Tuna poke with heirloom tomatoes and watermelon is a quick, easy and delicious summer treat.

Tart plum/pluot jam with bourbon, Campari and vermouth (a Boulevardier cocktail). A low-sugar jam, great with ice-cream and toast.

Tart-sweet jam of equal parts blueberry and plum looks inky-black, stains pinkish-red and tastes delicious (on toast, ice-cream, yogurt).

Sweet and spicy pineapple chutney is easy and delicious with roast meats and fish, with cheese and in sandwiches with cold cuts.

Pluot jam, scented with star anise and laced with Cointreau, is great over toast, slices of pound cake and vanilla ice cream.

Grilled chicken marinated in yogurt & Indian spices; quite close to the ubiquitous tandoori chicken despite being done on a charcoal grill.

Pluot jam with apple cider vinegar and Galliano is a tart-sweet-aromatic treat. Or just simmer and process it as a syrup.

Simple strawberry jam: intense strawberry flavour and lots of whole berries in the jam.

The reduced essence of strawberry, this is easy and just wonderful with ice-cream and other desserts.

Mutton (goat) curry with potatoes. Easy and delicious.

Bengali moog/mung dal is roasted and cooked with veggies for a nutty flavour. Leave out the ghee at the end and make it vegan.

Spicy, tangy and sweet pork a la vindaloo. Lots of vinegar makes it even better on the second day. Great with steamed rice.

Sichuan-style dry-fried smoked pork with asparagus. Quick and delicious. (Recipe adapted from Fuchsia Dunlop.)

Sweet and spicy roasted squash soup with ginger, cumin and coconut milk. Make it vegetarian by using vegetable stock.

Meen mapas or Kerala-style fish curry with coconut milk. Spicy and mellow at the same time.

Mussels in a lemon garlic wine sauce tossed with spaghetti for a quick and delicious weeknight dinner.

Bandhakophir chorchori, or “stir-fried” cabbage, is a simple, quick, and tasty Bengali vegetable dish.

Shorshe-Bata Maach – Fish cooked with mustard paste is a quintessential Bengali dish.

A simple Bengali-style recipe for “dimer dalna” or egg curry. Great for quick weeknight dinners and easily adjusted to taste.

Classic North Indian palak paneer made without any cream so you can actually taste the spinach and cheese.

A step-by-step guide to making the classic Indian flatbreads, chapatis and parathas (regular and stuffed).