Travelling from the Pakistani community of Glasgow to the Nepalese community of Kent and everywhere in between, Sarah Woods, finalist of Britain's Best Home Cook and herself a second-generation Punjabi, explores how communities from different regions have blended their food and culture to create a cuisine that is distinct, special and diverse. From a Whole Roast Tandoori Chicken Dinner to Onion Bhaji Scotch Eggs and a Neeps and Tatties Keema Pie, these recipes are an exploration and celebration of the desi cuisines that make up modern Britain.
