, creamy nuttiness of walnuts, so it’s important to use very fresh ones, because stale walnuts can quickly turn bitter. The dates bring a deep, caramel richness, while the espresso pulls everything back from being overly sweet. Despite all that richness, the cake is wonderfully light in texture. Serve with creme fraiche and perhaps some poached pears, if you want to turn it into a full-blown dessert.

Baker Helen Goh’s fridge is chock-full of far-eastern flavours – but with a few fusion surprises

Curry leaves
I used to freeze fresh curry leaves, but then [the chef] Romy Gill said you lose all the aroma when you do this. So now I fry them and you get curry leaf oil, which keeps them fresh. You can then crumble them into things like dal.

Tofu
I’m addicted to tofu – I have firm, medium, soft, and puffy. But this is my breakfast tofu in ginger syrup; it’s like junket but made with soya beans. Someone taught me how to make this, but the secret ingredient was plaster of paris, so I get it from the Asian grocers. I’m not a big breakfast person, but I could easily eat a whole tub of this.

Everyone loves an iced finger bun, but these light and moist bakes with a blackcurrant fondant topping might be your new favourite afternoon treat

Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun. Here, I’ve flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work. A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wonderfully fluffy crumb and keeps them soft for longer. For a more indulgent version, split the buns along the top and fill with whipped cream and a spoonful of jam instead. They’re best assembled just before serving, and make a particularly lovely afternoon treat.

A bar for the bountiful season, with a rubbly oat crust, a soft fruit filling and a crisp topping

September is always a wistful time for me. Summer has all but slipped away, the days are noticeably shorter and the children are heading back to school. But there is comfort, too, in settling back into familiar routines. These bars, with their buttery oat crust, soft fruit filling and crisp, golden topping, are just the sort of thing to have waiting for whenever everyone drifts home. I like to use a mixture of apples – some that soften and collapse into the filling, others that hold their shape – to give the bars a little more texture and interest.

The classic British dessert, but with a frozen twist, captures all of the charm of the original with a welcome chill for summer

I love the glorious unruliness of Eton mess, all billowy cream, crushed meringue and tumbling fruit. This frozen version captures all of that charm but in a sliceable, make-ahead dessert that’s perfect for August entertaining. The fruit can even be cooked a day in advance, leaving little more to do than whip everything together before freezing. Thanks to the condensed milk, the cream freezes surprisingly softly, while the meringue keeps its gentle chew and the toasted coconut adds a welcome crunch and nuttiness. Late summer plums bring a lovely tartness that balances the sweetness beautifully, though apricots, peaches and nectarines would also work well.

A jamboree of juicy stone fruit and summer berries with a crusty, sugary top brings a riot of textures and colour to your dessert table

A giant American-style shortcake is one of summer’s great celebrations: tender, buttery shortcake, softly whipped cream and an extravagant tumble of fruit. Rather than prescribing a single combination, I like to let the market decide. Choose whatever looks and smells best: strawberries, raspberries, blackberries, blueberries, greengages, apricots, cherries, nectarines or peaches all work beautifully. Aim for a mix of juicy stone fruit and berries – it will bring different colours, textures and levels of sweetness to every bite. This is a dessert that embraces the glorious abundance of the season – a proper summer bonanza.

These bright, sharp Mexican iced treats are the perfect summer cooler – with a spiky kick

The first time I encountered paletas in Mexico, they felt strangely familiar. They reminded me of the iced treats of my Malaysian childhood: fruit-driven, brightly coloured and made less to indulge than to relieve the heat. What struck me most was the flavour logic shared by both countries, where sweetness is often enlivened with salt, chilli, tamarind or citrus, each sharpening the fruit in its own way and making it seem brighter, cooler and somehow more vivid. Paletas are rarely perfectly smooth; little pieces of fruit suspended in the ice give them texture and interest. These two paletas take different paths from the same base: pineapple – sharp, clean and bright with lime and ginger – and mango – sweeter, rounder and more indulgent, which I’ve spiked with chilli, lime and salt.

A touch of spice balances the sweet meringue and draws out the flavour of this fragrant and fruity dessert

British strawberry season barely needs embellishment, so I haven’t done anything wild here. This is essentially a classic rolled pavlova: crisp at the edges, marshmallow-soft within and filled with clouds of cream and strawberries. The small flourish here is sumac, which has a gentle tartness that somehow amplifies the berry flavour while balancing the sweetness of the meringue. Add a little lime zest, too, and the whole thing tastes bright, fragrant and unmistakably of summer.

Apricot season is about to kick off in earnest, so make the most of that honeyed perfume with this soft, buttery cake

Late June is when apricots begin to appear in earnest, piled high on market stalls and often giving off that elusive, honeyed perfume that suggests they might actually taste as good as they smell. This simple traybake makes the most of them: the cake is soft and buttery, with soured cream lending tenderness and a gentle tang, while the apricots themselves slump slightly into the batter while they bake. The sugar, made fragrant with rosemary, orange zest and vanilla, forms a delicate crust on top.

