
Nisha Katona's Home Kitchen
Nisha cooks egg and cauliflower curry and some Hungarian plum dumplings.

Nisha cooks egg and cauliflower curry and some Hungarian plum dumplings.

Nisha cooks meatball curry and tandoori chops with turmeric chips.

Nisha cooks some Malaysian mussels and ginger biscuit lamb raan.

Nisha cooks oxtail and shin curry, spiced barbecued prawns and banana pudding.

Nisha Katona cooks salmon and tomato curry, and eggplant curry with fresh roti.

Nisha cooks a traditional monsoon mushroom curry with grapes and tasty barbecued corn.

Nisha's family is helping her cook a chicken dhansak and a Hungarian favourite.

Nisha is cooking a chicken korma and a marinated tandoori monkfish tail on the BBQ.

Lamb chops with mint; chilli and golden potatoes; ruby red plum and amoretti crumble.

Yogurt pot cake; sausage meatball supper; squid and prawns with marjoram and chili; tiramisini.

Liquorice pudding; Sardinian couscous; butterflied leg of lamb.

Pork loin stuffed with Parma ham and oregano; mock mash; vignarola.

Italian roast chicken with saffron orzotto; coffee ice cream; chocolate olive oil cake.

Dishes include a midweek family feast of tagliata and 'eggs in purgatory'.

Rick Stein heads east from Oaxaca to the Yucatán Peninsula, a place once frequented by pirates.

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.

Rick Stein visits the Mexican capital to sample the Aztec cuisine.

Rick lands in the town that gave the world tequila and the metropolis that birthed mariachis.

Rick enjoys a hearty steak and eggs American diner special and bids a fond farewell to his Mustang.

Rick Stein continues traveling down the Californian coastline immortalized by Steinbeck.