Recipes

Bulgaria's tomato-cucumber salad crowned with grated sirene cheese, sharp, cold and fresh.

Cantonese chow fun: wide rice noodles with shrimp and char.

Chinese shrimp and snow peas: a light, quick stir-fry.

Sichuan yu xiang aubergine: spicy, sweet-sour and glossy.

Sichuan dry-fried long beans: blistered, peppery and numbing.

Silken tofu under a sesame-soy dressing: cool and delicate.

A light palm-heart salad with tomato and sherry vinegar.

Singapore noodles: curried vermicelli with shrimp and egg.

Pork chops skillet-fried with apples, sweet potato and zucchini, sweet-savoury plate.

Dutch cream cake: sponge layered with whipped cream and fruit.

Polish oil-herrings: marinated fillets with allspice and onion.

Antigua-spiced pork belly: slow-cooked in a Wadadli rub.

Leg of lamb slow-roasted with cinnamon, fennel and citrus until falling apart.

Ham slow-roasted with lemon, garlic and sage, Sunday-table simplicity.

Aubergine charred then whipped into a garlicky purée, smoky and cool.

The Anglo-Indian breakfast rice, smoked haddock, egg and warm spice.

Smoked-paprika chicken skewers: grilled and juicy.

A smoky lentil chilli with squash: hearty, vegan and spiced.

A charred tomato-pepper salsa, smoky, fresh and made for grilled meats.

Holland's winter snert, split peas and pork into a spoon-standing soup.

Mini meatloaves under a soy glaze with wasabi-spiked mash, fusion comfort.

Silky egg-and-Pecorino sauce clings to spaghetti with crispy bacon and cracked pepper, no cream, five ingredients, twenty minutes.

The family classic, slow beef ragù over spaghetti, rich and reliable.

Spaghetti tossed with chorizo and peppers, pasta night with a Spanish accent.