Recipes

Sharp-sweet quick-pickled red onions in cider vinegar and spice, the ten-minute condiment that lifts tacos, salads and grilled meats.

Jamaican red peas soup, kidney beans with thyme and dumplings in one pot.

Tuscany's ribollita: bread-thickened vegetable soup, twice-cooked.

Caribbean rice and kidney beans simmered in coconut milk with chilli, a one-pot staple.

Rice-paper dumplings: cabbage and pork in a crisp wrapper.

Rigatoni in a smoky fennel-sausage ragu, the Italian-American pasta that never misses.

Roast aubergine halves with tomatoes and goat's cheese, scooped up with warm flatbread.

A vegetable paella with roasted fennel, aubergine and courgette folded through saffron-less arborio rice.

Spiced chicken thighs with a Georgian-style walnut sauce, rich, earthy and unusual.

Roast aubergine over lentils with tahini and pine nuts.

Craggy fruit scones: the teatime staple.

Rocky-road fudge: chocolate, marshmallow and peanut.

Polish crescent pastries, cream-cheese dough rolled around jam.

Cuba's shredded beef, flank simmered then pulled into a pepper-tomato sauce.

Red cabbage braised with rosemary and kabanos sausage.

Poland's clear chicken broth with vegetables, the Sunday soup that starts the week.

Singaporean omelette baguette, beef mince and egg fried inside the bread.

Norway's sour-cream porridge, rich, buttery and cinnamon-dusted.

Dutch snijbonen stamppot: sliced runner beans mashed into potato.

A proper rye loaf: dense, sour-tangy and molasses-dark.

Salmon over avocado, cucumber and spinach with mint, a bright, filling lunch bowl.

Eggs Benedict with smoked salmon, poached eggs over muffins under hollandaise.

A salmon noodle soup: red-curry broth over rice noodles.

Salmon and noodles wrapped in lettuce: light rolls.