Spiced lamb egg chops

This sublime dish – which is also great to serve with drinks – is a joy to behold and I guarantee that once you start eating these chops you will not want to stop!

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Nalli Gosht: lamb shanks in a spiced yoghurt sauce

This majestic curry, with melt-in-the-mouth spiced lamb and a thick sauce that is, quite frankly, to die for, is easy to make. It can be made a couple of days ahead, reheating gently when you are ready to eat.

Thai fish cakes

Very simple and immensely satisfying – both to make and eat – these Thai fish cakes never last long in my house. And nor should they….

Hot Coronation chicken: tangy chicken curry

This very simple, speedy tangy chicken dish is essentially a hot version of the classic cold dish Coronation Chicken: a dish that never fails to raise a smile and make me happy!

Spiced crispy chicken skin

Shatteringly crisp, melt-in-the-mouth and with a gentle curry kick, these chicken skin shards – think spiced pork crackling – are so easy to make and are insanely moreish.

Curried cauliflower soup with cumin & onion flatbreads

This is a hearty spiced cauliflower soup that is easy and costs very little to make. I often make at least double the quantities and freeze some for a later time – although all too often even a larger amount of soup gets polished off in one sitting!

Spiced lamb & pistachio rolls with spiced pastry

I am such a fan of sausage rolls; with a well-flavoured filling and light, melt-in-the-mouth pastry, they never fail to give me a feeling of total satisfaction when eating them!

Spiced smoked haddock scones

Try to imagine me screaming from the rooftops that you absolutely must try this recipe: I am so proud of it and I really do think they need making and devouring.

Coronation chicken vol-au-vents

While vol-au-vents are wonderfully retro, using Coronation Chicken as a filling makes them even more so! But Coronation Chicken is such a great thing to eat.

Spiced smoked haddock vol-au-vents

Vol-au-vents never fail to excite me when I eat them!  For me they have always been absolute must as part of a buffet.