The ingredients for these fritters vary depending on where in Greece and Cyprus you try them, but my grandma’s recipe is a permanent fixture at our table

Keftedes are a type of Greek or Cypriot fritter. They are popular all over, although the main ingredient varies depending on where you are. In Santorini, you’ll find sweet, sun-drenched tomato keftedes; in Sifnos, there are fantastic, falafel-esque chickpea keftedes. And in Cyprus they are predominantly meat-based, but now that our family includes so many vegetarians, my grandma often makes meatless versions using our favourite Cypriot ingredient as the base – halloumi. These have now become a permanent fixture in our lives, and during the summer she adds grated courgette to lighten them.

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You may well be smitten with these slices topped with chocolate and a squidgy tahini and date caramel

My friend, the chef Kali Jago, is a full-blown tahini obsessive. It was she who introduced me to (life-changing) whipped tahini and made me a batch of tahini and date chews, which I am now addicted to. To honour this joint infatuation, we made these slices together. The base is made using salted pretzels and brazil nuts, the centre oozes a squidgy tahini and date caramel, and it’s topped with a thin layer of dark, gently salted chocolate. We hope you will be just as smitten with them as we are.

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