Fritters are amazing, and almost every culture in the world has a fritter of some type, either sweet or savoury. They also vary from being deep-fried to shallow-fried, the latter being almost feather-like and flaky. Vegetable fritters are among my favourite dishes; there are so many variations that highlight the vegetables' flavours. This is a simple and lovely fritter. The carrot is still chewy and crisp, I love that, and the cilantro adds a herby nuance to the dish. Nigel S

I was having a meal at my sister-in-law's house a while ago, and she had served this dish. I, too, took a bite and knew immediately that I wanted to learn this recipe. Little did I realizehow simple this recipe is. Potatoes are the backbone of the Indian kitchen, and the variety of dishes made with them across every region is absolutely amazing. Here is a very simple dish that captures the essence of Assamese cuisine. Bhartha is a dish from North India made with mashed veget

There is magic in a perfectly roasted potato. The crisp outside, the soft inside, it is bliss. Finding an excellent, flavour-packed recipe is difficult, given the number of recipes available. This recipe combines a superbly roasted potato with a pop of Indonesian flavour. The skin is caramelised and crisp, the inside soft. The scallions and garlic add mild flavours, and the acid and salt from the soy and vinegar make it special. The acid cuts through the soft potato beautiful