Recipes

Kashmiri lamb curry, slow braised with ginger and Madras spices until falling apart.

Moroccan lamb slow-cooked with carrots and warm spices, the iconic clay-pot braise.

Lamb braised with tomato and warm spice: Moroccan-sweet and rich.

Spiced lamb burgers bound with bulgar and herbs, served with cool tzatziki.

Australian sponge squares: chocolate-dipped and coconut-coated.

The Northern hotpot: lamb chops under a potato lid, slow-baked.

Lao crispy-rice salad: broken fried rice with sausage and herbs.

Grilled layered sandwiches of bacon, onion and soured cream on bread, a hot, handheld riff on lasagne flavours.

Layered pasta sheets, slow-cooked beef ragù and béchamel baked until bubbling and golden, the definitive family bake.

A chilled mango custard: layered, fruity and set.

Turkish chickpea soup, cumin-scented and humble, served with lemon and bread.

Latin American roasted-milk custard, baked, eggy and cinnamon-topped.

Whole leg roasted with garlic and balsamic, the Armenian celebration centerpiece.

A fragrant lemongrass beef broth over noodles, Vietnamese comfort.

The Liège warm salad, potatoes and green beans tossed with bacon, vinegar and egg.

Argentine locro: corn, beans and pumpkin in a thick stew.

Sichuan's numbing tofu, silken tofu and beef in a chilli-bean sauce.

The Caribbean macaroni pie, baked egg-bound pasta and cheddar into a firm sliceable casserole.

A sweet baked custard of macaroni, evaporated milk, egg and sugar, old-school nursery pudding served warm or cold.

The dense, buttery Madeira loaf: a teatime staple.

Middle Eastern semolina biscuits filled with dates, the Eid table standard.

Trinidadian street snack, sliced mango salted with chilli, lime and garlic.

A bright mango-avocado salsa with pepper and lime, for fish or tacos.

Chilean milk caramel, slow-reduced milk and sugar into a thick spread.