The spicy sour flavour of tamarind is a favourite of Asian cuisine, often added to curries or to partner spice-marinated meat (duck is a particularly good match),but is also found in Central American dishes. Tamarind comes in many different forms, paste, juice and seeds are all readily available.

This collection of tamarind recipes includes many inspiring ideas, including Steve Drake's duck with tamarind and cauliflower recipe, Vivek Singh's hyderabadi biryani, and Frances Atkins' unusual sweet, yet savoury, duck with peanut and tamarind flapjack.