Katayef suzette

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Onion & butternut bhajis with rotis, mango raita & mint salad

Have a go at making your own Indian starter – these vegetarian flatbreads come with a fruity yogurt sauce

Sea bass en papillote with Thai flavours

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Lighter Bakewell tart

Angela Nilsen slashes the fat and sugar content of this tea time classic shortcrust pie with fresh raspberries and iced topping

Rainbow cake

A stunning celebration cake of six or seven colourful layers and cream cheese frosting – an impressive showstopper.

Edd Kimber’s Bakewell ombre cake

Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

Strawberry & poppy seed cake

A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries – heavenly

English rose cake

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

Sourdough

Baking a loaf of this dense, chewy bread requires making a fermented ‘starter’ from flour, but it’s worth the effort

Self-saucing chocolate pudding

Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps

Lighter Cornish pasties

Angela Nilsen retains the taste but halves the fat of these traditional pastry bakes by using beef skirt and less butter in the pastry

Gooseberry & hazelnut slices

A nutty sponge cake with jammy gooseberries in a shortcrust pastry case, flavoured with delicate elderflower cordial