成人快手

In this special edition of The Kitchen Cafe Pennie Latin looks at our growing love affair with all kinds of spice and discovers how we've learned to introduce it into our cooking over the past few decades.

Cook and food writer Madhur Jaffrey recalls how our attitudes to Indian cooking have changed and developed.

Writer, broadcaster and food enthusiast Hardeep Singh Kohli demonstrates how to make bhuna lamb chops.

Thai cookery teacher Sarah Mellersch and chef John Quigley discuss our increasing interest in the flavours of South East Asian food.

World food expert Ghillie Basan talks about the background to and uses for lemongrass.

Pennie and her family make Thai Mussels on a trip to the Outer Hebrides.

Chef and food writer Yotam Ottolenghi shares his passion for North African and Middle Eastern food and chef Neil Forbes talks about how we've started to adopt some of those cuisines here.

Chef Michael Smith shows Dan Holland how to make a North African cous cous.