Strawberry falooda milk cake Whipped feta with tomatoes

A new way to eat your summer strawberries.

“British colonial rule may have divided up India, Pakistan and Bangladesh, but we are all united in our love of falooda – a rose-tinted milkshake textured with bubbly basil seeds and noodles,” says Ravinder Bhogal.

Faloodas come in many flavours, but her favourite is “the original and the best – rooh afza, makes a thick concentrated floral syrup that turns milk Barbie pink”. The syrup can be easily found in Indian and Pakistani supermarkets.

“Here, inspired by my friend Ravneet Gill’s excellent Rasmalai Cake, I have used rooh afzaflavoured milk to make a sort of tres leches cake. If you can’t find basil seeds, use chia seeds, which have a similar tapioca-like texture when hydrated.”

Ingredients:

225g plain flour

1tsp baking powder

½tsp salt

5 eggs

175g caster sugar

1tsp rosewater

115g unsalted butter, melted, plus extra for greasing

A starter or lunch – perfect for warmer weather.

“Cold, salty feta topped with tomatoes warmed in olive oil that has been studded with aromatics until they are bursting, gooey and have a heightened sweetness are the perfect topping for hunks of grilled bread,” says Ravinder Bhogal of this dish.

“These tomatoes are also pretty perfect tossed together with pasta or gnocchi, which I just throw straight into the roasting tin before tossing and eating.”

Ingredients: (Serves 4)

400g mixed cherry tomatoes 5 garlic cloves, peeled and bruised 3 thin strips of lemon peel

½ tsp caster sugar

1 tsp coriander seeds

¼ tsp dried chilli flakes

4 sprigs of oregano

60ml extra virgin olive oil

Sea salt and black pepper

For the whipped feta:

200g good-quality feta cheese

For the falooda milk: 50ml rooh afza

200g condensed milk 250ml whole milk 300ml double cream

For the topping:

300g strawberries, sliced

2tbsp basil seeds

1tbsp rosewater

1tsp caster sugar

300ml double cream

Dried rose petals, for sprinkling Crushed pistachios, for sprinkling

Method:

1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4 and lightly grease a three-litre (33 × 23cm) baking dish with butter.

Juice of ½ lemon

100g thick Greek yoghurt

Method:

1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.

2. Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin

2. In a jug or bowl, whisk together all the ingredients for the falooda milk and leave in the fridge to chill till required.

3. Sift the flour, baking powder and salt into a bowl. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about seven minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Fold in the flour mixture and rosewater, then fold in the melted butter. Spoon into the baking dish, smooth the top and bake for 30-35 minutes until golden brown, and a skewer inserted into the cake comes out clean.

4. When you remove the cake from the oven, prick it all over with a skewer and keep warm. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight.

5. To serve, mix together the strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft, rumpled bedsheet texture. Spread the cream over the surface of the cake and then spoon the strawberries over the cake. Top with rose petals and crushed pistachios. along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano, then drizzle over the olive oil.

3. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel.

4. In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yoghurt.

5. Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread.

Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen by Ravinder Bhogal is priced £26