"Nice plain rice pudding - done in about 3hrs with just a couple of stirs (so not suitable to leave overnight or while you are out). I love to serve this warm with a big dollop of stewed apple or roasted rhubarb. This isn't very very sweet - if you like it sweeter you could add another 1/2 cup of sugar or so."

Here’s exactly how to make homemade funnel cakes! You only need a few basic ingredients to get started.

The lamb is prepared by slashing it deeply – almost as if cutting it into thick slices. Traditionally flavoured with garlic and rosemary, with lard acting as the vehicle to hold the marinade's flavours to the lamb, now olive oil is commonly used. The final step – the roasting – is best in a woodfired oven for those lucky enough to have them. This is one of the simplest versions of this classic dish – some add fresh sage or bay leaves; others add white wine vinegar in place of or together with the white wine; others don't use them at all. It is always cooked and served with potatoes, which become crisp, golden and moreish as they cook in and soak up the flavour of the lamb and the marinade. They will be some of the tastiest potatoes you have ever had.

This dish is full of vibrant, contrasting flavor and texture combinations: crisp hot edges; smooth, cooling yogurt; sweet coconut milk; spicy, salty, and sour toppings. Balachaung is a Burmese condiment similar to XO sauce that I like using on everything, from sautéed string beans to cucumber salad to soft boiled eggs. You can also make the pancake with leftover sticky rice, even if it was made with water as opposed to coconut milk. It will still be delicious.