Its nutty, zesty flavour combination makes this single-layer cake an absolute winner for everyday eating

A good snacking cake earns its place not through grandeur, but reliability. It sits patiently on the counter, improves with a day’s rest and can be sliced into at odd hours: with coffee in the morning, tea in the afternoon or something stronger during a tense World Cup match. This lemon and pistachio version is especially companionable: tender, bright and just sharp enough to keep things lively.

Pleasingly sour gooseberries are easily tamed in a compote that’s baked in a pie filled with smooth almond cream

Gooseberries require a little patience. Firm, pale and stubbornly sour, they don’t offer the easy sweetness of other berries, but give them something warm and soft to lean against, and watch them shine. Almond cream feels a natural companion: gently sweet and tender, cushioning the sharpness without dulling it. Baked in muffin tins, these small pies feel informal yet generous, plus all the components can be made up to three days ahead and assembled just before baking.

Bring a taste of Thailand into your home with sweet, creamy, sticky coconut rice served with fragrant mango

Known as khao niao mamuang, this sweet, creamy coconut rice with ripe mango is one of Thailand’s most beloved desserts. The rice used is sweet glutinous rice, which is sometimes labelled sticky rice – a short-grain variety that turns tender, glossy and slightly chewy when steamed. Folded through warm coconut milk and served with slices of fragrant mango, it’s a simple but beautiful pudding. Don’t forget the salt, though; it is essential to balance the richness. Serve warm or at room temperature.

Bright green, tangy and tender, this cake is a delicious way to sing in the spring

There is a particular green that belongs to spring: pale and luminous, it’s softer than the dark foliage of winter, and quieter than the glossy abundance of summer herbs. Spinach, the colour of new growth, captures this moment perfectly. Tender and almost impossibly vivid, this cake loses its metallic edge in the heat of the oven, leaving a gentle, vegetal brightness. Baked in a shallow tin and spread with cream cheese icing, when sliced into squares, it produces the perfect ratio of cake to icing and tastes uncommonly good.

Chewy in the middle and crisp at the edges, like a classic, but sandwiched together with a luxurious ganache

Anzac biscuits are closely associated with Anzac Day on 25 April, which commemorates the members of the Australian and New Zealand Army Corps who served in the first world war. Made with oats, coconut and golden syrup, the biscuits are said to have been popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. My version here, a slightly less austere take on the classic, sandwiches two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The result is crisp at the edges, soft within and not too sweet.

Gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins

This is a cake for the long, ambling tail-end of an Easter lunch. It’s gently scented with orange and vanilla, lightened by ricotta, and studded with rum-soaked raisins that bring bursts of sweetness to each slice. Ideally, they’d be soaked overnight to plump them into something luscious, but if time gets away from you, take a shortcut: put the raisins and rum in a microwave-safe bowl, zap for 20–30 seconds, then leave to cool and absorb. The chocolate glaze is optional; on days when you want something simpler (or lighter), a generous sifting of icing sugar is all this cake needs. Serve with a small glass of grappa or something similarly warming for a quietly perfect way to bring a feast to a close.

Crumbly, buttery biscuits encrusted with nuts and topped with a spoonful of jam

Niki Segnit writes in The Flavour Thesaurus that, while grape jelly is the familiar partner to peanut butter in the classic PBJ, she thinks blackcurrant, with its sharper, more complex character, would be a far better match for the fatty and salty peanuts. I couldn’t agree more, though I’ll admit I’m not entirely impartial: blackcurrant is my favourite jam. Here, it’s spooned into the centre of a tender, peanut-crusted shortbread, where it bakes into a glossy, slightly chewy jewel that sits in perfect contrast to the crumbly, buttery biscuit. It’s the sort of small pleasure I find myself returning to again and again.

A fine, tender crumb and a soft, creamy, lemon-spiked mascarpone make this the perfect bake for Mother’s Day

This is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone, and I use lemon curd in the batter (shop-bought for ease) to bring a particular smoothness and depth of lemon flavour. Finished with a little extra curd and a scattering of edible flowers, it is pretty and unfussy and will hopefully make your own mother’s day.

Delicate, rich and silky chocolate pots to round off a romantic dinner

These chocolate pots are dark, silken and softly bitter, with enough richness to feel a little decadent, but not heavy. Make one to share or two individual ones, depending on your mood. They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge. If they’ve been chilled for more than a couple of hours, let them sit at room temperature for about 20 minutes before serving. They should feel cool against the spoon, but not fridge-cold, which dulls their luxurious texture. A slick of good olive oil and a pinch of flaky salt is a lovely contrast to the chocolate’s richness, but you could also top them with a few edible flowers or a scattering of grated chocolate and a raspberry or two.