Pressed boiled brisket
Zhal and zhaya are two prized cuts from the Kazakh feast: zhal is the band of fat from the crest of a horse's neck and zhaya the meaty rump, salted, sometimes smoked, then boiled, pressed and sliced thin to serve cold beside kazy at weddings and Nauryz. They are traditionally horse meat; this recipe uses beef brisket with its fat cap, which gives the same layered slices of meat and fat, as the site does not use horse. A common mistake is slicing it warm, which crumbles the meat and smears the fat. Chef's tip: press it overnight under a weight in the fridge; it sets into a firm block that slices into neat, thin layers.
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A no-cook barfi that children love: chopped dried fruit, nuts, crushed biscuits, cornflakes and rice krispies, with mixed peel, cherries and chocolate, all bound with butter and golden syrup and pressed into a tray. It's chewy, crunchy and full of colour. Makes about 42 squares, great for lunch boxes and party trays.
Kaju katli is one of the best-loved Indian sweets: finely ground cashews bound with a sugar and milk syrup, rolled thin, scattered with nuts and cut into diamonds. It's smooth, dense and delicately sweet with saffron and cardamom. Makes about 40 diamonds; perfect for Diwali boxes and gifts.
A soft, fudgy halwa of fresh coconut and cashews cooked in sweetened milk with cardamom and a little ghee, rolled out thin and topped with almond and pistachio flakes. It's creamy, nutty and melt-in-the-mouth. Makes about 30 squares for festivals or a gift box.
These gulab jambu are made with milk powder, grated carrot and a creamy semolina mixture, fried slowly until golden and soaked overnight in syrup so they're soft and juicy all the way through. The carrot gives them a lovely colour and gentle sweetness. Serve them halved, decorated with nuts and rose petals, with fresh cream.
Lapsi is a festive Gujarati sweet of coarse cracked wheat (bhaidku) roasted in ghee, then cooked soft with jaggery water, fennel and saffron until the ghee shines through. It's grainy, buttery and gently sweet, finished with nuts, sultanas, nutmeg and cardamom. Serve it hot, on its own or as part of a festive thali.
Barfi churmoo is a rich Gujarati sweet: a firm dough of coarse wheat flour and gram flour is fried in ghee, ground to an even crumb, then bound with roasted mawa (khoya), hot ghee and saffron syrup and set in a tray. It's crumbly, fragrant with cardamom and nutmeg and topped with nuts. Makes about 40 pieces, perfect for Diwali boxes and weddings.
Badam pak is a rich almond sweet: coarsely ground almonds and mawa (khoya) roasted in ghee, mixed with puffed edible gum and cardamom, then bound in a saffron sugar syrup and pressed into a tray. It's nutty, chewy and fragrant. Makes about 35 squares; the book also gives a soft 'hot badam pak' to serve warm.
A royal kheer that combines roasted vermicelli and short-grain rice in thickened milk enriched with mawa (khoya, dried milk solids), ground almonds and pistachios. Saffron and cardamom perfume it, and crisp cubes of fresh apple are stirred in at the end. Serve chilled, topped with almond and pistachio flakes.
Sukhdi (gol papdi) is one of the simplest Gujarati sweets: wheat flour roasted in ghee until pink and fragrant, then mixed with jaggery and aniseed and set in a tray. It's soft, crumbly and caramel-sweet, with a gentle liquorice note from the aniseed. Makes about 25 squares and keeps well for travelling.
Adadiya pak is a classic Gujarati winter sweet: coarse black gram (urad) flour is rubbed with milk, roasted slowly in ghee until brown and sweet-smelling, then mixed with popped edible gum, almonds, pistachios, sugar and plenty of ginger, mace and cardamom. It's rich, crumbly and warming, eaten a piece a day through the cold months. Makes about 30 squares.
An easy baked sweet of grated mawa (khoya) and fresh coconut mixed with warm milk, nuts, saffron, cardamom and nutmeg, baked until set and fragrant. It's soft, rich and milky, somewhere between a halwa and a pudding. Serve it hot, decorated with nuts and cardamom.
A cold 'soufflé' of mango pulp and orange jelly beaten with whipped evaporated milk until light and airy, folded with mango cubes and topped with sweetened cream. It's fruity, fluffy and refreshing. Ordinary packet jelly is made with gelatine, which is not vegetarian; use a vegetarian (agar-based) jelly to make it suitable.
Kulfi is India's dense, creamy frozen dessert, made by boiling milk down to half and enriching it with mawa (khoya, dried milk solids), condensed milk, saffron, cardamom and ground nuts. It freezes slowly into a firm, rich ice that's sliced rather than scooped. Serve it in slices, garnished with almonds and pistachios.
