Recipes

A Thai pumpkin soup: lemongrass and coconut in one bowl.

A cold Thai noodle salad: vermicelli with lime and fish sauce.

A fragrant fish broth: red curry, kaffir lime and greens over noodles.

Trout steamed with ginger and lime: the Thai mok pa.

A three-fish pie: cod, salmon and smoked fish under mash.

Individual cheese soufflés risen light and golden, the restaurant starter made at home.

Doughnut holes, soft fried rounds, the Tim Hortons original.

Austrian bread dumplings: ham and egg bound in the Tiroler style.

Sausages baked inside a puffed Yorkshire batter, the British teatime classic.

Tofu stir-fried with broccoli and cashews: a fast vegan wok.

Thailand's coconut soup, chicken, galangal and lemongrass in a creamy broth.

Thailand's hot-sour soup: prawns in a lemongrass-galangal broth.

Tom yum goong: prawns in the classic hot-sour broth.

Crisp panko pork cutlet, sliced over rice, the Japanese fried standard.

Spanish bread pudding, milk-soaked bread fried and rolled in cinnamon.

Torrijas soaked in sweet sherry, Andalusia's Easter treat with a kick.

Uruguayan ham-and-egg torta, a baked loaf of ham, egg and cheese.

The Filipino eggplant omelette, charred aubergine dipped in egg and pan-fried.

Quebec's meat pie, spiced pork mince under a double crust, the Christmas-table staple.

Croatian beef goulash, slow-braised with onion and bay into a dark stew.

Dutch rijstevlaai: a sweet rice pudding in a yeast crust.

The British syrup tart, golden syrup and breadcrumbs in shortcrust.

Catalan cabbage-potato hash with bacon, the Andorran fry-up.

Tunisian briks: tuna and egg in crisp filo.