Chicken Tikka Masala

Arguably the most famous Indian dish in Britain, or even one of the most famous dishes of any type of cuisine - it came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Whatever its true origins, every time I take a mouthful of this deliciously creamy and flavoursome dish, it makes sense to me why it is so very beloved. This recipe makes it the classic way - marinating the chicken first and then cooking it in the curry sauce.

Beef Vindaloo

A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo Spice Paste - a spice mix blending chillies with cumin, corinader and other authentic spices. This makes it incredibly easy to make a Vindaloo to rival your takeaway, and all you need to do add is meat, tomatoes and an onion. If you like it even hotter then increase the amount of Spice Paste, or even add fresh chillies - but be careful - this is not one for the fainthearted!

Parsi Prawns Patia

The quickest way to get a delicious patio/ patia on your dinner has got to be with this gem of a recipe! A traditional dish hailing from the Parsi community and one that my family have cooked for decades in Mumbai. All the goodness of the spices comes from just a few tablespoons of the Balti paste which flavours the patia with chilli, cumin & coriander. The addition of tamarind and pinch of sugar gives you a balance of flavour. Prawns are quick to cook and in this recipe is a delicious addition!