Ropa Vieja is often mistakenly assumed to have originated from Cuba but actually hails from the Canary Islands.
c) 1 – 2 hrs
Keema Matar, curried minced meat, is India’s answer to the West’s savoury mince.
Taro is a little known ingredient to the British market but surprisingly has been used in cooking all across the world, from Brazil and Egypt to Greece and Japan.
Makai Ka Soweta is a lamb and sweetcorn curry from the Rajasthan region in India.
Murgh Makhani, or better known as Butter Chicken, is a firm favourite at British Indian Restaurants. Here you can learn how to make it from the best in the business, Cinnamon Club.
Hailing from Rajasthan in India, Laal Maas is a fiery lamb dish chilli lovers adore.
For a while I thought we weren’t going to have a summer this year in the UK but the season finally pulled through, which makes this beetroot dip just perfect for the warm weather.
Salted caramel cupcakes. What’s not to love?
Most of you will know “naan”, the Indian flatbread, that gets served with your favourite curry. But have you tried Peshwari Naan?
How to cook the quintessential Chicken and Mushroom Pie, Britain’s favourite!