Enjoy an indulgent afternoon tea with friends!

WE LOVE… BERRY & MAPLE CHOUX BUNS pg55 // CARROT CAKE pg56 // CITRUS TART pg59

For the fudgy chocolate orange brownies, see page 55

Apple bliss balls

By Elisa of the Happy Skin Kitchen @happskinkitchen for Jazz Apple (www.jazzapple.com)

MAKES 10-12

60g (2oz) pecans

60g (2oz) oats 3 tbsp shredded coconut, plus extra for coating

6 dried figs ½ a JAZZ Apple, grated

(skin included)

1 tbsp date syrup (optional)

1 tsp of cinnamon

1 Place the oats and the nuts in a food processor and blitz until a flour starts to form.

2 Add all the remaining ingredients and process for another minute or so until you have a sticky dough.

3 Remove the mixture from the food processor and roll it into balls the size you prefer. Coat in the shredded coconut and place in the fridge for 30 minutes to firm up. They can be stored in airtight container in the fridge for up to 2 weeks.

Blueberry millionaire shortbread

By Love Fresh Berries (www.lovefreshberries.co.uk)

MAKES 15

For the base

200g (7oz) butter, chilled

225g (8oz) plain flour

110g (4oz) caster sugar

For the caramel

50g (1¾oz) butter 1 tin of condensed milk

30g (1oz) brown sugar

150g (5½oz) blueberries, halved if large

For the topping

200g (7oz) dark chocolate, melted extra blueberries, to serve

1 Preheat the oven to 180°C/Gas Mark 4.

2 Dice the butter and place in a food processor with the flour. Blitz to a breadcrumb texture, then add the sugar and continue blitzing until it forms a crumbly dough. If you prefer, rub the butter into the flour, then stir in the sugar and continue mixing until it comes together.

3 Press the mixture into a 20x30cm (8x12in) baking tin, levelling the surface, then prick all over and bake for about 30 minutes until golden. Leave to cool in the tin.

4 Place the butter, condensed milk and sugar in a pan and heat gently until melted. Bring to a simmer and cook until thick and fudgy. Cool slightly before stirring in the blueberries, then pour over the caramel and leave to set.

5 Spoon over the melted chocolate, ensuring the top is completely covered, then leave to set before cutting into squares. Serve with extra blueberries.

Mint, berry & maple choux pastry buns

By Maple from Canada (www.maplefromcanada.co.uk)

MAKES 20

For the craquelin

90g (3¼oz) unsalted butter

100g (3½oz) maple sugar

100g (3½oz) plain flour

For the choux pastry buns

250ml (9fl oz) milk 100g (3½oz) unsalted butter ¼ tsp salt 1 tbsp of pure maple syrup (preferably amber syrup for its rich taste) 150g (5½oz) plain flour 4 free-range eggs, lightly beaten

For the maple filling

200ml (7fl oz) double cream

50g (1¾oz) mascarpone 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)