Naomi Sherman

Sorry to the pea lovers out there but my mouth started watering at ricotta and didn’t stop.

Absolutely delicious! The spices are the hero of the biscuit, but the subtle citrus tones are a close second.

If you haven’t tasted brown butter frosting, this recipe is about to change your life. Thanks to the Maillard reaction, your browned butter will impart a nutty, toasty, deep flavour to your frosting that is beautifully offset by the rich and spiced cake. Something a bit different for next time you need to serve a crowd.

I feel like this is what would be served to me in heaven. There’s something so incredibly decadent about the combination of pastry and custard that I find irresistible.

Although small in size, these filo-wrapped feta parcels punch above their weight in flavour and richness. Perfect served as an appetiser or with a salad as a light meal, the combination of salty, soft, warm cheese and the sweet stickiness of the honey is next level.

This intensely flavoured rice bowl uses black rice which is rich in antioxidants, full of textures and colours and can be enjoyed either warm or cold, making it the perfect lunch.

Use cooked brown rice to make a fast and fresh tabbouleh. Pair it with delicious falafels from the refrigerated section of the supermarket and you have a lunch bowl that is healthy and full of flavour yet requires almost no hands-on time from yourself.

Make these for yourself and then tell me that you don’t want to share them with the whole world. Gluten Free and rich in taste, it’s a win win

San Choy Bow is such a fast and delicious meal to make for the whole family. Serve it warm or cold, in these easy lettuce cups, for a family on the move.

This pulled pork is one of my go-to busy-day recipes. It cooks in the slow cooker with minimal effort; it’s super versatile and legit delicious.

Can you make a delicious and creamy ice cream without using cream or milk? Yes, you absolutely can. Not only is this ice cream delicious and creamy, it’s rich with flavour and takes only five minutes to make. The coffee and the salt work together to enhance the chocolate flavour, so don’t leave them out.

My whole life, I have told people that curry repulses me. “Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out. What I discovered was that I don’t hate curry … I really hate curry powder. I can’t eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.