TOGETHER FOR EID

Mark the end of Ramadan and celebrate Eid al-Fitr this month with make-ahead recipes to share

SPINACH & GOAT’S

CHEESE FATAYER

‘Fatayer are found across the Middle East, filled with spinach, cheese and sometimes meat – they’re not dissimilar to mini pizzas. You’ll find them in almost every household during Ramadan, for breaking fast.’

Makes 22 freeze unbaked

Takes 1 hr

Cost per serve 33p

MAKE AHEAD Make the fatayer up to the end of step 3, crumble over the cheese, then freeze. To cook, brush with egg, then bake from frozen for an extra 5-10 mins until golden.

3 x 145g packs pizza base mix

1 tbsp olive oil

1 red onion, finely diced

300g baby spinach, roughly chopped

2 tbsp honey

2 tbsp sumac or ½ lemon, zested

60g pine nuts (optional)

2 tbsp balsamic vinegar

65g soft goat’s cheese

1 medium egg, beaten

1 Make up the pizza base mixes to pack instructions. Knead for 5 mins until smooth, then divide into 22 equal pieces (about 30g each). Shape into balls and transfer to lined baking trays. Set aside in a warm place for 10 mins.

2 Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins, then add the spinach and stir to wilt. Add the remaining ingredients, apart from the cheese and egg, and stir well. Cook over a medium-high heat for 5-6 mins until most of the liquid has disappeared, then remove from the heat and set aside to cool slightly.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Roll a dough ball into an oval about 10cm long, then spoon 1 tbsp filling into the centre, leaving a border around the edge. Firmly pinch together the sides at each end to create a boat shape, then transfer to a lined baking tray. Repeat with the remaining dough and filling.

4 Crumble the cheese over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve. Each piece contains

CINNAMON & APRICOT TARTE

TATIN

‘We drink a lot of apricot juice during Ramadan, so I’ve taken the traditional flavour and made it into a fun dessert for Eid – always my favourite to bring for a celebration.’

Serves 8

Takes 45 mins

Cost per serve 58p

2 x 411g tins apricot halves in juice, drained and patted dry

2 tbsp ground cinnamon

110g caster sugar

30g unsalted butter, diced

375g pack reduced-fat puff pastry vanilla ice cream or cream, to serve (optional)

1 Toss together the drained apricots and cinnamon in a bowl; set aside.

2 Put the sugar in a 23cm oven-safe frying pan over a low-medium heat. Allow to melt, keeping a close eye on it – swirl the pan occasionally but don’t stir. When it turns golden, remove from the heat and stir in the butter (it may spit a little).

3 Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the spiced apricots over the caramel in the pan, making sure there are no gaps.

4 Unroll the pastry and lay over the top to cover the apricots completely, trimming to fit the pan, with enough of a border to tuck the edges down around the fruit to make a crust. Poke holes all over the pastry with a fork, then bake for 20 mins or until risen and golden. Leave to rest for 5 mins, then carefully invert the tart onto a plate. Serve warm with ice cream or cream, if you like. Each