Ingredients

2-3 cups filtered water
2 teaspoons dried mint
a pinch of powdered cloves (or 1-2 whole cloves)
a pinch of powdered star anise (or 1 whole star anise)
200 g whole grain cous cous (I used whole spelt cous cous)
Himalayan salt, just enought o taste
2 tablespoons raw sesame oil
2-3 handfuls of raisins, soaked in filtered water for 10 minutes then drained and pat dried
3-4 chopped medjol dates, stones removed
2 handfuls of pistachios, peeled
2 handfuls of almonds, peeled
1 teaspoon cinnamon powder
a pinch of chilli powder
seeds from 1 pomegranate
fresh mint leaves, to taste

Makes 2 servings.

Directions

First, make the spicy mint tea. Bring the water to a boil, add the mint, cloves and star anise, stir, remove from the heat and let everything infuse for about 1 minute. Filter and set aside.

Place the cous cous in a salad bowl (preferably large and low) and pour some of the mint tea over it (just enough to cover the cous cous). Cover with a lid and let the cous cous ‘cook’ for 1 to 2 minutes. Check doneness and add some more tea (which should be still very hot) if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the salt and sesame oil and toss. Add the raisins, dates, pistachios, almonds, cinnamon, chilli and pomegranate seeds and toss again. Sprinkle with some fresh mint leaves. Serve at room temperature.

Ingredients

1 dark chocolate bar (100 g), preferably Fairtrade, 80% cacao
2 teaspoons hazelnut butter
a pinch of cinnamon
a pinch of chilli powder
a pinch of whole sea salt
8 fresh figs, ripe but firm, washed and pat dried with kitchen paper
2 handfuls unsalted pistachios, shells and skins removed, very coarsely chopped

Directions

First, break the choicolate bar and melt it in a bain-marie (or double boiler), over low heat, stirring as it melts. When the chocolate is melted, add the hazelnut butter, cinnamon, chilli and salt and mix thoroughly. Transfer the chocolate in a cup and start dipping the figs, holding them by the stems. Cover with the chopped pistachios and place the figs on a sheet of parchment paper on a tray. Refrigerate for 30-40 minutes and enjoy. They can be stored in the fridge for up to 1 day.

Full of flavour and totally satisfying, this semolina dessert is a real treat. In this recipe, semolina teams up with dried fruits (raisins, dried plums and pistachios) and lots of different spices (caraway, vanilla, cinnamon, ginger and cloves). It is good served warm or at room temperature.

Makes 4-6 servings:

Ingredients:

½ cup semolina

550 ml unsweetened rice milk

juice of 1 orange

finely grated zest of 1 orange

1 pinch of whole sea salt

½ teaspoon caraway powder

½ teaspoon natural vanilla powder

1 pinch cloves powder

1 pinch cinnamon powder

1 pinch ginger powder

4 tablespoons rice malt syrup

1-2 handful dried plums, seeded

2-3 handfuls raisins

2 handfuls pistachios, preferably peeled and toasted (for garnish)

maple syrup, grade C or B (for garnish)

Directions:

Soak the raisins in filtered or mineral water for about 30 minutes then drain. Chop the dried plums and set aside. Place the semolina in a pan with all the spices and salt over medium heat. Stir for 1-2 minutes or until it turns slightly golden. Reduce the heat, then pour in the milk, orange juice and rice malt syrup and stir the mixture constantly until the semolina has absorbed almost all the liquid and has become very soft. Add more milk if needed. Stir in the orange zest, dried plums, and raisins and cook for 2-3 more minute. Remove from the heat and transfer the semolina into individual serving pots or glasses. Decorate with the pistachios, which you’ll have previously toasted, and serve warm or at room temperature with a little maple syrup drizzled on top

This is my own adaptation of a typical Sicilian dessert, called ‘gelo di melone’, a very unique combination of flavours, that is, jasmine flowers and watermelon… something you will definitely be able to taste if visiting Sicily in summer. Since there’s plenty of watermelons around at the moment, I thought it was time to try my version of this unusual kind of dessert. However, I couldn’t find any jasmine flowers, and opted for rose water, a substitution that my Sicilian friends will hopefully appreciate.

Makes 4 servings.

Ingredients:

3 cups watermelon pulp (seeds removed) cut into pieces

1 tablespoons rose water

the juice of 1 lemon

1 tablespoon cornstarch

4 tablespoons agar agar flakes

2 pinches natural vanilla powder

1 pinch ground cardamom

3 tablespoons rice malt syrup

dark chocolate (for garnish)

pistachios (for garnish) 

Run the watermelon pieces through a juicer. Combine the juice, rose water, lemon juice, vanilla, cardamom, rice malt syrup in a saucepan and simmer for 5 minutes. Add the agar agar flakes and keep stirring over low heat until the flakes have competely melted. Dissolve the corn starch (you might as well use the same amount of arrowroot instead) in 2 tablespoons cold water and add it to the agar and juice mixture. Keep stirring for another 5 minutes. Remove from heat and pour into individual ramekins or molds. Let cool and then refrigerate for at least 2 hours, until set and chilled. 

You can unmold the jellies or serve them in their ramekins. Either way, sprinkle the top of them with dark chocolate flakes and grounded pistachios. Serve chilled.