Kedgeree

SERVES 4 PREP 4 mins COOK 11 mins EASY V 1 small fennel bulb2 tomatoes1 green chilli, or to tastehandful of coriander2 x 400g cans chickpeas2 tbsp coconut oil2 tsp cumin seeds2 tsp brown mustardseeds2

A British-Bangladeshi food writer, Dina is a leading champion of Bangladeshi cooking, and published the acclaimed Made In Bangladesh in 2023. She’s written for various outlets including The Telegraph,

Taken from her new book Pull Up A Chair, these recipes from Martha Collison are perfect for summer entertaining.

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber. SERVES 4 PREP 5 mins plus at least 2 hrs chilling COOK 15 mins EASY

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as