This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.
A Indian recipe from ” New Covent Garden Book of Soups”.
A recipe from Tarik Abdeladim, chef at Los Moros in York.
A Caribbean recipe from chef Andi Oliver which i found in ” The Pepperpot Diaries”
A version of this Bengali favourite from ” Brick Lane Cookbook” by Dina Begum. Serve with basmati rice.
A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.
A simple recipe from Asma Khan’s ” Ammu”. Serve with some plain boiled rice.
A new recipe from one of my favourite food writers- Nigel Slater
A favourite recipe for venison from ” Rice, Spice and All Things Nice” by Reza Mahammad.
A delicious vegetarian supper from Meera Sodha.
A gently spiced breakfast from ” A Flash in the Pan” by John Whaite.
A simple, light and soupy fish curry from Bengal. It’s from ” Thali” by Maunika Gowardhan.
A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
A simple , quick and delicious curry from the Andhra region of India. Its from ” Thali” by Maunika Gowardhan.
A slow cooked soupy curry from the Sindhi community. Its from ” Thali” by Maunika Gowardhan. If you can, find some already podded green cardamon seeds to save time.