Nutty black chickpeas and sweet potato in a typically Gujarati curry. Humble, but it boasts a lot of flavour.
Slow-roast duck coated in tingly, citric Sichuan pepper, with orange-infused sweet potato mash and pak choi.
Comfortingly chunky North African stew. Savoury, sour, spicy and subtly sweet. Served with giant couscous.
Robust broth-steamed rice and lentils, with sumac roast veg, bright pomegranate seeds, and herby yoghurt.
Sichuan's iconic street food. Tender wheat noodles, intense chilli oil sauce, and deeply savoury minced pork.
An edible pancake bowl (easier than it looks!) curled around a fragrant, meltingly tender lamb & aubergine curry.
Lemongrass-infused chicken thighs in a gentle, creamy curry, served with coconut-steamed jasmine rice.
Shiitake & miso richness infuses a noodle soup. With crispy tofu, lotus root and pak choy. Pretty, but robust.
Succulent coley and tender Thai aubergines in mild coconut curry. Sweetly scented surface, hearty depth below.
Crunchy water chestnut, pak choi and savoury shiitake stuffed soup dumplings in a clear, clean-tasting broth.
Sizzling, lacy-edged turmeric & rice flour pancakes stuffed with a rainbow riot of veg drizzled with tangy Vietnamese dressing.
Iraqi casserole of tender meatballs wrapped in aubergine and baked with a hearty tomato-almond sauce.