Katayef suzette

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Mixed salad leaves

Easy-to-make macrobiotic salad from the kitchens of Comptoir 102.

Fish dogs with lemony fennel slaw

The humble fish finger sandwich gets a facelift – serve in hot dog buns with a fresh and crunchy coleslaw

Spiced lamb koftas with mint & tomato salad

Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt

Shredded sesame chicken pancakes with spiced plum sauce

Cook your roast chicken with honey and five-spice glaze then serve with a Chinese-style fruit sauce and pancakes

Moroccan roast chicken with apricots

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

Sticky duck-dogs with chopped mango slaw & Chinese crisps

Serve shredded hoisin duck in hot dog rolls with crunchy Asian slaw and pancakes baked into tortilla-style homemade chips

Clotted cream & raspberry ripple Arctic roll

A stunning version of the retro classic, complete with seasonal berries, home-churned ice cream and light sponge

Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad

Strawberry & poppy seed cake

A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries – heavenly

Sticky duck with Chinese pickled radishes

Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg – serve with rich Asian-spiced meat

Eton mess trifle

Layer a quintessentially British pudding with Sherry-steeped strawberries, meringue and cream then top with flaked almonds