This Durban vegan eggplant curry —usually simply called brinjal curry after the lead vegetable's name in various Indian languages —uses baked or grilled eggplant (aubergine) to bring a deep, slightly smoky flavour to a curry brimming with the flavours of onions, pepper, chillies, tomatoes, coconut, and sweet potato in a rich mix of spices. It can be cooked fiery hot in accordance with the cliché about Durban curries or as a milder affair.

Another in my series of a fusion approach to the British tradition of the Sunday roast, this Thai Sunday roast—with chicken—is a fusion Sunday meal influenced throughout by Thai cooking, an easy way to make a Sunday fixture a little different. A spiced Thai rice stuffing, sweetcorn fritters, peanut and ginger roast potatoes and Thai style vegetables.

An easily cooked Madagascan squid curry with flavours of tomato, ginger, chilli and peanuts, the building blocks of Madagascan cuisine

Another delicious vegan-to-carnivore curry from Southern Africa's Eastern Seaboard, a tomato and peanut curry with mustard greens

Kung Poa, the chicken that sitcoms made famous. But this Kung Pao chicken with fried rice is the recipe from my dad's travels in Asia

A high-protein dish of chicken satay with a noodle salad inspired by Indonesian gado gado. Ideal fresh and filling flavours for summer