57 superfine recipes

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Traditional British steamed pudding studded with sweet sultanas and wrapped in greaseproof paper. This classic Spotted Dick is proper old-school comfort food, best served with hot custard poured over the top.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

European-style hazelnut cookies made with egg whites, ground hazelnuts, lemon zest, and cinnamon, piped onto rice paper and topped with candied cherries.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Traditional Yorkshire bilberry pie from Haworth with wild bilberries mixed into baked apple pulp, wrapped in pastry and baked until golden. Served with cream.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Gateau sec aux noisettes: a French hazelnut macaroon tart with flaky pastry, raspberry puree, ground hazelnut filling, slivered almonds, and a caramelized sugar glaze. Elegant patisserie at home.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Chocolate pistachio meringue cookies with finely ground pistachios and semi-sweet chocolate folded into stiff egg white peaks. Light, crisp, naturally gluten-free, and just 6 ingredients.

Chicken legs slathered in a punchy glaze of dry mustard, curry powder, Worcestershire sauce, and brown pickle, then baked until bronzed and sticky. A proper British classic with just 8 ingredients.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.