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Andouille Skewers

A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is finishing on the back burner. You take andouille (the heavily smoked, garlicky Cajun pork sausage) and cut it into thick coins, then thread them onto pre-soaked wooden skewers (or metal) with chunks of red and green pepper, red onion, and a few halved cherry tomatoes. Brush with a quick Cajun glaze of melted butter, garlic, brown sugar, hot sauce and Cajun seasoning. Onto a hot grill over high heat for just long enough to char the vegetables and bring the sausage shiny and sticky. Eaten straight off the skewer with a beer in the other hand, the smoke still hanging in the air.

Snacks 27 minutes Serves8

Beef and Broccoli

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard with garlic and ginger in a soy-oyster-rice-wine sauce. Served over steamed rice.

Chinese 25 minutes Serves4

Beef Nasi Goreng

Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street stalls to weeknight kitchens. Beef mince keeps the cooking time short, while kecap manis, soy, shrimp paste and a crumbled stock cube layer the savouriness from four directions. The trick is pressing the rice into the wok and leaving it alone long enough to pick up a proper char before tossing.

Indonesian 30 minutes Serves4

Beef Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.

Indonesian 25 minutes Serves6

Butter Chicken

A rich, creamy tomato-based curry with mild spice and buttery finish. A BIR-style adaptation of murgh makhani.

Indian 12 minutes Serves2

Butter Chicken

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.

Indian 15 minutes Serves4

Caribbean Chicken Curry Stew

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. This curry uses curry powder for a fragrant and delicious result that captures the essence of Caribbean cooking.

Jamaican 10 minutes Serves4

Chicken and Peanut

When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony. Juicy chicken combined with succulent baby corn, tender vegetables, and salty, crunchy cashew nuts create a balanced dish where each element complements the others. A glossy sauce ties everything together without overwhelming delicate flavours.

Chinese 18 minutes Serves2

Chicken Balti

Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a roaring flame. The high heat caramelises the masala onto the meat and burns off the oil, leaving a slightly smoky, tomato-forward sauce. Eaten straight from the pan with naan; the sauce is medium-thick, not soupy.

Indian 20 minutes Serves4

Chicken Chilli Garlic

A bold, garlicky curry with a brisk curry-house kick. This jalfrezi-style dish uses plenty of fresh garlic, green chillies, and tandoori tikka, making it spicy but not overwhelming.

Indian 20 minutes Serves4

Chicken Dopiaza

A vibrant do-piaza curry based on layered onion textures and warming spices. This version uses both seared onion petals and a yoghurt-onion paste to build depth; the result is a rich, savoury, mildly tangy curry that works with pre-cooked stewed chicken or freshly poached chicken.

Indian 20 minutes Serves4

Chicken in Black Bean Sauce

A classic Chinese dish bursting with the fragrance of black bean and garlic. Chicken wings are ideal for this preparation as they cook quickly in a high-heat wok while remaining succulent and flavourful. The fermented black beans add depth and a distinctive umami character that defines authentic Chinese cooking.

Chinese 21 minutes Serves4

Chicken Jalfrezi

A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.

Indian 20 minutes Serves4

Chicken Liver Pâté

Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream. The hot mixture blends with cubed cold butter into a silky paste, presses into a terrine, and sets cold under a layer of clarified butter. Eats best after a day in the fridge.

Snacks 27 minutes Serves1

Chicken Methi Curry

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.

Indian 20 minutes Serves4

Chicken Pathia

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth. The recipe uses lemon, mango chutney and sugar for tang/sweetness, with optional red food colouring for the classic curry-house appearance.

Indian 20 minutes Serves4

Chicken Tikka Masala

A creamy, mildly spiced tomato-based curry using grilled or pan-fried marinated chicken, finished with a rich sauce.

Indian 12 minutes Serves2

Chicken with Cashews

This is a hugely popular dish at Thai restaurants and takeaways, and my family love it. It is important to cut the chicken pieces so that they are about the same size as the cashews (although this is more for presentation as large chunks also work fine). You can mix the sauce and fry the cashews, chillies and chicken a day or so in advance, making this a dish you can cook up very quickly after work with little mess. The first time I tried making this recipe, I burnt the cashews and chillies. Don’t make the same mistake or you’ll have to start all over again. They don’t take long to colour in the oil and cashews aren’t cheap, so keep an eye on them. Although there’s nothing stopping you from doing so, the dried and fried chillies are not meant to be eaten. I like to serve this curry with jasmine rice.

Thai 30 minutes Serves4

Chilaquiles Verdes

Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked. Crisp tortilla chips toss into the simmering salsa for 2 minutes, long enough to coat, short enough that they keep some crunch. Topped with eggs and the standard creamy garnishes.

Mexican 30 minutes Serves4

Choripán Chileno

Chile's street sandwich and the food that fuels any Sunday football game or summer picnic. You take a Chilean longaniza (or any good fresh pork sausage), split it lengthways but leave it attached at one end so it opens like a butterfly, and grill it six minutes per side until the surface is charred and the inside still juicy. Marraqueta rolls split and toast briefly on the grill, the sausage tucks into the roll, and a generous spoonful of pebre goes on top. Some hands add a dab of mayo or mustard. Eaten immediately, standing up, with a beer in the other hand.

Snacks 27 minutes Serves4

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Andouille Skewers

Beef and Broccoli

Beef Nasi Goreng

Beef Rendang

Butter Chicken

Butter Chicken

Caribbean Chicken Curry Stew

Chicken and Peanut

Chicken Balti

Chicken Chilli Garlic

Chicken Dopiaza

Chicken in Black Bean Sauce

Chicken Jalfrezi

Chicken Liver Pâté

Chicken Methi Curry

Chicken Pathia

Chicken Tikka Masala

Chicken with Cashews

Chilaquiles Verdes

Choripán Chileno