Semolina! And listen; hear us out. We know that kids of a certain era were traumatised by bland, milky semolina ‘pudding’ but it’s lucky that other cultures do way more inspiring things with it than reduce it to pallidness. Like the Turks, for example, who make this. A delicious, classic dessert, irmik halvasi…

We bought you double-crumbed chicken, now we’re bringing you double-trouble pumpkin pasta! There’s nothing tricksy about this recipe; a smooth pumpkin sauce coats the pasta, with golden roasty bits of pumpkin for scattering over the top before you serve…

Calm your farm if you’re up in arms over the thought of syrupy, sweet tomatoes. They’re a fruit, doh! If rhubarb can be a vegetable that masquerades as a fruit, then tomatoes can reclaim their fruitiness and appear in dessert situations. So there…

We have no idea of the genesis of this pie-type arrangement, with its buttery crushed Weet-Bix base, blubbery custard filling, jam, whipped cream and coconut topping, but we thought it was the height of yumness when we were kids…

This might be divisive, but we make rice pudding simmered on the stove and not baked in the oven. We know the skin on baked rice pudding is a thing and some households fully go to war claiming the biggest bit of that thin, caramelised layer, but we don’t go for it…

This is the pudding to end all puddings; a version of bread and butter pudding that even avowed haters will love. Baked with banana and slathered in a buttery, rich, toffee-flavoured sauce, it’s easy to make and totally delish to eat…