Golden pumpkin, sour sorrel leaves and freshly ground roasted groundnuts meet in this thick, gently sweet soup from Kano and the Hausa north. It is cooked for family meals and special visits alike, and served with tuwon shinkafa or with masa, the little fermented rice cakes. Meat or dried fish usually simmers in it; this version is meat-free, so it leans on dawadawa and a good vegetable stock for savouriness. The groundnut catches on the pot easily, and scorching it is the most common mistake: once it goes in, keep the heat low and stir from the bottom. Chef's tip: leave some pumpkin cubes whole while mashing the rest, so the soup is thick but still has soft pieces to bite.
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A rich party pullao: cardamom-and-cumin rice baked in layers with crisp paneer and potato koftas simmered in a tangy tomato and curd gravy. The top is scattered with browned onions and fried cashews. Serve hot with masala yogurt.
A quick vegetable biryani made in a pressure cooker: peas, carrots, potatoes, beans and tomatoes cooked with fresh coconut, yogurt and gentle spices, then steamed with the rice until each grain is separate. Finish it with crisp potato chips and fried vegetables. Serve with masala yogurt.
A bright, quick rice dish: boiled rice gently mixed with sweetcorn and julienned red and green capsicum tempered with cumin and curry leaves, sharpened with lemon juice. It's light and colourful. Serve with plain yogurt or masala yogurt.
A quicker bhatura that needs no long rising: soaked bread and yogurt with a pinch of bicarbonate make the dough soft and puffy, and wholemeal flour and fresh fenugreek add flavour. Deep fried until golden, they're ideal with channa paneer masala.
A crowd-pleasing baked rice: fluffy grains mixed with steamed vegetables and three colours of capsicum cooked in a gingery tomato and yogurt masala, then covered with cheddar and baked until bubbling. Children love it. Serve it hot, on its own or with a salad.
Here the rice is 'brown' because sugar is caramelised in the oil before the rice goes in, which gives it a deep golden colour and a gentle toasty sweetness. It's layered with crisp matchstick vegetables tossed in a sharp, spicy vinegar marinade and ketchup, then baked. A good party dish; serve it with yogurt or raita.
Five kinds of lentil cooked together, then simmered in a gravy of browned onion, tomato, garlic and ginger under a fragrant tempering of cumin, cloves, cinnamon, red chillies and curry leaves. It's thick, hearty and full of protein. Serve hot mixed dal with chapaties or paratha.
A light, everyday dal of husked and whole masoor lentils cooked with onion, tomato, ginger and garlic, blended smooth and seasoned with jaggery and lemon. A simple cumin and asafoetida tempering finishes it. Serve hot masoor dal with stuffed potato paratha.
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
Crisp brown-sugar biscuit rings sandwiched with an orange butter cream, then half dipped in melted chocolate and sprinkled with chopped pistachio. They look like they came from a smart bakery and are perfect for gifting.
Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.
No-bake squares of crushed cornflakes, rice crisps and coconut held together with peanut butter and golden-syrup toffee. Quick to make and great for parties.
Rich, crunchy biscuits made with equal weights of flour, sugar, butter, cashews and desiccated coconut. Simple to make and very more-ish with tea or coffee.
Pretty slice-and-bake butter biscuits with a chocolate and vanilla chequerboard in the middle, wrapped in a plain border. They take some patience to build, but the dough is simple and the result always impresses on a biscuit plate.
An eggless coffee sponge made with condensed milk, split and soaked in a cocoa, coffee and brandy glaze, then filled and covered with vanilla whipped cream, flaked almonds and grated chocolate. A grand party cake; use brandy essence instead of brandy for an alcohol-free version.
Golden butter biscuits flavoured the Indian way with saffron and coarsely ground cardamom, each topped with flaked almonds. Light and crisp, they are lovely for Diwali tins and with tea. For plain biscuits leave out the flavourings, or add 1 tsp vanilla essence instead to make vanilla biscuits.
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
A chocolate pastry base topped with a chewy brown-sugar, coconut and mixed nut layer, then drizzled with dark chocolate and cut into squares. Rich and satisfying with a cup of coffee.
A crisp ginger shortbread base spread with a hot toffee topping of golden syrup, butter, roasted cashews and glacé ginger. Cut into fingers once set.
Crunchy muesli bars of oats, oat bran, coconut and roasted peanuts, held together with honey and crunchy peanut butter. A healthier snack for school or work.
A moist, oil-based carrot cake spiced with cinnamon and full of chopped nuts and mixed peel. Serve warm with vanilla ice cream. For a change, use 2 cups drained, chopped tinned pineapple instead of the peel. Contains egg.
