This is my no-oil, no-butter, one-pot beef curry that tastes delicious and is packed with ingredients that make me feel good and give me lots of energy. I was taught how to make beef curry using 3 tablespoons of oil, so I wanted to make a version I could enjoy regularly without adding all that oil.

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This homemade strawberry and mango bingsu is a simple, budget-friendly version of the popular Korean shaved ice dessert. Made with just milk and sweetened condensed milk for the ice, then topped with fresh fruit and homemade fruit syrups, it’s light, creamy and perfect for warm summer days.

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Pão de queijo is a traditional Brazilian cheese bread made with tapioca starch, giving it its signature chewy texture. These golden cheese rolls are enjoyed throughout Brazil, often alongside a cup of coffee, and are naturally gluten-free.

This is the brand of tapioca starch I used:

Ingredients

• 400g tapioca starch

• 150ml whole milk

• 150ml water

• 150ml sunflower oil or vegetable oil

• 2–3 eggs

• ½ tsp salt, or to taste

• 100g Parmesan, finely grated

• 300g low-moisture mozzarella, grated

Instructions

1. Prepare the Oven

• Preheat the oven 20 minutes before baking.

• Set the temperature to 180°C, or 160°C if using a fan oven.

• Line a baking tray with baking paper or lightly grease it with oil.

2. Heat the Liquids

In a saucepan, combine:

• 150ml whole milk

• 150ml water

• 150ml sunflower oil or vegetable oil

Then:

• Bring the mixture to a gentle boil.

3. Scald the Tapioca Starch

Place:

• 400g tapioca starch

in a large bowl.

Then:

• Carefully pour over the hot liquid mixture.

• Stir with a wooden spoon until combined.

• Allow the mixture to cool for 5–10 minutes before proceeding.

4. Add the Eggs

Add:

• 2 eggs

Then:

• Mix everything together with your hands until combined.

• If the dough still feels dry and crumbly, add the third egg.

• Continue mixing until a dough forms.

The dough should be:

• Thick

• Sticky

• Easy to shape with lightly oiled hands

It shouldn’t be runny. Using your hands makes the process much easier, as the mixture can become too stiff to combine with a spoon.

5. Add the Seasoning and Cheese

Add:

• ½ tsp salt, or to taste

• 100g Parmesan, finely grated

• 300g low-moisture mozzarella, grated

Then:

• Mix everything together with your hands until the cheese is evenly distributed.

• Continue mixing until the dough is soft, sticky, and easy to shape.

6. Shape the Pão de Queijo

• Lightly oil your hands.

• Roll the dough into small balls.

• Place them on the prepared baking tray, leaving a little space between each one.

7. Bake

• Bake for 15–25 minutes.

• Remove from the oven once the pão de queijo are puffed up and lightly golden.

8. Serve

• Allow the pão de queijo to cool for a few minutes.

• Serve warm while they’re still soft, chewy, and wonderfully cheesy.

Recipe Notes

• The dough should be thick, sticky, and easy to shape with lightly oiled hands. It should not be runny.

• If your mixture seems too loose after adding the eggs and cheese, add a little extra tapioca starch, one tablespoon at a time, until you reach a scoopable consistency.

• For best results, use low-moisture mozzarella rather than fresh mozzarella, as fresh mozzarella contains significantly more moisture and may result in a wetter dough.

• Pão de queijo are best enjoyed fresh from the oven but can also be frozen and baked straight from frozen.

Malva pudding is one of South Africa’s most beloved desserts. This version uses light brown sugar for a deeper caramel flavour and is paired with a warm buttery cream sauce that soaks into the cake, creating a wonderfully tender texture. I reserved about 200 ml of the sauce for serving alongside the pudding, which makes each slice even more indulgent.

