Nasi Goreng

“Although most Malaysian dishes are not traditionally vegan, they are easy to adapt without compromising on the flavour which opens the door for even more people to enjoy this amazing cuisine!” – Sue and Kat of Makan Malaysia

Serves 2

Grilled Caesar Salad

This grilled caesar salad has a special place in Ian Ciapara’s heart having grown up in Tijuana.

Bacalao a la Veracruzana

Another classic Mexican fish dish from Martha Doyle.

Tikin Xic

Martha Doyle’s take on the local delicacy from the Yucatan Peninsula.

Serves 2 | 1 Hour


Lorna Nanda Gangotra runs us through how to make the classic North Indian celebration dish, Kheer, an Indian rice pudding.

Serves 4 | 1 Hour


Monica Haldar explains how to make this delicious and easy North Indian bread.

Makes 3 | 45 minutes

Almond Mole

Karla explains how to make her take on the iconic Mexican dish, Mole Almendrado.


Serves 4 | 2 Hours (Including stock)

Arbol Chilli Salsa

There is always a freshly made spicy salsa on a Mexican table, learn from Karla why her Arbol Chilli Salsa is so important.


Makes 2 cups | 15 Mins

Amritsari Fish

Get to grips with deep-frying using this delicious street food from Amritsari.

Serves 4 | 20 Mins

Jeera Aloo

Let Rohit teach you a dish his mother always used to make him.

Serves 4 | 30 Mins