Nasi Goreng (Indonesian fried rice). Great way to use up leftover roast chicken!

Spiced Linzer Torte with Feijoa, Quince and Rosewater Jam.

Beef and mushroom pithiviers, with home-made puff pastry!

Chocolate and raisin Greek Easter buns and Mixed seed and fruit buns – from one batch of dough!

Roast eggplant (aubergine), farro and chickpea (garbanzo) layered salad, with tahini sauce.

Khoshaf (Middle Eastern dried fruit salad), soaked in orange juice and rosewater.

Slow-roasted pork belly tacos with pineapple ginger relish.

Brown rice, mixed nut and ginger salad.

Manoushe bi za’atar (Lebanese wholewheat pizza with home-made za’atar spice mix).

Spiced lamb meatball and lentil tagine, served with couscous.

Niçoise salad with barbecued tuna and roasted tomatoes.

Shredded lamb with kisir (Turkish tabbouleh) and tahini sauce.

Tsukune (Japanese teriyaki chicken meatballs). Perfect party nibbles.