Bhuna gosht: Pakistani slow-cooked mutton with a dry masala
Bhuna gosht is bone-in goat or mutton cooked in onions, yogurt and spices, then fried down in ghee until the masala turns dark and clings to the meat.
Gluten-Free
Bhindi Masala: Pakistani and North Indian okra curry
A dry-spiced okra curry with crisp-edged bhindi in a quick onion-tomato masala. Naturally vegan, gluten-free and ready in under an hour.
Mango lassi: a 10-minute Punjabi yogurt drink
A cold, thick blend of ripe mango, yogurt and cardamom from Punjab, ready in minutes and perfect alongside spicy food or on its own.
Kheer: a creamy rice pudding from South Asia
A slow-simmered rice and milk pudding from the Indian subcontinent, scented with cardamom and finished with nuts. Simple, festive and ready in under an hour.
Mushroom risotto (risotto ai funghi): a wine-free Italian recipe
A creamy Northern Italian mushroom risotto made without wine, using broth and a little lemon juice for the acidity instead.
Chicken tikka on the grill: a Pakistani BBQ classic
Smoky, charred chicken tikka marinated in yogurt and spices, grilled Pakistani-style. A weekend BBQ staple best eaten hot with naan and chutney.
Ratatouille: the classic Provençal vegetable stew
A slow-cooked Provençal stew of aubergine, courgette, peppers and tomatoes, each vegetable browned on its own before it all melts together.
Baingan bharta: smoky roasted eggplant mash (vegan)
A North Indian classic of fire-charred eggplant mashed into a spiced onion-tomato base. Naturally vegan, gluten-free and simple to make at home.
Thandai: a chilled almond and spice milk drink for Holi
A cooling North Indian milk drink built on a paste of almonds, poppy seeds and fennel, chilled and spiced with saffron, cardamom and rose.
Poulet rôti aux herbes: French herb roast chicken
A simple French Sunday classic: whole chicken rubbed with herb butter, roasted over root vegetables until the skin turns deep gold.