In Riyadh, Dubai and Kuwait City, chicken shawarma is the late-evening street food, carved from a turning spit and wrapped in thin bread with toum garlic sauce, pickles and chips tucked inside, Gulf style. At home, thighs marinated in yogurt, lemon and warm spices are roasted at a high heat until charred at the edges, then sliced thinly. Chef's tip: give the chicken a final blast under a hot grill after slicing; it recreates the crisp edges of the spit.
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A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
A hot, garlicky chutney of tomatoes cooked down with garlic paste, red chilli and cumin, then mashed until coarse. It's served alongside pav bhaji for extra heat, and is also good with vada pav, dabeli and toasted sandwiches.
Crisp-tender snow peas, baby carrots and baby corn are boiled briefly, then mixed with quickly stir-fried courgettes, peppers and spring onions. Everything is tossed in a zingy dressing of chives, parsley, coriander, lemon and plenty of garlic. It is a warm salad that makes a light meal on its own.
Crisp samosa-pastry cones stuffed with paneer, spring onion, coconut, aniseed and green chilli, dipped in batter and rolled in sesame breadcrumbs before frying. They look impressive on a party platter. Serve with red, green and tamarind chutneys.
A layered party dip: creamy cream cheese and feta sandwiching a bright green basil, spinach and parmesan pesto and a layer of sundried tomato paste. It's set in a lined bowl, then turned out so the layers show. Serve it with pieces of bread or crackers.
Short pieces of spaghetti in a peppery batter, fried in small balls until golden and crunchy. Kids love them. Serve hot with the quick tomato-chilli sauce.
Thin squares of paneer sandwiched with a fresh coriander, mint and chilli filling, dipped in a spiced gram-flour batter and fried until golden. Soft inside and crisp outside. Serve hot with chilli sauce, ketchup or chutney.
Crisp slices of ciabatta or French bread topped with fresh tomato, spring onion and herbs, then grilled under cheddar until it bubbles. They're quick to make and ideal as a starter or a party snack. Serve hot.
A hearty Italian vegetable soup with cannellini beans, cabbage and a little spaghetti, finished with a bright basil and tomato pesto stirred in at the end. Don't let it boil hard once the vegetables are in: over-boiled soups lose their colour and body. Serve hot with crisp garlic toast.
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