A to Z

Caroline Workman's wonderfully moist fruit bread is one of Northern Ireland's most popular traditional specialities

Rachel Allen’s recipe is a great basis for many flavour combinations – dried fruits, buts, spices and even lavender are worth experimenting with

Italian cookery expert Valentina Harris gives a masterclass in making the simple dough for Italy's most versatile bread

Simple recipes are often the best, like these meringues from Rachel Allen

Paul Hollywood demonstrates an easy recipe for fresh white bread

Lotte Duncan's scrumptious hot cross buns are wonderful eaten warm or cold

Rachel Allen's cake has no butter, even when it's filled with lots of lovely whipped cream, it still seems so light. A great recipe for a children's party

Topped with a dollop of jam, Katie and Giancarlo Caldesi's traditional Italian biscuits can also be coated in citrus zest or pine nuts

Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!

Ed Baines bakes a deliciously rich and boozy gateau with chocolate, cherries and kirsch liqueur