1 Oil and line a 20cm square baking tray with baking paper.

2 Put the coconut oil, sugars, golden syrup and dates in a pan and gently heat to dissolve the sugars. Remove from the heat and set aside.

3 Put all the remaining ingredients into a large bowl and mix well before adding the wet mixture. Mix until well combined. Test the consistency is right by tightly squeezing a handful of mixture to see if it binds. If it does not, add a little more golden syrup.

4 Press the mixture evenly and firmly into the baking tray and place in the fridge overnight to set. In the morning, turn the bar out onto a chopping board and use a sharp knife to portion as you see fit. This will keep in an airtight container in the fridge for up to a week.

1 Preheat the oven to 180°C and butter a 12-hole muffin tray or individual muffin tins.

2 Blanch the curly kale in a large pan of boiling salted water for 2 minutes. Drain and refresh in cold water, then drain again, squeezing out as much excess moisture from the kale as you can. Roughly chop and set aside.

3 Sift the flours and baking powder into a medium bowl. Add the salt and stir together so everything is evenly mixed.

4 Lightly whisk the eggs in a large mixing bowl, then whisk in the milk, yoghurt and oil.

5 Mix the flours into the wet ingredients and stir well until all the flour is mixed into the wet. Fold the Cheddar, feta, kale and half the pine nuts into the mixture.

6 Divide the mixture evenly between the 12 muffin tins and then scatter over the remaining pine nuts. Immediately place in the oven and bake for 20–25 minutes. Check to see if they are ready by inserting a wooden skewer into the centre of a muffin; if the skewer comes out clean, they are ready.

7 Remove from the oven and let them sit for 5–10 minutes before turning out onto a wire rack. Serve immediately with lots of butter.

1 Butter 12 individual muffin tins or a 12-hole muffin tin.

2 Sift the flour, baking powder and smoked paprika into a bowl. Add the polenta and salt and stir together until evenly mixed.

3 Lightly whisk the eggs in a large mixing bowl, before whisking in the milk and oil. The oil will rest on top, which is fine.

4 Mix the dry ingredients bowl into the wet and stir until combined, then fold in the sweetcorn, Cheddar, jalapeños and chopped coriander.

5 Divide the mixture evenly between the 12 muffin moulds and set aside – for a denser texture leave to rest in the moulds for 3 hours. When you are ready to bake, preheat the oven to 180°C.

6 Bake the muffins for 25–30 minutes. Check to see if they are ready by inserting a wooden skewer into the centre of a muffin. If the skewer comes out clean, they are ready. Remove from the oven and let them sit for 5–10 minutes before turning out on to a wire rack. Serve immediately.

1 Preheat the oven to 180°C and butter 12 × 100ml friand moulds. These are typically oval in shape but you could also use a regular muffin tin.

2 Combine the flour, sugar and ground almonds in a large bowl. Gently fold in the melted butter, lemon zest and juice.

3 In a stand mixer fitted with the whisk attachment, beat the egg whites to stiff peaks (or you can whisk by hand).

4 Gently mix the blueberries into the batter mixture.

5 Very gently fold a third of the egg whites into the mixture, then fold in half the remaining whites. Repeat the process with the last of the egg white. It is important the whites are mixed gently so the air is not knocked out of the batter, as this is what gives the friands their light fluffy texture.

6 Place a dollop of mixture without blueberries into the base of each mould. Then divide the remaining mixture evenly into the 12 moulds, making sure that the blueberries are evenly distributed.

7 Bake in the oven for 18–25 minutes. Check to see if they are ready by inserting a wooden skewer into the centre of a friand; if the skewer comes out clean, they are ready. Remove from the oven and allow to cool completely before turning out onto a wire rack.

8 Meanwhile, combine all the ingredients for the maple mascarpone together and chill until ready to use.

9 Once the friands have cooled completely, cut each one in half horizontally. Spoon a decent-sized dollop of maple mascarpone onto the base piece of each friand and then place the lid back on top.

NOTE

It is important that the friands are totally cool and the mascarpone is straight out of the fridge and firm. If the friands are still warm, the mascarpone will melt.

1 Place the flour, sugar, milk and yeast into a stand mixer fitted with the dough hook attachment and mix on slow speed for around 4–5 minutes to combine. Add the soft butter and continue to knead on slow until combined.

2 Now add the salt and knead on high speed for around 10 minutes until you can see a glossy sheen and the dough is elastic and has formed into a ball. Cover the bowl with a clean tea towel and leave to rest for 1 hour.

3 Remove the dough ball from the mixing bowl and use a rolling pin to roll into a rectangle 16cm wide and 30cm long. If the dough is a little sticky, use a very light dusting of flour on your work surface.

4 Now roll the chilled butter into a piece 15cm wide and 14cm long. Place the butter in the middle of the dough and fold the top and bottom of the dough into the centre. Spin the dough 90 degrees so the crease is now running vertically, and roll the dough out to a rectangle 16cm wide and 45cm long.

5 Fold the bottom edge of the rectangle up 5cm, then fold the top edge all the way down to meet it, then fold the dough in half. Move the dough onto a sheet of baking paper and rest in the fridge for 1 hour.

6 Remove from the fridge, roll out to a 16 × 45cm rectangle and then fold, then fold the bottom third up and the top third down over it. Move onto a sheet of baking paper again and return to the fridge to rest for 2 hours.

7 Meanwhile, make the tamarind and date purée. Place all the ingredients in a medium pan and bring up to the boil, then reduce the heat and simmer for about 5 minutes. Remove from the heat and drain away the water before pushing the mixture through a fine sieve – you should get about 150g purée. Set aside to cool while you grease 12 individual muffin tins or a 12-hole muffin tin with butter.

8 Remove the dough from the fridge and roll out to a 60 × 20cm rectangle. Spread the purée evenly over the dough and, starting at one of the short edges, roll up from top to bottom. Trim the edges and then cut the roll into 12 equal pieces. Place into the prepared tin and leave to prove until almost doubled in size. (This will depend on how warm your kitchen is, but could be from 3 to 6 hours).

9 Preheat the oven to 175°C. When the dough has doubled in size, brush the tops of the buns with egg wash and then bake in the oven for 15–20 minutes until golden. Leave to cool in the tin for 5–10 minutes. Combine the honey and boiling water in a small bowl.

10 Turn the buns out onto a wire rack with a tray underneath it and then brush the honey glaze over the top of each bun.

1 To make the dough for these buns follow steps 1–6 for the Tamarind and Date Morning Bun here.

2 Lightly butter 12 individual muffins tins or a 12-hole muffin tin.

3 Roll out the dough to a 60 × 20cm rectangle. Spread the kimchi evenly over the dough and, starting at one of the short edges, roll up from top to bottom. Trim the edges and then cut the roll into 12 equal pieces. Place into the prepared tin or tins and leave to prove until almost doubled in size. (This will depend on how warm your kitchen is, but could be anything from 3 to 6 hours.)

4 Preheat the oven to 175°C. When the dough has doubled in size, brush the tops of the buns with egg wash and sprinkle the black sesame seeds evenly over the tops. Bake for 15–20 minutes.

5 Leave to cool in the tin for 5–10 minutes before turning out onto a wire rack. Enjoy on the day, while still a little warm!