Lyndey Milan's Summer Baking Secrets

Breads, cakes, and muffins are the stars of this episode as Lyndey creates both sweet and savoury muffins; individual strawberry sponge puddings with a sweet strawberry sauce; the simplest yet most impressive chocolate fudge cake, and a rich, warm and enticing fig, fennel and hazelnut loaf with labna.

Lyndey begins with an all-occasion "Naked Cake" that's sure to impress. Then she wraps up the show with her re-invention of the classic Bombe-Alaska with caramelised stone-fruit. In between there's a luscious plum and almond crumble pie and a delicious mushroom strudel, wrapped in puff pastry for an entrée or stunning vegetarian main.

They say good things come in small packages, and this show has some sweet little coconut cupcakes created from Lyndey's mother's original recipe. There's also honey macadamia wafers with baked caramelised mangoes and tempting home-made lamb sausage rolls. Plus, if you're into gluten-free, Lyndey bakes a moist carrot and zucchini slab cake.

This episode is seething with baked goods that pack a flavour punch! In the kitchen, Lyndey bakes sensational Mexican and Turkish-inspired brunch tarts and a whole fish in a salt crust with gremolata - perfect for light summer lunches. The chocolate, marshmallow and pretzel slice won't last long, and the hit of your next dinner party will be a stunning orange and lime marmalade trifle.,

Prawns are a perennial summer favourite and Lyndey bakes them in their own little parcels in this episode. There is also a colourful roasted summer tomato tart, pear and gingerbread loaf with pear crisps and Lyndey illustrates how easy choux pastry can be for the home baker with her very pretty Paris Brest with rosewater and berry cream.

No-one wants the oven on for too long in summer so Lyndey re-invents the humble roast chicken by adding a succulent chutney glaze and baking it for a short period. She makes adorable macadamia chocolate biscuits (perfect with a cuppa) and devises yet another impressive cake with layers of hazelnut meringue sitting on a heavenly bed of vanilla cream and topped with opulent, edible summer flowers.