A cheat’s version of malai kofta , in which you blend readymade paneer with coriander and spices, roll it into balls, then deep-fry before immersing them in a creamy curry

This is a week-night take on my mum’s incomparable malai kofta , for which you blend homemade paneer with coriander and spices until fluffy, roll the mixture into balls, then deep-fry and serve with a spiced cream sauce. In this version, you quickly fry shop-bought paneer and serve it with a similar sauce that includes peas for colour and some other veg. My top tip, which comes from food writer Roopa Gulati , is that you can improve shop-bought paneer no end by giving it a quick soak before use – it rehydrates and has a lovely, fluffy texture, rather than bouncing off the plate when you try to stab it with a fork.

A Bengali kumro chenchki – stir-fried pumpkin with dried chillies, panch phoran, ginger and cumin – and a Keralan spicy chicken and cashew curry with turmeric, ginger and curry leaves

Today’s recipes are classics from two different regions of India. You’d typically find the kozhi kari at weddings and celebrations in Kerala, and the recipe here is a riff on my friend Ravi’s grandmother’s, who made the best version I have ever had. The kumro chenchki , meanwhile, is essentially a simply spiced stir-fry, that’s usually served with dal, ghee and flatbread for the ultimate comfort food.

Nigella’s swerving the Christmas cake, and my social media feeds are bursting with alternatives. If you don’t like it, ditch it

Since Nigella Lawson called out Christmas cake as a festive food that should be forgotten (an opinion with which I wholeheartedly agree), I’ve been thinking about re-evaluating our Christmas food choices. It’s time to accept that letting go of the festive traditions that no longer suit our appetites or our lifestyles is perfectly OK. Scaling back on the foods we don’t love means we can make room for the ones we do. If that means cooking a small air fryer roast this year, then great – at least you won’t be lumbered with unwanted leftovers for a week after Christmas.

My Instagram and TikTok feeds are offering me a smörgåsbord of Christmas meal ideas – some ridiculously indulgent and made entirely of flavoured butter; others more practical, such as big platters of all the sides with no main dish, an all-day breakfast, “picky bits” or buffet-style eating you can graze on all day. I now dream of potato grazing boards: wedges, chips, curly fries, waffle cuts, potato skins and crisps galore, tag-teamed with a dip-stravaganza.

Sanjana Modha is a digital content creator, specialising in Indian cuisine and recipes from her British Indian heritage and east African family background. Her first book, Sanjana Feasts, will be published in September 2024

This rich, Portuguese-Goan pork stew has a festive-looking, spicy-sour red sauce and is often served up at celebration meals, making it a spectacular alternative Christmas centrepiece

While traditional British Christmas food is rich enough to send you to sleep, in Goa they prefer to celebrate in more lively style with a feast at which the centrepiece is often sorpotel – pork in a festive, red sauce that’s hot with chillies and sour with the region’s beloved coconut vinegar. It’s best made several days ahead – “This is a dish that requires time,” notes Mumbai-based caterer Pauline Dias – and is traditionally served with steamed rice cakes, but it’s also delicious with rice.

Prep 30 min
Cook 2¼ hr
Chill Overnight+
Serves 4

From a west-African take on dauphinoise potatoes to an Indian mustardy tomato dish, these festive sides will wow your guests on the big day

Living in the UK for so many years I have grown to love brussels sprouts. They always make me think of cold, frosty winter days and especially Christmas. I am never without a leg of 5J jamón ibérico at Christmas as it is so versatile with its golden fat and nutty flavour. It makes a great pairing with sprouts instead of the traditional bacon, and is a fantastic way to bring my two countries together in one fabulous dish.