Pick from this week's menu Show all recipes Show only vegetarian recipes Show only vegan recipes

Punchy 'gunpowder' sweet potatoes, silkily soothing spinach & chickpea curry, perfectly spiced pork chops.

Glossy amber sauce turns tender okra into a dish fit for a king. With kachumber salad, lime pickle and roti.

Juicy lamb strips coated in black pepper, stir-fried to soften its spicy heat and unlock complex aromas.

Alfred Prasad celebrates his mother's Anglo-Indian cuisine, with tender prawns in an enriching, spicy sauce.

Diced beef in a smooth Senegalese peanut and tomato braise. Profoundly nutty, beefy and bursting with flavour.

Pan-fried tofu in a sticky, spicy 'yangnyeom' glaze, scattered with crushed peanuts and served with rice & pak choi.

Iraqi casserole of tender meatballs wrapped in aubergine and baked with a hearty tomato-almond sauce.

Charred, meaty roast cauliflower on tahini sauce, with raw tomato dressing and pomegranate-studded couscous.

Sizzling, lacy-edged turmeric & rice flour pancakes stuffed with a rainbow riot of veg drizzled with tangy Vietnamese dressing.

Maghmour, a chickpea-based Lebanese take on moussaka, with spice-rubbed roast chicken legs and bulgur.

Layers of crispy, flaky pastry over a cinnamon-scented filling of chicken and vibrantly nutty Moroccan flavours.

Bake your own thin, lightly charred stuffed flatbread with a hearty filling and a vegan yoghurt dip on the side.