Snacks

Pronounced ‘bye-gull’ rather than ‘bay-gle’, the East End version is smaller and chewier than its New York equivalent. It also omits an overnight prove and is traditionally unseeded

We’ve used veggie gyoza here but the sauce works just as well with pork, prawn or chicken gyoza. It makes a lovely dressing for noodles as well

Incredibly moreish toffee-like balls that make a lovely low-cost homemade gift. No complicated techniques are involved, the ‘toffee’ is just a simple blend of golden syrup, sugar and peanut butter

Gather up any random opened packs of nuts that you have left over from baking and turn them into a nutrient-packed snack to keep in the cupboard for nibbly moments or an ‘on-the-go’ breakfast

A suitably monstrous-looking treat for Halloween – and far healthier than the usual bucketloads of sweets and chocolate

All the flavours of the classic anchovy and olive pasta dish swirled through a light and fluffy bread dough. They’re great with an alfresco cheeseboard

Keep cool when the mercury soars with this ultra-refreshing, fat-free granita

Doubles is a popular street food in Trinidad and Tobago. The soft baras – fried, flat bread – and spiced chickpea curry make for a satisfying double duo; if you want to really ramp up the heat, finely dice the Scotch bonnet and add it with the onions while cooking the channa, rather than simmering them whole

'This is a classic Mauritian gajak (snack) eaten with a fresh crusty baguette. It’s essentially a stir-fry and is a Sino (Chinese) Mauritian-inspired dish – you’ll always see a version of this for special occasions, and it is perfect for Eid al-Fitr,' says chef Shelina Permalloo