“Named ‘juak’ after the shape of a pebble, this traditional Korean dessert is a perfect combination of chewy, sticky rice bathed in jocheong (rice syrup). In the past, Gaeseong Juak was an essential dessert for special guests and wedding ceremonies. Today, it’s a steady seller at Korean dessert cafes and has actually become somewhat trendy.” - Jung Eun Chae

“One of the things I always try to hunt down whenever I visit Korea are these beautifully packaged milk caramel bites. Often found in convenience stores, these perfectly bite-sized squared caramels come individually wrapped in silver foiled paper; they are a classic confectionery, loved by all for their milky toffee-like taste and softly chewy texture.” - Su Scott

“The Turkish love pumpkin in desserts (either baked in its own juice with sugar or poached in syrup) and baklava are a legacy of the Ottoman palace kitchens. Baked in a round tray and sliced into wedges, havuç dilimi is one of our traditional baklava shapes and traditionally walnuts…

“Peaches have a quite short season in Palestine. They’re flavorful, and I think they go very well with a lot of desserts, including mouhalabieh. These peaches are poached in pomegranate juice flavoured with lavender…

“This version of a classic Lebanese milk pudding normally set with cornflour (cornstarch) is a rip off of Rita Macali’s chocolate panna cotta. When working at Ladro as the prep chef before opening Rumi, I would occasionally sneak one of these for breakfast…

“We really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss…

“This is a childhood treat Mum would make for us, and I’m a fan of the retroness of it, so I’m on a mission to bring it back. The recipe is just how she made it, but I’ve added the pecan praline. You might have some praline left over, which you can store in an airtight container for up to a week (if it doesn’t get scoffed before then)…

A popular dish from the cookbook Bao Family by Céline Chung. Granny Smith apples are a great choice, as they’re firm and slightly tart, which balances out the sweet sugar coating…

As a child, and being one of the eldest grandchildren, I was lucky enough to enjoy leisurely breakfasts with my late nani (maternal grandmother) whenever I visited my grandparents’ home. For me, this was my time with my grandmother, sitting at the kitchen table and being served a portion of doi chira in an enamel bowl…

This recipe was an essential part of my growing up and has been handed down through generations, so I really felt that it was essential to include it. Brawn was considered a real treat when my mother made it after my father killed a pig. Traditionally we had it sliced on toast with Worcestershire sauce for breakfast…

A very pretty and slightly more sophisticated play on a classic. Make ahead, which I love to do when entertaining, because it’s one less thing to do on the day. TIP - can be made up to 2 days in advance…

Want homemade cake but not the palaver that goes with baking? You know the drill… dusting off the mixer… creaming butter and sugar… cleaning up the aftermath. Yeah nah, sometimes you’re just not up for it. Enter this Thai-inspired, sticky rice-based deliciousness. Comprising just four ingredients, it’s so darned easy to make, requiring no oven and using the simplest of techniques. It’s failsafe! And yum…