Someone in the audience asked if we could share an unusual dessert recipe. Madhur replied by narrating one she’d she learnt in Pakistan. Neither of us has a sweet tooth, but I know there is something special about this dish. Kheer is a milk-based pudding, typically is made with milk solids (by reducing milk), sugar and typically rice but can also be made with roasted vermicelli, fruits or vegetables. This one is normally made with Pakistani or Indian Narangi oranges, that have a very distinct flavour, but you can substituted with tangerine or clementine flesh – though, as Madhur says, it’s just not the same. It is, however, still a lovely dessert. Make sure that the thickened milk is completely cool before adding the orange flesh. Makes 1 serving / Takes 30 minutes to prepare and cook ½ pint whole milk ¼ tin condensed milk ½ tsp freshly ground cardamom seeds 1 small clementine, peeled, thin skin removed, inside taken out In a small non-stick heavy-based pan, heat the milk and bring to a boil. Reduce heat, keep stirring until slightly thickened, about 10 minutes. Add the condensed milk, stir occasionally; add ground cardamom. Cook until the whole mixture becomes thick like the consistency of thick custard, about 15-18 minutes. Pour into a serving bowl, allow to cool completely; sprinkle the orange pieces on top, enjoy cool.