Recipes

Catalan tomato bread, rustic toast rubbed with garlic and ripe tomato, finished with olive oil.

Thai wok noodles, wide rice noodles and soy with a sweet, smoky char.

The street-food standard: rice noodles in a tamarind-fish sauce.

Spain's paella: saffron rice with prawns, mussels and chorizo.

Cassava cake: buttery, vanilla-sweet and dense.

Crisp hake over a cannellini bean and chorizo broth, a smoky Spanish plate.

Thailand's thick panang curry, chicken in a rich, peanutty red sauce.

The basic batter, flour, eggs and milk into thin, golden rounds.

Colombian potatoes in a creamy tomato-cheese sauce, comfort-food side dish done simply.

A fresh papaya salad: green, lime-sharp and crunchy.

Yorkshire's sticky ginger cake, oat-rich, treacle-dark and better after a day.

A passion-fruit mousse: sharp, light and set.

Chilean corn pie, a sweet corn topping over spiced beef.

Chilean potato pie, seasoned mince under a mashed-potato crust.

Polish meat pasties, small baked pockets of seasoned mince, perfect party food.

Spain's tapas classic, crispy fried potatoes under a smoky tomato bravas sauce.

Quebec's shepherd's pie: beef and corn under mash.

Stovetop fruit grunt: peaches and blueberries under steamed dumplings.

A no-bake peanut-butter cheesecake: rich and crumb-topped.

Caramelised pears under inverted pastry: the apple-tatin winter version.

Botswanan griddle breads, thick, soft rounds cooked in a dry pan.

Latin green-bean picadillo, beans and beef fried with onion and pepper.

Polish honey gingerbread: dark, spiced and dense.

Polish dumplings, sauerkraut-potato pockets boiled then butter-fried.