This was one of my all-time favourite desserts as a child and when I’d see Mum preparing it, I’d lick my lips with anticipation. By all means use filo pastry but Mum always used flaky pastry as we’d not yet heard about filo in the ‘70s!
Gyoza are Japanese-style dumplings that are first seared in a pan, before liquid is added to help steam the pastry, creating a beautiful blend of textures and flavours. Try these gyoza dumplings alongside the gyoza dipping sauce
This dish takes advantage of summer’s bounty of tomatoes, courgettes, capsicums and eggplants. My dad makes a mean ratatouille, and he’s taught Mum and I that exact quantities aren’t essential. The trick is to take your time sautéing each ingredient and layering them to bake.