Nisha Katona cooks a chicken and apricot biryani, a full plate of onion bhajis with a mango and mint lassi and fish finger sandwiches served with a gherkin raita.

Nisha Katona cooks a Bengali stuffed fish in banana leaves, a thyme and apple cake for dessert and a stunning roast rib of beef with some spiced cumin green beans.

Nisha Katona cooks a spicy egg and cauliflower curry, a Himalayan chilli and cheese toastie with tamarind chutney, and some sweet Hungarian plum dumplings.

Nisha Katona makes a meatball curry, an Indian chai tea, a Mayan chilli hot chocolate, tandoori chops with turmeric chips, and a great veggie kebab option.

Nisha cooks some Malaysian mussels, beef fat, and caramel blondies with her daughter, plus a feast that includes a ginger biscuit lamb raan and poppy seed potatoes.

On the menu this time are a zesty oxtail and shin curry, some spiced marinated barbecue prawns, and a tahini banana bread and butter pudding with its own candied bacon and pecan bourbon ice cream, before Nisha has a family recipe tasting in the evening.

The restaurateur shares her passion for good food and recipes for an aubergine and potato curry with fresh roti, a salmon and tomato curry and gooey brownies. Plus, a lesson in how to handle alpacas and a visit from a local chainsaw artist.

The restaurateur cooks a mushroom monsoon curry with grapes, some barbecued corn on the cob and a cote de boeuf with chilli rub. She also visits a local butcher who has been in business in the area for over 180 years.

The restaurateur cooks a chicken korma approved by her auntie, an Eastern European clear vegetable soup with dumplings nicknamed 'little sparrows', and a barbecued tandoori monkfish tail while she looks for genuine Indian furniture for a new eatery. 

On the menu in the first episode of Nisha Katona's Home Kitchen is a classic chicken dhansak, unique green bean and mango dal bunny chow, and a Hungarian family favourite: layered cabbage with paprika pork mince.