Chef Maunika Gowardhan showcases a variety of traditional regional dishes, passed down through generations

Sauerkraut (fermented cabbage) is not only healthy and good for your gut but its distinct flavour lifts this simple salad with super crisp potatoes and salty ham. SERVES 4 | PREP 15 MINS | COOK 45 MIN

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

By Theo Michaels Serves 4 | Prep 20 mins | Cook 10 mins 2 x 400g tins of chickpeas, drained1 small white onion, chopped2 garlic cloves, chopped1 tbsp ground cumin, plus a pinch to garnish1½ tbsp coria

Ingredients 3 tbsp olive oil1 red large onion, finely chopped2 garlic cloves, finely chopped1 tbsp ras-el-hanout1 tsp ground coriander1 tsp cumin1 tsp turmeric1 tsp cinnamon600g lamb leg, diced200g so