A slice version of florentines: a layer of dark chocolate topped with a chewy bake of cornflakes, almonds, glacé cherries and sultanas bound with condensed milk. Cut into small squares; it is rich.
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
Warmly spiced butter biscuits with cardamom, cinnamon, nutmeg and a kick of freshly ground black pepper, made rich with ground almonds and cream. Dusted with icing sugar, they are perfect at Christmas.
Hearty wholemeal cookies with rolled oats, mixed nuts and coconut. Pressed with a fork and baked until brown, they are a wholesome tea-time biscuit.
Wholemeal pastry sweetened only with honey, sandwiching a thick filling of dates, lemon and mixed nuts. Glazed with milk and sprinkled with sugar, it is like a home-made fig roll in slice form.
The book's basic eggless sponge, made with condensed milk and melted butter in one bowl. Sandwich it with jam and top with coconut, ice it any way you like, or use it for the Pinacolada cake. For a coconut cake, add 100 g desiccated coconut to the mixture.
A rich coffee and cocoa ring cake made moist with ground almonds and sour cream, spread with a coffee butter icing and toasted flaked almonds. Contains egg.
A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.
A small, moist chocolate cake made without eggs, using condensed milk and fresh orange juice and rind for a lovely chocolate-orange flavour. Serve with chocolate sauce.
A soft eggless cake with chopped banana, passion fruit pulp, cashews and yogurt, lifted with a little cider vinegar. It is served with a passion fruit custard sauce, so it makes a good warm pudding as well as a tea-time cake.
Wholesome oval biscuits made with wholewheat flour, wheat bran, crushed cornflakes and a mix of seeds, then coated in more sesame and linseed. Crunchy and only lightly sweet, with unrefined sugar.
Chewy, golden oat bars bound with butter and golden syrup and studded with walnuts, sultanas and chunks of chocolate. They are cut in the tin and keep well in an air-tight container, so they are handy for lunchboxes.
Wholesome, lightly sweet biscuits with wheat bran flakes, wholewheat flour and chopped dates, warmed with nutmeg. A good mid-morning snack.
Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.
Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.
Classic crunchy ginger biscuits made with golden syrup and plenty of ground ginger. Good for dunking in tea, and they keep for weeks in an air-tight tin.
Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.
Crisp, lemony biscuits flecked with passion fruit seeds and glacé ginger, sandwiched with a passion fruit butter cream and dusted with icing sugar. A tangy, tropical treat for tea parties.
Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.
A no-bake chocolate fudge loaf layered with plain biscuits and packed with brazil nuts, ground almonds, apricots, peel and glacé cherries, finished with scribbles of white chocolate. Make it the day before: it needs 8 hours to set. Serve in thin slices.
Crisp, golden finger biscuits flavoured with aniseed, made in the book with a biscuit press (No. 4 disc) to give long ridged strips. Without a press, shape small ovals and mark them with a fork.
Short, crumbly crescent biscuits flavoured with instant coffee and ground walnuts, rolled in caster sugar while still warm. Lovely with an after-dinner coffee and at festive times.
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
A cinnamon and lemon honey shortbread base, spread with a lemony condensed-milk coconut filling and topped with grated frozen dough and cinnamon sugar. Crisp on top, soft and tangy in the middle.
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
An eggless carrot cake made with condensed milk and oil, with chopped cashews, mixed peel and cinnamon. Moist and lightly spiced; serve with vanilla ice cream or whipped fresh cream.
Melt-in-the-mouth biscuits made with semolina and coconut, each pressed into a mix of shredded pistachio and almond. Similar to nankhatai, and very easy: everything goes into one bowl.
Small, soft eggless vanilla cupcakes in paper cases, topped with sugar sprinkles: just right for little hands and children's parties. The same mixture also bakes as one large basic cake in a 25 cm round tin.
Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.
Crunchy, wholesome biscuits made with crushed Weetabix (wheat biscuit cereal), coconut and mixed nuts, rich with fresh cream and rolled in more cereal and pistachio. If the dough is too firm, add 1–2 tbsp milk.
A big batch of party biscuits: a buttery dough with mixed nuts, chocolate pieces, cherries and coconut, bound with coco-pine juice (mixed coconut and pineapple juice). The dough is shaped into rolls, chilled and sliced thin, so you can bake as many as you need. Leftover coconut milk can be frozen in ice-cube trays and used whenever required.
Flaky little crescents made from a rich yeasted dough, cut into wedges, spread with cinnamon sugar and rolled up from the wide end. Serve them with coffee or tea; they are best on the day they are baked.
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