“it’s a flavour explosion” by aktar islam

In his new book, Karan Gokani offers real Indian home cooking with easy, enjoyable recipes that are true to the flavours of India’s rich culinary landscape.

Cosy up with an old favourite

3 tbsp vegetable oil100g onions, finely chopped2 x 400g tins of chickpeas, drained and rinsed115g potato, peeled and roughly chopped½ tsp kashmiri chilli powder1 heaped tsp coarsely crushed fennel see

Kolkata has a multicultural community, and this dish unites Indian cuisine with that of the Chinese settlers from the 18th century – it has an Indian way of marinating cauliflower, with a Chinese infl

By Charlie Tomlinson (wildroot.kitchen) Serves 6 | Prep 25 mins plus chilling | Cook 50 mins FOR THE FILLING 1 tbsp olive oil1 onion, diced4 garlic cloves, crushed10g fresh sage, finely chopped2 sprig

PREP TIME 5 minutes COOKING TIME 20 minutes SERVES 4 INGREDIENTS ● 600g waxy potatoes, peeled and chopped into 1 inch cubes OR ● 600g salad potatoes (chopped in half if large) ● 2 tbsp vegetable oil ●