• Preheat the oven to 180° C/356° F.
• Cream the butter and sugar until light and fluffy. You can use a stand or electric mixer for this step.
• Then add the eggs one at a time, mixing well after each addition.
• Mix the flour, almond flour and cardamom powder in a separate bowl and incorporate into the butter mix.
• Place the batter in a high traybake tin lined with parchment paper and bake for 15 minutes. Then remove and let it rest for 5 minutes.
• In another bowl, whisk together the eggs, sugar, vanilla, lemon zest, ginger and cornflour. Add the chopped pecans and coconut flakes.
• Pour the mix over the previously baked base and bake for a further 25 minutes.
• Let cool completely before giving it a good dusting of powdered sugar.

For the karak tea:

• Bring the water, condensed milk, cloves, cinnamon and cardamom to a boil in a saucepan and allow to simmer on low for 10 minutes. Remove from the heat and add the teabags.
• Let the teabags sit for 5 minutes and then strain the mixture into a jug. Cool completely what you’ll need for the cake and enjoy the rest hot while you make this delicious cake.

For the cake:

• Preheat the oven to 180° C/356° F.
• Place the eggs, sugar, and vanilla in an electric mixer and whip until creamy and doubled in size.
• With the mixer on low, pour in the oil in a thin stream. Sift the flour with the baking powder, salt and spices.
• Empty the black tea teabag and grind the tea into a powder using a mortar and pestle. If you don’t have a mortar and pestle, put the black tea in a kitchen cloth and pound it using a rolling pin. Add the black tea powder to the flour mix.
• Alternate adding the cooled Karak tea and the flour mix into the egg mixture. Don’t overmix, just mix enough to fully incorporate the flour and Karak tea as you don’t want to lose all the air that was added when whipping the eggs and sugar.
• Divide the batter equally between two 7-inch (~20 cm) cake tins that have been buttered and floured, or lined with parchment paper.
• Bake for about 35-40 minutes or until a skewer comes out clean.

For the apple filling:

• Skin, core and slice the apples into wedges – not too thin.
• Place the apples, sugar, zest and juice, and spices in a skillet and cook until tender. About 15 -20 minutes. Let cool.

For the cream cheese frosting:

• With an electric mixer, blend all ingredients until smooth and creamy.

Assembly:

• Using a serrated knife, even and level up each cake by slicing off the top.
• Transfer the first cake onto a cake plate and spread 2-3 tablespoons of the frosting over the top. Place the half the apple mixture on top.
• Place the second cake upside down over the layer of apples. Add another 2-3 tablespoons of frosting, and smooth it out. Continue to cover the whole cake with an even layer of frosting. This will be what we call a crumb cover.
• Add some food coloring to the remaining frosting, place it in a piping bag with the nozzle of your choice, and decorate the cake as you wish. Place the remaining apple filling on top.
• Refrigerate for about 1 hour before serving.

• In a skillet, heat the olive oil and butter.
• Add the onion. Sprinkle in 1 teaspoon of salt and cook on a low heat until it softens and becomes light golden.
• Add the garlic, smoked paprika, chili powder, oregano, thyme, pepper, the remaining teaspoon of salt and the peppers. Continue cooking on low for about 25 minutes or until the peppers softens.
• Remove from the heat, sprinkle the cheese over the top and place in the oven under the broiler/grill setting for about 5 minutes.
• Serve hot with pita bread.

• Sift the flour, salt, baking powder, baking soda, and cumin together in a bowl.
• Once sifted, stir in the oregano and basil. Add the cold butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Alternatively, you could use a food processor on pulse for this step.
• Mix together the pumpkin purée and buttermilk, and using a fork, incorporate it into the flour mix taking care not to overmix.
• Once the dough comes together, place it in the refrigerator for about 30 minutes.
• Meanwhile, chop the sundried tomatoes into a fine paste. You might need 1-2 teaspoons of olive oil to get a smooth consistency. Set aside.
• Remove the dough from the fridge and place it on a lightly floured surface.
• Using a rolling pin, roll the dough into a rectangle ½ inch (~1 ½ cm) thick. Spread the sundried tomato paste over the dough and sprinkle with walnuts.
• Starting at one end, roll the dough into a log and the cut in 8 equal pieces.
• Place the pieces in a deep baking dish lined with parchment paper (an 8- or 9-inch or 20 cm cake tin does the job well), brush the top with heavy cream and bake in a preheated oven at 220° C/430° F for about 18-20 minutes.

