What I love about this sweet jelly is that it’s easy to make and looks impressive: the coconut milk separates and sets to form two layers, white on top and translucent underneath.

While we were in Penang, we ate some durian cake. They were light yet buttery and packed with a durian punch. With an abundance of durian at the moment it seems like the ideal time to have a go at making a durian cake. I am using the classic equal butter to sugar to flour recipe. Creaming the butter and sugar is without effort here in Malaysia, where the temperature is a constant 30C.

Avocados always remind me of a drink we used to have in Burma and one that I particularly enjoy, an avocado shake. I have adapted this recipe into an ice cream.

I think this is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream.