Sherry&Tarragon Chicken with Pearl Couscous

This is a nice, quick and easy meal, perfect for midweek suppers - tender chicken breast, cooked in wine sauce, flavoured with tarragon and accompanied with giant couscous.

The recipe is adapted from Feel Good Food magazine (Spring, 2017).

Beef and Porcini Stew with Rosemary and Tomato

This is a simple and easy to cook stew, tender beef cooked in rich tomato sauce with red wine and porcini mushrooms, flavoured with rosemary.

The recipe is adapted from Delicious magazine (December, 2016).

Lamb Shank Soup

This is a hearty and delicious lamb and chickpea soup, that makes a perfect winter meal.

The recipe is adapted from The Big Book of Soups by The Australian Women's Weekly.

Black Pepper Chicken Curry

This is a Thai style green chicken curry (gaeng gai prik thai dum) with plenty of black pepper, which gives a different type of "heat" to that which you get when using chilli.

The recipe is adapted from 50 Great Curries of Thailand by Vatcharin Bhumichitr.

Jamaican Beef Casserole

This is a hearty Jamaican-style stew, tender beef chunks cooked in a thick and spicy tomato sauce, delicious and easy one-bowl dish.

The recipe is adapted from Cooking for All Occasions by Norma McMillan.

Lamb & Aubergine Stew with Chickpeas

This is a hearty lamb one-pot stew flavoured with North African spices, delicious and easy to make.

The recipe is adapted from One Pots magazine by BBC Good Food (Spring, 2016).

Spring Chicken Paella Rice

This is a fresh and healthy twist on traditional paella - juicy chicken fillets with paella rice and greens, flavoured with saffron and sweet paprika.

The Recipe is adapted from One Pots magazine by BBC Good Food (Spring 2016).

Jamaican Patties

These are delicious Jamaican pastries that contain spicy meat filling, baked inside a flaky shell, tinted with turmeric for a nice yellow colour.

The recipe is adapted from Meat Feasts by The Hairy Bikers.

Belyashi

These incredibly soft and juicy individual-sized meat pies are popular street food in Russia and other post-Soviet countries. Somewhat similar to Piroshki, they are made of leavened dough, have a pleated hole on top and are deep fried for the best pillowy texture and golden crust.

Cape Malay Chicken Curry

This is a fragrant South African dish, packed with flavourful spices. Delicious and quite easy to make.

The recipe is adapted from Eat Well magazine (winter 2016).

Sac Kavurma

Sac Kavurma comes from Turkish cuisine, it's fried lamb with peppers, tomatoes and garlic, where "sac" meaning "iron plate", which is the basis of this dish, and what gives it intense smoky flavour: originally lamb is cooked with onions on a searing hot iron plate and served in the same pan at the table. To achieve a similar flavour at home, one can use wok that is heated until smoking before adding the lamb.

The recipe is adapted from Turkish Delights by John Gregory-Smith.

Szegediner Goulash

This is a delicious dish from Austrian cuisine, where the flavours of pork, sauerkraut, paprika, caraway seeds and juniper berries compliment each other, and the creamy sauce softens it all to perfection.

The recipe is compiled from Sacher cookbook and Vienna. The city's best original recipes.

Persian Lamb Stew

This Persian-inspired lamb stew is really simple and makes for a delicious, warming midweek meal for a family.

The recipe is adapted from Olive magazine (February, 2016).

Lamb & Spinach Bulgur Pilaf

This is a hearty bulgur wheat pilaf made with lamb and spinach, a delicious and easy one-pot dish.

The recipe is adapted from Olive magazine (December, 2015).

Mangshor Jhol

This is a delicious mutton curry from Bengal, where "jhol" in Bengali refers to a mildly spicy thin stew, and "mangshor" means mutton, that can be substituted with lamb or chicken if desired.

The recipe is adapted from Khana Kazana by Sanjeev Kapoor.

Peri-Peri Chicken Pilaf

This is quick and easy rice dish, with succulent chunks of chicken, seasoned with piri-piri, and a mix of colourful peppers.

The recipe is adapted from BBC Good Food magazine (June 2016).

Lamb with Celery

This is a rich lamb stew with okra and celery in creamy white wine sauce, a great meal for family and friends.

The recipe is adapted from Cooking for All Occasions by Norma McMillan.

Chicken Pies with Mushrooms and Sage

These are chicken breasts coated in herbs and mascarpone before being wrapped in puff pastry along with the mushrooms and baked.

The recipe is adapted from Limoncello and Linen Water by Tessa Kiros.

Lamb Stew with Vegetables

This is a delicious and simple stew with tender lamb meat, courgettes, aubergines, potatoes and chickpeas in rich minty sauce.

The recipe is adapted from Cooking for All Occasions by Norma McMillan.

Beef & Mushroom Pasties

This is my variation of a Cornish pasty - with added mushrooms instead of swede, that makes a hearty combination with juicy beef and chunky potatoes.

The recipe is adapted from The Great British Book of Baking.