Recipes

Afghan mantu: steamed dumplings of spiced lamb under yogurt.

Thailand's mild, peanut-rich beef curry with potato, sweet, warm and deep.

Afghan lamb with rice and orange, a fragrant Central Asian pilaf.

Argentine matambre: beef topped like a pizza with tomato and cheese.

Indian matar paneer: paneer and peas in a tomato-ginger masala.

Swedish mazariner: almond tartlets with a white glaze.

Kenyan roast goat, marinated chunks slow-roasted and served with tomato-onion salad.

The Indian-Scottish fusion, spiced mince in a pie crust, a Glasgow classic.

Thai miang kham: bite-size parcels of shrimp, coconut and lime.

A mediterranean pasta salad: mozzarella, tomato and basil cold.

Malaysian mee goreng: wok-fried noodles with prawns and a sweet-sour sauce.

Stale bread fried crisp in garlic oil with pork, the Spanish thrifty-worker lunch.

The Argentine milanesa, thin breaded steak fried golden.

The festive classic: mincemeat in shortcrust rounds.

A homely beef pie, minced beef in a rich gravy under a shortcrust lid.

Little ring cakes baked golden, plain sponge, simple and pretty.

Soft butter buns: small, rich and rolled.

Small spiced-beef pies, shortcrust pockets of cumin-dark filling.

Slow-baked beans with molasses: the New England classic.

The deli sandwich, peppered brisket steamed and sliced thick on rye.

Silky carrot soup lifted with cumin and coriander, a light, fragrant Moroccan starter.

The Greek layered bake, aubergine and spiced beef under a béchamel top.

The Egyptian green soup, mulukhiyah leaves cooked into a garlicky broth.

Afghan pumpkin jam, slow-cooked squash with orange and cardamom into a fragrant preserve.