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

• View Conversion table

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. 

Broiled Tilapia With Thai Coconut- Curry Sauce

Ingredients

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro

Rainbow rice cake (mujigae ddeok)

Ingredients:
A 2 pound package of frozen rice flour, sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.
Directions:

1. Thaw out frozen rice flour package and put it into a large bowl.
2. Sift the rice flour.
3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
4. Place the 8 inch cake ring in the center of the rack.
   

Jjajangmyeon (blackbean noodles)

Ingredients for  2-3 servings:

• jjajangmyeon noodles
• ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
• 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
• 1 cup of zucchini, cut into ½ inch cubes
• 1 cup of potato, peeled and cut into ½ inch cubes
• 1½ cups of onion chunks
• 3 Tablespoons of vegetable oil
• ¼ cup and 1 Tablespoon of black bean paste
• 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
• 1 teaspoon of sesame oil
• ½ cup cucumber, cut into thin matchsticks for garnish
• water