There is only one recipe in this post, but with a number of variations. So we're going to have a go at the Classic British pancake (most often used for Shrove Tuesday), the Savoury pancake and the American pancake. Though once you have mastered the batter making and cooking technique for one type of pancake, you will be able to tackle all the variations with ease.

I thought I would include this gorgeous tart in the Seasonal Celebration Skills section, because it not only is a totally delicious Summer dessert, but it also uses the same custard making skills as were covered in both the ice cream and trifle posts, so you are already a pro. And also, I get to talk about my favourite food once again, its a win-win for all of us.

The trick to producing a creamy smooth ice cream is to create very small ice crystals. This ensures that, as it hardens in the freezer, it retains the proper creamy texture we all know and love.

This is such an easy crowd pleaser for adults and children alike. My mother used to make it for all of our family birthdays or celebrations and that tradition has continued amongst my sisters and myself, and will most likely carry on into future generations. It can be made in 15 minutes and is set and ready to eat in an hour. I am not sure where Mum found this recipe, but our neighbours were Polish, so that may have been the source. Don't you sometimes wish that you had aske

I have been looking forward to this post for a while, which is strange because I don't like chocolate in anyway or form ( see earlier post ) . Maybe it was because chocolate mousse has always seemed to be beyond the capabilites of mere mortals like us, exclusive to the elite professionals only.

This dessert has that instant 'Wow Factor' and gives you the chance to be a complete show off. You could even try a little pirouette as you place the dessert in grandiose style onto the table. After all, this dessert was named after the famous Russian ballerina, Anna Pavlova. ( Just an important aside, make sure that you do your pirouette after you have put the pavlova onto the table, not while you are still holding it ). On that note, I have a little digression here. I don'