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from BBC Good Food

Oven-baked leek & bacon risotto

Oven-baked leek & bacon risotto - Made this for tea tonight. Normally I can't be bothered to hover over a risotto even though I love them but baking it is awesomely easy and this particular one is delicious!

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from BBC Good Food

Cheese & pesto whirls

These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup

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One-pot sunday lunch. Serves 4. olive oil, cider vinegar, golden syrup sugar, rough chopped thyme leaves, 4 pork sausages, 8 thin rashers bacon, 4 chicken thighs, new potatoes, small carrots, parsnips, red onions

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from BBC Good Food

Crispy layered thyme potatoes

Crispy layered thyme potatoes: thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

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from Woman and Home

Jo Wheatley's Viennese Fingers

They crumble in the hand and melt in the mouth but require a light touch and real unsalted butter - margarine simply won't work. Taken from A Passion For Baking

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from BBC Good Food

Tomato & chorizo risotto

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour

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Breakfast Muffins: 8 eggs 5 slices of lean ham. bacon or chicken 1/2 a cup chopped spring onion 1 cup chopped mushrooms 1 cup chopped cherry tomatoes Olive oil Mixed herbs, salt & pepper In a frying pan toss all the meat and veggies into a tablespoon of olive oil to cook along with herbs. salt and pepper. Beat your eggs together in a bowl Add the cooked ingredients and pour it into a muffin tray. Bake in a preheated oven at 200C for 15 - 20 minutes You can eat them hot or cold

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Cauliflower and cheese bake Ingredients 1 small cauliflower 2 eggs, beaten 200g fat-free natural yogurt 1 tbsp dried onions 2 tbsp freshly chopped parsley 40g reduced fat cheddar cheese, grated Pinch of mustard powder Method Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Steam the cauliflower for approximately 5 minutes. Drain and transfer to an oven-proof dish. Mix together the remaining ingredients and pour over the cauliflower. Bake in the oven for 20-25 minutes until crisp and golden.

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