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These viral chocolate cracking popsicles looked so aesthetically pleasing online… until I tried making them at midnight and somehow ended up with melted chocolate and cream everywhere.
Still, despite the chaos, they turned out SO good. Think creamy ice cream with ribbons of homemade strawberry compote, all wrapped in a thin chocolate shell that cracks when you bite into it. Absolute perfection.

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Bowel cancer rates are rising globally in adults under 50, and one contributing factor researchers point to is low fibre intake. The good news? Getting more fibre doesn’t have to be boring.

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There is nothing more comforting than a warm bowl of zaw (sometimes called kisuri). Different cities in Bangladesh use different names, but it’s essentially a simple rice porridge our mothers make when we’re feeling under the weather. It’s also commonly enjoyed in Ramadan as a gentle way to break the fast.

I love how similar this is to congee and other rice porridges enjoyed around the world, proof that comfort food is truly universal.

This recipe is very simple and easy to adjust depending on how thick or watery you prefer it. When I have a sore throat, I make mine slightly thinner as it’s easier to eat and very soothing on the stomach.

Instructions in the video start at 0:35.

Ingredients

• 60g white basmati rice (any rice will do)

• 1 litre water (use around 600ml if you prefer a thicker, porridge-like consistency)

• 3 tbsp ghee/ clarified butter (add 1 tbsp at the beginning, then adjust later to taste)

• ½ onion, sliced or diced

• ¼ tsp fenugreek seeds (methi)

• 1 bay leaf

• 1 tsp Himalayan pink salt (or any salt, adjust to taste)

Optional:

• Fresh ginger (finely sliced or grated)

Method

1. Wash the rice thoroughly until the water runs mostly clear.

2. Add the rice to a pot along with the water, 1 tbsp ghee, fenugreek seeds, bay leaf and salt. If using ginger, add it at this stage.

3. Cook on medium heat and allow it to come to a boil. This should take around 15–25 minutes, until the rice is very soft.

4. Use a masher (or the back of a spoon) to mash the rice to create a smooth, porridge-like texture.

5. Taste and adjust with more salt or ghee if needed.

6. Cover and let it simmer for another 10–30 minutes, depending on how soft and thick you prefer it.

7. Serve warm and enjoy this simple, nourishing comfort dish.

8. The porridge will continue to thicken as it cools.

To store:

Let it cool completely, then store in an airtight container in the fridge for up to 2–3 days. Reheat in the microwave or on the stove with a splash of water to loosen it back to your preferred consistency.

I spent two days trying to recreate the iced tiramisu latte from Cup and Lid because it is genuinely the best one I’ve ever tasted. That drink had me in a chokehold, so I made it my mission to figure out how to make a version at home that tastes just as luxurious.

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A homemade chicken döner that looks like lamb, tastes absolutely banging and packs 14g of fibre per wrap thanks to the wrap choice. It’s juicy, flavourful and finished with an optional buttery red-pepper glaze for that crispy toasted wrap moment.

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A full nutritional breakdown of calories, protein and fibre is included at the bottom of this post.

What is Ramadan?

Ramadan is the ninth month of the Islamic lunar calendar and is considered the holiest month in Islam. During Ramadan, Muslims fast from dawn to sunset, refraining from food and drink as an act of worship, spiritual reflection, self-discipline and gratitude.

Fasting is one of the Five Pillars of Islam and is observed by Muslims worldwide. The month is also a time of increased prayer, charity, Qur’an recitation and community.

Because fasting hours can be long, meals that provide sustained energy, fibre and nourishment are especially beneficial, which is why traditional foods like Talbina are so meaningful during this time.

What is a Sunnah?

A Sunnah refers to the practices, sayings and approvals of the Prophet Muhammad ﷺ. Following the Sunnah is a way for Muslims to live in accordance with his teachings, and foods like Talbina are considered Sunnah because the Prophet ﷺ recommended them for health and wellbeing.

What is Talbina?

