Step 1-Start by making the pretzel crust. Grind the 225g of pretzels in a food processor or wrap them in a tea towel and hit with a rolling pin until they are well ground. Pour the unsalted butter in to a mixing bowl, add the ground pretzels and use your hands tom mix together. Do this until the texture resembles wet sand. Firmly press the crumbs in to a 24cm large pie tin and chill the crust in the fridge.

Step 2-Now you can move on to the filling. Start by adding the 300g of sugar and 120ml of honey to a saucepan along with 120ml of water. Combine until the sugar is dissolved and it turns to a caramel (dark amber colour). Ideally you want the mixture to reach about 170 degrees celcius.

Step 3-Take the caramel off the heat and add in the 120ml of double cream, being very careful not to spill any of the caramel as it will start to bubble when the cream mixes with it. Ensure you whisk it as the cream is being poured in. After this add the 115g of butter, the vanilla extract and a pinch of salt and whisk again.

Step 4-Pour the filling in to your pie tin that you prepared earlier and leave it to set in the fridge for at least 5 hours.

Step 5-Nearly finished, all there is left to do is the topping. Add the double cream to a pan and heat until it starts to gently bubble, then pop in the dark chocolate and allow it to melt. Once melted, whisk until the mixture is glossy. Spread over the filling and allow it to set. That’s it, this delicious salted caramel pie is now ready to enjoy as part of your British Pie Week celebrations!

Step 1-To start, sieve the flour, caster sugar and mixed spice in to a large mixing bowl to start the mixture for the Welsh cakes. Cut up the 250g of unsalted butter and add it to the bowl with a bit of sea salt. Then get stuck in with your hands to mix it all together until it resembles breadcrumbs. Add in the dried fruit and make a well in the centre of the mixture for the egg. Add some milk and then use a fork to beat the mixture together. Once you are happy you have done this, use your hands to bind the mixture to make the dough.

Step 2-Place a large frying pan on a medium heat. While this is heating up, use a rolling pin and flour to roll the dough out to about a 1cm thickness. Use a pastry cutter to get as many rounds of dough as you can for the Welsh cakes. Test the temperature of your pan before cooking all of the Welsh cakes, try one first and if it comes out too dark, turn the heat down, and if it is still very pale, turn the heat up. The aim is to have a perfectly golden Welsh cake and this usually means about 3-4 minutes of cooking on each side.

Step 3-Cook the remaining pastry rounds in batches and repeat the same process of cooking between 3 and 4 minutes on each side.

Step 4-As the Welsh cakes are done, place them on a wire rack to allow them to cool and sprinkle with any remaining caster sugar. Cut each Welsh cake in half so you have an even top and bottom.

Step 5-In another mixing bowl, whip the cream, caster sugar and vanilla paste together until you have soft peaks.

Step 6-Place the strawberries in to a separate bowl with the juice of one lemon and a bit of caster sugar! Add a serving of the cream and strawberries to each Welsh cake, and they are ready to serve!

Step 7- So whether you are Welsh and celebrating St David’s Day or just want to bake some of these delicious treats, these Welsh cakes are perfect and are guaranteed to put a smile on your face!

Step 1-Take a medium sized bowl and sift the flour in with a pinch of salt. Make a well in the middle of the bowl. Mix the whole milk with 100ml of water as well. Break the eggs in to the well and start whisking the mixture together. Pour in the milk and water mixture and slowly start to mix in the flour.

Step 2-Whisk the mixture until the batter is smooth. Allow the batter to rest for around 30 minutes then mix in the melted unsalted butter.

Step 3-Heat a frying pan over a medium heat and very lightly grease it with melted butter. Pour around 2 tbsp of batter in to the pan and move it around so the pan is evenly covered. You need enough batter for a relatively thin pancake.

Step 4-Cook the pancake on one side for about 45 seconds until golden brown and then using a palette knife or something similar, flip it and cook on the opposite side for around 30 seconds.

Step 5-Once you are happy the pancake is cooked, take it out of the pan.

Step 7-Take the 3 tbsp of caster sugar and it to a frying pan. Place over a medium heat and allow the sugar to melt without stirring it. You should do this until it turns a delicious amber-coloured caramel.

Step 8-Take the pan off the heat and add in the orange juice taking care to ensure the caramel doesn’t splatter over you. Then add the lemon juice, orange juice and Cointreau (you could use Grand Marnier as an alternative) then place the pan back on a low heat to re-melt the caramel to liquid form.

Step 9-Add the butter to the caramel sauce small quantities at a time and bring to the boil. Add the pancakes back to the pan and warm them slightly before serving these fantastic crêpes suzette!

Step 1-Start by making the batter. Add the self-raising flour, the egg, the milk and a pint of the sea salt in to a mixing bowl and whisk everything together until it is a smooth consistency. Fold in the blueberries once this is done.

Step 2-Place a frying pan on a medium heat. Once the pan has warmed, add around half a tablespoon of olive oil ensuring the oil spreads out over the pan.

Step 3-To the frying pan add a few ladles of the batter you have made. Leave space between each ladle of batter so the pancakes have room to spread out and cook properly. You can cook the pancakes in batches as they only take a few minutes each to cook.

Step 4-Cook each pancake for roughly 1 to 2 minutes until they turn a golden brown colour. Flip them carefully to ensure they are evenly cooked. Once they are cooked, you are ready to plate them up.

Step 5-If you plan on cooking a big batch of these delicious once cup pancakes, simply repeat steps 2 to 4 ensuring you add more oil if the pancakes look like they may stick to the bottom of the pan.

Step 6-Serve these easy blueberry pancakes with a spoonful of the natural yoghurt and some more of the berries as garnish.

Step 1-Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/Gas Mark 4. In a large mixing bowl, mix the egg whites and salt until they start to stiffen. Be careful not to let it get too dry. In another bowl, mix the Nutella and butter together and then add the Frangelico, hazelnuts and egg yolks for the main base for this Nigella Nutella Cake. You don’t have to use Frangelico, rum or water is fine as well.

Step 2-Fold the 100 grams of melted dark chocolate in to the Nutella mixture and start to add in the whisked egg whites bit by bit. Beat this together, adding the rest of the egg whites as you go along.

Step 3-Grease a springform cake tin and line it with greaseproof paper. Pour the mixture in to the cake tin and bake for 40 minutes. If the cake starts to come away from the sides of the tin, it is a good sign that it is ready. Leave the cake to cool.

Step 4-Add the hazelnuts to a frying pan and toast them until they start to turn a golden brown colour, then put them on a separate plate to cool. The hazelnuts must cool or the cake may become oily.

Step 5-To a saucepan, add the 125 grams of dark chocolate, 125ml of double cream and the Frangelico(or whatever you are using) and start to warm on a low heat. Once the chocolate has sufficiently melted, take the pan off the heat and start to whisk it until you believe it is the correct thickness to ice your cake. Remove the cake from the springform tin if it is cool enough.

Step 6-Add the chocolate icing to the cake, smoothing it as you do so. Once the icing is on the cake, place the hazelnuts on the cake. That’s it, you are ready to enjoy this delicious Nutella cake courtesy of the brilliant Nigella Lawson, happy world Nutella day everyone!