Coriander & mint raita

Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli

Sali murghi

Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery, an unrefined cane sugar. Serve with 'sali' – potato matchsticks

Feta & peach couscous

Grab just four ingredients to make this easy, light lunch and enjoy a taste of summer. The combination of peaches, feta, couscous and mixed seeds is moreish

Quick sushi bowl

Serve this quick and easy sushi bowl when you’re short on time midweek. It contains a tasty mix of salmon, sushi rice, carrot, radish and pickled red cabbage

Rojak

Contains pork – recipe is for non-Muslims only

Make this delicious Malaysian fruit dessert to finish an exotic meal, or use as a relish for spiced roast pork. It features a punchy sweet and sour dressing

Khatti dhal

Serve this tasty, healthy dhal as a vegetarian main meal or side dish. Adding tamarind to the lentils delivers fabulous sweet and sour flavour

Grilled aubergine, watermelon & sesame salad

Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. It's topped with shards of sesame brittle for added drama and texture

Korean hot dogs

Reinvent the hot dog with a tasty Korean twist. In place of onions and ketchup, try kimchi and spicy mayonnaise topped with carrot and sesame seeds

Egyptian egg salad

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Fino & butter poached peaches with ginger pecan crunch

Make the most of summer peaches with this easy take on a fruit crumble. The addition of ginger, pecans and fino sherry give the dessert a touch of luxury

Red mullet with saffron baked orzo & broad beans

Add a touch of luxury to a weekend meal with red mullet and saffron-tinted orzo pasta. Peel the broad beans, too, if you really want to wow dinner guests

Crab & chive filo parcels

Look for Cornish, Devon or Jersey crab for the sweetest flesh to enhance these filo parcels inspired by the Tunisian dish brik. Serve with tomato salsa