This tutti frutti sorbet of anything you fancy will make your fruit bowl go further

We fill our fruit bowl on market day each week, and if any of it ripens too quickly, we simply cut it up and freeze it to give us a good pudding base on hand at all times. It’s best to lay the pieces of fruit flat on trays with space between them, so they don’t freeze into one solid block. Our daughter has a small bowl of frozen fruit for pudding most evenings, but when we’re feeling fancy, we blend it up into today’s soft-serve-like sorbet and top it with grated chocolate, coconut, seeds and/or nut butters. It’s best eaten immediately, or at least within a few hours of making, but it will keep in the freezer for up to six months. If it becomes hard and icy, cut it up, blend again until smooth, and freeze in an ice-cube tray for ease of use.

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The smooth filling hits all the zingy high notes and is a gorgeous contrast to the crunchy base

If you like key lime pie, you’ll like this. It hits the same notes, but is even more fragrant and fruity, thanks to all the passion fruit, lime and the crunchy ginger biscuit base. Condensed milk is one of the best things that comes in a tin and I welcome any opportunity to use it. Incorporating it into the filling helps this tart bake much faster than a traditional custard, and brings a delightfully creamy, silky texture.

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Baking in an air fryer may require a rethinking of tradition, but the result is comforting, gooey sweetness

When it comes to baking, people usually rely on recipes. Many cakes are made on autopilot in this way, but using an air fryer has taken us back to basics. Today’s recipe, which is somewhere between a pudding and a cake, has been a good exercise in getting to grips with our new gadget, checking in regularly as it cooks to understand how the air fryer works as a tool for baking. The result is delicious!

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Fluffy, moreish, teasingly sharp, crusty brown on top and bubbling at the edges …

Self-saucing puddings are magic, and we should all have a recipe up our sleeve. The transformation from a soggy batter (in which it is hard to see the potential) to a fluffy, moreish pudding is something to behold. I have made many iterations of them in my time – some with dates and ricotta, others with apple and toffee,chocolate fudge and beyond. This one, with elderflower and lemon, is for citrus fans. It is wonderfully sharp, and can be put together at a moment’s notice.

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