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.