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A breakfast staple in the southern part of India consisting of hard boiled eggs tossed in a spicy tempering of mustard seeds and green chilli, finished with some coconut cream.

A fun little way to colour the cakes naturally using turmeric with a hidden kit Kat surprise and topped with home made salted caramel.

A Thai staple made with chicken mince and strong flavours of soy and ginger with basil and fiery hot chilli peppers. Fit for the Indian palate.

Mustard flavoured broccoli and cauliflower florets, cooked 2 ways to replicate the tandoor taste and even a stove top in case you don’t have an oven.

A Chinese version of the ever famous parantha. Make this recipe if you want to give the age-old breakfast food a quirky twist.