This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
A chilled soup goes down just as well in winter as it does in the summer