If you fancy making something special Waitrose.com has a number of recipes to choose from.
Martha Collison's classic Victoria sponge
Preparation time:15 minutes + cooling
Cooking time: 25 minutes to 30 minutes
Total time: 40 to 45 minutes + cooling
Serves: 6 - 8
225g Essential Waitrose Butter, at room temperature, plus extra for greasing
225g caster sugar
4 Essential Waitrose Free Range Eggs, at room temperature
225g Essential Waitrose Self-Raising Flour
1 tsp baking powder
200ml double cream
4 tbsp Essential Waitrose Seedless Raspberry Jam
1. About an hour before you are ready to bake, get the butter out of the fridge and allow it to come to room temperature so it is soft enough to cream. Preheat the oven to 180°C, gas
mark 4. Grease and line 2 x 20cm round sandwich tins with baking parchment.
2. Place the softened butter and sugar into a large mixing bowl and use a handheld electric whisk to cream the mixture together until light and fluffy. The colour should change from yellow to white. This takes around 5-10 minutes.
3. Add the eggs, one at a time, beating well after each, until combined. Use a spatula to fold in the flour and baking powder, stopping mixing as soon as the mixture is smooth.
4. Divide the mixture between 2 prepared tins and level the top with a spatula. Bake in the middle of the oven for 25-30 minutes until the sponge is golden on top and well risen. A skewer inserted into the centre should come out clean. Let the sponges cool for 10 minutes in the tins, then turn out onto a wire rack to cool completely.
5. Whip the cream into soft peaks and spread or pipe onto the bottom layer of sponge. Pipe the jam over the top of the cream, or spread over the top layer, sandwich together and serve immediately.
Preparation time:15 minutes
Cooking time:10 minutes to 12 minutes
Total time:25 minutes to 27 minutes 30 minutes
225g self-raising flour, plus extra for dusting
1 tsp baking powder
50g salted butter, diced
100g Seriously Strong Extra Mature Cheddar, finely grated
150ml milk, plus extra for brushing
150g soft cheese
100g Waitrose Scottish Smoked Salmon, torn into 12 pieces
Lemon wedges, to serve
1. Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three quarters of the Cheddar and then the milk to make a fairly soft dough.
2. On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 scones. Transfer to a non-stick baking sheet, brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.
3. Split each scone in half, spread the base with soft cheese, top with a piece of smoked salmon and sprinkle over some cress before replacing the top. Serve with small wedges of lemon for squeezing over the salmon.
Recipe and image courtesy of Waitrose
Martha Collison's triple chocolate biscotti
Preparation time:20 minutes + cooling time
Cooking time:50 minutes
Total time:1 hour 10 minutes + cooling time
Makes: 18 - 20
200g plain flour
50g cocoa powder
½ tsp baking powder
½ tsp salt
2 medium Waitrose British Blacktail Free Range Eggs
130g Waitrose Golden Caster Sugar
1 tsp vanilla extract
50g almonds, coarsely chopped
100g white chocolate, chopped
1 medium Waitrose British Blacktail Free Range Egg, beaten
25g granulated sugar, for sprinkling
50g milk chocolate, melted
1. Preheat the oven to 190°C, gas mark 5 and line a large baking tray with baking parchment. In a small bowl, combine the flour, cocoa powder, baking powder and salt.
2. Beat together the 2 eggs, sugar and vanilla extract using a wooden spoon in a large bowl for a few minutes, or until well combined. Gently stir in the dry ingredients, chopped almonds and white chocolate chunks until a thick dough forms.
3. Shape the dough into a log shape about 20cm long. Brush with beaten egg and sprinkle with granulated sugar, then bake for 30 minutes until firm.
4. Allow to cool at room temperature for 10 minutes, then stick the dough into the freezer for 20 minutes to solidify the chocolate chunks. Turn the oven down to 170°C, gas mark 3.
5. When the dough is cold, use a serrated knife to slice diagonally into 1 cm thick slices and arrange on a baking tray. Bake the biscotti for a further 20 minutes or until crisp.
6. Transfer the biscotti to a cooling rack to cool completely, then drizzle with melted milk chocolate and allow to set. This biscotti will keep for up to two weeks in an airtight tin.