Ramadan

Authentic tabbouleh is more of a herb salad with a little bit of bulgur wheat in it, as here, rather than the other way around

'This is a classic Mauritian gajak (snack) eaten with a fresh crusty baguette. It’s essentially a stir-fry and is a Sino (Chinese) Mauritian-inspired dish – you’ll always see a version of this for special occasions, and it is perfect for Eid al-Fitr,' says chef Shelina Permalloo

'During Ramadan, while on the one hand no food or water passes the lips of those exercising the fast from sunrise to sunset, on the other, each evening the dining table is laden with a dizzying spread of mouthwatering dishes,' says chef Saliha. 'This chicken soup nourishes and restores, preparing the body for the marathon that is fasting in the month of Ramadan.'

‘A simple and easy, fragrant vegetable pulao; I’ve just used a basic veg selection but you can be as imaginative as you like,' says chef Aktar Islam

A favourite North Indian street snack; spiced potato and peas wrapped in light nigella seed pastry

These are traditional north Indian roadside café-style tempered lentils. In this version, chef Aktar Islam has used red lentils and mung, but you can try a different combination of pulses if you choose.

This fragrant cake is made with classic Middle Eastern flavours like rosewater, cardamom, pistachio and the star ingredient, saffron

This recipe by Bake Off star and author Chetna Makan is delicious hot or cold, and a simple sharing dish for parties and picnics

Treat this like a massive BBQ sharing board for the summer - if you don't fancy chicken then lamb also works brilliantly