Classic summer pudding

Ingredients

• 300g raspberries , plus a few extra to serve
• 225g blackberries , plus a few extra to serve
• 100g redcurrants , plus a few extra to serve
• 400g strawberries , hulled and quartered
• 140g golden caster sugar , plus a bit extra (optional)
• 400g brioche loaf
• clotted cream , to serve (optional)

 Method

Mini pork pies with piccalilli

1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
2. Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the

Afghan Sweet(Sheer Pira)

Ingredients

440 g (2 cups) white sugar
500 ml (2 cups) water
440 g (4 cups) full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g (1 cup) chopped walnuts
1 tbsp ground pistachios

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Preparation

Saffron-roast tomatoes with labneh

1. Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours.