Thick clouds of white smoke rise slowly from smouldering charcoal pits, carrying with them an unmistakable aroma of sizzling ...

This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker.

and they whip up a tasty rhubarb crumble. Then in Bradford, he discovers the perfect recipe for lamb karahi at a Karachi restaurant.