Recipes

The Dutch version, deep, cinnamon-spiced apples under a crumbly lattice.

Oliebollen: the Dutch New-Year doughnut, plumped and sugared.

Dutch mini pancakes, buckwheat batter puffed in the poffertje pan.

Dutch ontbijtkoek: a dark, spiced breakfast loaf sliced thin.

The syrup-wafer: thin waffle rounds around caramel syrup.

Algerian almond tarts: crisp pastry around a lemon-scented almond filling.

An easy Spanish braise: chicken with chorizo and peppers.

A simple white-bean soup: beans, tomato and peppers.

Lancashire currant cakes: flaky pastry over buttery fruit.

The Chinese classic, silky egg ribbons swirled into seasoned stock with peas and sesame.

The Chinese omelette: egg folded with vegetables, sauced.

The Filipino braised-veg staple, aubergine simmered in a sweet-savory adobo glaze.

Egypt's celebration dish, crisped bread under beef, tomato and garlicky broth.

Baked pastry pockets filled with spiced beef and onion, the Latin American hand pie.

Chilean fried cheese empanadas, crisp lard pastry with a molten cheese centre, best eaten hot.

The full fry-up, sausages, bacon, mushrooms and black pudding on one plate.

Majorcan spiral pastry: soft, eggy and dusted with sugar.

Jamaican escovitch: fried fish pickled in a scotch-bonnet vinegar.

The English classic: strawberries, cream and broken meringue.

Twice-cooked wings for maximum crisp, dry-rubbed and crackling.

Turkish ezme: finely chopped tomato-pepper salsa.

Spiced chickpea fritters fried golden, crisp outside, herby inside, the Middle Eastern street staple.

Falafel in pita with tahini: the classic street sandwich.

Norway's national dish: lamb and cabbage layered and slow-boiled.