This Durban chicken curry with green peppers, mushrooms, cashew nuts and yoghurt is a lesser-known Durban curry. It's origins lie in the Parsi cooking of KwaZulu-Natal, the traditions of one of the smaller cultural groups arriving from India. It has an earthy, nutty flavour, ideal for those who don't like their curries on the sweeter side. In these quantities, it is moderately spicy, but the heat can be cranked up or toned down easily enough.

A creamy lamb with coconut, cashews and spinach is from South Africa's eastern coast.

A highlight of a trip to Oban and Mull: local queen scallops with turmeric ice-cream and seaweed chutney

An easy, delicious recipe for making Japanese teriyaki beef peppers or the chicken version in under 30 minutes