A colourful fruit salad of pineapple, apple, pear, grapes, pawpaw, melon balls and fresh lychees, coated in a light lemon syrup just before serving. It's juicy, refreshing and naturally light. Serve it chilled, garnished with mint, on its own or with ice cream.
Juicy fresh pineapple tossed with brown sugar and baked under a spiced wholemeal and oat crumble topped with chopped nuts. It's sweet, tangy and crunchy. Serve it hot with a scoop of ice cream.
Crisp, sweet coconut pastry cases baked in boat or muffin moulds, then filled with sweetened whipped cream and topped with fresh fruit such as kiwi, mango and grapes. The cases keep for days in a tin, so you only need to fill them before serving. The recipe makes about 30 small tarts.
A frozen, Christmas-style pudding: a mould lined with vanilla ice cream and filled with chocolate ice cream rippled with rum-soaked dried fruit and nuts, then turned out and served in wedges with cinnamon whipped cream. It contains rum or brandy, and the book sets the fruit with gelatine, which is not vegetarian; the last steps give an agar-agar and an alcohol-free swap. Start it two days ahead.
Thin, eggless pancakes made from plain flour and cornflour, rolled around sliced strawberries and sweetened whipped cream and topped with a fresh strawberry sauce. They're soft, fruity and creamy. Serve straight away, dusted with icing sugar.
A no-bake cheesecake on a chocolate biscuit base, made with cream cheese and chopped chocolate caramel bars and marbled with home-made butterscotch and chocolate sauces. It's rich, creamy and very sweet. The book sets it with gelatine, which is not vegetarian; the last step gives an agar-agar swap.
A light cheesecake built on a soft orange sponge base, with a set filling of condensed milk, cream cheese, cream and orange juice, topped with whipped cream and sliced kiwi fruit. It's tangy, creamy and refreshing. The book sets it with gelatine, which is not vegetarian; the last step gives an agar-agar swap.
Classic choux pastry éclairs filled with sweetened whipped cream, topped with coffee icing and a zigzag of melted chocolate. They're crisp, light and creamy. Note that choux pastry is made with eggs. Serve them the day they're filled.
An easy no-churn ice cream: whipped cream and whisked frozen evaporated milk folded together with fresh passion fruit seeds and a little essence. It's light, tangy and speckled with crunchy seeds. The recipe makes about 3 litres; serve it in scoops with wafer rolls or nuts.
A quick carrot halwa made in the microwave: grated carrots cooked tender in ghee, milk and sugar, then enriched with fresh mawa (khoya) and plenty of almonds, cashews and pistachios. It's soft, sweet and fragrant with cardamom. Serve hot with vanilla ice cream.
Crisp, buttery half-moon pastries filled with chopped apricots, pears, figs, cherries and almonds soaked in honey with a little cardamom and cinnamon. They're sweet, fruity and lightly spiced. Serve them hot with ice cream, or cold with tea; the recipe makes about 36 small pastries.
A generous pie of firm pears, cooking apples and raisins with lemon, baked in a crisp shortcrust case under a cinnamon crumble made crunchy with cornflakes. It's fruity, tangy and buttery. Serve it warm with ice cream.
A smooth, rich chocolate mousse made without eggs or gelatine: milk, cocoa and dark chocolate are thickened with custard and set with agar-agar, then beaten with sweetened cream. It's silky, chocolatey and fully vegetarian. Serve cold, decorated with whipped cream and chocolate curls.
A quick baked pudding of apples softened with condensed milk and cinnamon, layered over a buttery ginger-biscuit, nut and coconut base and topped with brown sugar. It's sweet, warmly spiced and crunchy underneath. Serve it warm on its own or with ice cream.
A crisp almond pastry case filled with a smooth chocolate mousse that's set with agar-agar instead of eggs or gelatine, so it's fully vegetarian. Light whipped cream is folded through and the tart is finished with chocolate curls. Serve chilled.
A colourful no-bake pudding: a base of biscuit crumbs moistened with pineapple syrup and topped with fresh coconut, covered with a fluffy custard cream and finished with pineapple, cherries, kiwi, grapes and strawberries. It's light, creamy and fruity. Pipe whipped cream around the edge and serve chilled.
A simple frozen dessert of fresh strawberries blended with orange juice and frozen in a mould. It's tangy, fruity and fat free, perfect after a heavy meal on a hot day. Serve it straight from the freezer with sliced strawberries.
