Recipes

Pan-seared steak in a creamy mushroom-cognac sauce, the tableside classic.

Soy-honey glazed drumsticks roasted until lacquered, sweet, sticky and kid-friendly.

The pub classic: dark date sponge under hot toffee sauce.

The ultimate version: extra-date sponge with a thick toffee pour.

Thai basil chicken, wok-fired with chilli and holy basil.

Harissa-braised aubergine and chickpeas with a cumin yogurt, a smoky one-pan vegetarian dinner.

Strawberries in boozy whipped cream: the elegant dinner-party bowl.

The spring classic, sweet strawberries against sharp rhubarb in a double crust.

A strawberry tart: custard-filled pastry under glazed berries.

Peppers stuffed with quinoa and black beans: a vegan bake.

Dolma vine leaves: rice stuffed and rolled in grape leaves.

Tomatoes stuffed with spiced lamb mince: Greek-style baked.

Quebec's brown-sugar pie, a rich, fudgy custard in pastry.

Norway's success cake, almond base, egg custard top, the celebration bake.

Kenya's everyday greens, kale wilted with onion and a touch of cream, the 'stretch the week' dish.

Slovak šúľance: potato dumplings in poppy-seed sugar.

A Provençal summer soup, leeks, courgette and cannellini beans lifted with basil pistou.

The British summer pudding: bread lined with macerated berries.

Rice-vinegared sushi rolls: nori-wrapped and soy-dipped.

Crisp battered chicken in the classic pineapple sweet-sour sauce.

Crisp battered pork in the classic sweet-sour sauce, the takeaway favourite at home.

Roast sweet potato with shallots and a sharp dressing, served warm or at room temperature.

Spiced rice with minced beef, allspice and cinnamon over buttery rice.

Spaghetti coated in a tomato and tomato-purée sauce warmed with cinnamon, the Levantine sweet-spiced twist on pasta night.