Ravinder Bhogal’s New Year recipes for paneer biryani and Indian-style tiramisu
After weeks of excess, it’s not surprising that our palates begin to feel a little jaded.The thought of another roast dinner makes me yawn, so something with spice feels exciting.Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it needs little accompaniment bar a bowl of cooling raita.This meat-free version made with tender paneer koftas is light and fresh, yet still warming and packed with flavour.End on a sweet note with an incredible, Indian inflected tiramisu, which is fragrant with saffron and rich with nuts.
Happy 2026!For an even more opulent biryani, tuck a couple of raisins and chopped cashews into the centre of each kofta.The addition of apple to raita is unusual, but I love the fresh, sweet, sharpness that granny smiths bring to it.Prep 25 min Cook 1 hr 15 min Serves 4For the koftas300g paneer, grated2 medium potatoes, boiled until tender, then grated Sea salt and pepper1 handful fresh coriander, finely chopped1 green chilli, finely chopped½ tsp ground cardamom ¼ tsp turmeric 2 tsp cornflour 1 tbsp plain flour 3 tbsp gheeFor the curry2 tbsp ghee 1 cinnamon stick, broken up2 green cardamom pods 2 cloves1 tbsp cumin seeds 1 medium red onion, peeled and very finely chopped 2cm piece ginger, peeled and finely grated2 fat garlic cloves, peeled and finely chopped1 green chilli, finely chopped1 tbsp tomato puree 2 medium tomatoes, skinned and pureed 1 tsp kashmiri red chilli powder, or mild chilli powder 15 cashews, soaked in hot water for 30 minutes, then blended to a paste125g yoghurt, beaten with 50ml waterFor the rice500g basmati rice 1 cinnamon stick ½ tsp black peppercorns 4 cardamom pods, bruised 1 tsp cumin seeds 1 tsp saltTo garnish1 generous pinch saffron, soaked in 50ml warm milk 2 tbsp melted ghee A few mint leaves 1 handful toasted cashew nuts Crispy onions, or shallots (optional)Mix all the kofta ingredients bar the ghee, then roll into ping-pong-ball-sized koftas (you should get about 24 in all ), making sure the surface is smooth and there are no cracks.Melt the ghee in a large, heavy-based pan, then fry the koftas in batches until golden brown all over.Drain on kitchen paper.
In the same pan, melt the ghee for the curry and fry the whole spices until they sizzle and turn fragrant.Add the onion, saute on a low heat for 15 minutes, until dark and caramelised, then add the ginger, garlic and chilli, and fry for a minute until aromatic.Add the tomato puree, fry for two minutes until it starts to release its oil, then tip in the pureed tomatoes and kashmiri red chilli powder and leave to bubble for five to eight minutes, until thickened.Off the heat, stir in the cashews and yoghurt, then return to a low heat, add the koftas and cook slowly for five minutes, making sure not to boil the curry otherwise it will split.Season to taste, then transfer half the curry to a bowl.
Put the rice, spices, salt and two litres of water in a second saucepan, bring to a boil and cook for five to six minutes, until the rice is 80% cooked – it should still have some bite when you break it between your fingers – then drain.Spoon half the rice over the curry in the pan, drizzle half the saffron milk and melted ghee over the top, then spoon on the reserved curry and cover with the remaining rice.Finish with the remaining saffron milk and ghee, cover tightly with foil, pop on the lid and cook on a low heat for 10 minutes.Take off the heat, leave the biryani to stand for 15 minutes, then sprinkle over the torn mint leaves, cashews and crispy onions, if using, and serve with apple and raisin raita below.The addition of apple to raita is unusual, but I love the fresh, sweet, sharpness that granny smiths bring to it.
Prep 15 min Serves 6500g Greek yoghurt 100ml whole milk 2 granny smith apples, peeled and, grated and dressed with a few drops of lemon juice (to stop browning)40g raisins, soaked in hot water for 20 minutes and drained 15g mint, picked and finely chopped1 green chilli, finely chopped (pith and seeds out of youremoved, if you don’t like the heat)1 teaspoontsp cumin, rtoasted and roughly crushed Sea salt and pepper to tasteWhisk the yoghurt in a bowl with the milk to loosen and, then add all the otherremaining ingredients and mix well,Chill in the fridge until needed,This takes the main elements of a classic tiramisu – mascarpone, zabaione and sponge fingers – but swaps out the coffee and booze for a saffron-infused milk,It is rich, creamy and delicious, yet also light as a feather,Simply put, it’s tiramisu with an Indian accent.
Prep 10 min Infuse 1 hr+ Cook 30 minChill 4 hr+ Serves 8 For the soaking milk300ml milk 4 cardamom pods, lightly crushed 30g caster sugar1 pinch saffron threadsFor the zabaione2 egg yolks 50g caster sugarFor the tiramisu500g mascarpone 250g double cream 1 tbsp rosewater 2 egg whites 200g packet savoiardi biscuits, or sponge fingersTo garnish1 handful toasted flaked almonds1 handful chopped pistachiosGently warm the milk, cardamom and sugar until the sugar dissolves, then let it come to a simmer (but do not let it boil), take off the heat and stir in the saffron.Leave to infuse for at least an hour, or overnight, then set aside three tablespoons of it.To make the zabaione, whisk the egg yolks, sugar and a tablespoon of water in a heatproof bowl set over, but not touching, a saucepan of simmering water, until pale and thick.In a second bowl, whisk the mascarpone, cream and rosewater, then fold them through the zabaione.In a third bowl, whisk the egg whites to soft peaks, then fold through the zabaione mixture.
