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.
Halal
Soupe au pistou: a Provençal summer vegetable soup
A bright Provençal vegetable and bean soup finished with garlicky basil pistou, simple enough for a weeknight, generous enough for guests.
Gimbap: Korean rice and vegetable rolls, step by step
Learn to roll classic Korean gimbap with seasoned rice, beef, carrot, spinach and egg, sliced into neat, colourful bites.
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.
Beef seekh kebab: smoky spiced skewers you can grill or pan-sear
Juicy spiced ground beef skewers, grilled or pan-seared Pakistani style, with the mix and the grip you need to keep them on the stick.
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.
Cacio e pepe: the Roman cheese and pepper pasta
A three-ingredient Roman classic: pasta, pecorino and black pepper worked into a glossy, peppery sauce without any cream.
Sole meunière: a classic French bistro fish recipe
Golden pan-fried sole in a nutty brown butter and lemon sauce. A simple French bistro classic ready in under 30 minutes.
Kimchi fried rice: a 15-minute Korean dinner or breakfast
A fast, tangy Korean kimchi fried rice recipe with a fried egg on top, ready in 15 minutes using leftover rice and jarred kimchi.
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.