Try before you buy with these two mouth-watering India-inspired recipes taken from the Hairy Bikers' new cookbook, The Hairy Bikers Ride Again.

CRUNCHY PALAK PANEER 
Serves 4

Paneer is a fresh cheese used extensively in vegetarian Indian cooking. You should be able to find it in a big supermarket or Asian grocery store. It carries flavours very well and the texture is fantastic. Palak is an Indian word for spinach.

for the sauce
2 tablespoons ghee (or vegetable oil)
2 onions, finely chopped
a thumb-sized piece of ginger, finely chopped
3 cloves of garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 whole green chilli
1 teaspoon salt
400g tin of chopped tomatoes
1 teaspoon sugar
500g fresh spinach, washed

to coat the paneer
2 teaspoons garam masala
50g semolina
200g paneer, cut into Oxo-sized cubes

vegetable oil, for shallow frying
a small handful of chopped fresh coriander leaves
1 teaspoon lemon juice

In a saucepan, heat the ghee, then add the onion and cook for about 3 minutes until soft.
Add the ginger and garlic and cook for a further minute. Add the cumin, coriander, turmeric, the whole chilli and the salt and cook and stir for a minute to infuse all the spices.
Add the chopped tomatoes and sugar and simmer for 10 minutes.
Meanwhile, in a mixing bowl combine the garam masala and semolina. Into the bowl place the cubes of paneer and coat (it's the old crisp roast potato vibe).
Heat enough oil to cover the bottom of a frying pan and fry the paneer until crisp and golden.
Now, back to the saucepan. Add the spinach and 2 tablespoons water to the tomato sauce and stir in, cooking until wilted.

Fold in your crunchy paneer and sprinkle over the coriander and lemon juice. Serve with a smile and a happy face!

STRAWBERRY SHRIKHAND  
Serves 4

Shrikhand is a rich Indian yoghurt pudding, which we've served over strawberries soaked in caster sugar and balsamic vinegar. It's a very exotic strawberries and cream, so you don't need much.

for the shrikhand
a pinch of saffron
4 cardamom pods
250ml Greek-style natural yoghurt
3 tablespoons caster sugar
25g flaked almonds, toasted

for the strawberries
250g strawberries
2 teaspoons caster sugar
2 teaspoons balsamic vinegar

Firstly, soak the saffron in 1 tablespoon boiling water. Bash the cardamom pods in a pestle and mortar to release the seeds and crush them. Discard the husks.
Take the tops off the strawberries and cut in two. Place in a bowl with the caster sugar and balsamic vinegar. Cover with clingfilm and leave to steep for an hour.

In a bowl, mix together the yoghurt, ground cardamom seeds, saffron (and saffron water) and the caster sugar.

Spoon the strawberries into four sundae glasses. Top with the shrikhand and sprinkle over the toasted almonds. (To toast the almonds, put them in a dry frying pan over a medium heat, keeping your beady eye on them as they will burn very easily. Shake the pan from time to time to keep them moving. Or buy them ready-toasted.)

This is great served with shortbread biscuits.