Mix the breadcrumbs and brown sugar together, then place on a baking tray and grill for 8 minutes or until dark and caramelized.

When the mixture is cool, break up into small, bite-sized pieces.

Whisk the egg whites until stiff.

In a separate bowl, mix the egg yolks with the rum, then fold this mixture into the egg whites.

Finally, whisk the cream and icing sugar together, then, using a metal spoon, fold the cream and breadcrumbs into the egg mixture.

Pour into a metal container and freeze for about 4 hours before serving.

Put all the ingredients except the oil and coating sugar into a large bowl and mix together, then tip out onto a lightly floured surface and knead for 5 minutes.

Put the dough back in the bowl and leave to double in size.

Divide the dough into 75 g/3 oz pieces and shape into balls.

Put on your floured surface and leave to rise until doubled in size.

Pour some vegetable or sunflower oil into a large heavy-based pan and heat to 170°C/325°F, or a medium heat.

Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side.

(If you have a problem with rolling the doughnuts over then pierce them slightly with a knife.

) The frying should take no more than 5 minutes for both sides.

When they are browned, tip them straight into a bowl full of caster sugar and coat well.

Cool them on a wire rack, then enjoy with a nice cup of tea.

Put all the ingredients except the cherries into a bowl and mix to a dough.

Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back into the bowl and leave to rest for 1 hour.

Line a baking tray.

Add the cherries to the dough and mix well, then divide the dough into two pieces and roll each out to about 30.

5 cm/12 inches long.

Twist the two pieces together and place on the baking tray, then leave to rise for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the bread for 25 minutes, then transfer to a wire rack to cool.

Put the flours, salt, butter, sugar, yeast and water into a bowl and massage the dough together with your hands for 3 minutes.

Then tip the dough out onto a lightly floured surface, add the zests and work them well into the dough: the dough will discolour slightly, but don’t worry.

Put the dough back in the bowl and leave to rise for 1 hour.

Line a baking tray.

If making two loaves, divide the dough into two equal pieces.

Shape the dough(s) into a ball shape and push your finger down through the middle until you can feel the table underneath.

Then, using a sharp knife, cut them across the top several times, place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Bake for 25 minutes until golden brown, then transfer to a wire rack to cool

Put the flour, salt, yeast and butter into a bowl.

Slowly add water to the bowl and mix carefully by hand until the dough becomes elastic.

Knead the dough for 5 minutes, then cover the bowl and set aside to rest for 2 hours.

Divide the dough into two, then add a chopped banana to each, using your hands to ‘mash’ the banana into the mixture.

Your dough will now be sticky, so add enough muesli to each to regain the original texture.

Line a baking tray.

Roll each dough into a ball, then press into the bowl of muesli, so that the dough becomes completely coated.

Place the loaves on the baking tray and leave to rise for 1–2 hours.

Preheat the oven to 200°C/400°F/gas mark 6.

Using a knife, deeply score the top of each ball into 8 sections.

Bake the loaves for 25–30 minutes, then transfer to a wire rack to cool.

Put the flour into a bowl with the salt, olive oil and yeast.

Slowly add the warm water and mix by hand until the dough is pliable.

Tip the dough out onto a lightly floured surface and knead for 4–7 minutes.

Put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray.

Divide the dough into two pieces and add half the cherries to each one.

(You may need to add a little more flour if the mix becomes too sloppy.

) Now add half the chocolate chips to each dough.

Mix well, adding a little flour if the dough becomes too soft.

Shape the dough into 2 balls and flatten to about 5 cm/2 inches high.

Dust heavily with flour and score diagonal lines across the top to form diamond shapes.

Place on the baking tray and leave the dough to rest for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the bread for 20–25 minutes, then transfer to a wire rack to cool.

Put half the rye flour, half the white flour and all the yeast into a bowl.

Then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.

Leave this overnight for 10–12 hours.

Add the rest of the flours and water, the salt, butter and apricots to the dough and mix well for 3 minutes, then tip out onto a lightly floured surface and knead well for 3 minutes.

Put the dough back in the bowl and leave to rise for 1 hour.

Line a baking tray.

Shape the dough into a sausage and taper the ends.

Place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Rub rye flour all over the top of the dough and, using a knife, cut zigzags down the centre of the loaf.

Bake in the oven for 30 minutes, then transfer to a wire rack to cool.

Put all the ingredients except the water, walnuts and sultanas into a bowl, then slowly add the water and, using your hands, bind the ingredients together.

When all the flour has been incorporated, tip the dough out onto a lightly floured surface and, using your fingers and the heel of your palm, knead for 5 minutes.

Put the dough back in the bowl and leave to rise for 2 hours.

Line a baking tray.

Incorporate the walnuts and sultanas into the dough, shape into a ball and make a hole in the middle with your finger.

Slowly begin to open the hole until it is about 5 cm/2 inches across.

Dust with white flour, place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Bake the bread for 30 minutes until golden, then transfer to a wire rack to cool.

Put the flour, salt, sugar, yeast and butter into a large bowl and mix together, then slowly add the water until all the flour has been incorporated (you might not need all of it).

Tip out onto a lightly floured surface and, using your fingers and palms, knead for 5 minutes.

Put the bread back in the bowl and leave to rest for 1 hour.

Line a baking tray.

Add the grapes and sultanas to the dough and mix in well, then shape into a ball, flatten slightly using your hand and dust the top with flour.

Put onto the baking tray and leave to rise for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Cut a square in the top of the dough and bake for 25 minutes.

Transfer to a wire rack to cool.