Kebabs minus cleaver

Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or blender) to make a fine masala paste. If you are using frozen peas, rinse them in warm water to start them...

Gajar halva

Ramesh, the sous chef at Prashad, perfected our recipe for this classic Indian pudding with the help of my husband. The milk powder helps to thicken the dish and absorb any excess moisture from the carrots. If you’ve any left over, it will keep in the fridge in an airtight container for a couple of days – reheat it over a low heat or in the microwave or simply enjoy it cold – it’s delicious.

Kaushy Patel’s Paneer tikka

This is a wonderfully aromatic dish. I once cooked it on a family picnic at Bolton Abbey – I remember other families nearby coming over to our barbeque, drawn by the wonderful scent. The unsalted fresh white cheese is fantastic with strong flavoursome sauces, and the yoghurt in the marinade starts to break down the paneer and the vegetables, allowing them to absorb even more flavour. I leave everything to infuse and marinate overnight – if you want to prepare and cook this on the same day, just make sure you allow at least eight hours marinating time. You will need 6 skewers, either metal or wooden, but remember to soak wooden ones before cooking so they don’t burn.