Jain recipes: no onion, garlic or root vegetables

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Chocolate nut slice

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.

55 minBaking

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Cherry almond fudge slice

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.

45 min

British Desserts

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Chocolate marbled energy bars

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.

55 minBaking

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Apricot and oat slices

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.

65 min

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Fruity crackle slice

A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.

20 minDesserts

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Florentine slice

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.

45 minBaking

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Oat meal chikkiChocolate oat and coconut squares

A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.

30 minBaking

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Crunch squares

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.

25 min

American Desserts

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Crystal mixed nuts chikkiMixed nut sugar brittle

Chikki is an Indian brittle. This crystal version is made with plain white sugar, melted until clear and golden, with peanuts, almonds, pistachios and sesame seeds, scented with cardamom and saffron. Work quickly: the brittle sets in moments.

25 min

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Chocolate peanuttiesChocolate peanut cookies

Soft-centred chocolate cookies with chopped roasted peanuts in the dough and more on top. Yogurt keeps them tender. A favourite with children.

35 minBaking

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Chocolate orange rings

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.

85 minBaking

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Cashew-coconut biscuits

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.

32 minBaking

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Chequered biscuits

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.

75 min

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Coco-pine biscuitsNut, chocolate and cherry slice biscuits

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.

70 minBaking

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Cardamom, saffron biscuits

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.

40 min

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Brown cookiesWholewheat oat and coconut cookies

Rustic, crunchy cookies made with wholewheat flour, porridge oats, brown sugar and fresh coconut, with a gentle aniseed note from fennel seeds. Not too sweet, so they are good with a cup of tea or masala chai, and they keep well in a tin.

35 min

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All seeds health biscuits

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.

43 minBaking

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Aniseed biscuits

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.

45 min

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Semolina biscuits

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.

38 min

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Cinnamon spiralsCinnamon sugar crescents

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.

60 minBaking

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Grandma's biscuitsCustard powder biscuits

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.

80 min

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Coffee nut crescents

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.

32 minBaking

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Ginger biscuits

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.

40 min

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Jumbo oat cookies

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.

40 min

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Jam and coconut cookies

Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.

40 min

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NankhataiIndian shortbread

Nankhatai are crumbly Indian shortbread biscuits made with ghee, butter, semolina and a little gram flour, scented with cardamom and nutmeg. Each one gets a yellow dot in the centre. A must for Diwali.

40 min

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Mulayum pakSoft gram flour fudge

Mulayum pak is a soft, rich Gujarati sweet of gram flour rubbed with ghee and milk (dhraba), roasted golden with puffed edible gum (gund) and plenty of nuts, then set with a saffron milk syrup. It's fragrant with cardamom, nutmeg and mace and melts in the mouth. Makes about 42 squares; serve at Diwali or keep in a tin for guests.

115 min

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Nutritious sweet (dhokri)Steamed wheat and gram flour sweet

A simple, wholesome Gujarati sweet: doughnut-shaped dumplings of coarse and fine wheat flour with gram flour are steamed, then ground into soft crumbs. Each person mixes in hot ghee and powdered sugar to their own taste. Serve warm as a filling winter treat.

90 min

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Badshahi kheerVermicelli and rice milk pudding

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.

50 min

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Microwave badam pakAlmond and semolina fudge

A quick almond sweet made in minutes in the microwave: semolina toasted in butter, mixed with coarsely ground almonds, saffron and sweetened condensed milk, then set in a tray. It's soft, nutty and fragrant with cardamom. Makes 20 squares, ideal when guests are on the way.

17 min

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Paneer pendaMilk fudge with mawa and paneer

Soft, milky pendas made from mawa (khoya) and crumbled paneer cooked down in sweetened milk, flavoured with saffron, cardamom and a little nutmeg. The mixture is pressed into small moulds to give pretty shapes. Makes 15; serve as a festive sweet or offering.

45 min

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Pandadi roundsFried custard-filled pastries

Pandadi are delicate layered pastries: thin rounds of butter dough stacked with custard powder, rolled, sliced and fried so the layers puff and flake. Once drained they're dusted with icing sugar, ground nuts, cardamom and saffron and scattered with rose petals. Makes about 40–45; a special-occasion sweet that keeps well in a tin.

110 min

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Fresh cream icing

Sweetened whipped cream with vanilla for coating cakes and piping decorations. An electric beater can be used, but for an inexperienced cook a hand whisk is safer: over-beating curdles the cream.

10 minBaking

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Chocolate fudge icing (eggless)

An eggless chocolate fudge icing made with butter, milk, cocoa and drinking chocolate. Coat the cake while the icing is still warm; it thickens as it cools and can also be piped.

10 minBaking

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Basic butter icing

A light butter icing for all basic sponge cakes, flavoured with the essence of your choice. Add a little milk for a softer icing for piping, or use cocoa instead of the cornflour to make chocolate butter icing.

10 min

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Glacé icing

The simplest icing: icing sugar warmed with a little boiling water and coloured as you like. Pour it over fairy cakes and small sponges and leave it to set to a glossy finish.

6 min

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Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle Eastern Baking

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Pinacolada cakePineapple and coconut sponge cake

The basic eggless vanilla cake cut into three layers, soaked in pineapple syrup and layered with pineapple pieces, fresh coconut and whipped cream, like the cocktail. Make it the day before: it needs to chill overnight. Leave out the Malibu (coconut rum) for children.

40 minBaking

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Apple Weetabix cake (eggless)

A homely eggless cake made with crushed Weetabix (wheat biscuit cereal), chopped apple, cashews and cinnamon, bound with condensed milk. Serve warm with ice cream.

80 minBaking

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Fruit & nut cake

A simple, eggless fruit cake made with condensed milk, packed with mixed nuts, dried fruit and cherries and warmed with ginger and cinnamon. The book says it can be used as a wedding cake.

80 min

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Eggless dark chocolate cake

A dark, moist eggless chocolate sponge, split and moistened with orange juice, filled and covered with whipped fresh cream, and finished with halved strawberries and grated chocolate. A show-stopping birthday cake.

80 minBaking

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Barfi churmooFried wheat crumb barfi

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.

90 min

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Bulgar wheat lapsiCracked wheat with jaggery

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.

60 min

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Nutty halwaWheat starch halwa with nuts

Nutty halwa is a jewel-bright, chewy halwa in the Bombay (Karachi) halwa style: starch washed out of a wheat dough is cooked with syrup for well over an hour, with ghee added spoon by spoon until it shines, then studded with almonds, pistachios and cashews. It's glossy, chewy and fragrant with cardamom and saffron. Makes about 42 pieces; serve it warm.

180 min

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Malai sandwichPaneer sandwiches in rose syrup

Malai sandwich is a Bengali-style sweet of soft paneer squares poached in rose syrup, soaked overnight, then split and filled with warm, sweetened mawa (khoya). They're spongy, juicy and creamy. Serve them chilled in small paper cases; the recipe makes 20.

75 min