These recipes for Ramadan score big with their Middle Eastern flavours and easy convenience. Many elements can be made well in advance, so at the end of the day, all they require is some heating up and assembly before tucking into when the sun sets.

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Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.