Recipes

Two layers, one of vegetables in tomato sauce and one of spinach, mushrooms and cheese, under a golden crust. Good enough to forget the meat.

A chicken curry built on black pepper rather than a long list of spices, its heat softened by onions and yoghurt. Best with roti or paratha.

Eggplant, peppers, olives and capers in a Sicilian stew, my take on a grandmother's recipe from The Silver Spoon. Good with crusty bread.

Chicken thighs in a green coriander, garlic and chilli marinade, crumbed twice and shallow fried. My fish-free version of the Bengali fried fish.

White fish in a bright green coriander, garlic and chilli paste, crumbed twice and shallow fried until golden. Best with kasundi.

The best way to enjoy pork: fork-tender meat and earth-shattering crunch.

Squid rings tossed with popping mustard seeds, curry leaves and dried red chillies. On the table in under 15 minutes.