As the one of just six chefs in Europe to have received a Michelin star for his Indian cuisine, the executive chef at top restaurant Tamarind, Alfred Prasad, could well be the best person in Britain to advise HuffPost UK Lifestyle on cooking up warming food during winter.

alfred prasad

Alfred Prasad cooks up a storm at award-winning restaurant Tamarind

From grilled racks of lamb to delicious bowls of spicy Dahl Makhni, find out how you can create the flavours of the south Indian in your kitchen this weekend, courtesy of Great British Chefs.

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  • Peshwari Kebabs

    2 tbsp fennel seeds<br> ½ star anise<br> 3 racks lamb<br> 2 tbsp malt vinegar<br> 1 tsp chilli powder<br> 1 tsp paprika<br> Salt<br> 1 tbsp grated raw papaya<br> 1 green chilli<br> 4 garlic cloves, peeled<br> 1 tbsp vegetable oil<br> 2 tbsp double cream<br> <br> To plate<br> 0.5 tsp chaat masala<br> 1 lemon<br> <br> Serves 4<br> <br> 1. Start with the spices. Grind the fennel seeds and star anise with a pestle and mortar or a coffee grinder, then transfer to an airtight container. You only need ½ teaspoonful of this mixture later so can save the rest to use in future. <br> 2. Mix the malt vinegar, chilli powder, paprika powder and salt. Then add the racks of lamb, mix well and set to one side. <br> 3. Blend the grated raw papaya, peeled garlic, green chilli and vegetable oil until smooth. Transfer to a mixing bowl, add the double cream and ½ teaspoon of the ground fennel seed and star anise powder and mix well. <br> 4. Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking. <br> 5. To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor, over a barbecue (no need for the skewer) or simply under the grill for about 4 minutes, then turn over and grill for a further 3 minutes. <br> 6. Serve hot sprinkled with chaat masala and lemon juice <br> Recipe courtesy of <a href="">Great British Chefs</a>

  • Pepper Chicken

    4 cinnamon sticks<br> 4 cardamom pods<br> 4 cloves<br> 2 red onions, finely sliced<br> 2 chicken breasts, skinned<br> 2 chicken thighs, skinned<br> 2 chicken legs, skinned<br> 3 curry leaves<br> 2 tsp finely grated ginger<br> 2 tsp garlic purée<br> 1 tsp ground turmeric<br> 1 tsp red chilli powder<br> 1 tsp ground cumin<br> 2 tsp ground coriander<br> 3 green chillies, cut lengthways<br> 2 tomatoes, finely chopped<br> 1 tsp peppercorns, crushed<br> Vegetable oil<br> Salt<br> <br> Serves 4 <br> 1. Make a paste by mixing together the garlic purée and the finely grated ginger. <br> 2. Heat some oil in a thick saucepan over a medium heat. Once the oil is hot add the cinnamon, cardamom pods and cloves and fry for 30 seconds. Add the sliced onions, stirring occasionally until nicely coloured. <br> 3. Cut the chicken breasts into three pieces each. Add to the pan along with the thigh and leg pieces, the ginger-garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander and salt and cook for 10 minutes. <br> 5. Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes. <br> 6. Finally add the green chillies, curry leaves and chopped tomatoes. Remove the lid, turn up the heat and cook for 5 minutes or until the chicken is cooked through. Prod the thighs and drumsticks with a fork to judge whether they are cooked through or not – if the juices run clear they are cooked. <br> 7. Remove the pan from the heat, sprinkle with the crushed peppercorns and serve with rice or a salad. <br> Recipe courtesy of <a href="">Great British Chefs</a>.

  • Dahl Makhni

    250g black lentils<br> 1 tbsp ginger paste<br> 1 tbsp garlic paste<br> 1 tbsp vegetable oil<br> 1 tsp chilli powder<br> 200g canned plum tomatoes, blended<br> 40g unsalted butter<br> 0.5 tsp Kasoori methi<br> 4 tbsp single cream<br> 2l water<br> Butter to serve<br> <br> Serves 4 <br> 1. Wash and then soak the black lentils in warm water for at least one hour and strain. <br> 2. Transfer to a large thick-bottomed pan. Add 2 litres of water, vegetable oil and ginger and garlic paste. Bring to a boil, then cover and simmer for two hours or until the lentils are soft. <br> 3. Next add the chilli powder, blended plum tomatoes, unsalted butter and Kasoori methi. <br> 4. Simmer for a further 30 minutes, stirring occasionally. This can be chilled and stored in a refrigerator for up to 4 days. <br> 5. To finish, re-heat the required quantity of the dahl, add the single cream and serve hot garnished with a dollop of butter. <br> Recipe courtesy of <a href="">Great British Chefs</a>

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