Yasmin Khan’s recipes for aubergine kuku and fruit and nut granola bars

An Iranian take on the frittata, spiced with saffron, turmeric and barberries, and sticky, chewy apricot, pistachio and tahini granola bars

I am obsessed with these sweet treats: soft, sticky, packed with dried fruit, nuts and seeds, and sweetened with banana and honey, these irresistible granola bars are perfect for when you’re craving something sweet but still want something relatively healthy; they also work well as a light breakfast with a mug of hot tea or coffee. Kuku, meanwhile, is one of the bedrocks of Iranian cuisine, and is the Persian word for these dense, filled frittatas that are often served as a sandwich filling with sliced tomato and crunchy, salty pickles.