Gateau basque

Get ahead for a dinner party by preparing this dessert up to two days ahead – a classic French dessert, it’s filled with pastry cream and optional cherry jam

Adana kebab

These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber

One-tray spiced mushroom pilaf

Looking for a dish that offers hands-off cooking? This mixed mushroom pilaf is ideal. For very little effort you’re gifted with lots of umami flavour

Turkish rice (vermicelli rice)

This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta

Ezme

Enjoy this salad to serve with your favourite Turkish dishes. Authentic ezme is very finely hand-chopped, or you can use a food processor, if you like

White chocolate & cranberry challah bread & butter pudding

Make a sweet and fruity version of challah, a traditional Jewish bread enriched with eggs and sugar. It’s a perfect bake to celebrate Chanukah

Cacik

Mix creamy natural yogurt with crunchy cucumber, mint and garlic to make this much-loved meze dip. Serve with bread, kebabs or meatballs

Cheese & onion rugelach

Celebrate Chanukah, the Jewish festival of lights, with this easy bake. Traditionally, rugelach are sweet pastry cookies – here, they’re transformed into a savoury treat

Jamaican bully beef

Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life

Caramelised onion chutney & soured cream dip with air fryer crisps

Use up any leftover chutney from your Christmas cheeseboard to make this easy dip – it will be perfect for a Twixmas or new year party

Haleem (Pakistani haleem)

Enjoy this hearty beef, lentil and oat porridge originating from Pakistan. It’s slow-cooked, then served with naan and lots of spicy, tangy toppings

Lamb, harissa & cauliflower shepherd’s pie

Put a simple twist on a comforting shepherd’s pie by infusing fragrant spices and harissa into the ragu. It’s a winning dish during the winter months