Recipes

Spanish croquetas: crisp-fried béchamel around jamón.

Irish colcannon stretched into dinner, buttery potato-cabbage mash with ham hock.

Bangladeshi handesh: rice-flour cakes sweetened with date molasses.

The Canadian garden medley, new potatoes, carrots and beans simmered together with dill.

East African cardamom doughnuts, soft, lightly sweet fried pillows.

Honey-balsamic glazed chicken with crispy broccoli and potatoes, one tray, sweet-sharp glaze.

Salmon glazed with honey teriyaki: sticky, sesame-dusted.

A lighter cheesecake: yogurt and honey on an almond base.

The Chinese classic: tofu and mushroom in a hot, vinegar-sharp broth.

A hot fudge sauce: thick, dark and pourable.

Cumin-spiced lamb in a wrap with crunchy slaw and hot mayo.

The classic hummus: chickpeas, tahini, garlic and lemon, smooth.

Danish hveder: soft, cardamom-scented wheat buns for Store Bededag.

The Turkish stuffed aubergine, sweet spiced tomato filling over lamb and cool tzatziki.

The national dish, lamb, potato and root veg slowly braised into a pale, honest stew.

Albanian yogurt-cucumber dip with dried mint, the cool table side.

Treacle-spiced sandwich cookies with a jam centre, a Newfoundland lunchbox treat.

The steamed jam roly-poly: suet pastry rolled around jam.

Mashed banana fritters spiced with nutmeg, the island breakfast fry-up.

Golden curry pastry around a spicy beef filling, the Jamaican bakery staple.

A warm coconut-cornmeal porridge, spiced with vanilla and nutmeg.

Jamaica's curry chicken, thighs simmered in a scotch-bonnet curry gravy.

Jamaica's curry goat: slow-simmered in an allspice-scotch bonnet gravy.

Jamaican curry shrimp: prawns in a fragrant island curry.