Roasted grapes with their treacle-like tones play well with a salty cheese and yoghurt dip.

Savoury waffles made with maize meal, chickpea flour and sweet corn.

A chocolate cake made with tomato sauce. You won’t taste the tomato though, only spicy chocolatey notes.

Chocolate and coffee shortbread sandwich cookies with a hint of clove for warmth.

A baked yogurt pudding with accents of cardamom and a torched caramel cap.

A textured ice cream made with leftover burfee, a popular Indian sweetmeat.

One-pot Chocolate Pudding – This is a great dessert recipe for when you’re running low on exotic pantry ingredients and have good staples on hand.

A light crunchy coleslaw with notes of herb and honey.

A spicy chocolate sorbet with cinnamon and chili notes, made with xylitol.

A summery semolina pudding made with pineapple and coconut.

Coconut-chocolate ice cream with caramelized pears sandwiched between almond praline-topped crackers.

These cabbage and pilchard foldovers are best when eaten fresh out out of the fryer. Serve with a bean and feta dip.

For a zingy accompaniment at your next bbq, prepare this chutney in advance and add the sausages straight off the grill.

Chocolate cupcakes frosted with a cardamom and coffee-infused chocolate marshmallow buttercream.

Deal with leftover prepared pap or polenta by transforming them into canapé bases.

I adapted the recipe for these peach and ricotta muffins to include whole wheat flour.

A light and satisfying combination of yoghurt, raspberries, syrup and finger biscuits to cap off a rich or spicy meal.

A dab’s as good as a slab with this homemade chocolate and walnut spread made with walnuts, cocoa nibs and agave nectar.