If people's abiding memories of semolina are of the congealed, stand-a-spoon-up-in-it puddings served in school, then it's no wonder it's so woefully neglected in our baking now. But there's a lot ...

Galaktoboureko is made a little differently from island to island in Greece. The thick and creamy custard sitting between two sheets of sugar-syrup-soaked filo is a Greek classic sometimes made with ...

Sliced oranges sprinkled with cinnamon is a classic end to a Moroccan meal. This is a slightly more elaborate take on those flavours. You can use good-quality bought orange juice but if you are using ...

This is a semolina custard that is sandwiched between golden flaky layers of filo pastry dripping with traditional greek sweet syrupy sauce. Break eggs into a large saucepan and mix with the milk. Add ...

This amazing and aromatic dessert, known as Lebanese Nights or Layali Lubnan (ليالي لبنان), is a Middle Eastern classic. It features a rich semolina custard, a creamy topping, toasted pistachios, and ...

Q Last week I went to Greek Isles restaurant with my husband and we shared a custard pie for dessert. The filling was so good and the crust very light. I would like to try to make it at home if you ...

Easter and chocolate – you can hardly say one without thinking of the other. But what if chocolate isn't your style, and you're looking for something special for your Easter dessert? Why not try this ...