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

Halo-halo

Enjoy a traditional Filipino dessert that translates as ‘mix-mix’. It’s a colourful and refreshing medley of flavours and textures, ideal for hot days

Mince pie babka

Bake a mince pie take on babka to celebrate Christmas and Chanukah, the Jewish Festival of Lights. It’s not a traditional Chanukah bake, but works brilliantly

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

Cinnamon & apple doughnut muffins

Make these muffin takes on doughnuts when you prefer to avoid the faff of deep-frying. Full of wintry flavours, they’re ideal for a festive afternoon tea

Cacik

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

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

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

Nihari

Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations

Jamaican oxtail

Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices

Adana kebab

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

Chicken karahi

This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice