Fideua, Spanish pasta dish with fish and seafood, is cooked like paella in an enormous pan, only with vermicelli pasta replacing rice.

Traditional lasagne with ragù sauce and white béchamel sauce, between four layers of dried pasta sheets.

Chicken yu xiang, chicken breast pieces cooked in Sichuan ‘fragrant fish’ sauce which has seafood only in the name.

They were invented in Amish communities to use up leftover cake batter. Lemon and vanilla is my favourite flavour for whoopie pies.

Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak.

Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?

Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.

Rack of lamb roasted medium rare with slices of grilled pineapple, a perfect combination of sweet and spicy.

Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?

Oven braised racks of baby back pork ribs with Creole seasoning and maple syrup glaze, cooked for 4 hours into tender perfection.

Easy chicken Creole with chicken breast chunks and homemade Creole seasoning; best served with rice or plain tortilla chips.

Triple chocolate profiteroles, made with choux pastry filled with Chantilly and chocolate mousse, glazed with white and dark chocolate sauce

Cheesy sweet potato wedges traybake with bacon, tomato and pepper topping.

Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter.

Homemade salted caramel ice cream without ice cream maker, ready in five minutes. No eggs, no custard, just three ingredients.

Rice flake breakfast bars lightly sweetened with maple syrup and apricot jam topping: a healthy option with lots of fibre.

Sweet puff pastry straws brushed with jam and sugar glaze, twice baked and still the easiest biscuits there are.