Enjoy these Tandoori-inspired lamb chops with warm naans and chutney. It’s a perfect meal to mark Eid, the Festival of Breaking the Fast following Ramadan
Rustle up our crisp and spicy chicken strips. They are super-versatile – use them to fill naan wraps, burger buns, or include in a curry-themed spread of small plates
Use stewing beef chunks or diced chicken thigh in place of lamb if you like to make this curry – just remember to adjust the cooking times accordingly
Make this easy treat to keep your pooch cool on a hot day. It’s made using just three ingredients – banana, peanut butter and natural yogurt
Let Texas meet Mexico in this Middle Eastern-style brunch. Leave out the eggs for a really quick vegan chilli that you can use to fill burritos or tacos
Forget dry, overcooked salmon – cook it hot and fast for a wonderfully sticky, charred outside and tender, flaky middle
Use storecupboard stars harissa, white miso, sundried tomato paste and crispy chilli oil to make these moreish fishcakes and balance the budget
This recipe lets seasonal carrots shine roasted and piled onto flatbreads with whipped feta, chopped pistachios with a cabbage and red onion salad
Tuck into this soup that’s like a hug in a bowl, packed with earthy flavours. Don’t skip the onions and tahini yogurt – they balance everything beautifully
Enjoy all the flavour and comfort of biryani, with just one pot to wash. It’s a quick, fragrant and flavour-packed iftaar meal at Ramadan, or any time
Put a fresh spin on a classic gingerbread house with this showstopper – it simplifies the process by using layers of chocolate sponge and treacle buttercream inside
Enjoy this easy kadhai chicken chargha recipe, featuring tender marinated chicken cooked with warming spices and served with a refreshing mint raita
