This rubbly cousin of hummus is flavourful and satisfying at any time of day, served warm, topped with a colourful salad and just made to eat with homemade flatbreads

Few things make me happier than a bowl of warm musabaha served with freshly baked bread straight from the pan. It’s a combination that shouts comfort, generosity and the simple pleasure of sharing food. Across the Levant, musabaha is a much-loved breakfast or brunch dish, though I’d happily eat it at any time of day. Served with the buttery, soft turmeric and nigella-seed flatbreads, it becomes a meal that is nourishing, intensely satisfying and perfect for gathering family and friends around the table.

The indulgent, pleasantly mouth-puckering Floridian dessert in nine easy steps

Beautiful as the Florida Keys are, with average August temperatures topping 30C and with hurricane season looming, I think I’d rather enjoy their most famous culinary export in the calm of our own more temperate isles (well, usually, at least). Cool and creamy, with a refreshingly sharp, citrus tang, this is the perfect make-ahead dessert for any bank holiday festivities.

Prep 20 min
Cook 15 min
Chill 3 hr+
Serves 6