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
Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life
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
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 slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations
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
Find a heatproof tin that fits inside your air fryer and is big enough to hold all the ingredients to make this veggie curry. It takes just 10 minutes prep
These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber
Get inspired by the popular trend for a low carb, deconstructed burger without the bun. Feel free to change up the toppings – fried mushrooms also work well
This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice
Feel free to swap the cavolo nero for curly kale in this chicken dish, if you like. It comes with a light parsley, lemon zest and olive oil dressing
Make a sweet and fruity version of challah, a traditional Jewish bread enriched with eggs and sugar. It’s a perfect bake to celebrate Chanukah
Served with cumin-spiced vegetables this is the perfect roast dinner to shake up up your Sunday lunch. Scrub the veg well but there is no need to peel them. Leaving the skin on adds nutrients and fibre. Using baby potatoes means you don’t have to par-boil them, but if using other potatoes, slice thinly or par-boil first. If you are feeling adventurous, double the chutney ingredients and try marinating a whole roast chicken for a beautiful centrepiece dish.