Thai yellow curry is a dish that, like all the curries in the colour-led canon of Thai curries leaves the choice of protein up to you: it is variously made with chicken, duck, beef, tofu or seafood.

Coronation Chicken Korma is my take on a Diasporan curry house favourite; that rich and mild curry beloved of millions around the world who may never experience an authentic version of this dish invented in the kitchens of Mughal palaces in the 16th century. No, not the authentic dish, but most certainly an authentic curry house version that took the world by storm in the 1970s.

A Mexican chilli and chocolate chicken dish not be confused with the better known mole sauces that contain some of the same ingredients, but are cooked in a different way. This is a dish that is slow-cooked in the oven that and adaptable to different ways of serving it.

A quick and easy vegan Thai aubergine curry—essentially a classic Thai red curry—is a go-to baseline curry that can be knocked together in no time at all. And, you can easily add chicken or prawns for dining parties with mixed preferences.

Green pepper and shrimp chilli tacos are an ideal summer dish, indulgent enough to be satisfying, but light enough for hot weather.

Vegetarian tandoori masala butternut squash, roasted to perfection and served with a mildly spiced dish of leeks, lentils, celery

chicken peri peri curry from Mozambique, a tasty example of the historic fusion between Portuguese cooking and Indian Diasporan cuisine

Filipino noodles with duck, prawns, chillies, peanuts and egg—among other delights—is one of those great dishes to whip up in no time at all

This Keralan curry with coconut and lime is an adaptable dish—a vegan baseline, but easily adapted for chicken or seafood versions

A delicious recipe for marinaded barbecued monkfish and langoustines with a distinctly Japanese influence—based on robatayaki cooking—to...