125 recipes. Have a look.

Diced lamb leg marinated in garlic, lemon, and oregano, charred on skewers with a tomato, cucumber, and red onion salad. Start 2 hours ahead to marinate.

Cumin and lemon chicken thighs roasted until charred, with pickled onions and tahini sauce. The chicken marinates 8 hours: start the night before.

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Chicken thighs in a scotch bonnet and allspice paste, roasted until charred, with coconut rice and kidney beans. Coat the chicken 4 hours ahead.

Pork shoulder braised with orange, lime and cumin, then shredded and broiled until the edges crisp. Start it about 4 hours before dinner.

Ground beef and kidney beans simmered with cumin, chipotle and a little dark chocolate. Start the rice 25 minutes before the chili is done.

Ground lamb and green peas simmered with tomato and garam masala until the fat separates. Make the roti dough first so it rests while the keema cooks.

Beef chuck, smoked bacon, shallots and mushrooms braised in red wine and stock until the meat pulls apart. Reduce the sauce until it coats a spoon.

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Pastry cones filled with spiced potatoes and peas, baked instead of fried. Serve them hot with chutney; leftovers crisp up again in a dry skillet.

Shrimp poached with bay leaves and served cold with a sharp ketchup and horseradish sauce. Start an hour ahead so the shrimp are fully cold.

Chicken thighs roasted skin side up over potatoes, lemon slices, olives and garlic on one baking sheet. Rub the skin with oil and salt so it crisps.