Recipes from the Moayeri Kitchen

Frozen banana pieces blend into a soft, spoonable dessert with very little added liquid. Pistachios give it a nutty finish, while an optional spoon of peanut butter makes the texture richer. Serve immediately for a soft finish or freeze briefly for firmer scoops.

This warm milk latte is fragrant with saffron and cardamom and contains no coffee. A short infusion draws out the saffron colour before it reaches the milk. Finish with a little honey and light foam for an easy evening drink.

A saucepan pudding gives you a smooth chocolate dessert without eggs or an oven. Cornflour thickens the milk, while a little dark chocolate adds body. Toasted almonds provide a crisp finish; add them after chilling rather than letting them soften in the pudding.

This mousse gets its lift from whipped cream, so there are no raw eggs to separate or cook. Dark chocolate provides the structure and walnuts add crunch at serving time. The important detail is temperature: the chocolate base should be cool but still fluid before folding.

Deep red hibiscus makes a tart, colourful base for a chilled drink. A little rose water adds fragrance, while fully soaked basil seeds give a distinctive texture. Sweeten after brewing so you can balance the natural sharpness of your particular hibiscus.

Quince starts firm and pale, then softens into fragrant pieces during a slow simmer. This version uses saffron and cardamom, with a small cinnamon stick as an optional extra. Expect an amber-to-rosy colour rather than forcing a deep red with prolonged cooking.

Fine shreds of carrot become glossy and tender in a lightly scented syrup. This small batch is designed for the refrigerator, not room-temperature preserving. Serve a spoonful with toast and plain yogurt, or add a few almond slivers at the table for contrast.

This gently sweet enriched loaf is fragrant with saffron and a small amount of cardamom. A simple three-strand braid makes it suitable for a breakfast table, while sesame adds a lightly toasted finish. Allow the dough to rise by volume rather than relying only on the clock.

These small pancakes have a light cardamom aroma and a soft centre. Honey and pistachios make a quick topping, while peanut butter is an optional alternative for a richer breakfast. Leave a few small lumps in the batter; mixing until perfectly smooth can make pancakes tough.

A lattice top lets steam escape while the apple filling thickens beneath it. Walnuts add bite and cinnamon keeps the flavour familiar. Cooking the apples briefly before filling the pie reduces excess juice and helps avoid a hollow space beneath the pastry.

A simple ganache centre and a coating of chopped pistachios make these small truffles suitable for a dessert tray. This version uses chocolate and cream rather than biscuit crumbs. Chilling does most of the work, so leave enough time for the centre to become scoopable before shaping.

These walnut cookies use a buttery shortbread dough rather than an egg-white base. Finely chopped nuts give a tender, sandy texture, while a walnut half makes an easy finish. Keep the dough cool and let the baked cookies firm up on the tray before moving them.