Chicken karahi
This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice
This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice
This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta
These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber
Bake this sticky, spicy cake using ingredients that historically thrived in Jamaica – best enjoyed with an afternoon cup of tea
Make perfectly golden dumplings with a slightly crisp exterior and a doughy centre that has a hint of sweetness. Enjoy with ackee and saltfish
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
Leave this peppery Filipino stew in the pot overnight for even more flavour. Enjoy it with steamed jasmine rice
Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations
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
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