I love tandoori chicken – it encompasses all the flavour of Indian food, but isn’t super spicy, so you can serve it to just about anyone without risking blowing their heads off.

This split pea and spinach curry is one of the many lentil curry recipes I have collected over the years. Lentil curries are easy and (if you discount soaking time) fairly quick to make and packed full of flavour. They are also extremely cheap to make and freeze…

I must admit, I didn’t expect to discover the best potato and chickpea curry I have ever eaten on a cruise ship in the Mediterranean! But on one particular cruise, they cooked a national cuisine in one of the ship’s restaurants each night. Many of the ship’s kitchen…