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Jiri Prochazka will bid to regain the UFC light-heavyweight title tonight, taking on ex-middleweight champion Alex Pereira for the vacant belt. Prochazka, the UFC’s first-ever Czech champion, was forced to vacate the title due to injury in 2022, and he will challenge for the gold again at UFC 295, headlining against Brazilian Pereira. The pair were due to clash in the co-main event at Madison Square Garden, but Jon Jones’s heavyweight title defence against Stipe Miocic was cancelled when Jones suffered an injury in October. As a result, the original co-main event was elevated, while the new co-main event sees Britain’s Tom Aspinall fight Russia’s Sergei Pavlovich for the interim heavyweight belt. The winner of that bout should be in line to challenge Jones in 2024 – possibly leaving former champ Miocic out in the cold. Here’s all you need to know. We may earn commission from some of the links in this article, but we never allow this to influence our content. This revenue helps to fund journalism across The Independent. When is UFC 295? The event is set to take place on Saturday 11 November at Madison Square Garden in New York City. The early prelims are due to begin at 11pm GMT (4pm PT, 6pm CT, 7pm ET), with the regular prelims following at 1am GMT on Sunday 12 November (6pm PT, 8pm CT, 9pm ET on Saturday). The main card is then scheduled for 3am GMT on Sunday (8pm PT, 10pm CT, 11pm ET on Saturday). How can I watch it? The card will air live on TNT Sports in the UK, with the broadcaster’s app and website also streaming the fights. In the US, ESPN+ will stream the action live, as will the UFC’s Fight Pass. If you’re travelling abroad and want to watch the event, you might need a VPN to unblock your streaming app. Our VPN round-up is here to help and includes deals on VPNs in the market. Viewers using a VPN need to make sure that they comply with any local regulations where they are and also with the terms of their service provider. Odds Prochazka – 11/10; Pereira – 13/20 Pavlovich – 10/11; Aspinall – 10/11 Via Betway. Get all the latest UFC betting sites’ offers Full card (subject to change) Main card Jiri Prochazka vs Alex Pereira (vacant light-heavyweight title) Sergei Pavlovich vs Tom Aspinall (interim heavyweight title) Jessica Andrade vs Mackenzie Dern (women’s strawweight) Matt Frevola vs Benoit Saint-Denis (lightweight) Diego Lopes vs Pat Sabatini (featherweight) Prelims Steve Erceg vs Alessandro Costa (flyweight) Tabatha Ricci vs Loopy Godinez (women’s strawweight) Mateusz Rebecki vs Nurullo Aliev (lightweight) Nadim Sadykhov vs Viacheslav Borschchev (lightweight) Early prelims Jared Gordon vs Mark Madsen (lightweight) John Castaneda vs Kyung Ho Kang (bantamweight) Joshua Van vs Kevin Borjas (flyweight) Dennis Buzukja vs Jamall Emmers (featherweight) Read More How to watch UFC 295 online and on TV tonight UFC 295 card in full with two titles on the line Tom Aspinall admits he’s ‘scared’ ahead of UFC title fight Tom Aspinall makes UFC 295 vow ahead of Sergei Pavlovich fight Dana White responds to Brock Lesnar and Ronda Rousey UFC 300 rumours UFC announces three major title fights will kick off 2024

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Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

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