Layers of Frangelico and Kahlúa espresso soaked savoiardi with light, vanilla bean mascarpone cream, with finely grated dark chocolate and finished with Dutch cocoa and fresh nutmeg.

Deeply moist, buttery date muffins gently spiced with cinnamon, cardamom and nutmeg, soaked while warm with a sticky mandarin butterscotch sauce.

All the pillowy softness and crisp edges of my classic high-hydration focaccia, layered with a buttery brown-sugar filling spiced generously with cinnamon, cardamom and nutmeg.

A buttery, soft dough designed to be filled, rolled and scoffed.

A beautifully moist almond frangipane cream infused with vanilla bean and fresh lemon zest, topped with sweet strawberries, crisp flaked almonds and a generous dusting of icing sugar.

Pillowy and beautifully hydrated inside, with a deeply golden, crisp and olive-oil-soaked crust. Baked in a deep square tin, it is thick enough to slice through the middle and turn into very good focaccia sandwiches.