Apricot, ginger and almond jam

These jams capture the flavour of popular desserts in a jar ensuring a taste of sweet treats in every spread

FRESH FROM

I consider myself a cook who grows her ingredients rather than a gardener who cooks. Don’t ask me about roses or when to prune a clematis. I’m as lost as you are. But if I can eat it, I’m interested.

Makes 12Prep time 15 minCook time 30 minSpecialist kit 12-hole muffin tin;12 large paper muffin cases EASY SWAPS Raspberries or blackcurrants are great alternatives. • 250g cooked beetroot • 3 large e

INGREDIENTS 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 300g courgettes, green or yellow, coarsely grated 1 litre chicken or vegetable stock 1 egg 250ml natural yoghurt Jui

Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing