Start the day off in the best possible way with wholesome and nutritious muesli. Make enough for the week to allow for busy midweek mornings. The beauty of muesli is you can add the nuts, seeds and fruit you love best, or take inspiration from our favourites.
Ray's bring-a-dessert idea of the day: Fromage a la crème
Whip cream cheese, slightly more cream, sugar and lemon and orange zest together until thick. Turn it into a muslin lined bowl or flower pot, or muslin lined individual bowls or cups. Cover and leave for 2 or 3 hours. Pack with a container of mixed raw berries and sweetened poached rhubarb, and a bottle of cream. Serve the fromage a la crème (unmoulded with the muslin peeled off) with the berries with liquid cream.
Find more in Ray's 10 easy bring-a-dessert ideas.
Hot right now: Scallops
In his 4 bites column this week, Warren Elwin gets spicy and exotic with scallops. And with summer knocking on the door, it's a good time to indulge in these sweet and creamy seafood favourites. Take a look at our scallop recipe collection for more.
Fill the tins… the rellies are coming! Kathy Paterson combines a classic Victoria sponge with seasonal berries for this dreamy end-of-year treat. Meanwhile, we’re set for Christmas and an onslaught of visitors with traditional and non-traditional festive bakes. See our Christmas baking, fruit mince and cakes and puds collections for more.