• Jamaican bully beef

    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

    Easy
  • Haleem (Pakistani haleem)

    Haleem (Pakistani haleem)

    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

    Easy
  • Dolma (yalancı dolma)

    Dolma (yalancı dolma)

    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

    More effort
  • Nihari

    Nihari

    Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations

    Easy
  • Jamaican oxtail

    Jamaican oxtail

    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

    Easy
  • Air fryer veggie curry

    Air fryer veggie curry

    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

    Easy
  • Adana kebab

    Adana kebab

    These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber

    Easy
  • Burger bowl

    Burger bowl

    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

    Easy
  • Chicken karahi

    Chicken karahi

    This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice

    Easy
  • Green garlic chutney roast chicken with cumin-spiced vegetables

    Green garlic chutney roast chicken with cumin-spiced vegetables

    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.

    Easy