Combine the poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion and sea salt flakes in a bowl.

Stir or shake thoroughly until all ingredients are evenly mixed.

Transfer the seasoning to an airtight container and store in a cool, dry place.

Sprinkle on bagels, breads, avocado toast, salads or other savory dishes as desired.

Combine peanut butter, hoisin sauce, white vinegar (or lime juice), milk, minced garlic, and crushed chili paste in a bowl.

Whisk or blend until smooth, adding a little more milk to reach desired dipping consistency. Taste and adjust seasoning (more vinegar for tang, more hoisin for sweetness, or more chili for heat).

Transfer to a serving bowl and top with crushed peanuts and fresh cilantro.

Use as a dip for rice-paper rolls, grilled meats, or vegetables. Store refrigerated and use within 2 days.

In a food processor combine orange juice, mint, cilantro, and garlic; pulse until everything is finely chopped.

Pour the mixture into a large zip-top bag and add the olive oil, orange zest, lime juice, oregano, cumin, and salt and pepper.

Add the pork to the bag and press/smoosh the marinade around the meat to coat evenly.

Marinate in the refrigerator for 24 hours.

Preheat the oven to 425°F (220°C). Place the pork on a wire rack set over a rimmed baking sheet.

Roast at 425°F for 30 minutes, then reduce the oven temperature to 375°F (190°C).

Continue roasting until the pork reaches at least 160°F (71°C) internal temperature; for very tender, shreddable pork cook longer (target 185–200°F).

Transfer the pork to a cutting board and let rest for 20 minutes before slicing or shredding.

Season with additional salt and pepper as needed and serve. Great for Cubano sandwiches or as a main with rice and beans.

Combine all spices in a small bowl.

Whisk or stir vigorously until the mixture is uniform.

Transfer to an airtight container and store in a cool, dry place for up to a few months.

Combine milk, sweetened condensed milk, pumpkin puree, pumpkin spice and vanilla in a bowl or measuring jug and whisk until smooth and fully combined.

Taste and adjust pumpkin spice or vanilla as desired.

Pour the creamer into a clean mason jar or airtight container.

Store in the refrigerator. Use within a couple of weeks; shake well before each use.

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch (or 9×9-inch) baking pan.

In a large bowl, mix together the brown sugar, rolled oats, flour and melted butter until crumbly.

Press half of the crumb mixture into the bottom of the prepared pan to form an even layer.

Spread the chopped apples evenly over the crumb base.

Sprinkle the apples with the white sugar and cinnamon, then crumble the remaining oat mixture over the top.

Bake for about 35–40 minutes, or until the top is golden and the apples are bubbling.

Let the crisp cool for about 10 minutes, then serve warm — great with vanilla ice cream or whipped cream.

Cream the melted butter and both sugars together in a bowl until combined and slightly creamy.

Whisk in the egg, egg yolk and vanilla until the mixture is light and creamy.

In a separate bowl, mix the flour, baking soda and cornstarch until evenly combined.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

Scoop out about 1/4 cup of dough, roll into a ball and place on a parchment-lined baking sheet.

Place the sheet of cookie dough balls in the freezer for 15 minutes to firm up.

Preheat the oven to 325°F (about 160°C).

Arrange cookies on the baking sheet spaced about 3 inches apart.

Bake for 12–15 minutes, until the edges are golden but the centers still look slightly under-baked.

Cool on a wire rack for at least 5 minutes before serving.

Make sure the ice cream maker bowl is fully frozen and assembled according to the manufacturer’s instructions.

Add the whole milk, whipping cream, sugar, vanilla extract and a pinch of salt to the pre-frozen ice cream maker bowl.

Mix on Low for 30 minutes, or until the mixture reaches a soft-serve consistency.

Stir in any additional mix-ins (nuts, candies, fruits, syrups) by hand if using.

Pour the churned ice cream into a pre-chilled loaf pan (9″ x 5″).

Freeze in a deep freeze for at least 2 hours to firm up before serving.

Preheat the oven to 350°F (180°C). Line 2–3 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses on high speed until light and fluffy.

Add the egg and vanilla and mix until combined.

Sift together the flour, baking soda, salt, ground ginger, cinnamon and cardamom in a small bowl. Add to the mixer and mix on low until just combined.

Using a 2 tbsp (about 45g) spring-loaded cookie scoop, portion dough and roll each piece between your hands into a ball. Roll each ball in turbinado (or demerara/raw) sugar and place on the prepared baking sheet, spacing evenly (start with 6 per sheet, increase to 8 if space allows).

Bake for 16–17 minutes, or until cookies are puffy and set around the edges.

Remove from oven. If desired, nudge cookies into a rounder shape with a slightly larger cookie cutter while still warm. Cool on the pan for 5 minutes; cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.

Repeat with remaining dough. Store cooled cookies in an airtight container at room temperature for up to one week.

Heat oil in a small pan and add the tandoori masala and salt; warm until fragrant, then set aside to cool completely.

In a large bowl, mix the minced garlic, minced ginger, plain yoghurt and lemon juice.

Add the cooled oil and spice blend to the yoghurt mixture and stir to combine.

Cut three slits in each piece of chicken down to the bone to help the marinade penetrate.

Thoroughly massage the marinade into the chicken, making sure to work it into the slits.

Set the chicken aside to marinate for 6–8 hours in the refrigerator.

Grill the chicken over indirect heat until the internal temperature reaches 165°F (74°C).

Rest the chicken for 5 minutes, then serve over saffron rice.

Place 1/8 teaspoon of saffron in a mortar and grind it to a powder.

Add any remaining saffron threads to the mortar but do not grind them.

Pour 1/4 cup hot water into the mortar to allow the saffron to bloom; set aside.

Rinse the basmati rice under cold water until the water runs clear; drain and set aside.

In a large pot, heat oil and sauté the diced onion until translucent.

Add the rinsed rice to the pot and sauté for about 60 seconds to coat the grains.

Drizzle the bloomed saffron and its water over the rice.

Pour in the chicken stock, add the teaspoon of salt, and bring the mixture to a boil.

Let it boil for about 30 seconds, then reduce heat to low, cover, and cook for 40 minutes.

Remove the pot from heat but keep the lid on and let the rice rest for 10 minutes.

Fluff the rice gently with a wooden spoon and serve; garnish with parsley or coriander if desired.