If you're self quarantining at the moment, there's never been a better uninterrupted time to bake!
Whether you're baking for stress relief, fun or simply distraction, it's time to dust down those weighing scales and get back in the baking zone.
In our Michelin chefs cook series we hone in on humble everyday ingredients and recipe favourites and see how every day can become extraordinary in the hands of Michelin starred chefs.
So for any ambitious bakers out there, if your victoria sponge isn't sunk in the middle and your lemon tart doesn't have a soggy bottom, it's time to turn up the pressure and take your baking to the next level.
Magnus Nillson presents "The Cake"
Swedish chef Magnus Nilsson bakes up his favourite dense tin loaf cake with added lemon for acidity and almonds for moistness.
Gordon Ramsay's Chocolate Fondant
Gordon Ramsay goes to town on his favourite chocolate fondant - remember the better the chocolate the better the fondant!
Heston's Black Forest Gateau - Part one
Black forest gateau is given an update courtesy of Heston Blumenthal. He goes for a five layer approach; a crunchy biscuit base, a thin layer of apricot compote, an aerated chocolate bar layer, sour cherries and chocolate ganache, flourless chocolate sponge, chocolate mousse with a white mousse and kirsch cream topping.
Heston's Black Forest Gateau - Part two
All the components are made as Blumenthal puts the finishing touches together and finally assembles his incredible cake!
Marcus Wareing makes Chocolate Cake
Marcus and Jake Wareing join forces to make the ultimate death by chocolate cake. Not one for the faint-hearted.
Peter Gilmore's Chocolate Cake
Australian chef Peter Gilmore shares the love with his signature dessert at Quay that has been so popular its been on the menu for over a decade.
Phil Howard Cheesecake
Coffee is the secret ingredient in Phil Howard's brillat savarin cheesecake with apricot glaze and volluto crust.