Urooj Mukhtar

Jeow mak len: a Lao roasted-tomato dip mashed with charred garlic, shallot and chili, brightened with lime and cilantro. Served with sticky rice. Easy recipe.

Indio viejo: a Nicaraguan shredded halal beef stew in a tomato sofrito thickened with masa and brightened with sour orange and mint. An authentic recipe.

Dama: a Sudanese halal beef stew braised in a rich spiced tomato sauce with cardamom and cumin, served with gurasa or rice. An authentic recipe with tips.

Fijian chicken curry: the Indo-Fijian home classic of halal chicken in a tomato masala with curry powder, ginger and potato, served with roti or rice.

Piperade: the Basque stew of sweet peppers, onion and tomato with Espelette pepper, finished with eggs. An authentic recipe served with crusty bread.

Cachupa: Cape Verde slow-cooked national stew of hominy corn, beans, tomato and greens with halal beef and smoked beef sausage. An authentic recipe with tips.

Tepsi baytinijan: an Iraqi baked casserole of fried eggplant layered with halal beef kofta, tomato and potato in a light tomato sauce. An authentic recipe.

Lagman: Central Asian hand-pulled noodles topped with a cumin-scented halal lamb and vegetable sauce with tomato and pepper. An authentic Uzbek recipe.

Tuco: the Uruguayan Sunday tomato-and-halal-beef sauce slow-simmered with onion, carrot and pepper, ladled over pasta or gnocchi. An authentic recipe.

Sharba libiya: Libya warming spiced soup of halal lamb in a tomato broth with chickpeas, orzo and mint. The classic Ramadan starter, step by step.