Moist steamed sponge pudding with dates and a melt-in-the-mouth texture. Served with butterscotch sauce. Daring Baker challenge.

Single serve tarts with fresh figs and cardamom scented frangipane in a pate sablee crust.

A pear and raisin chutney spiced with ginger and garam masala.

Spaghetti with olive oil, oven roasted red and yellow peppers and fresh basil.

Brined mangoes, green chillies and coconut in yogurt for a chutney like gravy to serve with rice. Can be served as a dip too.

A fudgy chocolate cake in a mug. Can be made in 5 minutes! Not quite an oven baked cake, but great to satisfy those chocolate cravings.

A light whole wheat loaf, filled with walnut pesto and pine nuts and shaped into a twist.

Layers of savoury pumpkin coconut mousse and herbed mascarpone cheese topped w/ semi-sweet chocolate curls and a crisp zucchini chip.

Summery fruit salad sweetened with honey and coconut milk.

The sweet and slightly sour filling in this traditional style tart is made from reducing grape juice. Best served with whipped cream.

Strawberry cake, made from scratch, using fresh strawberry puree. Contains no artificial colour, eggs or gelatine.

A fragrant vegetarian biryani made of rice and lentils.

Slightly sweet anise flavoured Tuscan flatbread, stuffed and topped with black juicy grapes.

Indian flatbreads stuffed with spicy mashed potato mixture. A meal in itself when served with fresh, thick plain yogurt.

Steamed chinese flower buns filled with spring onion greens.