Briefly dip half the sponge fingers in the saffron milk, then lay them in the base of a 25cm serving dish.Spoon over half the zabaione mixture and top with half the nuts.Repeat with the remaining sponge fingers dipped in soaking milk, then dollop on the rest of the zabaione mixture and smooth the top.Refrigerate for four to six hours, then serve sprinkled with the remaining nuts and saffron milk.
Veganuary can be a piece of cake: cooks and dietitians share 12 ways to make delicious plant-based food
Swap chicken for beans and avoid cheeze … From a MasterChef finalist to a maker of ready meals, high-profile vegans give their favourite recipes and tipsThis new year, you may be embarking on Veganuary, or have resolved to eat less meat and dairy in 2026. What are some of the simplest switches to make and most nutritious dishes to try with minimum fuss? Vegans share their tips on how to eat a balanced plant-based diet.Sophie Sugrue, who last autumn became the first plant-based finalist on MasterChef, says: “It has pushed me to experiment so much more with different flavours from all over the world, because there’s so much naturally plant-based food.” Her favourite cuisines are “Japanese, because although they use fish sauce, it can be subbed out, and they use a lot of tofu; Vietnamese food is incredible, because a lot of people follow a plant-based diet. If you go to a Vietnamese grocery store, you can find loads of substitutes
Ravinder Bhogal’s New Year recipes for paneer biryani and Indian-style tiramisu
After weeks of excess, it’s not surprising that our palates begin to feel a little jaded. The thought of another roast dinner makes me yawn, so something with spice feels exciting. Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it needs little accompaniment bar a bowl of cooling raita. This meat-free version made with tender paneer koftas is light and fresh, yet still warming and packed with flavour. End on a sweet note with an incredible, Indian inflected tiramisu, which is fragrant with saffron and rich with nuts
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Once upon a time, an ex and I used to throw an annual party – a non-chic affair with a recycling bin full of ice and bottles – where the star, and the thing that everyone really came for, was the garlic bread: 10 or 15 loaves of the stuff, always demolished while still dangerously hot from the oven. I believe the original recipe was Nigel Slater’s; this is my tweaked version.Prep 15 min Cook 25 min Makes 1 loaf1 ciabatta loaf, or baguette – a slightly stale one, ideally80g room-temperature butter, salted or unsalted4 garlic cloves 1 small bunch parsley, or another herb of your choice (see step 6)40g parmesan, or similar hard cheese, finely grated, plus a little extra for toppingA squeeze of lemon juice, to finishSalt, to taste (if using unsalted butter)You can prepare this ahead of time (and you should, too, if you want to get the smell of garlic off your hands before the festivities begin) – the day before, or even up to a month in advance (in which case, wrap, freeze and bake straight from frozen, though, if you do so, add five to 10 minutes to the cooking time). In both cases, wrap it well in foil before storing.While day-old bread is easier to butter, it must still be soft enough to absorb large quantities of butter (anything too dense or crisp will repel it) and robust enough to maintain its structural integrity once soaked
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What canapes can I make for New Year’s Eve with my Christmas leftovers that will still feel special?Ella, via email Finger food needn’t be fancy, so New Year is a good opportunity to clear the decks. The only real rule is to keep things to just one bite – no one wants to be manoeuvring a fork, after all. “People just want a big hug of comfort food with a decadent twist,” says Max Bergius, founder of Secret Smokehouse in east London. “If you’ve got a bit of smoked salmon left, get that on blinis and top with lumpfish caviar, which is only £2-£3 per 50g pot.” Mini fishcakes would also be just the ticket: “Whether you’ve got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, mix with dill, lemon and fried leeks, then roll in panko and deep-fry
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This hot halloumi platter is such a crowdpleaser that it’s worth making with two blocks of halloumi, even for a smaller group. I like to include this as part of a spread of mixed hot and cold dishes – a jolly, festive update on cheese and pineapple on a stick (which is admittedly hard to improve on). Then, a high-impact, low-effort dish: za’atar roast carrots with labneh and pistachio. On a whim, I hung a carton’s worth of plain yoghurt in muslin for labneh the other week, and now I can’t stop – it takes just 30 minutes for a soft-set, which is what you want here (for a firmer set, leave it to hang for an hour).To get ahead, keep the cut pineapple in a large bowl in the fridge, the chopped mint and chilli in a small bowl, and the red onion and lime juice in another small bowl
Jose Pizarro’s recipe for caramelised brussels sprout and panceta montaditos
Brussels sprouts are perhaps not the first thing you think of when you think about Spanish food, but they do have a little history in my homeland. They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with pork, which we love. Here, however, I caramelise them with onion, thyme and sweet vinegar, then serve on crisp baguette with soft cheese and pine nuts. A small bite with big flavour, and just right with a glass of oloroso – perfect for festive times.Prep 15 min Cook 35 minMakes About 20 canapes1 tbsp olive oil 125g sliced panceta (Spanish bacon), or pancetta, finely chopped1 medium onion, peeled and finely sliced1 garlic clove, peeled and finely sliced300g brussels sprouts, finely sliced3 sprigs fresh thyme, leaves stripped2 tbsp sweet apple vinegar 2 tbsp soft light brown sugar Salt and black pepper 20 slices fresh baguette 150-200g soft curd cheese, whipped, or whipped cream cheese50g pine nuts, toastedHeat the oil in a large frying pan, then fry the chopped panceta for about five minutes, until golden and crisp
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