Chicken karahi

This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice

Nihari

Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations

Haleem (Pakistani haleem)

Enjoy this hearty beef, lentil and oat porridge originating from Pakistan. It’s slow-cooked, then served with naan and lots of spicy, tangy toppings

Lahori chanay ki daal

Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan – black cardamom helps mimic a coal-smoked taste

Chana daal halva infused with saffron, cloves & cardamom

Make halva using chana daal (split baby chickpeas). Infused with saffron, cloves and cardamom flavours and scattered with nuts, it’s a moreish sweet treat

Slow-cooked beetroot & beef curry (Chukandar Gosht)

This Pakistani curry has a deep purple hue and is flavoured with fragrant cinnamon, cumin and coriander