From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin

Toast, soup, a bake, a biscuit… When the days are dark and cold, you want simple recipes with a nod to nostalgia and childhood comforts, but with flavours that feel right for now

Crimson stalks of fresh rhubarb fill desserts with a tart sweetness to awaken the palate

MAKES 8 PREP 10 mins plus cooling COOK 15 mins EASY V 50g butter, melted then cooledslightly, plus extra for the mould1 egg50g caster sugar1 tsp honey50g self-raising flour 1 Heat the oven to 210C/190

Enjoy a relaxed weekend feast with these delicious dishes that can be prepared ahead of time, and simply warmed up when you’re ready to serve

Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED