A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
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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.
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, 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 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.
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 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 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.
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 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 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 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.
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 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.
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 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 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 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 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 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.
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 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.
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.
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 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.
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.
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.
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.
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.
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.
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 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.
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 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 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.
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.
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.
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.
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.
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 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 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 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.
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