Recipes

Jamaican festivals: sweet, cornmeal-flecked fried dumplings.

Golden fried dough rounds, crisp outside, soft inside, the island side.

Coconut rice and kidney beans cooked with spring onion and thyme, the Jamaican Sunday side.

Spicy Jamaican pepper shrimp: achiote-dark and fiery.

Jamaican rice and peas: coconut rice with kidney beans and thyme.

Jamaican Easter bun: spiced, dark and served with cheese.

Cabbage steamed down with carrot and tomato, the Jamaican weekday veg.

The dense, coconut-rich Jamaican pudding, 'hell a top, hell a bottom'.

Croquetas with a spring twist: jamón and wild garlic in the filling.

Perfect gohan: sushi-grade rice, steamed and seasoned.

The katsudon bowl: pork cutlet simmered in egg over rice.

Scotch-bonnet jerk chicken grilled smoky, with coconut rice and peas, Jamaica on a plate.

Newfoundland's boiled dinner, salt beef with split peas, cabbage and turnip.

The Gulf's kabse, spiced chicken over fragrant rice, a festive one-pot.

Afghan braised butternut with turmeric and chilli, sweet squash under a cool yogurt sauce.

Tunisian kafteji: potato, pepper and egg scrambled together.

Dutch kapsalon: fries, doner and cheese under a garlic-sauce drizzle.

Norwegian beef patties under sweet caramelised onions, simple and savoury.

Austrian cheese dumplings: bread-bound, cheesy and pan-fried.

Crisp crumbed chicken over rice with a mild Japanese curry sauce, the Wagamama classic.

The smoked haddock kedgeree: rice, egg and curry at breakfast.

A Yemeni lamb braise, chops cooked low with saffron and butter until the meat slides off the bone.

The copycat, brined chicken in a seasoned flour dredge, fried crisp.

A gingery Kenyan beef curry, bright, spiced and saucy.