A combination of crisp shredded kataifi pastry, creamy custard and bright pistachio nuts is quite delectable, especially when finished with a drizzle of syrupy sour cherries.
These sweet and flaky tarts are made in the space of an hour. The recipe makes 24 but if you only have 12 patty pans, you can easily make it in two batches.
This pretty rose-shaped Greek-style pita is filled with both spinach and rocket which channels the flavour of the horta (bitter greens) loved by the Greeks.
This recipe is based on one of Nigella's from Domestic Goddess. It was given to me by Melanie, as it is a family favourite at her house, and has recently become one of ours too!