Dishes calling out to be tried

As a cook of limited experience, I am always on the lookout for easy-to-follow recipes that do not require a major shopping spree for ingredients. I was particularly impressed with the inventiveness of the bread recipes in the Mar/Apr 2017 issue, as they were both economical and appealing. The savoury bread and butter pudding oozing melted cheese looks especially delicious, and I can’t wait to try some sweet gyngerbrede squares. They would also make an excellent gift. I think the time has come to hone my culinary skills! Sophie Cowell, Sussex