The Punjab region is famous for its chick-pea (chole) recipes. The most common variety – a large, white pea known as the garbanzo bean – is grown mainly in the northern and northwestern regions of India. This dish from the Punjab region is typically eaten with breads or as a side dish with lamb or tandoori chicken. We’ve used the canned variety of chick peas here. If using dried chick peas, soak them overnight in water. Place in a large pan of salted water and bring to a boil. Cover and cook until soft, about 30 minutes, and then drain.

Nigel Slater's classic prawn cocktail recipe - a 70's classic that deserves to come back into fashion – just don't tinker with the basics too much.