Crumbled tofu noodle stir fry with peanuts in a spicy dan dan style sauce is a stupidly quick, easy and delicious vegan fakeaway dinner.
Ceylon chicken is a curry that was once all the rage in British Indian restaurants, it is generously spiced & has a silky coconut milk sauce.
Ginger chicken udon noodles is a quick and easy stir fry recipe that combines chilli and ginger with soft velveted chicken and beansprouts.
Chicken egg foo yung an omelette that is a real favourite in Chinese takeaways that is quicker & cheaper and just as tasty made at home.
Chicken shashlik has a complex history, my version of the recipe is influenced by the delicious Indo-Chinese kebab stick variant & I love it!
Dragon chicken is an Indo-Chinese dish featuring spiced fried chicken coated in a spicy ketchup-based sauce with peppers and cashew nuts.
Mushroom biryani, a classic baked layered Indian rice dish, this version is made in a pretty classic way and is both vegetarian and vegan.
My peri peri chicken burger features a chicken breast marinated in a scratch-made spicy chilli sauce and is served with a spicy mayonnaise!
Lamb bhuna is a boldly spiced curry with Bengali influences, my version is influenced by the British Indian curries that I grew up loving!
Pork Vindaloo is a spicy hot and sour curry with Goan/Portuguese origins and my recipe is heavily influenced by British Indian food.