A dish originating in Hungary that eventually conquered the culinary hearts of many more Central and Eastern European countries.

And now we decided to bring it to our shores. This rich tomato and pepper based stew can vary in content depending on where it’s being cooked.

Some varieties even include zucchini or squash. The most important ingredient though is smoked paprika

Gnocchi originates in Northern Italy, where the colder climate is better for growing potatoes than grain.

It is usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses. Traditionally gnocchi are made from potatoes but we can find variations using parsnips, carrots or sweet potatoes.

Our version of this Italian delicacy is presented as a main course dressed in rich creamy cashew based sauce and brewers yeast which gives imparts a cheesy aroma to the dish.

Keema was a popular breakfast staple in the Awadhi cuisine during medieval India.

Although keema is most popular in North India, Pakistan, and Bangladesh – some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari. Keema is mostly consumed with basmati rice but can be also served with potatoes or as a filling for samosas.

In our version, we went for a little fusion and served it with spaghetti! The combination of aromatic spices and minced (soy) keema blending nicely when coated around long spaghetti strands to create an tantalising delight for your tastebuds.

Using banana skin as the main ingredient of a dish is a part of conventional home cooking in West Asia, Africa and South America.

We can find recipes in Bengal that used fried banana peels with green chilis and garlic while in the Americas ‘Casca Louca’ consists of a nice stringy, pulled texture of banana peels resting on soft piece of bread.

A hyper-sustainable recipe highlighting the use of Bananas. The culmination is a surprising savoury dish packed full of flavour. Crispy on the outside and soft and fragrant on the inside – these stuffed banana balls make a perfect party dish or even just a decadent (or not) lunch option.