• Jamaican fried dumplings

    Jamaican fried dumplings

    Make perfectly golden dumplings with a slightly crisp exterior and a doughy centre that has a hint of sweetness. Enjoy with ackee and saltfish

    Easy
  • Jamaican oxtail

    Jamaican oxtail

    Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices

    Easy
  • Chicken adobo

    Chicken adobo

    Leave this peppery Filipino stew in the pot overnight for even more flavour. Enjoy it with steamed jasmine rice

    Easy
  • Nihari

    Nihari

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

    Easy
  • Dolma (yalancı dolma)

    Dolma (yalancı dolma)

    Enjoy a meat-free version of stuffed vine leaves, with tomatoes and onions. Once you’ve got the knack of the recipe, try experimenting with other fillings

    More effort
  • Haleem (Pakistani haleem)

    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

    Easy
  • Jamaican bully beef

    Jamaican bully beef

    Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life

    Easy
  • Ezme

    Ezme

    Enjoy this salad to serve with your favourite Turkish dishes. Authentic ezme is very finely hand-chopped, or you can use a food processor, if you like

    Easy
  • Halo-halo

    Halo-halo

    Enjoy a traditional Filipino dessert that translates as ‘mix-mix’. It’s a colourful and refreshing medley of flavours and textures, ideal for hot days

    Easy
  • Roasted cauliflower cheese filo pie

    Roasted cauliflower cheese filo pie

    Turn a much loved vegetarian classic into a hearty pie using shop-bought pastry – and be sure to use the stalks and leaves of the cauliflower

    Easy