I studied cuisine at Le Cordon Bleu and prepared one pastry a day for nine months, yet I’ve never felt I’ve fully mastered the art of baking.

Savoury, on the other hand, I can do any day of the week; it’s versatile, dynamic and, best of all, easy to fix when something goes wrong.

I’m always in awe of pastry chefs and naturals like my mum, who can throw together a perfect dessert without a qualm.

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Since becoming a chef 11 years ago, I’ve worked in the pastry section of restaurants, shared many home cooked pastries with friends and family, run my own farmer’s market stall selling buttercream frosted cupcakes, and sat at the kitchen table for countless hours deliberating recipes with my grandma.

In this time, I’ve had many baking wins, but also plenty of losses. The fails are frustrating and I’m now at a point in my life where I’m cooking and writing recipes that work for me every time; they’re my favourite, and they’re foolproof.

I have a seven-month-old baby (not sleeping), a business to run, way too much washing to do, and I can’t afford the time or disappointment of another baking mishap... I bet you’d prefer to avoid one too.

So, these are my top five most delicious and reliable sweet recipes, the ones I turn to and the ones my friends and family request again and again.

Spelt, Oat & White Chocolate Cookies.

If you have an oven, local grocery store and electric mixer, you gotta try these cookies! Spelt, oats and white chocolate (the latter caramelises in the oven).

Perfectly nutty, with a hint of salty, they’re my perfect biscuit. I can’t stress that enough! Perfect. Keep half the mix in the freezer and bake whenever you may need some fresh cookies in your life.

Ingredients

- 250g salted butter, softened (or 250g unsalted butter + ½ tsp kosher salt)

- 100g caster sugar

- 50g light brown sugar

- 1 tsp vanilla extract

- 120g plain flour

- 120g spelt or rye flour

- 110g rolled oats

- 120g roughly chopped white chocolate

Method

1. In a stand mixer with the paddle attachment (or using an electric hand beater), cream butter, sugars and vanilla extract until very pale and fluffy.

2. Add flours and beat on low until just combined.

3. Add rolled oats and white chocolate and beat on low until just combined.

4. Remove bowl and fold through any remaining dry bits using a large spatula.

5. Cut two large pieces of gladwrap (or baking paper).

6. Divide dough in half and place each half on individual gladwrap pieces.

7. With your hands, gently shape dough into a log, wash your hands, then fold over plastic.

8. Use your hands to roll out the dough inside the plastic wrap until it becomes a cylinder log. Press in the top and bottom to flatten the ends.

9. Freeze or refrigerate for at least 45 minutes, until firm.

10. Using a sharp knife, slice logs into 1cm pieces and place on a lined baking tray, 3cm apart. If the rounds fall apart while slicing, just gently press the pieces back together - they will come out fine.

11. To bake, preheat oven to 150°c.

12. Bake for 10-15 minutes (mine typically take 13), until golden brown around the edges.

Hazelnut Rocky Road.

I make blocks of this rocky road, wrapped in cellophane or kraft paper, for my family at Christmas, Easter and birthdays, and it’s a real favourite.

The words 'best chocolate ever' are usually hanging in the air whenever it appears.

It has secret recipe vibes because my family can’t believe how good it is. The hazelnuts elevate it above your average peanut rocky road, the sea salt makes it addictive, and the marshmallows make it fun. It’s so quick to throw together and it’s my absolute easiest sweet recipe.

Ingredients

- 300g hazelnuts, roasted and skins removed (you can roast skinless to make this easier)

- 500g melting chocolate (preferably Callebaut Gianduja, alternatively Cadbury Melts work well)

- 100g mini or marshmallows

- Sea salt

Method

1. Melt chocolate in a bowl over a pot of simmering water (make sure the boiling water isn’t touching the bottom of the bowl, it should be heated from the steam, not water).

2. Allow the chocolate to cool slightly (otherwise it will melt the marshmallows). Stir through marshmallows, roasted hazelnuts, and a pinch of sea salt.

3. Pour onto a tray lined with baking paper, allow to cool for at least 1 hour in the fridge, then chop into blocks in whichever size you prefer. If you’re using the Callebaut Gianduja, note that it’s quite soft at room temperature, so is best kept refrigerated.

Banana Cupcakes.