“You will need to begin this recipe a day ahead.  Doi bora unites two beloved ingredients: doi (yoghurt) and bora (fritters). It’s a contrasting blend of crispy exterior and soft, yoghurt- infused centre. The fritters, traditionally made from ground and whipped urad daal (also known as black gram), are deep…”

“You will need to begin this recipe a day ahead. Milk holds an essential role in Bengali dessert-making, which is a direct result of Bengal’s longstanding relationship with dairy farming. And if there’s one dessert that embodies this history, it’s mishti doi, a luxurious, silky yoghurt that has put Bengali desserts on the map…”

“You will need to begin this recipe at least a day ahead. There’s something undeniably theatrical about placing a whole roast leg of lamb at the centre of the table, its inviting aroma swirling around the room. If there’s one dish that captures both showmanship and substance…”

“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…”

“I love this dish for two reasons: the first is that spatchcocking a chicken means super-juicy meat every time. The second is that it celebrates loomi (aka black limes) in its very dramatic-looking appearance, and I really appreciate that. Serve with some lightly dressed greens or the Pan-fried Tomatoes with Za’atar, Pine Nuts and Halloumi.” – Noor Murad

As digestive systems everywhere brace for the annual chocolate onslaught, I thought I’d throw a cake your way so you’re match fit for Easter. Not literally, natch. I mean ‘throw’ more in a ‘here’s my chocolate cake recipe, come and geddit’ kind of way. And not that it’s ‘my’ cake, either…