Recipes

A smooth, veg-thickened tomato soup, the clean pantry classic.

Catalan citrus-cinnamon custard with a crackling caramel top.

Golden breaded aubergine slices with a sesame crunch, a vegan side that eats like a main.

Cambodian fried fish: crisped and tossed in a ginger-soybean sauce.

Sausages pan-fried with kale and cabbage until everything crisps, the one-pan weeknight supper.

A hearty Croatian stew, cannellini beans simmered with tomato and smoked flavour.

Lamb and vegetables slow-roasted under the peka bell, Dalmatia's signature.

Slow-cooker chicken tacos: shredded, spiced and baked.

The Cubano, pork, orange and lime pressed crisp in bread with pickles.

Cool sliced cucumber and fennel in a tangy sour-cream dressing, the light palate-cleansing salad.

A beef-and-veg pie under a breadcrumb-crisped potato top, the British cousin of cottage.

Botswanan curried spinach, wilted greens with tomato and warm spice.

The Indian staple: toor dal tempered with cumin and tomato.

Danish rugbrød: dense, seeded and sour.

Chewy date squares: oat crumble over a dark date filling.

Stuffed vine leaves: lamb and rice in rolled dolma.

Dominican mastiff: a crusty, round island bread.

Dominican coconut cake: coarse, spiced and old-fashioned.

Caribbean fried bakes, soft, puffed rounds for breakfast or saltfish.

Thailand's hot, boozy-name noodles, wide rice noodles wok-fired with beef and chilli.

The French technique, duck cured and slowly cooked in its own fat until meltingly tender.

Slow-cooked milk and sugar into a thick caramel spread, the Latin pantry staple.

A dulce de leche cheesecake on a cookie base: rich Latin fusion.

Scotland's fruit cake: light, almond-crowned and citrus-fruited.