Recipes

A potato-based moussaka, minced beef and passata under a potato top.

The Russian celebration salad, diced potato, carrot and egg bound in mayonnaise.

Quebec's 'poor man's pudding', cake batter baked in a hot maple syrup pool.

Algerian roast chicken, mustard and vinegar rubbed, roasted golden.

The Canadian poutine: fries under gravy and cheese curds.

Cambodian prahok dip: pork in a coconut-fermented sauce.

A prawn bisque with fennel: smooth, shellfish-rich.

Prawns over cold noodles with crisp shallots: light and fresh.

A fast prawn stir-fry: chilli, garlic and coriander in the wok.

Prawns with a Catalan romesco: nutty, peppery and grilled.

Albanian baked rice, leeks and lamb mince folded through rice and baked until absorbed and golden.

A sliceable Provençal omelette, courgette, pepper and spring onion baked into a firm cake.

The Thanksgiving classic, spiced pumpkin custard in a shortcrust shell.

Crisp broccoli tempura dipped in spicy Vietnamese nuoc cham, light and addictive.

A German rhubarb pie: quark custard under a lattice top.

Spain's cold soup, tomato, pepper and sherry vinegar blitzed smooth.

Squid dusted with five-spice and flash-fried, the Chinese takeaway starter at home.

Quick noodle bowl, noodles in soy-sweet broth topped with a soft-boiled egg.

The Acadian potato-and-chicken casserole, grated potato baked into a dense, savoury pie.

A light raspberry mousse: sharp, whipped and set.

Norwegian raspeballer: grated-potato dumplings with salted pork.

The Provençal vegetable braise, aubergine, courgette and peppers slowly melted into tomato.

Goan recheado fish: mackerel in a red masala paste.

Thai red-curry marinated chicken skewers with peppers, grill-ready.