Recipes

Fast chicken burgers stacked with fried halloumi and hot sauce.

Bahian street food, black-eyed pea fritters split and stuffed with a fiery shrimp filling.

Turkey's adana kebab: hand-minced lamb grilled on skewers.

Air-fried egg rolls: crisp, pork-filled and lighter.

Crispy air-fried potatoes with a proper smoked-paprika bravas sauce, tapas-bar crunch without the deep fry.

Colombia's spicy avocado sauce: fresh, hot and egg-bound.

Andalusia's cold almond-garlic soup, white gazpacho's elegant cousin.

South American sandwich cookies, cornflour biscuits around dulce de leche.

Algerian kesra: flatbread with a roasted-pepper sauce.

Slow-cooked carrots glazed with cinnamon and cumin, the Algerian mezze side.

A raw Algerian pepper salad, sliced peppers with garlic, oil and salt, served cold alongside grilled meats.

Spiced beef mince meatballs simmered in tomato sauce, the Algerian comfort staple.

Colombian almojábanas: cheesy cornmeal puffs.

Cambodia's amok: fish steamed in a coconut-curry custard.

Antigua's chop-up, mashed greens and pumpkin with saltfish alongside.

The Australian oat-and-coconut biscuit, chewy, golden and built on golden syrup.

Malaysian thick-folded pancake, fluffy, peanut-sweet and street-stall fast.

The autumn classic: apple and blackberry under a buttery crumble top.

A simple spiced apple sponge: moist, homely and made for tea.

Apples over almond frangipane in a biscuit base: a pretty, easy tart.

The American standard: spiced apples in a double crust.

Mini hand pies on a stick, spiced apple filling in a shortcrust round.

Dutch hete bliksem: sweet apples mashed into buttery potatoes.

A mascarpone mess of apricot, meringue and rose: sweet, soft and Middle Eastern.