A no-bake layered pudding with the flavours of piña colada: tea biscuits soaked in pineapple syrup, layered with vanilla whipped cream, fresh coconut and crushed pineapple, and topped with toasted coconut. It's creamy, tropical and alcohol-free. Make it a few hours ahead and serve chilled.
An eggless take on tiramisu: soft home-baked sponge fingers soaked in a Baileys and coffee cream, covered with whipped cream and cream cheese, and finished with grated white and dark chocolate and strawberries. It contains alcohol (Baileys Irish cream liqueur); see the last step for an alcohol-free swap. Make it a few hours ahead so it can chill and set.
A cool layered pudding of ripe mango with cardamom and almonds, covered with a vanilla milk 'faluda' set with agar-agar. It's fruity, creamy and lightly spiced, and fully vegetarian. Make it in a glass dish so the layers show, and serve chilled with mango slices, cherries and almonds.
A homely baked pudding of julienned cooking apples tossed with breadcrumbs and cinnamon, topped with a buttery almond mixture and baked until golden. The apples turn soft and tangy under a crisp, nutty crust. Serve it warm with ice cream or custard sauce.
A Swedish tea ring is a sweet yeast dough rolled around butter, brown sugar, cinnamon, dried fruit and nuts, shaped into a ring and snipped so the filling shows, then glazed with lemon icing. This version has no egg. It's soft, spiced and fruity; serve it warm with tea or coffee. Cuts into about 25 slices.
Little eggless ring doughnuts made from a simple soft milk dough, fried until golden and coated with melted chocolate. They're crisp outside and soft inside. Serve them with ice cream, or dust with icing sugar instead and serve at tea time.
A homely apple pie: crisp shortcrust filled with cooking apples simmered with lemon, cinnamon, sultanas and walnuts, finished with a pastry lattice brushed with butter and brown sugar. It's tart-sweet and warming. Serve warm with ice cream or hot thick custard.
A no-churn cassata of three layers frozen together: vanilla with chopped nuts, strawberry, and mint with chocolate chips. The base is whipped cream and whisked frozen evaporated milk, so no ice-cream machine is needed. It makes about 3 litres; slice it for parties.
A tropical take on trifle: biscuits soaked in sherry or fruit juice, then layered with orange jelly, mango, kiwi and passion fruit, thick custard and softly whipped cream, finished with toasted almonds. It's fruity, creamy and colourful. Ordinary packet jelly is made with gelatine, which isn't vegetarian, and sherry is alcoholic; the steps give swaps for both.
A no-churn vanilla ice cream layered with home-made peanut crunch: roasted peanuts stirred into caramelised sugar, cooled and coarsely ground. It's creamy, crunchy and salty-sweet. Makes about 3 litres; the book also gives chocolate and cashew crunch versions.
The book's basic no-churn ice cream: whipped cream and whisked frozen evaporated milk, sweetened and flavoured with vanilla, then frozen. It's smooth, light and needs no machine. Serve it with chocolate sauce and roasted chopped nuts, or try one of the variations.
A light, set lemon cheesecake: home-made cottage cheese beaten with sugar, lemon and egg yolks, set with gelatine and lightened with whisked egg whites and cream, on a ginger biscuit base. It's fresh, tangy and fluffy. Note that it uses raw eggs and gelatine, which isn't vegetarian; see the last step for an agar-agar swap. Not suitable for pregnant women, young children or the elderly because of the raw egg.
A striking three-layer barfi: a white layer of milk powder and coconut, a middle of melted chocolate, and a yellow layer of saffron cashew fudge on top. Cut into diamonds, it shows off its stripes and tastes rich, nutty and creamy. Makes 30–35; a showpiece for festive sweet boxes.
A rich no-bake dessert of ground brown bread mixed with drinking chocolate, nuts, dried fruit and brown sugar, soaked with cream and topped with a smooth white chocolate, cream cheese and sour cream layer. It's creamy, chocolatey and fruity. Make it in a glass bowl and serve chilled.
Puranpuri (puran poli) is a festive Gujarati and Maharashtrian flatbread stuffed with puran: pigeon pea lentils cooked with sugar until thick, flavoured with saffron, cardamom and fennel. It's rolled thin, cooked on a griddle and drizzled with ghee. Serve hot with kadhi and a curry of your choice.
A quick no-bake trifle-style pudding: squares of lightly toasted bread soaked in orange juice, layered with sweetened cream, cornflakes, nuts and fresh fruit, and topped with vanilla ice cream. It's crunchy, creamy and fruity. Serve it straight away so the cornflakes stay crisp.
A modern layered barfi: a chewy base of dates, coconut, cornflakes, chocolate cereal and pistachio, a creamy top of condensed milk, cashews and almonds, and a marbled dark and white chocolate finish. It's rich, crunchy and silky all at once. Makes 35–40 rectangles; great for parties and gift boxes.
A two-minute dessert for one: scoops of vanilla ice cream sprinkled with crushed amaretti biscuits and drizzled with amaretto. It's creamy, crunchy and almondy. The amaretto is alcoholic and amaretti biscuits are usually made with egg white, so check the packet; see the last step for swaps.
Roasted fine vermicelli cooked in milk until thick with saffron, cardamom and sugar, with chopped apple stirred in, then cooled and topped with ice cream, crunchy roasted vermicelli and nuts. It's creamy, fragrant and fun to eat. Serve it cool in individual bowls.
Magaj (magas) is a classic Gujarati sweet: coarse gram flour rubbed with milk and ghee (dhraba), roasted in ghee until golden, then mixed with sugar, almonds, pistachios and cardamom and set in a tray. It's crumbly, rich and nutty. Makes 20 pieces; a Diwali favourite that keeps well.
Sweet bundi are tiny pearls of gram flour batter, fried until just set and tossed in warm saffron and cardamom syrup with flaked nuts. They're soft, juicy and bright orange. Serve as a festive sweet or offering, or spoon over rabdi or ice cream.
Pretty little plaits of saffron, almond and pistachio pastry, deep-fried until golden and dipped in a light saffron syrup. They're crisp outside, soft and nutty inside, and finished with almond and pistachio flakes and cardamom. Makes about 30; lovely on a festive sweet platter.
A fresh, fruity kulfi: milk thickened with cornflour and sweetened with condensed milk, then mixed with cream, cashew powder, tangerine juice and segments and frozen in moulds. It's creamy, nutty and citrusy. Serve slices straight from the freezer, garnished with cashews and tangerine.
A light, set milk pudding inspired by faluda: milk and evaporated milk sweetened and set with agar-agar, tinted pale pink and flavoured with cardamom. It's cool, smooth and wobbly, and fully vegetarian. Serve chilled in little bowls, topped with almonds and pistachios.
A quick, modern ras malai: ricotta beaten with sugar and cardamom, baked until just set, cut into squares and soaked overnight in cream scented with kewra (screwpine) essence. It's soft, creamy and delicately perfumed, without the work of making paneer. Serve chilled with almond and pistachio flakes.
A no-cook pudding of crushed ginger biscuits soaked in apple juice, topped with fresh coconut, cashews, kiwi and grapes and finished with sweetened cream. It's fresh, creamy and gently spiced. Serve chilled; it's ready in minutes.
A royal festive sweet: rounds of crisp pastry wrapped around a rich filling of mawa (khoya), roasted coconut, almonds and pistachios, fried in ghee and dipped in a warm mix of ghee and icing sugar. Decorated with nuts and rose petals, they're crumbly, rich and fragrant with cardamom. Makes 50.
Rasgulla are soft, spongy balls of fresh paneer cooked in boiling syrup until they swell, then served cold in light rose-scented syrup. This version hides a little sugar lump (sakar) in the centre of each ball. Makes 20; serve chilled after a meal.
A five-minute layered pudding of whipped vanilla cream, crushed chocolate chip cookies and halved black and green grapes, served in a glass bowl so you can see the layers. It's creamy, crunchy and fresh. Serve chilled, sprinkled with brown sugar.
Ras malai is a much-loved Bengali sweet now made all over India: soft discs of fresh paneer poached in light syrup, then soaked in milk boiled down until rich and creamy and flavoured with saffron. Served chilled, scattered with almonds, pistachios and cardamom. Makes about 50 small pieces.
A quick no-cook barfi made from crushed wheat biscuit cereal and tea biscuits bound with butter and sweetened condensed milk, with coconut, nuts, nutmeg and saffron. It's chewy, sweet and easy enough for children to help with. Makes 40 pieces.
A rich, home-made cream liqueur of whisky, cream, condensed and evaporated milk, melted milk chocolate and a touch of coffee. Sweet, smooth and strong: for adults only. Serve chilled over crushed ice, keep it in the fridge and drink within 3 days.
A chocolatey-tasting shake made with carob powder instead of chocolate, blended with milk, yogurt, honey, fresh mint and ground brazil nuts. Creamy and lightly minty. Serve cold.
Crisp fennel juiced with sweet apples, pears and a carrot, giving a fresh juice with a gentle aniseed flavour. Serve it chilled.
A small banana baked in a foil parcel with butter, lemon, a pinch of sugar and cinnamon until soft and fragrant. A warm, easy pudding for babies of 8–18 months, mashed or left in soft pieces for older babies. Serve warm, not hot.
A sweet, creamy chowder of sweetcorn, potato, leek and red pepper simmered in milk, then blended and sieved until silky. It suits babies of 8–18 months, and older children enjoy it unsieved. Serve warm.
A soft, golden hash of butter beans, chickpeas, French beans, carrot and potato, mashed together and pan-fried until crisp on both sides. It's a filling, protein-rich meal for babies and toddlers, moistened with a little home-made vegetable stock. Remember to soak the butter beans and chickpeas the night before.
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.
Soft tomatoes and carrot blended with cheddar, ground almonds and milk, then baked in teacups under a golden cheese topping. A gentle, savoury dish for babies of 8–18 months, with plenty of flavour. Serve it just warm, on its own or with soft toast fingers.
A gentle, salt-free vegetable stock for cooking baby food, for babies of 8–18 months. Root vegetables, ginger and a few herbs simmer slowly for two hours, giving a light, sweet stock. Use it for the purees, hash and pasta in this section, and freeze small portions in an ice-cube tray for quick meals.
A jewel-bright juice of strawberries, peaches, red grapes, kiwi, pomegranate and passion fruit. Sweet, tangy and full of fruit, it's a treat for children and grown-ups alike. Serve cold or at room temperature.
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Fresh watermelon juice blended with banana, plain yogurt, a little honey and ice into a light, pink smoothie. Sweet, cooling and creamy. Serve chilled.
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
A thick, velvety smoothie of ripe avocado blended with skimmed milk, low-fat yogurt and ice, with kelp powder and a pinch of nutmeg. Creamy and filling, almost a meal in a glass. Serve chilled.
Soft mashed potato and mixed vegetables, shaped into little cakes and coated in wholemeal crumbs and ground almonds, then shallow-fried until golden. They're made for babies of 8–18 months and are easy for small hands to hold. Serve them cooled, with a little tomato ketchup for dipping. Leave out the almonds if anyone in the family has a nut allergy.
Steamed carrots and cauliflower pureed and stirred into creamy baby rice for a smooth, mild meal for babies of 4–8 months. Steaming keeps the vegetables' colour and goodness. Serve lukewarm.
Lentils simmered with fresh tomatoes and tomato juice, then pureed and sieved into a smooth, tangy first dal for babies of 4–8 months. Use any lentils: split red lentils cook fastest. Serve warm.
A smooth, naturally sweet puree of three root vegetables: choose from carrots, potatoes, sweet potato and pumpkin. Changing the mix is an easy way to give babies of 4–8 months new flavours. Serve lukewarm.
A thick, indulgent shake of chocolate ice cream, milk and chocolate syrup, topped with grated chocolate. It's ready in minutes and loved by children. Serve at once, while it's frosty.
Strong instant coffee, sweetened with brown sugar, chilled and then whizzed with ice until frothy. A splash of single cream on top makes it smooth and rich. Make the coffee ahead so it has time to chill.
Small pasta shapes cooked right in a soft sauce of aubergine, courgette, pepper, mushrooms, sweetcorn and tomato. It's blended for babies of 8–18 months; as they grow, blend it less or not at all. Serve warm.
A smooth, savoury first meal of rice with carrot, new potatoes and spinach, pureed with baby milk for babies of 4–8 months. Use plain, unsalted cooked rice. Make it a little thicker as your baby gets used to texture.
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
A colourful, hearty salad of red kidney beans, butter beans, soya beans and sweet corn on a bed of baby spinach, topped with crumbled feta and a sweet, garlicky lemon and honey dressing. It is filling enough for a light lunch and perfect for parties and picnics. Serve it cold with crusty bread, and chill the platter beforehand so the salad stays crisp.
A thick golden smoothie of ripe mango and banana blended with plain yogurt: like a mango lassi with extra fruit. Naturally sweet and filling, it makes a good breakfast on the go. Serve chilled.
A refreshing green juice of cucumber, green apple, celery, spinach and bottle gourd (dudhi), lifted with parsley, basil and mint. It's light, clean-tasting and best drunk first thing in the morning, as soon as it's made. Taste a small piece of the bottle gourd first: if it tastes bitter, don't use it.
Flaked rice (pauva) simmered in milk until soft and creamy, then stirred with apple puree and a little ground almond. A comforting afternoon meal for babies of 8–18 months. Almond essence is strong: a tiny drop is plenty.
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