“This delicious lamb curry is perfect winter fare, warming, hearty and delicious. I like to use leg of lamb as it is less fatty than shoulder. To rid the meat of that gamey smell, wash it well and then brown. If you don’t have the whole spices, you can add extra garam masala, maybe another 1 tsp-full.” – Anjum Anand.

“This lovely fragrant rice dish is a Southern Indian staple. It goes really well with curries but also as a delicious side to a roast chicken or fish. This is a great way to use leftover rice, as the rice should be cold before using and then takes just minutes to bring together. The lentils, cooked this way, will add a lovely texture to the rice.”

“Pakoras are normally made when friends come over or during the monsoon months when it is rainy outside. They make light and delicious work of the odd assortment of vegetables left in the fridge.” – Anjum Anand

“Paneer is delicious in this recipe. Add spices to cheese and it cannot go wrong.”

“There’s a level of comfort in dal that promises nourishment and simplicity, which is what you want for a quick dinner.” - Helly Raichura

“We call this a stew instead of a curry. It was popular in colonial times for its mild flavours and combination of meat and veg in a thin gravy. It’s perfect for a family meal!” – Helly Raichura

“This dish is simple to put together but packs a punch with spices and a cheat’s chilli sauce. Chaat masala is essential – and addictive!”

“Also known as the Bombay Burger, this deep-fried spiced potato patty stuffed into a soft bread roll shows why double carbs can only be a good thing! A tangy coriander relish and chilli-coconut chutney make the case for double condiments, too, and blistered green chilli piles on the heat.”

Using secondary cuts of meat, like short ribs, lamb shanks and oxtail, and putting in the time creates an amazing dish.

"Roasting a whole chicken is the tastiest way to cook it. The joy of cooking chicken this way is the ease but also the succulence and flavour. Adding the potatoes is optional, you can always use the juices to pour over the chicken. Either way, serve it with the saffron yoghurt for an easy sauce."

"This curry is based on one that is regularly made with leftover bread – here I have made little bread koftas that have a wonderful texture and soak up the sauce without becoming soggy or heavy. I have added some coconut into the regular mix to give the curry some added body." – Anjum Anand

This is an edited extract from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury, $45).

“This spicy number is moreish and enhances in flavour when packed for lunch the next day. So it’s a win-win. The fish can be replaced with prawns, if you like.” – Helly Raichura

“Curry-fried eggs and curry leaves make this meal moreish beyond measure. And it’s so quick and easy to make! Having ready-to-go boiled eggs in your fridge makes topping any midweek meal with a boost of protein so easy." – Tracey Pattison

"Part drop-scone, part pancake, these are normally made with thickened milk, deep-fried and then soaked in sugar syrup. I have pan-fried mine – they are crisp on the edges and chewy on the inside. Served with a light whipped ricotta and oranges, they make the perfect dessert.” – Anjum Anand