The quintessential Pakistani meat dish. A quick, easy and incredibly tasty dish to retrain your curry brain.
A versatile recipe suitable for vegetarians and vegans, using a combination of vegetables that maximises flavours, textures and colours.
The humble red lentil when combined with the right spices and cooking technique is elevated to new heights in this nutritious dish.
A restaurant favourite, cooked the authentic way, with deep spice notes flavouring the rich lamb for an incredibly satisfying dish.
Slow cooked brown lentils with ginger and lemon, resulting in a creamy dish suitable for both vegetarians and vegans.
My favourite way of cooking turnips. Paired with spicy spinach, this is a winning combination.
My authentic version of everyone's restaurant favourite Butter Chicken, made using almonds and tomatoes, not cream.
An irresistible combination of spinach and paneer, a fresh cheese used widely in South Asia.
A meaty daal fried in a rich tomato sauce that is perfect for those days when only a lentil will do.
Paneer, a fresh non melting cheese covered in a velvety sauce made using almonds and tomatoes. A flavour bomb in your mouth.
Easy minced beef with peas, made using fresh herbs and ginger for a fragrant dish with a clean, light taste.
A dish perfect for both garlic lovers and the more cautious eaters. The garlic cooks down to a mellow sweetness that pairs wonderfully with the spicy chicken.