This showstopper of a dish originates from the Chittagong district, and is traditionally served to welcome a new groom into the bride’s family. Mellow, lightly spiced and creamy, the skinless chicken is melt-in-your-mouth and flavoursome throughout thanks to slow cooking and bhagar or tempering of golden fried onions.

When it comes to bhorta, aloo, or potato, is at the top of most people’s lists. It’s one of the tastiest and most versatile versions of this mashed dish, and is an essential feature on the Bangladeshi culinary map. Best of all, it can be made by anyone, irrespective of budget or ability. The potatoes are either baked or boiled, then mixed with smoky fried chillies, onions and salt. A good drizzle of pungent mustard oil and a scattering of fresh coriander (cilantro) completely enlivens the blank canvas of soft potatoes and creates a magical dish. Mash a portion with plain rice and enjoy a classic Bangladeshi carb-on-carb delight. In place of mustard oil, you can use vegetable oil and a teaspoon of English mustard.

As a child, and being one of the eldest grandchildren, I was lucky enough to enjoy leisurely breakfasts with my late nani (maternal grandmother) whenever I visited my grandparents’ home. For me, this was my time with my grandmother, sitting at the kitchen table and being served a portion of doi chira in an enamel bowl. I would watch as she sliced up the bananas, then poured warm milk on top of the chira (which I would later learn she handmade, on visits to Bangladesh). Next, she’d add an occasional dollop of yoghurt or doi, and sometimes gur (date molasses). A sprinkle of salt offset the sweet and tangy, and created a simple dish that was a joy to eat.