It’s squash season and my favourite time of the year, not least for all the curries and other comfort food of autumn. Today’s Rajasthani stir-fry is one I cook often, and the combination of ginger, chilli and jaggery lends it a lovely balance of flavour. The biryani, meanwhile, is packed with whole spices, basmati and ghee, which give so much more flavour to the layers of rice and vegetables.
