Recipes

A black-bean soup: cumin-spiced and thick.

A hearty pepper-and-black-bean casserole stewed with garlic and cumin, cheap, filling one-pot comfort.

A classic fool: whipped cream folded through stewed blackberries.

Buckwheat blini: yeast-raised, earthy and small.

Little almond cakes studded with blueberry and lemon.

Afghan stuffed flatbread, soft potato and spring onion inside a crisp skin.

Curaçaoan cheese balls, cheddar and feta bound with egg and fried golden, a salty little snack.

The Eastern European beetroot soup, beef broth over shredded beets and dill.

Dutch butter cake: dense, buttery and caramel-edged.

The French potato bake, sliced potatoes and onions braised in stock until golden.

Irish potato pancakes fried crisp, the traditional breakfast that puts the leftover mash to work.

A slow-braised beef chilli with chorizo, deep, smoky and richer than the mince version.

Stuffed cabbage braised: herb-flecked rolls in broth.

Brazil's carrot cake, blended-smooth sponge under a glossy chocolate glaze.

Pão de queijo: chewy tapioca cheese rolls.

Brazilian brigadeiros: condensed-milk chocolate truffles rolled in sprinkles.

The British nursery pud, buttered bread baked in custard with raisins and cinnamon.

Cuban breaded steak, thin beef crisped in seasoned crumbs with salsa.

Boiled breadfruit in garlic butter: the Caribbean staple.

Boiled breadfruit in a garlic butter sauce: the Caribbean staple.

Breadfruit tacos: the fruit folded around saltfish.

Fried potatoes with bacon and a maple glaze, the weekend brunch side.

Whole brie wrapped in ham and brioche, baked until molten.

The classic broccoli-Stilton: creamy, cheesy and green.