Recipes

Bún thịt nướng: grilled pork over noodles with herbs and pickles.

Lamb shanks braised with ginger and sweet potato: Vietnamese fusion.

A bright Vietnamese pork salad: lime, chilli and herbs.

Fresh summer rolls: prawn and herbs in rice paper.

Fresh Vietnamese parcels: vegetables wrapped in rice paper.

Caramel pork: sweet-savory braised shoulder with ginger.

A gingery soy hotpot of squash and greens, light, fragrant and built for rice.

Croatian walnut roll, yeast dough swirled with sweet walnut filling.

A honeyed walnut-date cake: sticky, spiced and moist.

Roast asparagus with tomato and bacon: a warm spring salad.

White-chocolate crème brûlée: custard under the crackling caramel top.

Pork wontons in a light broth: the Chinese dumpling classic.

Thick udon stir-fried with cabbage and mushrooms, Japan's late-night noodle answer.

Yemeni shakshuka, eggs scrambled into a spiced tomato base.

The roast-dinner staple, batter puffed high and crisp in hot dripping.

Polish street pizza: open baguette with mushrooms and cheese, toasted.

Dutch sticky buns, yeast rolls rolled in dark sugar and cinnamon.

Slovak potato pancakes, grated potato and garlic fried crisp.