Recipes

The composed Niçoise, tuna, eggs, potato and beans with a sharp vinaigrette.

A spiced Tunisian broth, lamb mince, spinach and tomato into a rich soup.

A moist orange-and-olive-oil cake, North African citrus sweetness.

A lighter bánh mì, turkey and liver pâté in a baguette with pickled veg and mayo.

Leaner meatloaf of minced turkey with a tomato glaze, the weeknight standard.

Turkey's thin meat flatbread, spiced lamb mince over crisp dough.

Lamb pilaf with cinnamon and pine nuts, the fragrant Turkish one-pot.

Turkish pilav: vermicelli fried into buttery rice.

Turkish-spiced lamb with mint yogurt: grilled and sliced thin.

Vanilla sandwich cookies around caramel: a lighter Argentine treat.

A fully plant banh mi, hummus and spiced tempeh in a baguette with pickled veg and fresh coriander.

A vegan chocolate cake: flax-bound, dark and moist.

A vegan lasagna: lentil ragù under a cashew cream.

A meatless shepherd's, lentils and mushrooms under a potato crust.

A root-vegetable casserole: spiced, baked and hearty.

A three-bean vegetarian chilli: cumin-rich and thick.

A vegetable shakshuka: eggs poached in a pepper-tomato sauce.

Venetian duck ragù: slow-braised with cinnamon and wine.

Chicken braised in a bay-scented coconut sauce, a gentle Caribbean braise.

Venezuela's big soup, beef with cassava, plantain and corn in one pot.

Shredded beef in a tomato-pepper sauce, the arepa filling classic.

Venezuelan empanadas: corn pockets fried around spiced beef.

Caramelised trout: sweet-fish sauce glaze with ginger.

A light noodle salad, chicken over rice noodles with herbs and lime.