What’s on themenu?

Originally a Persian word, which eventually became escabeche in Spain, sikbaj literally means cooking in an acidic mixture, namely vinegar. Mackerel is extensively preserved on the west coast of India

SERVES 4-6 Ingredients 2 tbsp ghee or olive oil1 tsp ajwain (carom) seeds1 large onion, chopped2 tbsp tomato paste1 tbsp ginger purée1 tbsp garlic purée2-3 green bird’s eyechillies, chopped1 tsp groun

Ingredients (Serves 4) ◆ 4 slices of sourdough bread ◆ 2 tablespoons melt d ghee ◆ 4 tablespoons Green Goddess Chutney(see right) plus extra to serve ◆ Handful of grated mozzarella ◆ Handful of grated

Chaat masala is an incredible blend of spices with many different variations. It’s a very popular masala in Indian street food, and is zingy, tangy, salty and spicy. ■ Serves 4 ■ Prep 3 mins ■ Cook 12

Fuss-free and full of flavour, these are the perfect dishes to share with family and friends on a summer’s day in the garden

Yes, we like to ‘cheat’ too – and by that, we mean using excellent ready-made products to take speedy shortcuts. Whip up these delicious meals when you don’t fancy hours in the kitchen...