Raspberry, almond & oat breakfast cookies

Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit

Baath na bhajia (rice pakoras)

Enjoy these moreish rice pakoras as a starter in an Indian feast, or alone as a snack. Serve on a sharing platter with plenty of ketchup for dunking

Leftover lamb curry

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Bombay potato frittata

Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it's low in calories and fat and full of nutrients 

Kolhapuri spit chicken (kala masala roast chicken)

This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges

Dosa

Make your own dosa – Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings

Old Delhi-style butter chicken

Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world

Malabar prawns

Make one of Kerala’s staple dishes – malabar prawns, a speciality of the South Indian coast. They're quick and easy to prepare and full of distinct flavours

Bengali scotch eggs

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

Squash & cabbage sabzi

Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti

Channa bhatura

Serve up a hearty Indian veggie chickpea curry served with fried bread. The addition of spices such as black cardamom impart an irresistible smoky note 

Railway lamb curry

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour