By ren behan
By Lisa Roukin
Rich, creamy and easier to make than you’d think
By ruth joseph
A rich and comforting classic that’s surpringly simple
By Hugo Arnold
Spice up this French classic for a deliciously different finale to your milky or meaty meal
By Ben Tenenblat
Serves 6-8
By Silvia Nacamulli
Inspired by my mother and with thanks to Claudia Roden
By Ruth Foulds
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Super fast and delicious
By jewish princess
Ring the changes for your celebrations with this super easy Spanish speciality – the cousin of Ashkenazi rugelach
By Judi Rose
Fresh and dried pears work brilliantly in this gorgeous Succot dessert
Simple but utterly delicious
A classic dessert with no-waste cred
By Georgie Tarn