Fir the fritters:

• Combine the kohlrabi with the onion, salt and lime juice. Allow to sit for 20 minutes, then squeeze out any excess liquid.
• In a small bowl, whisk together the eggs, garlic, ginger, pepper, and ricotta.
• Add the mix to the kohlrabi mixture. Combine well and sprinkle in the flour. Fold to incorporate.
• Form palm size patties. In a skillet, heat up about 2 teaspoons olive oil and cook the fritters for 3-4 minutes on each side or until golden and cooked through.

For the mango lime sauce:

• Place all the ingredients in a small saucepan and simmer for about 15 minutes or until soft. If you are using fresh mango, you might need to add about ¼ cup (60 ml) water. Using a stand or hand mixer, blend until smooth.

For the zucchini bread:

• Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
• In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
• Pour the mix in a bowl and add the flour, baking powder, baking soda and spices. Mix just until the dough starts to come together then add the crumbled feta cheese, grated parmesan, chopped chickpeas and the remaining grated zucchini.
• Continue mixing until the dough forms but don’t over mix. It should be slightly sticky. Place in a loaf tin lined with parchment paper and brush the top with heavy cream or melted butter.
• Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.

For the garlic labneh:

• In a bowl, mix together the yogurt and salt. Place a cheese cloth over a strainer and put the strainer over a bowl large enough to collect the strained liquid. Pour the yogurt into the cheese cloth and leave in the fridge at least overnight, preferably 24-48 hours.
• When ready, add the garlic and serve with the zucchini bread.

• Preheat the oven to 180° C/356° F.
• Prick the potatoes with a fork and place on a baking tray. Bake for about 40-50 minutes or until a fork is easily inserted.
• For the custard, whisk together the egg yolks, sugar and cornstarch.
• Put the milk in a saucepan with the vanilla powder. Bring to a boil, remove from the heat and slowly pour over the egg mixture, mixing continually.
• Return the mixture to a low heat and continue stirring until thickened. Then remove from heat and add the butter and vanilla extract.
• Cover the surface of the custard with cling film and allow to cool completely.
• Once the baked potatoes have cooled enough to handle, scoop out the inside with a spoon. Place the skins back on the tray and bake for another 20 minutes.
• Meanwhile, mash the potatoes with the honey, cinnamon, and ginger. Divide the mash equally between the potato skins and top each one with custard.
• Sprinkle generously with caster sugar and either place in the oven under the broiler/grill for about 5-10 minutes or use a blowtorch to caramelize the top.
• Serve immediately.

• In a bowl whisk together the semolina, almond flour, coconut flour, baking powder and salt. In another bowl mix together the sugar, melted butter, yogurt and milk. Pour the wet mix over the dry mix. Mix until smooth.
• Place parchment paper in deep baking dish and put the batter in. Cut the dough into squares or diamond shapes and place a whole almond in the center of each shape. Bake in a preheated oven for about 40 mins or until the top turns a golden brown.
• Meanwhile prepare the syrup by adding the sugar and water in a deep saucepan. After the sugar has melted let it boil for about 5-10 mins. Remove from heat and add the orange blossom extract.
• Once the cake is out of the oven pour the whole syrup all over the cake and allow it to soak in. Serve when its completely cool.

For the shortbread:

• Preheat the oven to 180°C/356°F.
• With an electric mixer, blend together the butter and parmesan until smooth. Incorporate the egg.
• Whisk together the flour, baking powder, and thyme and add to the butter mix.
• Roll the dough, on a lightly floured surface or in between two baking sheets, to a thickness of about 1 third of an inch. Using a cookie cutter of your choice, cut shapes and place them on a baking tray lined with parchment paper and with ½ inch distance between them.
• Bake for 12 minutes, turning halfway through the baking time. Let cool on a wire rack.

