Indian style lentils flavoured gently with kaffir lime leaves. A great protein packed veggie dish.

Cubes of Indian cheese, paneer, are fried until golden and crispy then cooked in a sweet and sour chilli sauce. Indo-Chinese cuisine.

Chicken and potato curries are a staple of traditional Bengali home cooking. Spiced with a combination of whole and ground spices.

Sister to the cinnamon roll, these buns are flavored with cardamom and pistachio nut, with a hint of orange zest.

Red lentil and chickpea soup- a warming Middle Eastern style soup with a tomato base and spiced with earthy cumin and Ras el Hanout.

Crispy spinach and potato fritters made with a chickpea flour batter, spiced with turmeric, cumin and black pepper. Vegan and gluten free.

Sri Lankan Chicken Curry: flavoured with a combination of tamarind, curry leaves, and coconut milk creating a sweet and sour dish.

A Middle Eastern style flatbread stuffed with sweet potato and egg and then pan fried.

Seasonal pears, flavored with cinnamon and earl grey, in crispy puff pastry, topped with an apricot glaze.

Middle Eastern style tomato soup, pan roasted tomatoes cooked with quinoa and spiced with earthy cumin and za’atar.

Thai Red Chickpea Curry: Chickpeas, potato and peas cooked in a Thai Red Curry Paste. Great vegan 30 minute dinner

Indonesian style noodles, cooked with egg, colourful vegetables and flavoured with sambal and a sweetened soy sauce.

Sweet pumpkin pie filling, spiced with cinnamon, cardamom and clove in crispy samosa pastry.

A spicy and warming Maltese cabbage soup with wholegrain fusilli pasta.

A Middle Eastern Vegetarian and Gluten Free Pilaf of rice, lentils and carrot and topped with caramelised onions.

An authentic Bengali curry of tender chicken and bottle gourd cooked in Indian spices and a rich gravy.

Middle Eastern inspired cookies made with tahini, almond and honey

Traditional British inspired raspberry and almond bakewell cake.

Easy and quick oven baked tandoori chicken made completely from scratch.

Bhaingan bhorta, a traditional and light Bengali dish of charred eggplant and onion, with mustard oil and spices.

A nourishing and simple soup of green lentils, spinach and fresh egg noodles.

A vegetarian pie made out of filo pastry which is filled with caramelised red onion, potato, kale and peas and topped with cheese.