Recipes

A low-carb Bulgarian banitsa, egg and cheese baked into a savoury slice.

The Florida classic: sharp lime custard on a biscuit base.

Cambodian bánh xèo: crisp turmeric pancakes with pork and shrimp.

Algerian semolina bread: sesame-topped and home-baked.

Rajma, kidney beans simmered in a gingery tomato masala until thick and rich.

Levantine knafeh: crisp shredded pastry over molten cheese, soaked in syrup.

Spiced lamb kofta patties with garam masala and coriander, the Indian-spiced burger.

Egypt's national dish: rice, lentils and pasta with tomato sauce.

West African koulenje: soft, eggy fried bread.

The copycat glaze: soft yeast rings dipped in sugar glaze.

Albanian soda bread, yogurt-risen, crusty and fast.

The Turkish baked potato: mashed with butter and cheese, topped.

Sichuan's numbing chicken, crisped, tossed with peanuts and dried chillies.

Prawns in the kung pao sauce: sweet, hot and glossy.

Greek butter cookies, light, crumbly and dusted with sugar.

Norway's 'world's best': meringue and almond cake with vanilla cream.

Albanian lakror, cabbage and beef braised with paprika into a hearty pot.

Albanian squash pie, grated butternut folded into a soft egg batter and baked golden.

Prawn laksa: coconut-curry broth over noodles.

Lamb meatballs sweetened with apricots in a tomato-cumin sauce, a sweet-savory North African braise.

Lemon-dill marinated lamb skewers grilled hard and fast, Greek street food with a sharp herby edge.

Slow-cooked lamb shoulder and potato under a savoury crust, proper northern comfort in a dish.

The layered lamb biryani: spiced rice over marinated lamb, sealed and steamed.

Central Asian lamb pilaf, rice cooked with chops, prunes and lemon into a rich one-pot.