Recipes

The Derbyshire classic: jam and frangipane under a pastry shell.

Baklava with a twist: spiced nuts, ricotta and chocolate between the layers.

Caribbean saltfish stew: cod simmered with tomato and pepper.

Brazilian baked bananas, caramel-cinnamon baked until soft and sticky.

Three-ingredient pancakes, ripe banana, eggs and a pinch of baking powder.

Cold rice noodles, cucumber and prawns under a punchy peanut-sweet-chilli sauce, a crunchy, slurpable lunch bowl.

A Bengali fish curry with daikon: light, gingery and bright.

A fiery Caribbean stew, oxtail and trotters long-simmered with chilli and lime.

Char siu bao: soft steamed buns around sweet barbecued pork.

Spiced barramundi: cumin and paprika grilled.

The chequered pink-and-yellow sponge wrapped in marzipan.

Shredded pork in a tangy BBQ sauce piled onto bread, messy, fast and worth it.

Sausages baked with butter beans, passata, treacle and mustard, a dark, sweet pub-style braise.

Canadian fried dough, flat, hand-stretched and sugared, the Ottawa original.

The Chinese takeaway staple, beef and broccoli in a glossy soy sauce.

A beef pie lifted with mustard, rich gravy under a proper crust.

The old English beef-and-oyster pie, savoury depth from the sea.

Slow-braised beef asado, tender beef in a rich, tomato-dark sauce.

Deconstructed banh mi over rice, beef, pickled cucumber and carrot with a sriracha-mayo drizzle.

The French classic: beef braised in red wine with mushrooms.

Slow pot-roasted brisket with onion, thyme and rosemary until fork-tender, the Sunday-table centrepiece.

The Filipino beef caldereta, tomato-rich stew with peppers and potato.

Beef stew under soft suet dumplings, the cold-weather classic.

Baked beef turnovers, spiced mince in a lard-crisp pastry.