Napolina Pizza Bases, 4 x 75g

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Beat the egg, milk and vanilla together in a shallow bowl. One by one, briefly dip the slices of bread into the mixture. Carefully push each one into the prepared muffin tin. Bake for 18 to 20 minutes, until set and light golden brown. Cool slightly, then spoon in the cherry filling. Serve with mascarpone cheese or crème fraiche. Top Tip: If you're out of eggs - or serving someone who is allergic to eggs, you can use ground flaxseeds instead, or alternatively, use cornstarch with warm milk

READ MORE: Helen's savoury sausage dish is a family filler that saves on time and money Italian PizzettesUse the butter to grease eight holes in a muffin tin. Trim the slices of bread into squares, then use a rolling pin to flatten them. Meanwhile, finely chop an onion, two cloves of garlic and a handful of parsley leaves. Then heat two tablespoons light in colour olive oil in a pan and add the onion and garlic, lightly frying for 10 minutes until softened.

Melt the butter in a frying pan and gently fry the spring onions for three to four minutes. Mix them into the mashed potato with the lemon zest and parsley. Beat the remaining egg in a shallow bowl with two tablespoons of cold water. Put the flour and breadcrumbs onto separate large plates. Lightly coat the fish cakes in flour, then dip them into the beaten egg and coat them in the breadcrumbs. Chill for 10 minutes.Pour the mixture into an ovenproof dish and top with the grated Parmesan. Bake in the oven for 20 minutes until bubbling and golden. Put the flour and salt into a large bowl and add the egg, coconut dairy-free milk alternative and vanilla extract. Beat together using a hand whisk to make a smooth batter.