■ Serves 12-14 ■ Prep 30 mins plus cooling ■ Cook 45 mins 80g salted butter, cut into cubes,plus extra for the tin100g dark chocolate, at least 70%cocoa solids, roughly chopped50g cocoa powder80g malt

Meet the self-taught confectioners reimagining Easter with their award-winning chocolate infused and inspired by ingredients from the Jurassic Coast

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

A “hedgerow” cake, a Kirstie Allsopp masterclass and a commission from Fortnum & Mason were the gamechangers for this whimsical artist from North Wales

This month, revamp your home with floral prints across wallpaper, soft furnishings and tableware, learn freehand machine embroidery and shop for the perfect indoor planter

Come on, girls, buck up and let’s get this show on the road. We can’t stand still and rest on our laurels – we must be innovative. Improve and modernise, that’s the key to a successful business!” Just