Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
Honey and saffron rice pudding with sesame brittle recipe - Preheat oven to 150C. Bring milk, cream, orange rind and juice, spices, and vanilla bean and seeds to a simmer in a wide 2.5-litre casserole or ovenproof saucepan
These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.
Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.
Fragrant seafood and burghul parcels recipe - For saffron soffritto, heat olive oil in a frying pan over medium heat. Add the onion and sauté until translucent (8-10 minutes).
Warm pear and brandy winter trifle recipe - For brandy-roasted pears, preheat oven to 180C. Stir pears with sugar, brandy, and orange rind and juice in a bowl to coat evenly.
Harissa chicken with carrot, rice and quinoa pilaf recipe - Combine chicken, harissa, lemon juice and 1 tbsp olive oil in a bowl, season, toss to combine and leave to marinate for 10 minutes.
Roast broccoli and cheddar filo tart recipe - Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work).
