Restaurant owner Aftab Ali went back to the college to help staff and students make the most of the ovens, which are traditionally used to make naan bread and charcoal-fired dishes. Aftab, who runs The Light of Bengal restaurant, in Newport Road, Middlesbrough, gained an English for Speakers of Other Languages (ESOL) qualification at the College in 2006. The dad-of-three, who is originally from Bangladesh, was more than happy to help out. He said: "I was really excited to be invited back to Middlesbrough College to demonstrate the ovens. The college really helped me with my English, especially my tutor Martin May, so I was glad to return the favour. "I'm a great believer in learning things that will help throughout your life so hopefully I can pass on my skills with the tandoori ovens to the new students coming through." Middlesbrough College acquired two tandoori ovens when it moved to its Middlehaven campus last year, one to teach catering students elements of Asian cooking and a second used at its popular Café 66. The clay ovens use coal and charcoal to produce extreme temperatures that are ideal for baking naan bread and marinated meat and fish dishes. They are a common sight in southern Asia where they are often built into the ground at street stalls and markets. Jon Lee, a chef and lecturer at Middlesbrough College, said: "We bought the tandoori ovens because we like to teach our students about cooking techniques from all over the world. There's also a shortage of quality Indian and Bangladeshi chefs in the UK, so it is useful to pass on these skills to the students and staff. "But we wanted some extra tuition and Martin May remembered that Aftab had opened his own Indian restaurant and was an expert with tandoori ovens. "He has been extremely helpful in demonstrating what the ovens can do and how to get the best out of them and we are grateful to him for coming along."