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Roast cauliflower with cumin, coriander and paprika-laced chorizo, tossed with green lentils, almonds and a sherry vinegar dressing.

Rindless pork belly marinated in a sticky hoisin barbecue sauce and roasted until tender — perfect for filling steamed bao buns.

A classic gruyère and parmesan souffle on a bechamel base — much easier than its reputation suggests.

Skewered mixed mushrooms roasted shawarma-style and served in flatbreads with hummus and tzatziki.

Nigella’s whole chicken, gently poached in a covered pot with lemon, leeks and carrots, finished with orzo cooked right in the broth.

Crispy panko-crumbed chicken katsu served with a tangy, savoury Chinese-style tomato and egg sauce.

Breaded chicken pieces air-fried until crisp, then drenched in garlic and parsley butter.

A fragrant, cashew-thickened chicken korma with saffron, rose water and warm spice — richer and more delicate than the curry-house version.

Creamy chicken and mushroom stroganoff with a paprika-spiced sour cream sauce, served over egg noodles.