Anjum persuades a friend to cook up an Indian feast for their friends as an alternative to takeaway. Together they prepare spicy lamb burgers made with fresh chillies, ginger, mint, and coriander.
Anjum explores the ancient art of cheese making - boiling milk with yoghurt to make chunks of paneer. For dessert, she heads to a top Indian restaurant in London to learn the secrets of kulfi.
Anjum heads to a firestation in Essex, where she teaches a firefighter how to cook a proper curry for the rest of the team, as well as a tasty eggplant and yoghurt dish.
Anjum heads to Cornwall to two meet self-taught chefs. She shows them how to make a rich, flavoursome South Indian coconut fish curry with a side order of yellow lemon rice.
Anjum dishes up a summer feast for all those she has visited and shared recipes with throughout the series. Her centrepiece is a glorious spiced roast leg of lamb, commonly known in India as a raan.
