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Recipe of the week: spiced chicken skewers by Maunika GowardhanThe Week Recommends Made with pickling spices, mustard and chilli, the flavours lend an intense taste to the tikka
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Recipe of the week: honey on toast ice cream by Amy NewsomeThe Week Recommends Bread ice cream dates back to at least the 17th century
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Recipe of the week: sausage, lentil and apple bake by Rosie ReynoldsThe Week Recommends A warming dish that works all year round – and the leftovers are even better
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Recipe of the week: Lara Lee’s sambal prawns with coconut and cashewsThe Week Recommends Spectacular Indonesian-inspired dish is bursting with warmth and salty sweetness
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Recipe of the week: Gurdeep Loyal’s desi kofta meatballs with sticky mango-lime tomatoesThe Week Recommends This South Asian dish is perfect for those with a taste for the sour-sweet, spiced and smoked
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Recipe of the week: Indonesian oxtail soup (Sup Buntut) by Petty Pandean-ElliottThe Week Recommends This light and comforting soup is popular in Jakarta
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Recipe of the week: raspberry ricotta cake by Alison RomanThe Week Recommends This delicious cake can be baked with jam swirled in if you’re craving something a bit stickier
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Recipe of the week: prawn, spring onion and curry leaf pancakesThe Week Recommends These prawn pancakes are an unusual marriage of Korean and Indian traditions
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Recipe of the week: hake and soft tomatoes with chilli butterThe Week Recommends The tomatoes turn into something special with the fish and the chilli butter
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Recipe of the week: rhubarb and almond cakeThe Week Recommends If rhubarb isn’t in season, you can use raspberries, blackberries or even blueberries for this versatile cake
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Recipe of the week: lu rou fanThe Week Recommends This dish from Taiwan is the ultimate comfort food
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Recipe of the week: gigantes (white butter beans) with spinach and chardThe Week Recommends Using high-quality dried beans is important for this Greek dish
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Recipe of the week: Ayurvedic ‘Jewish penicillin’ by Dr Rupy AujlaThe Week Recommends This nourishing broth has a great collection of spices and plenty of warming flavours
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Recipe of the week: pork knuckle ragù by Gennaro ContaldoThe Week Recommends Pork knuckle is ideal for slow cooking in ragù and can be served with fresh pasta or a green salad
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