Ravinder Bhogal

A collection of 10 lettuce-free summer salads is presented for people avoiding lettuce amid a cyclospora outbreak in the United States. The recipes use ingredients including cucumber, broccoli, beans, corn, fruit, couscous, rice noodles, wild rice, potatoes, cauliflower and tempeh, with many designed for meal preparation and refrigeration. Contributors include Yotam Ottolenghi, Rukmini Iyer, Tom Hunt, Jordan Bourke, Nik Sharma, Ravinder Bhogal, Thomasina Miers, Chris Shaw and Bryant Terry.

Ravinder Bhogal shares three recipes showcasing gooseberries in both sweet and savory dishes: spiced pork chops with fennel, tarragon and gooseberry salad; a savory gooseberry tarte tatin with goat’s cheese; and a gooseberry crumble custard cake. The recipes emphasize the fruit’s sharp acidity as a counterpoint to fatty meat, rich cheese, pastry and custard.

A set of three fruit-focused recipes highlights fresh, vibrant combinations using mango and cucumber with Tajín and tequila dressing, a tropical mix infused with lemongrass, vanilla and ginger syrup, and labneh topped with watermelon, berries, rosewater and pistachio dukkah. Each dish emphasizes seasonal produce, aromatic accents and simple preparation steps suitable for summer meals or gatherings.

Ravinder Bhogal presents three recipes showcasing courgettes: a moist loaf flavoured with pul biber, preserved lemon and herbs; a quick stir-fry with crisp tofu and chilli sauce; and a spiced courgette achaar designed for cheese sandwiches or cheeseboards. The recipes emphasise practical preparation, contrasting textures and ways to preserve or use a plentiful summer vegetable.

Ravinder Bhogal presents a three-course South Asian-inspired menu shaped by ideas of home, hospitality and East London’s diverse communities. The recipes include a spicy coconut dal influenced by Indian and Thai cooking, a Goan aubergine pickle and cheese toastie with green chutney, and carrot halva mini bundt cakes topped with cardamom cream-cheese frosting. Bhogal links the dishes to her work at Café Jikoni, including meals prepared for frontline workers at King’s College Hospital during the pandemic.

Ravinder Bhogal presents three recipes showcasing lime pickle: a roast chicken with lime-pickle butter, green chilli and cheddar scones, and an Achaari Mary cocktail. She highlights the condiment’s savoury, sour, funky and spicy character, explaining how it can add intense flavour to marinades, baking and drinks.

Ravinder Bhogal shares three recipes for Mother’s Day: a lemon and elderflower drizzle cake, lime and passion fruit curd sandwich biscuits, and Bloody Mary prawn brioche rolls. The recipes include preparation times, ingredients and step-by-step instructions, with optional substitutions and decorating suggestions.

Ravinder Bhogal presents three indulgent Valentine’s Day breakfast recipes: saffron crepes filled with cavolo nero and smoked trout, a Dutch baby pancake with caramelised pears and dark chocolate tahini sauce, and a marmalade-based cocktail made with Campari, sweet vermouth and Prosecco. The recipes are designed for a leisurely breakfast in bed and include detailed preparation, cooking and serving instructions.

Ravinder Bhogal presents three hearty winter noodle soups: Burmese khao swe with coconut broth, chicken and garnishes; a sweet-and-sour peanut dal served with pappardelle; and a shortcut dumpling soup made with ramen broth, pork and shiitake. The recipes emphasize intense spice, texture and warming comfort, while offering substitutions such as vegetables, tofu or prawns in the khao swe.

Ravinder Bhogal offers a meat-free malai kofta biryani with apple and raisin raita as an alternative to a traditional New Year roast, followed by a saffron- and cardamom-infused rasmalai tiramisu. The recipes combine paneer koftas, spiced rice, cooling yoghurt and Indian aromatics, while the tiramisu replaces coffee and alcohol with saffron milk and is finished with almonds and pistachios.

A collection of vegetarian and meat-free Christmas recipes, including party starters, substantial mains, side dishes and dessert. The selection features dishes by Meera Sodha, Anna Jones, Ravinder Bhogal and Georgina Hayden, offering alternatives to a traditional turkey-based festive meal.

