Spatchcocking a chicken is a two-minute kitchen hack that we think everyone should know. We buy a whole free-range or organic chicken, then cut out the breastbone with scissors before butterflying the bird and pressing down sharply on it once to make it sit flat. The Middle Eastern spices and curry leaves transform…”

“Chicken 65 is a quintessential Indian street-food dish, and you will find many variations depending on the street-food vendor and their take on it. The dish is bright red in colour and has a reputation of being spicy. There are many myths about its origins and name: that it has 65 different types of chilli, 65 different spices or…”

“There are many versions of egg curry; this is one I learnt from a Singaporean Indian friend, who in turn learnt and adapted it from her mum. The fennel seeds give an aniseed fragrance that’s common to many Tamil curries, tomatoes and tamarind lend a sweet-sour tang, while the coconut milk (just a tiny drizzle!) adds a touch of creaminess…

Looking for a budget-busting mid-week dinner? Then grab a packet of dried chickpeas, raid the neighbour’s lemon tree, buy a can of coconut cream and some curry leaves, then rummage in your pantry for the rest of what’s required here. If you want to add some meatiness to this already hearty soup, you could add chicken…

Looking for a fresh, new spin on the humble roast spud? Try these! You can use whatever floury or all-purpose potatoes you like, they don’t have to be baby ones. Cut them into whatever size you prefer and adjust the cooking time accordingly. And look, we get it…

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish…

Dahl. Basically mooshy, spicy, slightly soupy lentils, best served over fluffy basmati rice with tons of accompaniments. It’s soothing. Economical. Incredibly easy to make Just grab a bag of chana dahl (split chickpeas by any other name), rinse it off, boil it up, spice it up, then guzzle it up…

We love the layered flavours you get in an Indian curry, especially when they skew sweet-sour. Which they do here, thanks to jaggery, tomatoes and – yum! – tamarind paste. There are a few steps to making this but none are hard. It’s a perfect Sunday cooking project and you can make extras and freeze them for during the week too…

There are a gazillion interpretations of kedgeree and this one skews toward the dry end of town; essentially it's a subcontinental fried rice, if you will. The original contained just rice, eggs, smoked fish, onion, butter and parsley, with the curry powder ( the best bit!) coming laterr…