Recipes

Slovak-Style minced meat patties bound with soaked bread and egg, the weeknight staple.

Tender green beans gently braised in olive oil and garlic, the Syrian vegan staple served warm or at room temperature.

Dauphinoise with a twist, sliced potato and fennel baked soft in garlicky cream.

Rich pasta tossed in butter, cream and Parmesan until silky, the classic Roman-American comfort bowl finished with parsley and black pepper.

Fettuccine coated in a rich clotted-cream and Parmesan sauce, the creamy Roman pasta classic.

Newfoundland's boiled pudding, a spiced, ginger-dark steamed cake.

Indian cardamom-rose firni: a silky, chilled rice-milk pudding.

Goan-Portuguese fish cakes, spiced cod and potato bound into crisp golden fritters.

The British fish pie: cod in a creamy sauce under mash.

Russian fish soup, a clear broth of potatoes, carrots and fish with centuries of pedigree.

Provençal fish stew with a saffron-garlic rouille stirred through, the Marseille classic.

Norway's creamy fish soup, cod, potato and leek in a rich dill-lifted broth.

A Flemish leek tart, buttery pastry filled with slow-softened leeks and a crème fraîche custard.

The Latin flan: vanilla custard under a caramel top.

A Canadian custard pie: spiced, stovetop-thick and old-fashioned.

Belgium's winter stew, potatoes, carrots and sausage mashed into a rustic one-pot.

Albanian layered crepe cake, dozens of thin layers stacked with butter and yogurt.

The French side, green lentils simmered with garlic, carrot and thyme.

The classic soft-scrambled French omelette, butter, eggs, tarragon and Parmesan folded pale.

Chicken breasts topped with caramelised-onion gravy, with carrots and mash, Sunday-plate French style.

The bistro classic, slow-caramelised onions under a cheesy crouton lid.

Crisp floured squid rings with a garlic-caper mayonnaise, the seaside classic done simply.

Crisp-fried plantain: cinnamon-sweet and golden.

Sri Lankan fried crab: spiced, cracked and messy.