Hosting a family do? Impress guests with twists on the classics, plus a pretty-in-pink pudding

Whenever you need a crowd-pleasing dessert that will elicit plenty of oohs and aahs, this is the recipe to go for. Inspired by a dessert made by chef Jeremy Lee at London’s Quo Vadis, this is a giant

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

SERVES 6-8 | PREP 15 MINS | COOK 4 HRS | EASY 2 large onions, peeledolive oil1 leg of lamb1 tsp ground cinnamon1 tsp paprika 1/2 tsp ground allspice400g tin of cherry tomatoes3 garlic cloves, crushedf

Rhubarb and custard is about as British as the victoria sandwich or a Sunday roast. It’s one of my favourite ways to showcase forced rhubarb, grown in the Rhubarb Triangle, a small area of Yorkshire c

Whether you like yours rolled up, topped with chocolate, filled with fruit or encased in pastry, there’s a sweet treat to please everyone