A highly adaptable recipe I revisit on my weekend baking mornings is the one I use for muffins. Eggs and sugar are whipped until frothy before melted butter, milk and dry ingredients are added, leaving you with a basic mix that can have a whole host of different flavour combinations. In the version I share here, I roast strawberries in the oven with a little white chocolate leaving you with an irresistible sticky syrupy mix that is rather delicious over ice cream but also elevates this basic muffin recipe to something special. Top with an oat streusel crumble mix and drizzle with white chocolate to make them just a little more fancy.

One of the very first recipes I remember making was the little jam biscuits from Kids First Cookery Book which served as my excuse to make a mess of my mum’s kitchen. Perhaps it paid off in the end but either way the inspiration for these Jam Crumble Shortbread Bars were certainly from those early jam tarts. A very satisfying bake, in that the base and the crumble topping are made from the same dough. Switch up the jam as you wish and feel free to swap with whatever seasonal fruits you fancy.