Cover -- Title Page -- Contents -- Introduction -- Naashta Breakfast and Brunch -- Overnight Tapioca Porridge with Passion Fruit and Coconut Caramel Bananas -- Banana and Cardamom Lassi -- Jaggery and Fennel Seed Granola -- Parathas, Please -- Kimchi Parathas -- Date and Pistachio Parathas with Orange Blossom and Saffron Shrikhand -- Cornbread with Creamed Corn, Eggs and Green Chilli Relish -- Pina Colada Pancakes -- Tamarind and Maple Bacon with Fenugreek Waffles and Fennel and Apple Slaw -- The Agony and the Egg-stacy -- Sweetcorn Pancakes with Guacamole and Chorizo Crumbs -- Sweet Potato Latkes with Fried Manouri Cheese and Honey -- Oat and Chickpea Flour Cheelas with Fried Mushrooms and Soured Cream -- Green Tea Rice Bowls with Salmon and Ginger and Soy Dressing -- Smoked Mackerel and Potato Dosas -- Spinach, Pancetta and Cheese Bread and Butter Pudding -- Curried Cauliflower and Cheese Toasted Sandwiches -- Pea and Mint Stuffed Fishcakes with Curry Hollandaise -- Turkish Spinach, Cheese and Egg in a Hole -- Apple, Pear and Blackberry Breakfast Crumble -- Jam-filled Indian Shortbreads -- Mango Doughnuts with Lime Leaf Sherbet -- Kazuri Small and Beautiful Snacks and Nibbles -- Pondicherry Prawn Puffs -- Lime Leaf and Togarashi Peanuts -- Baked Cornflake Chevdho -- Cauliflower Popcorn with Black Vinegar Dipping Sauce -- Pork Scratchings with Fennel Seed and Chilli Salt -- Pea Koftas with Saffron Yoghurt -- Prawn Toast Scotch Eggs with Banana Ketchup -- The Samosa Sisterhood -- Clove-smoked Venison Samosas with Beetroot Chutney -- Franca's Chickpea Chips -- Beetroot and Shankleesh Croquetas -- Beetroot and Walnut Kibbeh with Tahini Sauce -- Chard, Feta, Pine Nut and Preserved Lemon Fatayer -- Lamb and Baharat Sausage Rolls -- The Pickle Maker -- Ajwain Seed Mathis with Apple Achaar -- Paneer-stuffed Padron Peppers.

Salt Cod Fofos with Romesco Sauce -- M'boga na Saladi Vegetables and Salads -- Asparagus with Smoked Paneer, Brown Butter, Almonds and Preserved Lemon -- Charred Asparagus with Tofu, Cashews, Chilli Oil and Soy Dressing -- Charred Sprouting Broccoli with Spelt, Cashews and Miso Dressing -- Dashi Broccoli with Sesame Sauce and Tobiko -- Charred Gem Lettuce Salad with Prawns and Chilli-ginger Dressing -- Tofu and Green Bean Larb in Lettuce Cups -- Kimchi -- Kimchi Royals -- Bhel Puri -- Jikoni Bhel Puri -- Butternut Squash and Shankleesh M'hencha -- Roast Sweet Potato with Lime Pickle and Coriander Yoghurt -- Asian Mushroom Ragout with Sweet Potato Gnocchi -- Roast Parsnips with Dates, Tamarind Chutney and Yoghurt -- Channa Dhal with Wild Garlic Puree -- The Glee in Ghee -- Ghee-fried Wild Mushroom and Truffle Khichdee -- Coconut Kadhi with Pea and Potato Pakoras and Tomato and Mint Salsa -- Spicy Aubergine Salad with Peanuts, Herbs, Eggs and Jaggery Fox Nuts -- Makkai Paka -- Sweet and Sour Tamarind Tomatoes -- Paneer Gnudi with Saag and Cavolo Nero -- Charred Brussels Sprouts and Chestnuts with Hot and Sour Dressing -- Christmas Panzanella with Panettone Croutons -- Samaki Fish and Shellfish -- Levantine Salmon Tartare with Pickled Fennel and Labneh -- Sea Bass Ceviche with Aam Panna and Tomato Oil -- Mussel, Sweetcorn and Rice Soup -- Oysters -- Oyster Pani Puris -- Confit Salmon with Mint-Coriander Chutney and Pomegranate-Pistachio Crust -- Pan-fried Mackerel with Pineapple Rojak -- Grilled Concertina Squid with Jerusalem Artichokes and Chorizo Crumbs -- Cockles with Tomatoes, Saffron and Coriander -- Clams Moilee with Lemon Vermicelli Upma -- Saffron Fish Pie -- Roasted Scallops and Congee with Chilli Oil -- Fish Fry -- A Sort of Indian Fritto Misto di Mare with Tomato, Tamarind and Mint Chutney.

Keralan Crab-stuffed Courgette Flowers with Coriander Chutney -- Pan-fried Scallops with Avocado-Yuzu Puree and Crispy 'Seaweed' -- Skate with Lime Pickle Brown Butter, Tempura Samphire and Nori -- Kuku na Nyama Poultry and Meat -- Pomegranate Quail with Giant Couscous, Feta and Rose Watermelon -- Chicken -- Kikapu Chicken with Plantain Chips -- Roast Chicken Salad with Chicken-fat Croutons and Green Tahini Dressing -- Lemongrass Poussin with Green Mango and Peanut Salad -- Kuku Paka -- Indian-style Khao Suey -- Duck and Pistachio Pierogi with Hot Yoghurt Sauce and Pul Biber Butter -- Duck Rendang -- Goose Leg Qorma -- Shalgam Gosht -- Massaman Pork and Peanut Curry with Pineapple Relish -- Lamb Wellington with Feta, Pine Nuts and Sumac -- Lamb and Aubergine Fatteh -- Za'atar Lamb Cutlets with Courgette Tzatziki -- Tandoori Pork Chops with Coconut Sambol -- Vietnamese-style Caramel Pork Ribs with Pickled Daikon and Carrot Salad -- Fragrant Pulled Goat Shoulder with Burnt Aubergine, Pine Nuts and Barberries -- Spicy Scrag End Pie -- Biryani: A Love Story -- Mughlai Paigham Biryani -- Saffron-roasted Turkey with Freekeh, Pistachio and Preserved Lemon Stuffing -- Tamu Tamu Sweet Things and Desserts -- Banana Cake with Miso Butterscotch and Ovaltine Kulfi -- Turkish Delight Trifles with Pashmak -- The Guava Tree -- Guava Kulfi with Chilli Salt -- Meringue Roulade with Poached Stonefruit and Orange Blossom Cream -- Rhubarb, Pomegranate and Pink Peppercorn Crumble with Buttermilk Ice Cream -- Carrot, Cardamom and Vanilla Kheer Creme Brulee -- Saffron and Orange Blossom Creme Caramel with Cardamom and Orange Rhubarb -- Coconut, White Chocolate and Holy Basil Panna Cotta with Pineapple Carpaccio -- Negroni Jelly with Orange Granita and Citrus Salad -- Tahini Ice Cream with Honeyed Quince and Rose and Pistachio Crisps -- Apple Jalebis with Fennel Ice Cream.

Sumac and Strawberry Shrikhand with Strawberry, Raspberry Pomegranate and Cherry Salad -- Cointreau Caramel and Blood Orange Upside Down Cake -- The Audacity of Rasgullas -- Coffee Rasgullas with Mascarpone Ice Cream and Espresso Caramel -- Edible Christmas Wreath -- Ingredients -- With Thanks -- eCopyright.