Talbina is a traditional barley porridge rooted in the Sunnah. It is simple, comforting and deeply nourishing. This version is enriched with chia seeds and topped with a fibre-rich blackberry compote, creating a bowl that supports digestion and steady energy release, ideal for suhoor or iftar.

Talbina is mentioned in authentic hadith. In Sahih al-Bukhari 5417, it is narrated:

Narrated Aisha (RA):
Whenever one of her relatives died, the women would gather and then disperse (after the funeral). Aisha would then order that a pot of Talbina be cooked. She would also order Tharid to be prepared and Talbina would be poured over it. She would then say, “Eat from it, for I heard Allah’s Messenger ﷺ saying, ‘Talbina soothes the heart of the sick person and relieves him from some of his sadness.’”
(Sahih al-Bukhari)

A bowl that nourishes both the body and heart.

Ingredients

For the Talbina

• 3 tbsp barley flour *

• 250-300ml whole or skim milk

• 2 Medjool dates, chopped

• 15g chia seeds

Blackberry Compote

• 85g frozen or fresh blackberries

• Juice of ½ lemon

• Splash of water ( not needed if you use frozen blackberries )

• Pinch of sea salt

Toppings

• ½ banana, sliced

• Drizzle of honey

* Ingredient Tip:
If you can’t find barley flour in regular supermarkets, I usually buy barley pearls instead. They’re commonly available in Turkish or Arab supermarkets shops. I simply grind them using my Cuisinart spice grinder, then sift to remove the lumps.

Method

1. Make the Talbina

1. In a saucepan, whisk together barley flour, milk and chopped dates.

2. Cook over medium-low heat for roughly 8-10 minutes, stirring continuously to prevent lumps.

3. Once slightly thickened, stir in the chia seeds.

4. Continue stirring for 3–5 minutes until creamy and thick.

5. Remove from heat.

2. Prepare the Blackberry Compote

1. Add blackberries, lemon juice, water, and sea salt to a small saucepan.

2. Heat on low until berries soften and release their juices.

3. Mash and simmer for 2–3 minutes until slightly thickened.

3. Assemble

Pour the warm Talbina into a bowl.
Top with blackberry compote, sliced banana and a drizzle of honey.

Serve warm.

Values are estimates and may vary slightly depending on brand and exact measurements.

This chewy dessert looks just like mochi, but it’s actually made with melted marshmallow wrapped around a Dubai-style chocolate filling. Popular in Korea and often called the Dubai Chewy Cookie, it has a crispy pistachio kataifi center and a soft, chocolatey marshmallow coating. It’s surprisingly easy to make until it comes to the wrapping part—just be prepared for a little stickiness when wrapping.

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We all know and love a lemon posset, which is exactly why you have to try this chocolate orange version. It’s silky, indulgent, and bursting with fresh orange flavour, with just enough chocolate to keep it rich but perfectly balanced.

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This brownie pudding is exactly what the name promises — rich, indulgent, and somewhere between a brownie and a pudding. The centre stays irresistibly fudgy while the top bakes into a thin, crackly crust. Despite the generous amount of sugar, it’s perfectly balanced and not overly sweet. I grew up watching Barefoot Contessa, so I’m shocked it took me this long to try it — but now I understand the hype.

Serve it warm with a scoop of ice cream and be warned: it’s dangerously hard not to eat the whole thing yourself.

Ingredients

• 227g unsalted butter

• 4 eggs

• 400g sugar

• 65g cocoa powder

• 64g plain flour

• 1 tbsp vanilla extract

• ¼ tsp Himalayan sea salt or any salt (optional)

Method

1. Preheat your oven to 160°C (320°F) at least 20 minutes before baking.

2. Melt the butter gently over low heat on the stove while stirring, or melt it in the microwave in short bursts. Set aside to cool slightly.