Chef and crisp enthusiast Ravinder Bhogal taste-tests festive supermarket crisps available in the UK. Waitrose turkey and stuffing tortilla chips are named best overall, while Morrisons pigs in blanket crisps win the best bargain category. Co-op’s duck and clementine crisps and Sensations honey-glazed roast ham receive mixed-to-positive reviews, whereas products from Aldi, Lidl and Tesco are criticized. Doritos gingerbread-flavour corn chips are rated the worst, with their sweet, fiery ginger taste deemed unpleasant.

Ravinder Bhogal shares three warming winter pie recipes: a spiced filo chicken pie with ginger, turmeric, nuts and cranberries; a coconut and curry leaf fish pie with white fish, prawns and mashed potato; and a supergreens and cheese pot pie made with kale, spinach, broccoli, feta and ricotta. The recipes emphasize well-prepared pastry or potato toppings and include detailed preparation and cooking instructions.

Ravinder Bhogal presents three recipes that use nuts to add flavour, texture and substance: almond-crusted chicken schnitzel, harissa-baked hake with olives and walnut salsa, and ricotta, hazelnut and kale lasagne. The recipes offer nuts as a gluten-free alternative to breadcrumbs, a hearty addition to fish, and a toasty element in a vegetarian lasagne.

Ravinder Bhogal shares three sweetcorn recipes: charred sweetcorn, prawn and green chilli spaghetti; sweetcorn, gochujang and cheddar croquetas; and creamed corn cacio e pepe with toasted corn and pickled chillies. The recipes combine sweetcorn with chilli, cheese, seafood and smoky or pickled elements, while the introduction connects the ingredient to summer and Bhogal’s childhood memories of Kenyan street food.

Ravinder Bhogal presents three recipes showcasing plums in both savoury and sweet preparations: sticky chicken wings with plum ketchup, Chinese-style sweet-and-sour pork with plums, and chai milk crème caramel with tea-poached plums. The recipes emphasize the fruit’s balance of sweetness and tartness, pairing it with rich meats, spices and dessert custard.

Ravinder Bhogal presents three creative alternatives to mayonnaise-based potato salad: a potato chaat with yoghurt, chickpeas, date and tamarind chutney, and sev; a crispy potato salad with spicy peanut dressing, radishes and jalapeños; and oven fries served with whipped tofu and homemade chilli oil. The recipes emphasize contrasting textures, acidity, spice and bold flavors, making them suitable for summer meals and barbecues.

Ravinder Bhogal presents three chilled soups suited to hot-weather dining: a fragrant coconut-yoghurt soup with rice noodles and cucumber, a pea soup with green curry and Thai basil, and a cold tomato rasam topped with peanut furikake. The recipes combine cooling textures with aromatic spices, herbs, noodles and crunchy garnishes, and are designed for picnics, alfresco meals or advance preparation.

Ravinder Bhogal presents three recipes showcasing purple sprouting broccoli: spicy sesame noodles with sausage, a ricotta and preserved lemon pie, and charred broccoli served over cheesy polenta with anchovy and lemon. The recipes emphasize the vegetable’s nutty flavour, firm texture and versatility alongside bold Asian condiments, cheese, anchovies and citrus.

Restaurateur Ravinder Bhogal tastes and rates supermarket canned coconut milks, assessing flavour, texture, coconut content and additives. Biona is the top pick for its 50% organic coconut content and lack of emulsifiers, while Essential Waitrose is the best all-rounder and Sainsbury’s the best bargain. Several products, including Blue Dragon, Kingfisher Oriental, Tesco, Asda and Asia Specialities, are criticized for watery, overly sweet, synthetic, metallic or otherwise unpleasant flavours.

Ravinder Bhogal presents three recipes showing how dried fruit can add sweetness and richness to savory and sweet dishes: a one-pot fish and nut pilaf with green tahini sauce, a Moroccan-inspired chicken traybake with harissa and dried apricots, and a sticky date and ginger cake with date frosting. The recipes emphasize pantry ingredients, aromatic spices, nuts and herbs, with the fish dish recommended as a celebratory centerpiece and the chicken as an easy weeknight supper.

Ravinder Bhogal presents three winter braises: aromatic coconut chicken with potatoes, hispi cabbage with white beans and parmesan, and pineapple pork shoulder. The recipes emphasize slow, low-temperature cooking and combine rich, spicy and sweet-and-sour flavors, drawing particularly on Chinese sweet-and-sour pork and Filipino adobo traditions. Each recipe includes preparation and cooking instructions, serving guidance and ingredient quantities.