Creamy and enriching, this no-churn Indian ice cream is a perfectly simple treat for a hot summers day. The complementing blend of rose petals, rose extract and saffron, together with the pistachios and green cardamom beautifully combine to leave an everlasting flavour of floral freshness.

Ubiquitous to the Punjab region of India, these warming flatbreads made of finely ground corn are light, delicious and so moreish! Once you get a hang of the consistency of the dough, moulding them into rounds with your hands to then place onto the warm ‘tava’ to cook becomes easier.

Here is my simple method of making this ‘everyday’ chicken curry; I say ‘everyday’ because it was one of those dishes my Mum would whip up as a quick, easy meal when she was pressed for time or there were limited ingredients to hand. The simple ingredients for this recipe were always in our family home, and still are at mine!

‘Saag’ is the word used for a blend of leafy greens and is a dish that originates from Punjab – a northern state in India. ‘Saag Palak’ (pureed spinach), is a delicious way to eat spinach and is packed full of flavour and goodness.

These Indian-style lamb kebabs are a great snack that are not only simple to whip up but so versatile. They can be served however you like – you can gobble them up on their own or with sliced red onions and a squeeze of lemon juice, or a dollop of raita, mint chutney or houmous, and they can even be wrapped up in some warm flatbreads.

Muttar Paneer (Peas and paneer) is an identifiable combination of ingredients in Northern Indian cuisine; however, rather than using these delicious ingredients in its common ‘curried’ form I have used them here to make these crispy and healthy fritters – great for breakfast, lunch or as a snack.

I like to call this dish my ‘DISHOOM’ chicken, or chicken with a ‘POW’, because its filled with punchy flavours and a fiery heat which just might knock your socks off!

‘Keema’ is a beautifully fragrant traditional Punjabi dish; well-balanced and full of spicy flavours, it’s simple to make and can be enjoyed in so many ways.

Everything you need for a deliciously refreshing mint chutney – so simple, but oh so full of flavour! I looooove to have this with some warm samosas, drizzled over a salad or lathered into a sandwich.

The ingredients and techniques used to make Biryani differ across the Indian sub-continent, but the one thing that they all have in common is that it is the perfect dish for feasting on with groups of family, friends and to serve during festivals.