Muhallabia Amardeen Pudding is a layer of milk and dried apricot paste pudding flavoured with rose or orange blossom water.

Gobi parathas are wheat flatbread stuffed with raw grated cauliflower and fresh herbs. Roasted with ghee and served with curd and pickle.

Lauki Curry — Bottle gourd in tangy tomato, tempered with south Indian tadka and finished off with whisked yoghurt is best served with rice

Namoura is a classic Lebanese semolina cake baked with ghee, yoghurt and tahini and is soaked in sugar syrup with orange blossom water

delicious cinnamon-spiced carrot walnut cake baked in a single 8-inch pan and frosted with cream cheese frosting

A small batch of Lemon Bars with shortbread crust baked using a 6×6 square glass pan is a perfect dessert for two sweet-toothed souls

Chickpea Sundal, a savoury snack flavoured with south Indian tadka of mustard seeds, curry leaves, hing and freshly grated coconut.

Persian Love Cake is flavoured with rose water, saffron, cardamom and citrus and dabbed with warm syrup, glaze, pistachios and rose petals.

Loubieh bi Zeit is a cold Lebanese side dish of green beans stew cooked in olive oil with onions, garlic and tomatoes and served with pita

A south Indian chickpea and potato curry with tamarind extract served with a bowl of warm rice is naturally gluten-free and vegan curry

Dominique Ansel’s Banana Bread recipe made in two mini loaves is rich and indulgent with lots of sugar and butter.

Tahini chocolate chip cookies are deliciously soft, cakey, a bit chewy with a nutty flavour and melt in the mouth making you reach for more

oatmeal with cream stirred in, topped with brown butter toasted nuts and fruits, seeds and fresh fruits is the best breakfast you can have

A bowl of Beef Chili is the comfort food of winter nights. Serve Chili con carne on rice or a dollop of labneh or sour cream for a low-carb

Bake a batch of chickpea falafels (naturally gluten-free and vegan) and serve with an array of accompaniments for wraps or breakfast

Chicken chunks marinated for hours in ginger-garlic, lime, ground spices, yoghurt and mustard oil is then skewered and grilled.