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8 very thin slices ciabatta, ideally stale, Olive oil to fry and drizzle, 6-8 burrata (depending on servings), 25g nettles, 25g pine nuts, 1 garlic clove, roughly chopped, 25g parmesan, 1 tsp lemon juice, Tiny pinch chilli flakes, 25g basil, plus plenty of extra leaves to serve, 70ml olive oil

300g dried pasta (we used mafalda corta), 2 tbsp extra-virgin olive oil, plus extra to drizzle, 50g sun-dried tomatoes in oil, plus 2 tbsp of the oil, Juice 1 lemon, 1 tsp honey, 1 small red onion, halved and finely sliced, 2 medium tomatoes, cut into wedges, 100g large, pitted olives (we like gordal), halved, 10g fresh oregano, leaves picked, 200g block feta cheese

250g amaretti biscuits, crushed, 80g unsalted butter, melted, 500g full-fat cream cheese, 100g soured cream, 150g almond butter, 200g demerara sugar, 4 medium free-range eggs, 2 tbsp amaretto, 2 tbsp cornflour, 300g soured cream, 4 tbsp caster sugar, 1 cinnamon stick, 200g dried apricots, 3 tbsp amaretto

60ml olive oil for brushing, 2 medium aubergines, ends trimmed and cut lengthways into 5mm slices, 3 medium courgettes, ends trimmed and cut lengthways into 5mm slices, 400g fresh lasagne sheets, 360g jar flame roasted or chargrilled peppers, drained and cut into thick strips, 12-14 basil leaves, torn, plus extra to garnish, 375g mozzarella (drained weight), roughly torn, 150g parmesan or vegetarian equivalent, coarsely grated

160g plain flour, plus extra to dust, ¼ tsp table salt, 80g unsalted butter, chilled and chopped, plus extra to grease, 1 medium free-range egg, Splash ice cold water (optional), 125g unsalted butter, softened, 125g soft light brown sugar, 1 medium free-range egg, 125g ground almonds, ½ tsp vanilla extract, 200g gooseberries, 30g runny honey, 20g white chocolate