‘I present to you over 70 eclectic recipes sourced from different states of India, from the robust flavours of Amritsari Murgh in Punjab to the aromatic spices of Nandan Kozhi in Kerala, from the succulent kababs of Uttar Pradesh to the lush Hyderabad Murgh Nizami of Telangana, from the buttery Tasla chicken of Old Delhi to the tangy Ghee Roast Chicken of Karnataka. This is the ultimate guide to chicken curry. It’s the only book any cook will need to understand how traditional chicken recipes are cooked in various parts of India using different spices, seasonal ingredients or cooking techniques.

‘Growing up, my grandmother didn’t just teach me how to cook, she taught me how to eat! Not the mechanical, physical act of eating, of course, but how to enjoy and value delicious home-cooked meals that were prepared with love. Nothing my grandmother served ever tasted anything less than a meal from a five-star restaurant, and I’m 100 percent certain it was because she imbued lots of love in everything she cooked.’

Chef, cookbook author, and Food Educator at The Garden Museum in London, Ceri Jones has a passion for pesto. In our latest Consuming Passions feature she shares nostalgic memories of the jar of sauce that brightened childhood and student meals, and her subsequent journey into the vibrant world of fresh homemade pesto.  

Radicchio is the Italian name for all members of the chicory family, however it is most strongly associated in the US and the UK with the red leaved variety and its striking white striped leaves. With a crisp texture and fresh, bitter taste, it makes a great component of a salad. It also retains that bitterness, and adds a mellow note, when cooked.