Recipes

Sichuan beef strips, crisped then tossed in a hot, numbing sauce.

Austria's boiled beef, brisket gently simmered with root vegetables, sliced thin.

Lentils dressed with tahini, lemon and garlic: a warm salad.

A Moroccan tagine of chicken, sweet potato and carrots with warm spices.

Norwegian school buns: cardamom rolls with custard and coconut.

Colombian cornflour custard, a soft, vanilla-sweet pudding.

Egyptian fava falafel, broad beans spiced with cumin, rolled in sesame and fried crisp.

Yogurt-and-spice marinated chicken roasted hard, the tandoor classic without the oven.

A tangy slaw: cabbage in a mustard-mayo dressing.

A crunchy carrot-cabbage salad with mint and lime.

The upside-down apple tart: caramelised and flipped onto pastry.

Albania's tavë kosi: lamb baked under a yogurt-rice custard.

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

A baked teriyaki, chicken and rice in a ginger-soy glaze.

Thai basil beef, sliced beef wok-fired with chilli and oyster sauce.

Minced-chicken cakes with ginger and coriander, dipped in sweet chilli, fast Thai patties.

A Thai coconut broth with vegetables: red-curry scented.

A green-curry noodle soup: coconut broth over noodles.

Drumsticks glazed with sweet chilli and orange, sticky Thai baked chicken.

Wok-fried rice with prawns, chilli and peas, the quick Thai staple.

A coconut-green-curry chicken soup, fast, fragrant and spicy.

The classic green curry, chicken simmered in coconut and galangal.

Pork in a peanutty red curry: Thai with a satay edge.

Prawns in a tomato-coconut curry: fast Thai red.