For the feta dip:

• In a food processor, blend all ingredients until smooth.

For the cranberry sauce:

• Place all the ingredients in a saucepan and simmer on low for about 15-20 minutes until the cranberries soften and a thick sauce forms. If needed, add one tablespoon of water at a time to reach the desired consistency.

Assembly:

• Put a heap teaspoon of the feta spread on each shortbread cookie. With the back of a measuring teaspoon create a cavity into which add ½ teaspoon of the cranberry sauce.

For the muffins:

• Preheat the oven to 180°C/356°F.
• With an electric mixer, whisk the eggs with the sugar and vanilla extract until doubled in size. Then slowly pour in the cooled melted butter.
• Sift together the flour, baking powder, baking soda, salt, ground ginger and cinnamon.
• Fold the flour mix into the egg mixture. Don’t over mix. Lastly, add the grated beetroot and ginger, mixing just enough to fully incorporate.
• Line a cupcake pan with your choice of cupcake liners or butter and flour each mold. Then, using an ice cream scoop, place 1 scoop of batter in each one.
• Bake for about 18-20 minutes or until a skewer comes out clean. When baked, remove and let cool completely on a wire rack.

For the maple glaze:

• In a small saucepan, put the maple syrup, heavy cream, and brown sugar.
• Bring to a boil and let simmer on a medium-low for about 10 minutes, mixing every now and then to avoid sticking to the bottom.
• If you have a kitchen thermometer, the temperature should reach around 110° C/230° F. Without one, it's done when it's become the thickness of sour cream.
• Let cool slightly and then drizzle generously over the muffins. Sprinkle with some chopped walnuts.

For the Chicken:

• Place the chicken on a chopping board and using a cleaver slightly beat it to create a uniform surface. Proceed the same if you are using thighs. Don’t beat it too thin.
• In a jug place all the other ingredients and using a hand blender mix all until smooth.
• Place the chicken in a bowl and pour the sauce over massaging it into the meat. Place in the fridge for at least 4 hours however overnight is better.
• Once out of the fridge layer the meat in a casserole adding thin slices of beef or sheep fat in between each layer. This step is important for adding lots of flavor and moisture to the meat. However if you are unable to find beef or sheep fat then simply skip it.
• Place the casserole in the freezer for about 1-2 hours. When out of the freezer slice into squares and place the meat on skewers.
• Bake in a preheat oven at 200 Celsius/ 390 Fahrenheit for about 30 mins or even better put them on a grill. Then slice the meat from the skewers.

For the Toum (Garlic Sauce):

• In a jug add all the ingredients except olive oil. Using a hand blender mix all until foamy. Then start adding the olive oil just as you would when making mayo slowly until you get the mayo like texture. The next step is optional as I like to add a couple tablespoons of Greek yogurt.

For the Assembly:

• On an Arabic bread add some garlic sauce, a few slices of pickles, some fries and meat. Wrap the shawarma and place it on a hot skillet to seal it and give crusty sides.
• Cut in half, top with extra sauce and the traditional way is to give it a sprinkle of pomegranate syrup.

For the Mango Coulis:

• To prepare the mango coulis simply place the mangoes, sugar, lemon juice in a deep saucepan. Boil for 15-20 mins. Remove from heat and add the vanilla extract.

For the Rice Pudding:

• In a large bowl place, the rice, milk and sugar. Place the bowl on a double boiler and cover. Stir frequently so that the rice doesn’t stick to the bottom.
• Cook the rice for about 1 hour and 30 mins. Once the rice is tender and fully cooked remove from double boiler.
• Add the butter, mascarpone cheese and orange blossom extract.

Assembly:

• Place about 2 tablespoon of mango coulis in a serving cup and top with creamy rice pudding.
• Dust the top with cinnamon powder and don’t skip this step as it completes the whole dish, and it completely elevates the flavor. You could sprinkle some desiccated coconut if you choose to do so.