Following on from the success of Indian Food Made Easy, this second series takes Anjum on a journey to show how different regional flavours of the Indian subcontinent can be found up and down the country. From Bengali cuisine in London to the spicy flavours of the Punjab found in Glasgow.

In this episode we head to London to meet Jonathon Readman, who two years ago married his Goan wife, Lorraine. Jonathon never cooks but every Sunday takes full advantage of his Indian connection by enjoying a Goan feast at mother-in-law Clara's house. Now it's payback time, and Jonathon is going to attempt to cook for her and his family himself.

First it's a trip to top Goan restaurant Ma Goa to discover the secrets of dry-roasting spices, before he's in the kitchen learning his first dish, easy fried spicy aubergines.

Then it's a hilarious insight into the extraordinary methods of making prized Goan sausages, before Jonathon gets thrown into the deep end, learning how to make a delicious, authentic Vindaloo - very different to the sort found in British restaurants.

Finally Jonathon gets cracking on the ultimate test - cooking for the mother-in-law, and she's not easily impressed. Show less