As we move towards autumn and with plums dripping from the trees, it is time for cake, specifically warming ginger cake with a tasty topping of sweet plums.

Jake's Bar is celebrating the launch of its brand new cocktail menu and, to celebrate, they have provided us with an exclusive recipe for one of their new cocktails - the Pink 75 - a twist on the classic French 75.

It's pastry week on Bake Off, and Bettys School course tutor Will Pemberton shares a favourite recipe from Bettys Cookery School's Pastry Making course and an iconic British favourite - a treacle tart. Pâte Sucrée is sweet pastry.

Brown the butter before straining through a sieve. Combine with the egg white using a handheld blender. Sieve the flour and mix with the egg and butter along with the anise until smooth. Stir in the...

Gluten, sugar and dairy free, this is a perfect pineapple Paleo salad.

Gluten, sugar and dairy free - what more could you ask? It is the most famous Brazilian sweet treat and the perfect 'free from' dessert.

A taste of Gujarat, India with this recipe - Sabzi and Paneer Makni (Creamy Paneer Curry) - from Yorkshire vegetarian Indian restaurant, Prashad.

If you haven’t tried the latest phenomenon in dairy products, give skyr a go. Originating from Iceland, it is similar to yoghurt but thicker and naturally zero per cent fat. It is rich in calcium, has a low sugar content, contains three times as much protein as yoghurt and four times as much milk, with a velvety texture. It can be used in cooking instead of cream and makes the sauce base for this chicken stroganoff.

Chris Taylor, Andy Lawson and Will Pemberton, course tutors at Bettys Cookery School are big fans of the Great British Bake Off. Each week Bettys Baking Boys will share their recipes to tie in with series. This week is ‘alternatives’ where contestants must bake dishes without gluten, sugar or dairy. Here Chris shares his gluten free carrot cake recipe.

A taste of Gujarat, India with this recipe - Methi Bhaji Bataka (Curried Fresh Fenugreek and Potatoes) - from Yorkshire vegetarian Indian restaurant, Prashad.