Mix water, lemon juice, and sugar in a deep pot and bring it to boil. Let it boil for some more minutes until it thickens a little. Mix 1 cup cornstarch and ½ cup water and add this mixture into the pot gradually while stirring. Add in cream of tartar and keep boiling stirring continuously until it gets the consistency of mastic. Add in rosewater and 3 tsp food colouring into the mixture. Line a baking pan with a cling film very neatly to prevent any wrinkles and brush it with almond oil lightly. Mix powdered sugar and cornstarch for dusting. Sift 3 tbsp of sugar and starch mixture on it. Cut it into cubes and roll each of them in sugar starch mixture.

Peel and core apples. Cook apples in water, lemon juice, and sugar for about 15 minutes. Carefully take out apples and leave them to cool. Reserve syrup. Mix ground walnuts, ground hazelnuts, lemon zest and cinnamon-sugar with the 1 tsp milk. Fill cooled apples with this mixture. Pour syrup over them and garnish with whipped cream. Serve dessert in dessert cups.

Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. Preheat the oven to 150C/300F. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook. Add the crushed garlic. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with a ¼ pint of tomato juice and add these juices to the pan. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish.

Start with; use a food processor to very finely mince the onion. Heat 2 tablespoons of oil and 2 tablespoons of niter kibbeh in an oven and saute the onion, covered, over low heat for 45 minutes. Add more niter kibbeh if it gets too dry. Add the garlic, ginger, and 1 tablespoon of butter. Add 4 tablespoons of berbere and 2 teaspoons salt. Add 2 tablespoons of butter. Cut chicken breast into small, 1/2 inch chunks. Place the chunks in a dish with 2 tablespoons lemon juice and let sit at least 15 minutes. Add the chicken stock, salt and honey wine to the mixture. Bring to a boil. Add the eggs and continue to simmer. Serve hot with injera, bread or rice.

Preheat a grill to high. Grease and line a 20 cm square cake pan. Using an electric mixer, beat butter and margarine until pale. Add condensed milk and beat until combined. In a clean bowl, using an electric mixer beat the egg yolks, sugar, and vanilla for 3 minutes or until pale and thick. Add butter mixture to egg mixture and stir until combined. Fold in flour and spekkoek powder in 2 batches until well combined. Spread cup batter into prepared pan and place on the lowest rack in the oven. Grill for 5 minutes or until dark brown and firm to the touch. Repeat process, one layer at a time, with remaining batter. Make 12 layers.