SERVES 4 PREP 20 mins COOK 30 mins EASY 2 tbsp vegetable oil400ml can coconut milk4 boneless chicken thighs (about250g), cut into chunks or sliced1 courgette, cut into 1.5cm rounds or roughly chopped1

By Tasha Marikkar Makes 5 | Prep 15 mins | Cook 15 mins 140g plain flour75g dessicated coconut20g red onion, finely minced2 small green chillies, finely minced8 curry leaves, finely minced1 tsp sea sa

Citrus

By Nitisha Patel Serves 4 | Prep 10 mins | Cook 35 mins FOR THE TOOR DHAL BASE 150g toor dhal500ml boiling water2.5cm piece of freshginger, grated½ tsp fine sea salt FOR THE TADKA 5 tbsp vegetable oil

Riaz Phillips is a writer born and raised in London. Inspired by his Caribbean family background, he is the author of Belly Full: Caribbean Food in the UK and the award-winning West Winds: Recipes, Hi

Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala