We've teamed up with cook and influencer Salma to provide Ramadan recipe inspiration

Salma, who's behind the Salma's Recipes website, created the Sehri and Iftar recipes – a One-Pot Chana Pilau, Quick & Easy Palak Aloo, Deshi Tiger Prawn Bhuna and Achari Boneless Chicken – for a special event to celebrate the expansion of our World Food range and the inclusion of a seasonal Ramadan aisle in 102 of our stores.

She said: "I was delighted to be invited by Asda to host this event and create recipes for them. I was pleased to see everyone enjoying the Bangladeshi flavours, especially the Deshi Prawn Bhuna that’s based on my mother’s recipe, to which I gave my own twist by adding KTC chopped tomatoes for a sweet and tangy taste.

"Being able to find the right ingredients for that recipe, alongside everything else under one roof at Asda really impressed me. Their range made it easy for me to create this rich and varied menu."

You can buy all the ingredients needed for each recipe on Asda.com. Find out more here.

Here are Salma's recipes:

Salma's One-Pot Chana Pilau

SERVES: 4

READY IN: 1 hour 30 mins

INGREDIENTS

375g Salaam Basmati Rice

2½ tbsp ghee (or vegetable ghee or coconut oil, if preferred)

3 bay leaves

3 cinnamon sticks

1 tsp ground cumin

30g fresh ginger, finely chopped

2 large onions, thinly sliced

¼ tspground turmeric

1 tsp ground coriander

1 tsp medium curry powder

2 x 400g tins KTC Chickpeas in Salted Water, rinsed & drained

1½ tsp cumin seeds (optional)

3 thin green chillies (optional)

METHOD

Rinse rice and cover in cold water. Leave to soak for 30 mins, then drain and add when needed.

Heat the ghee in a large, non-stick pot. Once melted, add the bay leaves, cinnamon sticks, cumin seeds and ginger and fry on a high heat for 5 mins until a light golden colour, stirring regularly.

Add the onions and cook until golden brown, stirring regularly to prevent them from sticking or burning. Lower the heat and continue cooking for another 2 mins.

Add the turmeric, cumin seeds, if using, ground coriander and curry powder and mix in on low heat. Cook for 10 mins. If the mixture becomes very dry then add a small amount of boiled water to prevent it from burning.

Raise the heat again and add the chickpeas. Cook on a medium heat for 10 mins, stirring often.

Add the rice and raise the heat as you stir it in. Lower the heat back to medium and fry the rice for 5-6 mins. Mix in the green chillies, if using.

Put the pan on a high heat and add 750ml boiled water. Cook until the mixture begins to boil and give it a thorough stir

Cover the top of the pot with foil and then place the lid on top of that. Put on a low heat and let it cook for 15-20 mins or until the rice looks fully done

Let your meal rest for 10 mins, then remove the chillies and whole spices before serving.

Quick & Easy Palak Aloo (Saag Aloo)

SERVES: 4

READY IN: 1 hr 30 mins

INGREDIENTS

2 tbsp olive oil

1 tsp cumin seeds

4 large garlic cloves, finely chopped

2 medium onions, finely chopped

4 green chillies, cut in half lengthways (optional)

¼ tsp ground turmeric

½ tsp chilli powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp curry powder, whichever heat you prefer

300g baby potatoes, peeled, cubed and soaked in cold water

1 x 300g bag Mild & Tender Spinach, washed and finely chopped

METHOD

Heat the oil in a non-stick pan, add the cumin seeds and garlic and fry for 4 mins on high heat, stirring regularly, until the garlic is dark golden in colour.

Stir in the onions and chillies, if using, then lower the heat and cook on a medium heat, stirring regularly, until the onions are soft and golden.

Raise the heat and stir in the turmeric, chilli powder, cumin, coriander and curry powder.

Lower the heat and cook for 8 mins, stirring regularly. If the spices become too dry, then mix in a little water to prevent it from burning.

Raise the heat, then drain and add in the potatoes, mixing well. Cover the pan and cook on a medium heat for about 12 mins, until the potatoes are soft and tender. Remove the lid to give the pan a stir occasionally, adding water if it looks too dry.

Add in the spinach and raise the heat, covering the pan again. Cook until the spinach has softened and reduced, then uncover the pan and give it a good stir. Keep the pan uncovered and continue to cook on a high heat until all the excess water from the spinach dries up. Remove from the heat and serve.

Deshi Tiger Prawn Bhuna

SERVES: 4

READY IN: 55 mins

INGREDIENTS

2 tbsp olive oil

4 large garlic cloves, finely chopped

2 medium onions, chopped

4 green chillies, halved (optional)

1 ½ tsp chilli powder

½ tsp ground turmeric

1 ¼ tsp ground coriander

1 tsp ground cumin

1 ½ tsp curry powder, whichever heat you prefer

3 x 200g packs Extra Special Vietnamese Tiger Prawns, defrosted, shelled and veins removed

2 medium Extra Special Aromatico tomatoes, cut into quarters

4 tbsp fresh coriander, finely chopped

METHOD

Heat the oil in a pan and fry the garlic on a high heat until golden.

Add the onions and chillies, if using, and cook on a medium heat, stirring regularly, until the onions are soft.

Mix in the chilli powder, turmeric, ground coriander, cumin and curry powder and cook on low heat for 8 mins, stirring regularly. The spices will become very dry as you cook, so stir in a small amount of water.

Add in the prawns and cook on a high heat until all the excess water comes out. Reduce heat to medium-low and cook for a further 10 mins, stirring occasionally. Adjust the heat if required.

Add in 80ml of hot water and cook on a high heat for 2 minutes. Add in the tomatoes, stir, and cook for a further 5 mins.

Garnish with the fresh coriander, then remove from the heat and serve immediately.

Achari Boneless Chicken

SERVES: 4

READY IN: 1 hr 25 mins

INGREDIENTS

2 tbsp olive oil

2 tsp ginger paste

2 tsp garlic paste

2 bay leaves

2 cardamom pods

2 cinnamon sticks

1 large & 1 medium onion, sliced

¼ tsp ground turmeric

1 ½ tsp chilli powder

1 ½ tsp ground coriander

1 ½ tsp ground cumin powder

1 ½ tsp curry powder, whichever heat you prefer

2 large Halal chicken breast fillets, diced

2 whole green chillies

½ tbsp mixed pickle or lime pickle

1 large green pepper, sliced

4 tbsp fresh coriander, finely chopped

METHOD

Heat the oil in a non-stick pot, then add the ginger, garlic, bay leaves, cardamom pods and cinnamon sticks and cook on a high heat for 2-4 mins, stirring regularly.

Add the onions and lower the temperature to cook on a medium heat until soft. Add a sprinkle of water if the onions become too dry.

Once the onions are soft, add the turmeric, chilli powder, ground coriander, cumin and curry powder and cook on a low heat for 8-10 mins, stirring regularly. If the spices become too dry or begin to stick, add more water.

Increase the heat to medium and stir in the chicken until the cubes are coated in the spices. Cook for 15 mins, stirring occasionally, lowering the heat if the meat appears to be cooking too quickly or burning.

Add the whole chillies and the mixed pickle, stirring occasionally on medium heat for 5 mins. Add additional hot water if required.

Add the green pepper and continue cooking for a further 5 mins, stirring occasionally.

Turn off the heat. Garnish with fresh coriander. And serve.