Recipes

Denmark's pork meatballs, soft, oat-bound patties fried golden and served with potatoes.

French frog's legs in garlic butter: the classic bistro starter.

Puff-pastry turnovers with a sweet cream-cheese and fruit centre.

Egypt's breakfast staple, slow-cooked broad beans dressed with lemon, garlic and olive oil.

The full plate, sausage, bacon, mushrooms, tomatoes and black pudding.

Norwegian prince cake: a spiced, buttery shortbread-style slice.

Costa Rica's gallo pinto: rice and beans fried together at breakfast.

Prawns sizzled in garlic and chilli oil, the tapas-bar classic that arrives still bubbling.

Greek saganaki: prawns baked in a tomato-feta sauce.

Prawns in a garlic-sherry sauce: the Spanish gambas style.

The American-Chinese classic, crisp chicken in a sweet, spicy glaze.

Dutch stuffed speculaas: spiced biscuit filled with almond paste.

Greek baked butter beans: giant beans in tomato and herbs.

Gingerbread-spiced waffles: dark, warming and syrupy.

Polish cabbage rolls, minced beef and pork wrapped in leaves and braised in tomato.

No-churn ice cream with Grape-Nuts: creamy with a malty crunch.

Griddled aubergine under a sesame-yogurt dressing.

Simple griddled flatbreads: yeast-raised and cooked on the dry pan.

Charred aubergine over spiced chickpeas with a walnut sauce, a smoky, textured Middle Eastern plate.

Elote-style grilled corn brushed with garlic mayo and rolled in Parmesan, messy and worth it.

Aubergine grilled soft then braised in coconut milk with chilli, creamy, warm and simple.

Mac and cheese pressed between crisp buttered bread, the grilled-cheese upgrade.

Sardines grilled hard with lemon and paprika, Lisbon's summer street food.

Afghan haft mewa: seven dried fruits soaked in syrup for Nowruz.