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

'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

'My choc-hazelnut banana bars are very simple and, as well as being gluten free, don’t contain any refined sugar. The base is a simple mix of bananas, peanut butter and oats – to which I’ve added dark chocolate chips and crunchy hazelnuts. They make a great breakfast bar or on-the-go snack,' says baker Becky

Flavoured with warm spices, dried apricots and fresh mint, these fragrant pastry bites make delicious festive canapés

With Greggs' new vegan sausage rolls causing queues across the country, we decided to come up with our own version