Indian

The paneer and green chutney can be prepped a few hours ahead for this Indian-inspired snack

Topped with a dollop of mango chutney, these are the perfect little flavour bombs to serve with drinks. Gram flour is made from chickpeas; it adds a delicious nutty flavour to the pakoras and is also suitable for guests who are gluten intolerant

Keema-style curry is packed with flavour and makes a great stuffing for fluffy jacket potatoes. Swap the frozen jackets for sweet potatoes for an extra portion of your five-a-day

Having a pouch of ready-prepped brown rice in the cupboard means you can get this meaty curry on the table in next to no time.

The zippy sauce on these loaded flatbreads also works as a salad dressing or drizzled over a bowl of soup.

A lighter, fresher take on curry night. If you like, swap the cod for any meaty fish you fancy – salmon and hake work beautifully, too.

A twist on potato salad – seasonal potatoes are accompanied by pops of fresh sweetcorn and finished with fragrant curry leaves and gingered yogurt.

Mushrooms are a source of vitamin D, which we all need more of in the winter months. If you want to up the protein, add a tin of chickpeas or some pan-fried paneer

A curry-house favourite originating from Bengal (part of which is in modern-day Bangladesh), the word bhuna (meaning fried) refers to the cooking process rather than the type of dish. Typically the meat and sauce are cooked on a high heat until the meat is ‘frying’ in the oil-rich mixture. Serve with roti or naan rather than rice, and cucumber raita.