Maple, banana & pecan pop pies

Serve up these sweet and nutty mini fruit pies with a drizzle of colourful icing and thick double cream or custard 

Summer vegetable & pesto rose tart

Spelt flour gives the pastry a nutty flavour which works so well with the pesto. Serve this stunning tart warm or cold and prepare for jaws to drop

Raspberry & pistachio parfait

Sweet and nutty, this delicate dessert is ideal for after a big Sunday dinner, serve chilled and covered in blitzed pistachios for some crunch

Texas BBQ medley

Contains pork – recipe is for non-Muslims only

Once you've tried smoking and slow cooking your chicken, you'll be totally converted. The dry brine seasons the meat to the bone and keeps it succulent during cooking

Aubergine polpettine

Little Sicilian savoury-sweet morsels, a bit like meatballs, but made with flavoursome aubergine flesh. Serve plain or with a fresh tomato sauce for dipping

Eggplant Chaat

This refreshing Indian dish created by Junoon’s chef de cuisine Suraj Prakash is perfect as a starter or side dish when having friends over.

Fragrant crab cakes

Healthy crabcakes flavoured with lemongrass, chilli and coriander served with a lime and sesame oil-dressed salad 

Ultimate chorizo ciabatta

Contains pork – recipe is for non-Muslims only

Crusty ciabatta, spicy chorizo, a generous dollop of pesto and sweet roasted peppers make a moreish combination. Serve warm for a quick supper you'll really enjoy

Steak panzanella salad with roasted lemons

Bavette with sharp, sweet roasted lemons and crisp, spiced pitta bread makes a hearty meal that will satisfy even salad-phobics

Tamarind squash & halloumi skewers

Do something different with barbecued halloumi. Marinated in spices, these cheese and butternut squash skewers are an irresistible mix of sweet and savoury

Blackcurrant queen of puddings

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Artichoke, aubergine & lamb moussaka

A lightly spiced lamb bake with artichoke hearts, a cherry tomato ragu and layers of fried aubergine and potato