This recipe is like a cake and a crumble all in one - so when you’ve got cake and crumble cravings all at once, this is the perfect hybrid recipe for you. The ricotta vanilla almond sponge is so light and fluffy, I feel like I need to add ricotta to every cake sponge I make from now on. The sweet, tender plums stay lovely and juicy while a crunchy almond crumble topping adds more sweetness and texture. A classic creamy vanilla creme anglaise is so easy to make and pairs perfectly with the cake, but a dollop of creme fraiche or scoop of ice cream would also be delicious. Recipe adapted from Esther McClark.

This recipe celebrates all the good things about the spring/summer. It is also very, very quick to make, uses just a handful of ingredients and would make a lovely starter or light lunch. Crispy puff pastry with a creamy, salty and citrusy feta and ricotta mixture, crunchy asparagus and a drizzle of pesto completes the tart for a lovely veggie meal ready in no time.

Meatballs of any kind will always be one of my favourite meals. Just sheer, unadulterated comfort which never fails to brighten a cold, miserable night. I make mine with high quality beef mince and pork sausage meat for extra flavour, while plenty of ricotta and parmesan cheese keeps them ridiculously light, fluffy but with a salty umami depth.

This was such a lovely and light dinner which would be ideal for a picnic or even as a starter for a dinner party if you made individual tarts. The combination of flavours were so fresh and tasty. It’s meals like this that make you don’t miss meat - the crispy puff pastry, salty and creamy whipped feta, the roasted tomatoes bursting with sweetness, and the sharp, herby dressing all work together so well. A satisfying vegetarian meal which won’t disappoint.