Enjoy a taste of Africa with Nancy Lam's straightforward recipe for a flavourful chicken stew served with deep-fried plantain
Tender pieces of marinated chicken add flavour to Samara Rolt's pilaff served with a refreshing chilli salad
Nadia Pendleton's ricotta-enriched side dish makes a tasty accompaniment to spicy stews
This crisp coating for battered carpente is wonderful with whitebait too
This sassy sauce from Mike Robinson makes a great accompaniment to all manner of meats, but is particularly brilliant with crispy crab bhajias
Ashbell McElveen' s tasty little fritters, pungent with the taste of fresh herbs, garlic and chilli, make a great accompaniment to any soup
Maria Elia makes fattoush - a delicious Lebanese salad using aromatic sumac, and serves it with tiger prawns marinated in chermoula, a Moroccan spice blend
From Zanzibar, Paul Merrett's piquant chicken dish sings with coconut, cardamom and chilli
Mike Robinson's glazed chill beef served with a passion fruit dipping sauce makes a great, tropical-tasting starter
Xanthe Clay's recipe for harissa-spiced lamb and couscous pairs red-hot flavours with the power of cooling mint and creamy feta
