Recipes

The picnic standard, boiled potato with radish, chives and a creamy dressing.

Quebec's spiced meat pie, beef and pork mince under a double crust.

A light broth carrying buttery semolina dumplings, the delicate, old-fashioned German soup.

Latin coconut custard: a smooth, cinnamon-dusted natilla.

Brazil's glossy coconut custard, golden, sweet and baked in small moulds.

Pork slow-braised in cider with potato and carrot: Irish comfort.

Deviled eggs flaked with codfish: a pescatarian party bite.

Colombian buñuelos: cheese-dough fritters, crisp and hollow.

Colombian papas rellenas: mashed-potato croquettes with a filling.

Bahamian conch fritters: crisp, chilli-flecked and lime-squeezed.

The Caribbean conch stew: slow-simmered with pepper and onion.

The French classic, chicken braised in red wine with bacon and mushrooms.

A Turkish lentil soup: cumin-scented and simple.

Grilled corn brushed with chilli-lime coconut butter, street-corn with a twist.

The Irish-American boiled dinner, corned brisket with cabbage, potato and carrot.

The island take, corned beef fried down with cabbage and pepper.

The fry-up classic, corned beef and potato crisped in the pan.

Moroccan gazelle horns: almond paste in orange-blossom pastry.

Peppers roasted and filled with cottage cheese, feta and herbs, a light baked vegetarian main.

A baked cream-cheese tart: smooth, savoury and simple.

A Peruvian aji sauce: cilantro-chili blended creamy.

Sweet-corn soup blitzed smooth with stock and garlic, simple, bright and comforting.

A thick mango smoothie: condensed-milk sweet and chilled.

Drumsticks baked in a paprika-mustard cream, rich, rustic French comfort.