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Bringing millions of people together for coffee and cake each September, Macmillan Cancer Support’s World’s Biggest Coffee Morning has become somewhat of a British institution over the years – and it’s all in the name of a fantastic cause, raising vital money to help people with cancer live life as fully as they can.

If you’re planning a coffee morning, or just fancy putting on a spread for your family and friends, here’s 3 recipes that’ll help you become a star baker in no time:

Peruvian Hass Avocado Brownies

Serves: 12

Ingredients:

– 1 pinch salt
– 60g self-raising flour
– 150g caster sugar
– 3 eggs
– 150g butter
– 250g milk chocolate
– 1 Peruvian Hass avocado

Preparation: 

Cut the butter into pieces. Break the milk chocolate into pieces. Halve, pit and peel the Peruvian Hass avocados.

Method:

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

2. Grease and line a rectangular baking tin measuring approximately 25cm x 20cm.

3. Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.

4. Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.

5. Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado puree and whisk again until smooth.

6. Add the melted chocolate to the egg mixture to and stir until combined, and then add the flour and salt to the melted chocolate mixture, stirring gently until combined.

7. Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.

8. Cool, then cut into the appropriate amount of pieces for you to share.

Courgette Muffins

Serves: 6

– 1 small courgette
– 10g unsalted butter
– 50g peas
– 120g spinach
– 150ml plain yogurt
– 1 medium egg
– 20g Parmesan cheese
– 60g Cheddar cheese
– 190g self-raising flour

Preparation: 

Trim and coarsely grate the small courgettes. Beat the medium eggs. Finely grate the Parmesan cheese. Grate the Cheddar cheese.

Method: 

1. Preheat the oven to 190°C, 375°F or gas mark 5 and line six holes of a 12-hole muffin tin with paper cases. Wrap the grated courgette in a clean tea towel and wring out to remove the excess water.

2. Melt the butter in a saucepan set over a medium heat. Stir in the grated courgette and peas and cook for a minute, until the vegetables begin to sizzle.

3. Stir in the spinach and cook for 3-4 minutes more, until the spinach has completely wilted and no liquid remains in the saucepan. Set aside and let cool slightly.

4. Combine the yogurt, egg, Parmesan and all but a small handful of the Cheddar cheese in a bowl. In a second mixing bowl, measure out the flour and add the veg from the pan

5. Tip the yogurt mixture into this and mix quickly, but not too thoroughly, with a large spoon.

6. Divide between the muffin cases, sprinkle with the reserved, grated cheese and bake the muffins for 25 minutes, or until well-risen and golden on top.

7. Cool on a wire rack for at least 15 minutes and serve warm or cold.

Sweetcorn, Chilli and Cheese Quiche

Serves: 6

Ingredients:

– 250g plain flour
– 20g Parmesan
– 125g cold butter
– 2 tbsp sweet paprika
– 1 pinch salt

For the Pastry:

– 250g plain flour
– 20g Parmesan, finely grated
– 125g cold butter
– 2 tbsp sweet paprika
– 1 pinch salt

For the Filling:

– 2 corn on the cobs
– 1 tbsp olive oil
– 6 eggs
– 200ml milk
– 75g Cheddar cheese, grated
– 75g Hickory Red cheese, grated
– 1 jalapeno chilli, deseeded and diced
– 1 tbsp parsley leaves, chopped

Preparation:  

For dusting, use some extra of the plain flour. Finely grate the Parmesan. Grate the Cheddar cheese. Grate the Hickory Red cheese. Deseed and dice the jalapeño chillies. Chop the parsley leaves.

Method:

1. In a food processor, pulse all the pastry ingredients until they have the consistency of fine breadcrumbs.

2. Add 5 tbsp cold water and pulse until the pastry comes together (add a splash more water if necessary).

3. Roll into a ball, wrap in cling film and chill for 20-30 minutes.

4. Roll out the dough on a lightly floured surface and use to line a 24cm tart case.

5. Trim it about 1cm higher than the tin, to allow for shrinkage.

6. Prick the bottom with a fork, and chill for 15-20 minutes.

7. Meanwhile, heat the oven to 200°C/180°C fan/gas 6.

8. Line the pastry case with baking parchment, fill with baking beans and bake for 20 minutes, until golden.

9. Carefully remove the paper and beans.

10. Bake for 10 minutes more, or until the pastry is cooked through.

11. Reduce the oven temperature to 190°C/170°C fan/gas 5.

12. Meanwhile, slice the kernels from the corn cobs using a sharp knife, and gently fry in the oil over a medium-high heat for 2 minutes, until starting to colour and caramelise.

13. Set aside to cool.

14. In a large bowl, whisk the eggs and milk until light and bubbly. Fold in the corn, cheese, jalapeño, parsley and salt to taste.

15. Pour into the pastry case and bake for 35-40 minutes or until the filling is just set and golden.

16. Cool in the tin for 10-15 minutes, then remove to a wire rack to cool completely.

17. Trim the pastry with a knife, if necessary. Serve at room temperature.

This recipe is taken from M&S the headline partner of Macmillan Cancer’ Support’s World’s Biggest Coffee Morning which takes place on Friday 28th September. For more information visit here.