3. In a large bowl, beat the eggs and sugar on medium-high speed for 5–10 minutes, until thick, pale, and fluffy.

4. Add the vanilla extract and mix briefly to combine.

5. Sift in the cocoa powder, plain flour and Himalayan sea salt. Mix on low speed until just combined.

6. Slowly pour in the cooled melted butter and mix gently until smooth and fully incorporated.

7. Butter a baking dish and pour in the brownie mixture.

8. Place the dish into a larger baking tray and carefully fill the tray halfway with boiling water.

9. Bake for 1 hour.

10. Test with a toothpick — it should come out slightly wet, not clean.

11. Serve warm, preferably with ice cream (salted caramel from Aldi is a favourite).
    

Light, airy, and bursting with fresh blueberry flavour, this soufflé avoids that typical eggy taste thanks to fresh eggs, a hint of lemon juice, and aromatic vanilla. It’s elegant enough to wow your guests but simple enough for home cooks of all levels.

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When you roast a duck, it releases an incredible amount of liquid gold — rendered duck fat — and it’s far too precious to waste. This recipe turns that rich, flavourful fat into the most crispy, golden, fluffy roast potatoes.

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This masala chai crème brûlée is rich, silky, and deeply aromatic. I’ve refined the original viral recipe to make it even creamier, with stronger masala chai flavour running through the custard.

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I’ve been loving how creative everyone is on Tiktok and Instagram. Two weeks ago I learned how to make a döner kebab and now I’ve made marshmallows using apples,

These apple marshmallows feel like a cloud and make that satisfying sound you hear in AI cloud-cutting videos. I used Pink Lady apples because they’re juicy, but any variety will work.

I personally liked them, but I’ll be honest my family didn’t really enjoy them. They taste like chewed-up apples, but in a nice way! I had mine with hot chocolate. Just a heads-up, they don’t blowtorch like regular marshmallows, they melt instead.

Ingredients

• 637g apples (about 5 Pink Lady apples), peeled and chopped

• 100ml water (for simmering)

• 40g gelatine powder

• 140g water (to bloom the gelatine)

Optional:

• 30g sugar (adjust to taste)

Method

1. Cook the Apples
Add the chopped apples and 150ml water to a pot.
Cover and simmer for 20–30 minutes, or until the apples are very soft.

2. Bloom the Gelatine
While the apples are simmering, add the gelatine to 140g water.
Stir briefly and leave to bloom for 15 minutes.

3. Blend the Apples
Once soft, blend the apples until smooth.
Add sugar here if using.

4. Heat the Purée (I forgot to add this bit in the video)
Return the apple purée to the pot and heat on low for 5 minutes.
Stir occasionally.

5. Whip
Pour the warm apple purée into the bowl with the bloomed gelatine.
Mix on medium speed for 25–30 minutes, until thick and fluffy with soft-stiff peaks.
The colour will change from yellowish to white.

6. Set
Line a tray and pour in the marshmallow mixture.
Refrigerate for at least 6 hours or overnight.

Serve
Cut into pieces and enjoy.

Helpful Tools

• Halal gelatine powder: https://amzn.to/4a6WtZg

Salt bread has taken the internet by storm — crisp and golden on the bottom, soft and fluffy inside, and irresistibly buttery.
Most online recipes use cake flour to create a softer crumb, but cake flour isn’t easy to find in the UK and isn’t traditionally used in salt bread.
This recipe uses a simple substitute — plain flour mixed with cornflour (cornstar…

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With this method, you’ll have perfectly juicy soup dumplings using simple ingredients and small ramekins or Gü pots. There’s no complicated folding, no gelatine broth to prep the night before and no special tools required. The filling mixes quickly, the wrappers steam beautifully and you can even freeze everything for an effortless future meal.

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This recipe combines two of the most viral foods on the internet right now: Japanese-style salt bread and juicy döner kebab. The bread itself is like a cross between a croissant and a bagel — slightly chewy, soft, fluffy, and buttery — and when it bakes, the melting butter creates that signature crispy, caramelised bottom.

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