In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes, such as Blackberry and Star Anise Friands, Tahini and Halva Brownies and Persian Love Cakes. There is something here to delight everyone – from simple mini-cakes and cookies to showstopping layer cakes and roulades that will reignite the imagination of accomplished bakers.